Sugar free bbq sauce recipe that’s keto and low carb-friendly for your favorite barbecued meat—ribs, chicken, or burgers. Sweet & sassy without the guilt (and without the blood sugar spike)!
This is a double batch (about 2 cups of sauce), so for about 1 cup, simply halve the ingredients.
INGREDIENTS
6 ounces tomato paste
8 ounces tomato sauce
3-4 tablespoons apple cider vinegar
2 tablespoon Worcestershire sauce
2 tablespoons yellow mustard
1/2 teaspoon unsulphured blackstrap molasses (optional)
1 1/2 tablespoons liquid smoke
1/2 teaspoon xanthan gum
2 teaspoons smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
3/4 cup Allulose
(or 1/4 cup granulated sugar substitute like erythritrol)
1/4 teaspoon chili powder
1/2 teaspoon cayenne pepper (optional)
1/4 to 1/2 cup of water
DIRECTIONS
In a medium saucepan, add all the ingredients except the sugar substitute and cayenne pepper/chili powder, and whisk, saving the water for last (start with a cup of water at a time, whisk a bit more, then add more as needed).
Bring to a boil (medium-high heat) and then decrease to medium-low.
Let simmer about 20 minutes or until thickened, stirring constantly. At this point, sprinkle on the optional xanthan gum and blend with whisk or an immersion blender if you’d like a smoother and thicker consistency.
Add the granulated sugar substitute and/or cayenne/chili powder a little at a time and adjust as to your taste.
If it’s still too thick, stir in additional water, a tablespoon at a time.
The ideal consistency to each is slightly thinner than bottled barbecue sauce.
Makes ~2 cups. Keeps well in fridge up to 4 weeks.
