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Keto Enchilada Sauce - Low Carb & Mildly Spicy
Our Low Carb Enchilada Sauce is much higher in fat than supermarket sauces, and much tastier. It is a mild sauce, perfect for children, and easily made hotter by adding additional Cayenne or fresh chilies.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Condiments, Dinner
Cuisine:
Mexican
Servings:
8
servings
Calories:
90
kcal
Author:
Matt Dobson
Ingredients
1/3
cup
Salted Butter
3
teaspoons
Cumin
ground
2
teaspoons
Dried Oregano
2
teaspoons
Coriander
ground
2
teaspoons
Onion Powder
1/4
teaspoon
Cayenne Pepper
ground
1 1/2
tablespoons
Erythritol
12
ounces
Tomato Puree
also called Passata
1/2
teaspoon
Salt
1/2
teaspoon
Pepper
ground
US Customary
-
Metric
Instructions
Place the butter in a saucepan over medium heat.
1/3 cup Salted Butter
Add all ingredients except the tomato puree and saute for 3 minutes, or until fragrant.
3 teaspoons Cumin,
2 teaspoons Dried Oregano,
2 teaspoons Coriander,
2 teaspoons Onion Powder,
1/4 teaspoon Cayenne Pepper,
1 1/2 tablespoons Erythritol,
1/2 teaspoon Salt,
1/2 teaspoon Pepper
Add the tomato puree and stir well.
12 ounces Tomato Puree
Simmer the sauce for 5 minutes to infuse the spices. Add a little water if you like your sauce to be thinner and adjust the seasoning to your taste.
Use straight away or cool for 30 minutes before pouring into a heatproof jar and storing in the fridge for up to 2 weeks.
Video
Easy Keto Enchilada Sauce Recipe - Low-Carb, No Added Sugar & Super Tasty (2g Carbs)
Watch this video on YouTube
Notes
[nutrition-label]
Nutrition
Serving:
55
g
|
Calories:
90
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
20
mg
|
Sodium:
227
mg
|
Potassium:
211
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
497
IU
|
Vitamin C:
5
mg
|
Calcium:
27
mg
|
Iron:
1
mg