Sauces & Rubs

Harlan Kilstein’s Completely Keto Moroccan Matbucha

Harlan Kilstein's Completely Keto Moroccan Matbucha

Course: Sauces & Rubs
Cuisine: Middle Eastern
Keyword: keto moroccan matbucha, moroccan matbucha
Prep Time: 1 hour 15 minutes
Servings: 6 people


  • 3 bell pepper diced
  • Pink Himalayan Salt to taste
  • 1 Tbsp swerve
  • 2 tsp black pepper
  • 1 jalapeno or red chili pepper sliced, leave seeds in for more punch
  • 7 garlic cloves sliced
  • 1/2 cup olive oil split into quartes for two different things
  • 14 oz keto approved tomatoe sauce (Yo Mama's Sauce from amazon works)
  • 4 large tomatoes diced
  • 2 medium onions sliced


  1. Heat the largest frying pan in your kitchen to medium-high heat. Add the onions and half the olive oil until the onions begin mushing a bit. Put in the bell peppers and mix every 2-3 minutes.

  2. When the peppers begin drooping add the jalapeno/chili peppers and garlic and continue frying for a few minutes. Add in the tomatoes and fry until they begin to decompose.

  3. Pour in the keto tomatoe sauce and cook for another 45 minutes, mixing enough to make sure the bottom never stays too long in one place and burns.

  4. Then mix in the swerve, rest of oil and salt to your preference.

  5. Wait to cool off before serving.

Recipe Notes

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