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Keto Shredded Chicken Mole with Chocolate Almond Butter Sauce

Print Recipe
Total Time 23 minutes
Servings 2
Calories 1164 kcal

Ingredients
  

  • 2 cups sweet potatoes diced (omit for keto)
  • 2 Tbsp olive oil divided
  • 1 Tsp cumin seeds
  • 1 Tsp coriander seeds
  • 1 Tsp chipotle powder
  • ¼ cup onions diced
  • 2 Tbsp garlic minced
  • ½ cup crushed tomatoes
  • 1 lime juiced
  • ¼ cup sliced almonds
  • 1 Tbsp cacao powder
  • 2 pouches SuperFat Cacao Coconut
  • 1 lb chicken cooked and shredded
  • 1 cup chicken broth
  • 2 Tbsp cilantro chopped
  • 2 Tbsp mint chopped

Instructions
 

  • Preheat oven to 400F.
  • On a sheet pan, toss sweet potatoes with 1 Tbsp olive oil, and salt and pepper to taste. Arrange in a single layer and transfer to oven for 15-18 minutes, until tender.
  • In a pan, heat cumin seeds, coriander seeds, and chipotle powder over medium heat for 2-3 minutes, until fragrant.
  • Add olive oil and onion. Cook another
  • 2-3 min, until translucent.
  • Add garlic and cook 30 seconds, until just golden.
  • Transfer mixture to a high speed blender then add crushed tomatoes, lime juice, sliced almonds, and cacao powder. Process until smooth.
  • Return sauce to pan over med-high. Add SuperFat Cacao Coconut. Stir to incorporate.
  • Add chicken and chicken broth. Bring to a boil then simmer 5-8 minutes, until slightly thickened.
  • Divide potatoes between 2 plates. Top with chicken mole between garnish with cilantro and mint.

Nutrition

Calories: 1164kcalCarbohydrates: 83gProtein: 88gFat: 56gSodium: 667mgFiber: 19gSugar: 18g
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