Keto BBQ Sauce

4.98 from 422 votes

Homemade keto BBQ sauce with 2g net carbs per serving. Made with sugar-free ketchup, apple cider vinegar, smoked paprika, and a natural sweetener. Ready in 15 minutes. Use as a sauce, marinade, or baste for ribs, chicken, pulled pork, and pork belly. Store refrigerated for up to 3 weeks or freeze for up to 3 months.

Prep Time5

Cook Time10

Total Time15

Course: Condiments

Cuisine: American

Servings:

Calories: 9kcal

Author: Matt Dobson

Ingredients

16 oz sugar-free ketchup Or sugar-free tomato sauce.
4 tbsp worcestershire sauce
4 tbsp apple cider vinegar
4 tsp smoked paprika It gives the smokey flavor.
2 tsp salt
2 tsp onion powder
1 tsp garlic powder May be replaced with crushed garlic in a jar or fresh crushed garlic cloves.
1/2 tsp cayenne powder Optional to taste.
1 tbs erythritol Erythritol is the most widely available option. Allulose gives the best texture — it caramelises like sugar and won't crystallise in the fridge. A monk fruit/erythritol blend also works well. Avoid stevia as the sole sweetener; it turns bitter when cooked.

US Customary - Metric

Instructions

Combine all ingredients in a saucepan.
16 oz sugar-free ketchup, 4 tbsp worcestershire sauce, 4 tbsp apple cider vinegar, 4 tsp smoked paprika, 2 tsp salt, 2 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cayenne powder, 1 tbs erythritol
Place on stove over medium heat and lightly simmer for 5 minutes.
Allow to cool and jar or put in a serving dish

Notes

NOTE: This sauce is a flavoring condiment. It fits a keto diet when used with a fatty protein such as chicken, ribs, or steak. It is not keto on its own or with vegetables alone.

SWEETENER: Allulose produces the smoothest result and won't crystallise. Erythritol works but may turn slightly grainy when chilled — warm gently to restore consistency. Monk fruit blends are a good middle option.

STORING: Refrigerate in a sealed jar or airtight container for up to 3 weeks. No preservatives — do not store at room temperature.

FREEZING: Freeze in a freezer-safe container for up to 3 months. For smaller portions, freeze in an ice cube tray then transfer cubes to a freezer bag. Thaw overnight in the fridge before using. Stir or warm gently to recombine.

Nutrition