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.

Cold Broccoli Salad (Keto)

It’s the end of August and all I can say is, don’t let summer end without trying this awesome Cold Broccoli Salad. It’s keto-friendly and super easy to make… and to be completely honest, you can skip blanching the broccoli if that’s too much trouble for you, but you’ll see in the photos below why I like to do it.

before blanching

after blanching

Prepare the broccoli. Just look at huge difference blanching makes! A quick minute in boiling water is all it takes, then rinse with cold water to stop the cooking process.

Drain well - really, well. Broccoli acts like a sponge and holds a lot of water.

Look at how much water my salad spinner got, and that was AFTER I drained it in a colander! Almost a full cup. Wow! That water would really dilute the dressing so you definitely want to get rid of it. If you don’t have a salad spinner (and you really should), wrap the broccoli in a clean kitchen towel (or I’ve heard of people also using a clean pillowcase) and swing your arm around and around like a giant propeller (of course, you’ll want to do this outside!).

Next you’ll need to cook the bacon. I think this recipe works best when the bacon is cooked on the chewy side more than the crisp side, but you do what you like.

Carefully chop the bacon and be sure to save all those bacon drippings - they’re going to add amazing flavor to the dressing.

For the dressing, you’ll need mayonnaise, red wine vinegar, kosher salt, and freshly cracked black pepper.

Whisk the dressing ingredients together in a large mixing bowl.

Add the blanched and drained broccoli….

And the bacon and bacon drippings - scrape every last bit out of the pan.

Toss everything together and try not to eat the entire bowl before you’ve had a chance to chill it - trust me, the flavors get better over time.

Serve cold or at room temperature. Enjoy!

Items used to make this recipe:

(affiliate links)

• salad spinner https://amzn.to/321kH2U

• Duke’s mayonnaise https://amzn.to/3oEwhPp

• red wine vinegar https://amzn.to/3GYnHBv

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Cold Broccoli Salad (Keto)

makes 8 servings

Printable Recipe

Ingredients

• 6 cups broccoli florets

• 6 slices bacon, cooked and crumbled (reserve drippings)

• 1/2 cup mayonnaise (we love to use Duke’s)

• 1 tablespoon red wine vinegar (we like this one)

• kosher salt and freshly ground black pepper to taste

Directions

1. Blanch broccoli in boiling water for 1 minute; rinse with cold water to stop the cooking and drain very well (use a salad spinner if you have one).

2. In a large mixing bowl, whisk together the bacon, bacon drippings, mayonnaise, vinegar, salt, and pepper; add broccoli and stir well to combine.

3. Chill well and serve cold or at room temperature.