Smoky and rich, this keto mole gets its thickness from sugar-free chocolate and almond butter, just 3g net carbs per serving. It comes together in under 10 minutes from pantry staples, no dairy needed.
I started making this because I missed the mole my family used to order at a local Mexican restaurant. The traditional version is loaded with sugar and takes hours, so I spent a few weeks testing shortcuts that actually work.
The key is three ingredients: sugar-free chocolate chips, almond butter, and adobo sauce. The chocolate doesn’t make it taste sweet. It adds body and rounds out the chili powder so the sauce doesn’t come across one-dimensional. I tested a batch without the adobo sauce once and the whole thing fell flat, just heat and chocolate with nothing holding them together. The adobo is what gives it that smoky depth you keep tasting and wondering about.
Almond butter thickens the sauce without any dairy. You won’t taste it directly, but take it out and the sauce goes thin. I’ve also tried cashew butter after a reader mentioned it, and it works beautifully. Creamier than almond, less bitter. I might switch to it permanently.
The blooming step matters more than you think. If you skip it or rush through it, the spices stay gritty. I give the garlic, chili powder, cumin, and cinnamon the full 30 seconds in the avocado oil, stirring, before adding anything else. That’s the difference between a smooth sauce and one that feels sandy on your tongue.
If you’re looking at the ingredient list thinking this seems too simple for mole, I get it. Traditional mole negro can have 30+ ingredients. But I’ve made this dozens of times and the flavor hits the same notes that matter: smoky, warm, slightly sweet from the cinnamon, with enough heat to keep it interesting.
The whole recipe takes me about 10 minutes from start to finish. I use homemade chicken bone broth as the base, which adds more flavor than store-bought, but either works. If you already make your own taco seasoning, you’ll have most of these spices on hand.
I serve this over chicken thighs most often, but it pairs well with cilantro lime chicken too. My family goes through it fast enough that I usually double the batch and freeze half. Three months later it thaws and tastes exactly the same. Ground beef with this sauce over cauliflower rice is our Friday night staple.
The sauce is naturally dairy-free. No grains, no sugar, no dairy. Swap the sugar-free chocolate chips for 100% cacao and it's paleo-friendly too. If you’re cooking for someone with multiple dietary restrictions, this low carb sauce covers a lot of ground without tasting like a compromise.
Low Carb Mole Sauce
Traditional mole can seem intimidating, but I make this version in under 10 minutes. Sugar-free chocolate and almond butter give it that signature thick consistency, while bloomed spices bring a warm blend of heat and depth. I serve it over ground beef on cauliflower rice on Friday nights, or pour it over chicken for an easy chicken mole. It works as a dipping sauce too. Either way, it’s filling enough for dinner and great for meal prep.
What is Mole Sauce?
Mole is a deep brown, thick sauce with a consistency similar to adobo. This version balances smoky heat with chocolate and nutty undertones. Traditional recipes call for dried chilies like ancho or guajillo instead of chili powder, which amps up the heat. I stick with chili powder because it’s always in my spice drawer, but if you want more kick, throw in a chipotle pepper or add extra adobo.
This sauce has been a staple in Mexican cooking for generations. The first written recipe dates to the early 1800s, though one popular legend says nuns at a convent in Puebla threw it together from pantry ingredients when an archbishop showed up unannounced. I love that story because that’s basically how I cook: open the pantry, see what’s there, make it work. Puebla and Oaxaca are still the two most famous regions for authentic mole.
Sugar Free Chocolate
In traditional mole, chocolate tames the spicy ingredients and rounds out the whole sauce. You won’t taste ‘chocolate’ exactly. It just adds depth and body that ties everything together. The key is finding good sugar-free chocolate. My go-to is ChocZero. No sugar, no sugar alcohols, and it melts perfectly into the sauce without leaving any grit. I’ve tested other brands and ChocZero dissolves the smoothest.
What Can I Serve with Keto Mole Sauce?
Mole goes with almost any protein. Traditionally it was served with turkey, and I’ve made it with turkey breast too. The almond butter helps the sauce cling to leaner cuts. I use it most with chicken thighs and ground beef. It works as a finishing sauce for pork chops or lamb too. Try it alongside chicken fajita marinade for a two-sauce spread, or spoon it over low carb smashed dumpling tacos for something different.
For a full Mexican night, set out nacho cheese sauce on the side. And if you want to go all out, make a batch of keto margaritas to go with it.
Storage and Reheating Suggestions
This sauce keeps in the fridge for up to five days in a sealed container. I freeze it for up to three months and it thaws without losing any flavor. I almost always double the batch and freeze half for easy future meals. To reheat, stir over low-medium heat for about ten minutes. If frozen, let it thaw completely first. The sauce thickens as it cools, so I add a splash of broth when warming it back up.
Heat avocado oil in a large skillet over medium heat. Add garlic, chili powder, cumin, and cinnamon. Cook while stirring for 30 seconds to bloom the spices and develop their flavor.
2
Finish it with tang, chocolate and spice
Add remaining ingredients: tomato sauce, chicken broth, sugar free chocolate, almond butter, adobo sauce and salt. Stir to combine. Reduce heat to medium-low and cook for additional 3 minutes.
Nutrition
Per serving: 1/4 of recipe
Calories
143
Fat
12g
Protein
2g
Total carbs
9g
Net carbs
3g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Is mole sauce keto?
Traditional mole is not. The restaurant version my family used to order is loaded with sugar, which is why I built this one around sugar-free chocolate chips and almond butter instead. My version comes in at 3g net carbs per serving (9g total carbs), so it fits keto without any tinkering.
What if I don't have adobo sauce?
Chipotle powder is my backup. I start with half a teaspoon and taste from there. You lose a little of the smoky depth, but the sauce is still good. If you can get canned chipotles in adobo, use the sauce from the can, since that is what carries the smoke in this recipe.
Can I make this in a slow cooker?
I haven't done a full slow cooker version since the stovetop takes under 10 minutes, but I've added this sauce to a slow cooker with chicken thighs and let it braise for 3-4 hours on low, until the thighs reach 165 degrees. The chicken falls apart and soaks up the smoky flavor. Bloom the spices on the stove first, then put everything in the slow cooker.
Can I use tomato paste instead of tomato sauce?
I've done this when I ran out of tomato sauce. I use about 2 tablespoons of tomato paste mixed with a quarter cup of water or broth. It concentrates the tomato flavor a bit more, which I actually liked. The sauce comes out slightly thicker, so you may need an extra splash of broth.
I have a nut allergy so almond butter’s out. Would sunflower seed butter thicken it the same, or does it fight with the chocolate? I make something like this for chicken pretty often and would rather not skip the thickener.
Lynette, chopping speeds it up but isn’t required. I use ChocZero chips and they melt in smooth over medium-low, just keep stirring through those last few minutes.
Chopped bar beats chips here. Ran out of the chip version and grabbed a Lily’s dark bar instead, melt was noticeably smoother. Sauce came out darker and richer than I expected. Bar from now on.
Made this more times than I can count, and the weekend I started putting it over eggs was the week I stopped thinking of it as just a chicken sauce. The cinnamon at breakfast makes no sense but works. Can’t explain it.
Tip for anyone who makes this more than once: pour the leftovers into an ice cube tray and freeze them. I stumbled onto this after making a double batch for chicken last month and having extra, and now I always have mole ready without turning on the stove. Two cubes, a few minutes in a pan, done. Also, letting the spices bloom a full minute before adding the liquids makes a bigger difference than you’d expect. Worth the extra 30 seconds.
Made this over chicken thighs on a Sunday, and my husband (who reads every sauce label before he’ll touch it) didn’t ask me a single ingredient question. That’s how I knew the chocolate wasn’t detectable in a weird way. I’d push the cinnamon a little harder personally, and I added the adobo sauce which I’d call non-optional. Good depth here for how fast it comes together.
The adobo ‘optional’ was my mistake. I add it every time. Mei, a husband who reads every label and didn’t ask once tells me the chocolate did what it needed to.
Served this over chicken thighs at a spring dinner and a friend who grew up eating traditional mole cleaned her plate and went quiet for a second. Said it all. Would go heavier on the adobo sauce next time, but this is already in my rotation.
I almost skipped the almond butter, figured it would taste wrong in something this savory. It doesn’t. Four stars because next time I’m doubling the adobo.
I’ve made a few different keto mole recipes and the chocolate always feels forced, but the sugar-free chips here actually melt into something that belongs. The adobo sauce is what surprised me most, it adds this depth I kept tasting and wondering about.
Yeah, the adobo is what keeps it from tasting like chocolate stew. I tested this without it and the whole sauce went one-dimensional. That depth you noticed is all adobo.
Made this Sunday with chicken thighs and my husband, who picks apart everything keto I make, went back for a second bowl before I even sat down. He asked if I’d used jarred sauce. Told him about the chocolate chips and almond butter and he just stared at me. Didn’t say a word.
I used cashew butter instead of almond butter because it’s what I had, and it worked freaking beautifully. The sauce came out so rich and smoky I couldn’t believe it only took like 15 minutes. Pouring this over everything now.
Just made this for my husband and I . Very good over chicken and cauliflower!! It was even good dipping the raw cauliflower in! Thanks for sharing this recipe!
My husband and I truly enjoyed this! I’m doing a candida diet that is modified with keto aspects and looking for a specific recipe is work. I was craving mole for a few days and found and saved this recipe. Got ingredients at store and made it my own way (no adobo sauce so used chipotle powder/used cacao powder and added a few lilys stevia chocolate chips/no tomato sauce so used tomato paste/olive oil in place of avocado oil). It turned out great and surprisingly my husband liked it as well. Will keep this when I’m craving mole 🙂 Thanks!!
Yeah, chipotle over adobo works fine. You lose a little of the smoky depth but not much. Cacao powder plus Lily’s chips gives you more control over how chocolatey it gets anyway.
This was really good! We added a little stevia-based brown sugar substitute and a bit of additional salt. My husband used low carb spinach tortilla and some sour cream. The sauce was a little gritty and I think that might have been due to the spices, but not a deal-breaker. We’ll definitely make it again. Thank you so much for keeping our Keto diet from getting boring!
