Enchilada Keto Sauce

By ctaubenheim

Ingredients

• 3 C. Unsalted Chicken Broth
• 3 Tbsp Tomato Paste
• 1 Bay Leaf
• 2 Tbsp Pure Chile Powder
• 1 Tbsp Sweet Paprika
• 2 Tsp Ground Cumin
• 1 Tsp Dried Oregano
• 1/2 Tsp Salt
• 1/2 Tsp Granulated Garlic
• 1/2 Tsp Onion Powder
• 1/2 Ts. Low Carb Sugar
• (Swerve)
• 1/4 Tsp Chipotle Chile Powder
• 1/4 Tsp Instant Coffee
• Powder
• 1/16 Tsp Grd Clove
• 1/16 Tsp Grd Cinnamon

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Put all ingredients into a medium to large frying pan on medium heat. Simmer gently, stirring occasionally, until the red enchilada sauce has reduced by one cup and there are about two cups left. The burner heat may need to be adjusted. The sauce will be thin but flavorful. It thickens up in the oven as the enchiladas cook and thickens up when refrigerated. Should not be thick like past sauce. Makes 2 cups. Serving size is 1/4 cup for 3 Net Carbs.

Step 2

Nutrition: (1/4 Cup) 31 Calories; 3 Net Carbs