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Keto Barbecue Sauce - Smoky, Tangy, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Tomato paste (no sugar added): Thick base with deep tomato flavor.
  • Apple cider vinegar: Classic tang and brightness.
  • Water or beef/chicken broth: Thins the sauce to the right consistency.
  • Keto sweetener: Allulose or erythritol/monk fruit blend works best. Start small and adjust.
  • Worcestershire sauce (sugar-free if possible): Adds umami and depth. Coconut aminos can sub if needed.
  • Yellow mustard: For tang and a touch of bite.
  • Smoked paprika: Key to that barbecue taste.
  • Garlic powder and onion powder: Savory backbone.
  • Ground black pepper: Gentle heat and aroma.
  • Liquid smoke (optional): A few drops for extra smokiness.
  • Salt: To round it all out.
  • Cayenne or chipotle powder (optional): For heat and complexity.

Method
 

  1. Combine the base: In a small saucepan, whisk together tomato paste, apple cider vinegar, and 1 cup of water or broth until smooth.
  2. Season it: Add 2–3 tablespoons keto sweetener, 1 tablespoon Worcestershire, 1 tablespoon yellow mustard, 1–2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
  3. Optional kick: Stir in a pinch of cayenne or 1/4 teaspoon chipotle powder if you like heat. Add 2–4 drops liquid smoke if using.
  4. Simmer: Bring to a gentle simmer over medium heat. Reduce heat to low and cook for 12–15 minutes, stirring occasionally, until thickened and glossy.
  5. Taste and adjust: Add more sweetener for sweetness, vinegar for tang, or water to thin. Salt to taste.
  6. Cool and serve: Let the sauce cool slightly. It will thicken as it cools. Brush on grilled meats or use as a dipping sauce.