Keto Enchilada Sauce is a spicy and tangy one-pot wonder that you will love adding to your keto pantry staples recipe list! Ready in 20 minutes, it’s fast, easy, delicious, and perfect for making homemade keto enchiladas. Not only is it a low carb enchilada sauce recipe, but it’s also paleo and whole30 friendly!
This post was originally published on October 15th, 2021.
❤️ Why you will love this Homemade Enchilada Sauce Recipe
- It’s fast and easy! Ready in just 20 minutes, which is much quicker than heading to the store to buy canned enchilada sauce!
- Simple ingredients: If you cook regularly at home and are on the keto diet, you will have most of these ingredients on hand in your pantry already.
- Tastes authentic: This has all of the flavors of traditional enchilada sauces with fewer carbs!
- It’s keto-friendly! This Keto Enchilada Sauce recipe comes to just 2.4g net carbs per serving. Result! You can definitely enjoy your favorite Mexican food on a low carb diet.
- It’s paleo and whole30 friendly too! Yes, you can even have this on a paleo or whole30 diet.
🗝️ Key Ingredients & Substitutions
- Butter: I used butter to sauté the onions, herbs, and spices as it tastes amazing. You can substitute avocado oil, olive oil, or ghee if you’d prefer this Mexican enchilada sauce to be paleo or whole30.
- Onion & garlic: These two ingredients are so essential for the incredible aroma of this low-carb enchilada sauce! Use sparingly though as they can really add to the carb count! I added fresh garlic and onion instead of onion powder or garlic powder because there is more flavor for fewer carbs. In a pinch, the powders would be okay instead.
- Tomato paste: Instead of tomato sauce, I added tomato paste. It’s quicker to cook down as there is less liquid. In a pinch, you can substitute it for double the amount of tomato sauce, but it’ll take longer to cook.
- Spices: Chili powder, cumin, oregano and allspice give this sauce that delicious Mexican flavor! If you’re able to grind the cumin seeds and allspice yourself, the flavor will be even better (that’s what I do)!
- Broth: I used beef broth to give the sauce a little extra depth, but you can use chicken broth or vegetable stock if you’ve vegan or vegetarian.
- Vinegar & lime: Just a little of each to balance the acidity of the keto enchilada sauce perfectly.
🥣 How to make the BEST Keto Enchilada Sauce
See the recipe card below for the full recipe.
1. Melt the butter over low heat in a medium-sized pot.
2. Add finely chopped onions and sauté for 2 minutes.
3. Add minced garlic and sauté for 1 minute.
4. Add chili powder, cumin, oregano, allspice, and salt and sauté for 2 or 3 minutes, until the spices become fragrant.
5. Mix in the tomato paste.
6. Pour in the beef broth and bring to a gentle simmer, and allow it to simmer over medium heat for 10 minutes.
7. Blend with a hand blender to make the enchilada sauce smoother (optional).
8. Thicken by adding 1 teaspoon of xanthan gum to a separate small bowl and mix it with 1 tablespoon of the enchilada sauce. Once mixed, stir in another tablespoon of enchilada sauce, and then one more, before adding it back to the pot.
9. Stir the xanthan gum mixture in, and continue to stir for 5 minutes.
10. Finish with a squeeze of fresh lime and vinegar, and adjust the seasoning if necessary.
Store any remaining enchilada sauce in an airtight container in the fridge for up to 5 days. You can also freeze it in a freezer-safe sealed container for up to 3 months. Thaw completely before using.
❓ Frequently Asked Questions
This homemade keto enchilada sauce has only 2.4g net carbs per serving making it perfect for the keto diet. One serving is about 1/2 a cup. The entire recipe makes about 2.5 cups of enchilada sauce.
It’s a mix of spices (chili powder, cumin, allspice, or cinnamon), oregano, onion, garlic, tomato paste, and beef broth, with some vinegar and lime for acidity.
Yes! This easy keto enchilada sauce is also gluten-free! Just make sure your stock has no gluten in it as well.
Although it’s usually pretty low carb, store-bought sauce from the grocery store can have extra sugar in it making it not the most low-carb option. It can also have a lot of extra filler and strange ingredients which are not keto compliant. It’s always better to make your own homemade red enchilada sauce when you can!
🔥 Keto Chicken Enchiladas
If you’re looking for a low-carb enchilada recipe, check out my low carb chicken enchiladas. It could technically be used as a dip, but I like to serve it in low carb tortillas with a dollop of sour cream (just like the real deal) or over cauliflower rice. It’s made with this sugar-free enchilada sauce recipe, plus shredded chicken, cream cheese, and plenty of melted cheddar cheese on top.
😋 More low-carb recipes you will love
- Taco Seasoning Recipe
- Mexican Chicken Fajitas
- Creamy Green Salsa
- Keto Cranberry Sauce
- Greek Avgolemono Sauce
Have you made this recipe? I’d love to know <3 Tag me (@makehealthyrecipes) on Facebook and Instagram, Pin it on Pinterest, and please give it 5 stars with a review below! Don’t forget to subscribe to the email list (top right of this page) for sparkly new recipes in your inbox.
Keto Enchilada Sauce Recipe
- 3 tablespoons butter substitute avocado oil, olive oil, or ghee for Whole30/Paleo
- 1/2 cup onion finely chopped or minced (around 1/2 medium onion)
- 2 cloves garlic minced
- 1.5 tablespoons ground chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- Pinch of allspice
- 2 tablespoons tomato paste
- 2 cups beef broth or vegetable broth
- 1 teaspoon apple cider vinegar or distilled white vinegar
- 1 teaspoon xanthan gum
- Squeeze of fresh lime
- 1/2 teaspoon salt to taste
- ground black pepper to taste
- Melt the butter over low heat in a medium pot.
- Add finely chopped onions and sauté for 2 minutes.
- Add minced garlic and sauté for 1 minute.
- Add chili powder, cumin, oregano, allspice, and salt and sauté for 2 or 3 minutes, until the spices become fragrant.
- Mix in the tomato paste.
- Pour in the beef broth and bring to a gentle simmer.
- Allow it to simmer for 10 minutes.
- Blend with a hand blender to make the enchilada sauce smoother (optional).
- Thicken by adding 1 tsp of xanthan gum to a separate small bowl and mix it with 1 tbsp on the enchilada sauce. Once mixed, stir in another tbsp of enchilada sauce, and then one more, before adding it back to the pot.
- Stir the xanthan gum mixture in, and continue to stir for 5 minutes.
- Finish with a squeeze of fresh lime and vinegar, and adjust the seasoning if necessary.