Keto Enchilada Sauce

Whether you’re watching your carb intake or not, this easy keto-friendly enchilada sauce is packed full of bold flavor. Better than anything you can get in a can, you can make this enchilada sauce in about 10 minutes.

The ingredients needed: chili powder, sweet paprika, ground cumin, dried oregano, kosher salt, onion powder, garlic powder, chipotle powder (if you dare!), tomato paste, and a bay leaf.

Also needed, low or no-sodium chicken stock (try my recipe here). If you only have regular chicken stock, see my notes in the recipe below.

The process is simple, just combine everything together in a skillet and stir to combine.

Keep stirring - the entire process should take about 10 minutes.

Bring the mixture to a boil and stir occasionally until the mixture reduces down to about 1 1/2 cups (roughly half).

The color will darken as the mixture reduces.

When the mixture has reduced, remove the bay leaf.

The enchilada sauce is now ready to use. Enjoy!

Items used to make this recipe:

(affiliate links)

• flat wooden spatula https://amzn.to/34CEOeH

• chili powder https://amzn.to/2NCosbf

• paprika https://amzn.to/2L5qw9W

• cumin https://amzn.to/2ZA8QHD

• chipotle powder https://amzn.to/2L70Bi3

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Keto Enchilada Sauce

makes about 1 1/2 cups

Printable Recipe

Ingredients

• 3 cups low or no-sodium chicken stock (try my recipe here) - see note below

• 3 tablespoons tomato paste

• 2 tablespoons chili powder

• 1 tablespoon paprika (not smoked)

• 1 tablespoon ground cumin

• 1 1/2 teaspoons dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon chipotle powder (optional)

• 2 tablespoons salted butter

Directions

1. Place all the sauce ingredients, except the butter, in a skillet and bring to a boil, stirring frequently until reduced by half; remove from heat and stir in butter.

Note

• If you don’t have low or no-sodium chicken stock, use 1 cup regular chicken stock and 2 cups water. Taste enchilada sauce before using and adjust salt if needed.

Mexican Hot Chocolate Pudding

I absolutely adore chocolate and cinnamon together so I tweaked a chocolate pudding recipe to mimic the flavor profile of Mexican hot chocolate.  Want some?  You know you do.  Sorry I can't share, but you can make your own.  Just measure out the ingredients and grab a heavy-bottomed saucepan, a whisk, and some dessert bowls - I'll help you along the way.  You won't believe how fast and easy the process is.

To start, just throw all the ingredients into a medium size heavy-bottom saucepan (chocolate and dairy are very sensitive to heat so using a heavy-bottomed pan will prevent these precious ingredient from scorching or burning).

Simmer over medium heat, stirring constantly, until the mixture thickens.

Strain the pudding through a sieve to remove any lumps.

Quickly pour the pudding into dessert dishes and press plastic wrap directly on the pudding surface to prevent a skin from forming... unless that's your thing ;).

Chill for a couple hours before serving. I like to garnish with freshly whipped cream and ginger snaps.

Mexican Hot Chocolate Pudding

serves 6 servings

Printable Recipe

Ingredients

• 1/4 cup cornstarch

• 1/2 cup granulated sugar

• 1 teaspoon ground cinnamon

• 1/8 teaspoon fine salt

• 3 cups whole milk

• 6 ounces semisweet chocolate, chopped fine

• 1 teaspoon pure vanilla extract

Directions

1. In a heavy-bottomed sauce pan over medium heat, combine the cornstarch, sugar, cinnamon, and salt; add the milk and cook, whisking constantly, until the mixture thickens; about 15-20 minutes (I like to get in there with a flat silicone spatula every now and then to be sure nothing is sticking in the corners or on the bottom of the pan).

2. Remove pan from heat and stir in chopped chocolate and vanilla; stir until chocolate is melted and fully incorporated.

3. Strain through a sieve before spooning into individual ramekins to ensure a perfectly smooth texture.

4. Cover pudding with plastic wrap that is touching the surface of the pudding to prevent a skin from forming.

5. Chill for a couple hours. Optional garnish - freshly whipped cream and ginger snaps.

adapted from The Essence of Chocolate (Scharffenberger)