Keto Enchilada Sauce

Our Easy Keto Enchilada Sauce is a simple recipe made with our homemade broth as a perfect base for enchiladas. Our salsa roja recipe is low carb, gluten-free, and great for diabetics.

Course Soup-Sauces-Dips

Cuisine Mexican

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Prep Time 5

Cook Time 15

Total Time 15

Servings

Calories 82kcal

Author Zuzana Paar

Equipment

Ingredients

1/2 cup Tomato sauce
2 Cups Broth
2-3 tablespoons Enchilada seasoning
3 Tablespoons Avocado oil
2 tablespoons Coconut flour
1 teaspoon Vinegar
1/2 teaspoon Xanthan

US Customary - Metric

Instructions

First, prepare all of your ingredients. The broth could be chicken, bone, beef, etc. The best is homemade and whatever you have on hand. Tomato sauce would be best without additional ingredients to keep on track with carbs.
Start by heating your cooking pot to medium. Place oil and coconut flour in. Cook until the flour starts to brown slightly. Mix to get a smooth thick sauce.
Once you see the coconut flour turning light brown, add the seasoning and a little broth. Simmer the sauce slightly for all of the ingredients to combine. Add the tomato sauce and mix. Finish with the rest of the broth and simmer.
Last go in the vinegar and xanthan gum. Xanthan gum dissolves once the soup is cooking, but whisking it generously, helps dearly. Bring the sauce to a boil and cook for 5 to 10 minutes or until the sauce starts slightly thickening.
Once your sauce is cooked, take a hand blender and blend all of the sauce into one smooth uniformed sauce. By blending it, you will realize the red color changes and becomes much brighter. Remove the sauce from the heat, and remember the sauce thickens further.

Video

Notes

Tomato sauce - pick the one with the least carbs and no added sugar. If tomato paste, use only half of the amount.
Broth - pick bone broth, chicken broth, vegetable stock, or whatever you have on hand.
Coconut flour - can be replaced with un-fattened almond flour.
Spicy - our enchilada sauce is mildly spicy, but add a bit of cayenne pepper for extra spiciness.
Vinegar - gives the sauce extra tanginess and should not be skipped.
Half amount - should give you about a cup of sauce, in case you need to use less.

Nutrition