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Spoon dripping keto enchilada sauce into a jar.
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4.86 from 7 votes

Keto Enchilada Sauce Recipe

Keto Enchilada Sauce is a spicy and tangy one-pot wonder that you will love having adding to your keto pantry staples recipe list! Ready in 20 minutes, it's fast, easy, delicious and perfect for making healthy enchilada casseroles. Not only is it a low carb enchilada sauce, but it's also paleo and whole30 friendly!
Prep Time5 minutes
Additional Time15 minutes
Total Time20 minutes
Course: Sauces & Condiments
Cuisine: Mexican
Keyword: allspice, beef broth, cinco de mayo, condiment, enchiladas, keto, low carb, paleo, spicy, sugar free, tomato paste, whole30
Servings: 6 people
Calories: 78kcal
Author: Bethany Galloway

Ingredients

  • 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 substitute tapioca starch for Whole30
  • Squeeze of fresh lime
  • 1/2 teaspoon salt to taste
  • ground black pepper to taste

Instructions

  • Melt the butter over low heat in a medium pot.
    Butter in a pot on the stove.
  • Add finely chopped onions and sauté for 2 minutes.
    Butter and onions in a pot on the stove.
  • Add minced garlic and sauté for 1 minute.
    Butter, onions, and garlic in a pot on the stove.
  • Add chili powder, cumin, oregano, allspice, and salt and sauté for 2 or 3 minutes, until the spices become fragrant.
    Adding spices to butter, onions, and garlic in a pot on the stove.
  • Mix in the tomato paste.
    Adding tomato paste to spices, butter, onions, and garlic in a pot on the stove.
  • Pour in the beef broth and bring to a gentle simmer.
    Pouring beef broth into tomato paste, spices, butter, onions, and garlic in a pot on the stove.
  • Allow it to simmer for 10 minutes.
  • Blend with a hand blender to make the enchilada sauce smoother (optional).
    Blending keto enchilada sauce with a hand blender.
  • 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.
    Xanthan gum mixed with enchilada sauce in a clear bowl.
  • Stir the xanthan gum mixture in, and continue to stir for 5 minutes.
    Thickened enchilada sauce.
  • Finish with a squeeze of fresh lime and vinegar, and adjust the seasoning if necessary.
    Adding vinegar to the enchilada sauce.

Notes

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.

Nutrition

Serving: 1g | Calories: 78kcal | Carbohydrates: 3.4g | Protein: 2.2g | Fat: 6.5g | Saturated Fat: 3.8g | Cholesterol: 15mg | Sodium: 414mg | Fiber: 1g | Sugar: 1.3g