Mole’ is a classic Mexican cooking sauce, with very few carbs per serving, and as a bonus, a hint of chocolate.
It’s most commonly used with chicken or pork, as its richness is a nice complement to the meat’s leanness. I think that a mild version might be delicious with a robust fish, such as salmon or tuna, but I haven’t tried it yet. If you do, let me know.
This recipe takes a little bit of time, so I designed it to make a pretty big batch, enough to freeze for several dishes.
The extra time is worth it, it’s nothing like jarred mole sauces, AND it’s been stripped of all unnecessary carbs.
Many restaurant and commercial Mole’s are cloyingly sweet and/or too chocolaty to appeal to American tastes, so add the chocolate and artificial sweetener a little at a time and stop when it tastes right.


4 cups chicken broth (you can use a boxed broth, but it better if you have homemade available)
3 dried guajillo peppers
3 dried ancho peppers
3 dried chipotle peppers*
1 slice 12-grain or other high fiber bread, toasted and then blenderized
2 corn tortillas, torn into bits
2 roma tomatoes (or one medium tomato)]
8 medium tomatillos, peeled and cut in 4 pieces
3 tablespoons coconut oil
1 small onion, quartered
2 tablespoons cumin, ground or seeds
6 cloves garlic or 4 tablespoons refrigerated minced garlic
¼ cup raw peanuts
¼ cup raisins
½ teaspoon black pepper
Salt to taste
2 teaspoons cinnamon, preferably Mexican cinnamon*
1 tablespoon
3/4 teaspoon allspice
½ teaspoon ground cloves
4-5 oz. dark cooking chocolate or Mexican chocolate* (or 4-5 powdered cocoa
Your favorite Keto sweetener to taste

* If you like this recipe and want to make it more authentic, these ingredients are easily found on Amazon,com,



Take the stems off the peppers if they still have them, then toast for about three minutes in a dry skillet.

Put them in the blender with 2 cups of the chicken brotn

Toast the tortillas in the same dry skillet, and put in the blender.

Begin blending; add all the rest of the ingredients except the rest of the chicken broth (otherwise you’ll overflow your blender!)

If you are nervous about any of the seasonings, add half the recommended amount, taste, and decide whether to add the rest.

When all ingredients are blended to a smooth consistency, put them in a saucepan, stir in the rest of the chicken broth, and cook for 10-15 minutes, stirring as needed, until reduced slightly.

You can use this sauce on pork chops or chicken, adding during the last few minutes of cooking, or thin it with a little water and stew your meat in the sauce. Both are delicious.