Barbeque sauce can be tough to incorporate into a low carb lifestyle—many commercially available sauces contain over 15g of carbs per serving! By making a few easy ingredient swaps, you can still enjoy the tangy, smoky sauce and meet your macro targets. This sauce is bursting with acidity and heat from the vinegars and spices, but the keto brown sugar balances it out to yield a sauce that will give your barbeque the sweet heat that you crave. If you haven’t tried a homemade BBQ sauce recipe, give this one a shot, you won’t regret it!
Ingredients
– 1 tablespoon Extra Virgin Olive Oil
– 1 medium white or yellow onion, chopped
– 1 medium red bell pepper, cut into 1-inch chunks
– 3 cloves garlic, minced
– 1 tablespoon Colman’s Mustard Powder
– 1 teaspoon cumin
– 1 teaspoon ground chipotle chile pepper
– ¾ cup Guy Gone Keto Ketchup
– ⅓ cup sherry vinegar
– ⅓ cup Apple Cider Vinegar
– ½ cup keto friendly brown sugar
– 4 teaspoons worcestershire sauce
– 3 tablespoons water
Instructions
Put the extra virgin olive oil in a medium saucepan and turn the heat on medium to high. Add the onions and pepper, sauté for 10 minutes until onions are becoming translucent and pepper is beginning to soften. During the last minute or so, add garlic and stir
Sprinkle the dry spices over top of the onion and pepper mixture, stir and cook for 30 seconds
Reduce heat to low. Stir in ketchup, sherry vinegar, apple cider vinegar, keto brown sugar, and Worcestershire sauce. Simmer for 30 minutes, stirring frequently. Add water if the sauce begins to look too thick
Once the sauce has simmered, use an immersion blender, or pour mixture into the bowl of a blender and puree until smooth. Be careful pureeing a hot mixture because steam can build up in the blender. Put a towel over the lid to protect your hand and remove the lid carefully
Taste for seasoning, adding a dash of salt and pepper if you like
Slather finished sauce over your favorite barbeque foods (like chicken or ribs) or cool the sauce and place in an airtight container to use later. This will keep in your refrigerator for about a week
Makes: 2 cups (32 tablespoons)
Serving Size: 2 tablespoons
Nutrition Facts Per Serving: Cal. (60); Total fat (2.5); Sat. fat (1.5g); Chol. (0mg); Sodium (15mg); Carbs (2g); Fiber (0g); Sugars (2g); Prot. (0g)
If this recipe wasn’t enough to cure your hankering for spicy food, check out our Spicy Buffalo Chicken Dip recipe!
