Keto Enchilada Sauce
Easy Keto Enchilada Sauce Recipe - Low Carb, Sugar-Free, and Full of Flavor
Looking for a homemade keto enchilada sauce that’s low carb, sugar-free, and packed with flavor? This easy recipe is perfect for keto and low-carb lifestyles, delivering all the bold, authentic taste of traditional enchilada sauce without the carbs. Made with tomato puree, chili powder, smoked paprika, and savory spices, this sauce brings a delicious, smoky kick to your favorite keto Mexican recipes.
Whether you’re topping keto enchiladas, casseroles, or adding it to chicken or beef dishes, this low-carb enchilada sauce is ready in minutes and is gluten-free, keto-friendly, and contains no hidden sugars. With simple ingredients and minimal prep, it’s a perfect choice for anyone looking to enjoy Mexican flavors on a keto diet.
- 2 tbsp olive oil or avocado oil
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 1/2 cups tomato puree
- 1 cup chicken broth
- 1 tsp apple cider vinegar
- In a saucepan, heat the olive oil over medium heat.
Add chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Stir constantly for about 30 seconds until fragrant.
Pour in the tomato puree and chicken broth. Stir well to combine.
- Lower the heat and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens.
- Stir in apple cider vinegar and adjust seasonings to taste.
Servings 8
- Amount Per Serving
- Calories 30kcal
- % Daily Value *
- Total Fat 2.5g4%
- Total Carbohydrate 2g1%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 0.5g1%
- Vitamin A 200 IU
- Vitamin C 4 mg
- Calcium 10 mg
- Vitamin K 2 mcg
- Folate 4 mcg
- Phosphorus 10 mg
- Magnesium 4 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
To store your keto enchilada sauce, let it cool completely, then transfer it to an airtight container or a mason jar. It will keep in the refrigerator for up to one week. For longer storage, freeze it in a freezer-safe container or in portions using ice cube trays. The sauce can be frozen for up to three months. When ready to use, thaw it in the refrigerator overnight and reheat on the stovetop, stirring occasionally until warmed through.