Keto Enchilada Sauce
Servings: 8
Calories: 39
This keto enchilada sauce is the perfect sauce to accompany your Mexican-inspired dishes. Made with butter, tomato paste, and a bunch of different spices, this low-carb enchilada sauce recipe is packed full of flavor. The best part about it is that it takes only 10 minutes to make!
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Ingredients
- 2 cups Chicken broth
- 2 tablespoon Butter unsalted
- 3 teaspoon Minced garlic
- 2 tablespoon Tomato paste
- 2 teaspoon Chili powder
- Salt and pepper to taste
- 2 teaspoon Cumin
- 2 teaspoon Onion powder
- Pinch of cinnamon
- 2 teaspoon Oregano
- Pinch of cayenne pepper optional
Instructions
- Melt the butter in a saucepan over medium heat on the stove.
- Add the garlic to the saucepan and stir. Saute for 1 minute.
- Stir in the spices and saute another 30 seconds.
- Whisk in the chicken broth and tomato paste. Stir to combine, and simmer for 5-10 minutes.
- Use immediately or store in the fridge in an airtight container for up to a week.
Video
Notes
Use immediately or store in an airtight container in the fridge for up to a week. Alternatively, you could also freeze this sauce for a few months.
If you do not have any tomato paste you can use some tomato sauce, or you can even blend up canned tomatoes to make a sauce, and reduce the amount of broth.
To make your enchilada sauce spicier, add some green chilis, salsa, and or extra spices. You can even finely dice a hot pepper to add into the sauce to add a nice kick to it.
Nutrition
Calories: 39 | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 329mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 313IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg
Additional Info
Net Carbs:
2
g
|
% Carbs:
20.5
%
|
% Protein:
10.3
%
|
% Fat:
69.2
%
|
SmartPoints:
2