#1 Low Carb & Keto Diet App Since 2010
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prep time
10 min
cook time
20 min
ready time
30 min
Keto Mole Verde
When on a Low-carb diet, Keto sauces are the best way to add extra flavor to your dishes. Among the different Keto sauce recipes available, here is one you will want to keep making. It comes together in three simple steps and tastes delicious. This Keto mole verde is a Mexican classic with a little twist. It combines authentic Mexican components like jalapeno and poblano peppers with Low-carb vegetables like zucchini and high-fat ingredients such as avocado and sesame seeds to make a thick, flavorful sauce.
**What is mole verde? **
Mole verde sauce is a Mexican classic made exclusively from fresh ingredients. Some ingredients include jalapeno peppers, poblano peppers, radishes, and fresh herbs such as cilantro and parsley. It may also include fresh vegetables like zucchini, tomatillos, onion, lettuce, tomatoes, and green beans and seeds like pumpkin seeds and sesame seeds. Given that this sauce is authentic to Mexican cuisine, it varies slightly depending on the region where it is prepared.
How to prepare this sauce?
This Keto mole verde is simple to make. It comes together in three simple steps. It starts by broiling the peppers in the oven and sweating them off to remove their skin. The next step is to toast the pumpkin and sesame seeds in a pan over medium heat. Finally, blend the peppers, seeds, and all other ingredients to make a smooth paste. Adjust the seasoning to your liking and enjoy.
How to use this Keto mole verde?
This Keto mole verde sauce can be used in a variety of ways. Traditionally, mole verde sauce is served with chicken or pork. However, it can be served over cooked turkey, vegetables, or enchiladas. It can also be served with rice or tortillas. For a Keto alternative, this sauce can also be served with cauliflower rice, Low-carb tortillas, Keto burritos, Keto carnitas, and Keto enchiladas. Another good option is to serve it over a tray of Low-carb baked vegetables.
Net Carbs
2.9 g
Fiber
2.6 g
Total Carbs
5.5 g
Protein
2.9 g
Fats
7.2 g
93 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Poblano Peppers, raw
3 pepper
Jalapeno peppers
1 regular - approx 2" long
Sesame seeds
0.33 cup
Pumpkin seeds
0.25 cup
Basil
1 cup, whole pieces
Onion
0.5 small
Garlic
2 clove
Lime juice, fresh
0.5 each - juice from one lime
Romaine Lettuce Raw
6 leaf inner
Zucchini
0.25 small
Avocado
1 each
Chicken broth
0.33 cup
Salt
0.5 tsp
Black pepper
0.25 tsp
Recipe Steps
steps 5
30 min
Step 1
Preheat your oven’s broiler to 400F/200 C and line a baking sheet with parchment paper. Add the poblano peppers and jalapeno to the baking sheet and transfer to the oven. Broil until the skin is slightly blackened, around 7-10 minutes.Step 2
Transfer the peppers to a plastic bag. Let them sit for 10 minutes until soft. Once cool to handle, peel the blackened skin off the peppers and discard them along with the seeds. Transfer the flesh to a blender or food processor.Step 3
Add the sesame seeds to a pan and toast over medium heat for 5 minutes. Add the pumpkin seeds and toast for another 2-3 minutes. Transfer to the blender.Step 4
To the blender or food processor, add the fresh basil, garlic, onion, juice of half a lime, romaine lettuce, zucchini, avocado, chicken broth, salt, and pepper. Blend until smooth. Taste and adjust the seasoning to your liking.Step 5
Transfer to a bowl and use as a dipping sauce. Or use it to smother Keto burritos and carnitas.
