February 19, 2018
This sugar-free, gluten-free, low carb BBQ sauce recipe is sweet, smoky, spicy & tangy in one. Super easy too, with only 5 minutes p... Read more »

This sugar-free, gluten-free, low carb BBQ sauce recipe is sweet, smoky, spicy & tangy in one. Super easy too, with only 5 minutes prep time! 


Over the past few weeks, I’ve been on a mission to come up with a sugar-free, gluten-free, low carb BBQ sauce recipe. Sure, the ultimate time to think about this is grilling season, but I actually love using barbecue sauce for all kinds of recipes throughout the year. I truly believe that the right condiments can make all the difference between something like boring, plain chicken and a rich, flavorful meal.

*Click on the underlined text below to buy ingredients!
  • 2 1/2 6-oz cans Tomato paste
  • 1/2 cup Apple cider vinegar
  • 1/3 cup Powdered erythritol (or any sweetener of choice, preferably either powdered or liquid)
  • 2 tbsp Worcestershire sauce *
  • 1 tbsp Liquid hickory smoke
  • 2 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Sea salt
  • 1/4 tsp Chili powder
  • 1/4 tsp Cayenne pepper (or more if you like it hot)
  • 1 1/2 cup Water (approximate amount - see instructions)

  1. Whisk all ingredients together in a saucepan, adding the water last. Start with a cup of water, then whisk in a bit more at a time, until it reaches a consistency *slightly thinner* than barbecue sauce. I ended up using about 1 1/2 cups of water, but it will vary depending on how thick your tomato paste is.
  2. Bring to a gentle boil at medium-high heat, then reduce to medium-low. Simmer, uncovered, stirring frequently, for 20 minutes, or until slightly thickened.
  3. Taste and adjust sweetener or cayenne pepper if you prefer the sauce to be sweeter or spicier. If it's still thicker than you like, you can stir in additional water, a tablespoon at a time, until reaching desired consistency.
Low carb BBQ sauce recipe net  per serving: 3.5g
*The Worcestershire sauce linked in the ingredients list is gluten-free. Technically it contains a little sugar, but with 2 tablespoons of Worcestershire sauce used for the entire recipe, each serving would contain only 1/20 tablespoon of it (like a drop). This is factored into the nutrition info and net carbs above. If you prefer, you could even omit it or use a dash of molasses with a little water instead, but it would affect the flavor.
**Each serving is 2 tablespoons. Entire recipe makes 2 1/2 cups.
Nutritional information is provided as a courtesy and we strive to keep it as accurate as possible. Net carb count excludes fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate with this information, but please feel free to make your own calculations.
Heat butter/oil in sauce pan and sauté onion for 3-4 minutes until translucent. Add all remaining ingredients and bring to a boil. You can serve it just like this, but I like to boil it down to thicken it a while. I turn down the heat, cover the pan and let it simmer for 20 minutes or so. I also find the longer cooking time melds the flavors, and it turns out even more delicious.

I have used this sauce on every cut of pork, beef and chicken that I can think of. It is a great marinade, basting sauce, oven baking glaze and dipping sauce. If you are feeding young kids or someone who doesn’t like spicy food you may want to add the chili powder a little bit at a time and taste as you go.
If you want to make this even healthier, you could let it cool and add 2 tbsp of whey and leave it on the counter over night. Then you would have a sugar-free probiotic condiment.
This keeps for 3 weeks in the fridge, and also freezes very well. If you eat as much meat as we do, it won’t last you that long.

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