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5 from 6 ratings

Homemade Keto Red Enchilada Sauce

This Homemade Keto Red Enchilada Sauce Recipe is a low carb mild spice enchilada sauce.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Condiment
Cuisine: Mexican
Servings: 2 cups
Calories: 56
Author: Natalie


  • 2 tablespoons grass fed ghee or butter
  • 2 tablespoons tapioca starch
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 2 cups chicken stock
  • 1 tablespoon tomato paste


  • Heat a medium size sauce pan over medium heat.
  • Add the ghee and melt. Add the tapioca starch, whisking constantly until it is dissolved.
  • Add in the chili powder, oregano, cumin, salt and garlic powder, whisking constantly until it is dissolved. It is important you continue to cook over a steady, medium heat. If it is too hot, it will burn and scorch the spices, making your enchilada sauce bitter.
  • Whisking constantly, slowly pour in the chicken stock until it is incorporated and all lumps are whisked out. Bring to a simmer, whisking occasionally. Once it comes to a bubbling simmer it will activate the tapioca starches thickening ability. Continue to simmer over medium low heat for another 5 minutes to allow the flavors to marry. It will resemble gravy, and coat the back of a spoon.
  • Last, stir in the tomato paste and whisk until combined.
  • Remove from heat. Store in a mason jar. Will last in the fridge for at least 1 week, or frozen for at least 6 months.
  • Use this enchilada sauce in my keto beef enchiladas!


Spice Level: This is for a mild enchilada sauce. My kids can eat this no problem! If you want it spicier, add up to 4 tablespoons chili powder. You can also add in cayenne pepper to taste for more heat.
Starch Substitutions: If you don't have tapioca starch (aka tapioca flour), you can also use arrowroot starch (aka arrowroot flour).
Whole30: Be sure to read your labels on your chili powder if you're making this during a Whole30. Many have brown rice starch as an ingredient, which is not Whole30 friendly.
Plant Based: To make this vegan, use vegetable stock!


Calories: 56 | Total Carbs: 3.9g | Protein: 2g | Fat: 3.9g | Fiber: 0.9g | Net Carbs: 3g