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Keto Enchilada Sauce on a low carb tostada on a black cast iron pan.

Keto Enchilada Sauce

Megan Ellam
This is the best keto enchilada sauce. Absolutely flavour packed and so versatile.
5 from 88 votes!
Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Course Sauce
Cuisine Australian Keto, Mexican
Servings 12 serves
Calories 27 kcal


  • 2 tablespoons oil or butter
  • 400 g fresh tomatoes cut in half, see notes
  • 1/2 cup vegetable stock or chicken stock
  • 2-3 teaspoons Taco Seasoning
  • 1 tablespoon chipotles in adobo or 2 gaujillo chillies made into powder



  • Heat a griddle plate over very high heat. Brush tomatoes with oil and cook them, turning only once to blacken and char them slightly. Once charred, transfer to blender. Add remaining ingredients; blend until smooth.
  • Store until needed or if serving as a warm sauce heat what you need over medium heat until thick and delicious


  • Heat a griddle plate over very high heat. Brush tomatoes with oil and cook them, turning only once to blacken and char them slightly.Once charred, transfer to the mixer.
  • Add the remaining ingredients to the mixer; mix 20 sec/speed 7.


I use avocado oil as it is an oil suited to high temperatures.
You can use canned tomatoes if preferred, but they will not char, so skip the frying step.
For even more flavour, the tomatoes can be charred and flame-roasted. Do this over an open flame directly on your gas cooktop or on a grill/barbecue or smoker.
Our taco seasoning recipe or any store-bought Mexican seasoning can be used. If you have neither on hand just add 1/2 teaspoon of onion powder, garlic powder, smoked paprika, and a pinch of cayenne or chilli powder to your personal taste.
Adjust the amount of spice according to your taste and tolerance for chilli. You can also add more chilli powder, cumin, coriander, garlic, and onion powder to suit your preference.
Guajillo chillies are used often in Mexican sauces. They impart a beautiful smokey flavour and richness to the sauce. They are not particularly spicy, but more fruity and smokey.
This recipe is suitable to make in double or triple batches and keep frozen. Divide into a silicone ice cube tray and then store in a ziplock bag once frozen.
Suitable for many Mexican dishes, pasta sauce, add to soups, use as a sauce on burgers or wraps, or a casserole or slow cooked meal.
All ingredients are available from the supermarket without any additives present in them.
This recipe yields approximately 2 cups. The actual number of servings will depend on your preferred portion sizes. 
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 12. The result will be the weight of one serving. 
Nutritional values shown are guidelines only. They are for 3 tablespoosn using the ingredients listed. So this can be halved, quartered or whatever depending on the dish the seasoning is added to. Actual macros may vary slightly depending on the brands and types of ingredients used. 
The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.


Serving: 1serveCalories: 27kcalCarbohydrates: 1gProtein: 0.3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 56mgPotassium: 81mgFiber: 0.4gSugar: 1gVitamin A: 314IUVitamin C: 5mgCalcium: 4mgIron: 0.1mgMagnesium: 4mgNet Carbs: 1g
Keyword keto enchilada sauce, low carb enchilada sauce
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