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Keto Enchilada Sauce
Now you can make a low carb and keto-friendly version of enchilada sauce for all your Mexican keto dishes.
Course
Condiment
Cuisine
Ketogenic, Low Carb, Mexican
Keyword
enchilada sauce
Prep Time
2
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
12
minutes
minutes
Servings
6
Calories
46
kcal
Author
Tanya K.
Ingredients
2
cups
chicken broth
2
tbsp
tomato paste
1
tbsp
ground chili powder
1/2
tsp
sweet paprika
1
tsp
Ground Cumin
1
tsp
dried oregano
1/4
tsp
Onion Powder
1/2
tsp
garlic powder
1/8
tsp
ground clove
1/8
tsp
ground cinnamon
1
bay leaf
1
tsp
So Nourished Erythritol
1/2
tsp
sea salt
1/4
tsp
black pepper
1 1/2
tbsp
olive oil
Instructions
Heat the olive oil in a medium skillet over medium heat.
Add spices and stir well to form a paste.
Pour in the broth and add tomato paste. Add salt, erythritol, bay leaf and stir until smooth.
Lower the heat and simmer for 7-10 minutes or until reduced approximately by 1/3.
Discard the bay leaf before using.
Video
Notes
Depending on the thickness of your final result, this recipe can produce 1 1/4 cup of sauce.
Nutrition
Calories:
46
kcal
|
Carbohydrates:
2
g
|
Fat:
3
g
|
Sodium:
545
mg
|
Potassium:
148
mg
|
Vitamin A:
560
IU
|
Vitamin C:
6.7
mg
|
Calcium:
17
mg
|
Iron:
0.9
mg