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This is hands down The Best Keto BBQ Sauce that you will ever try!! I don’t use such strong words very often, but this sauce is the BOMB! Thick, tangy, sweet and oh so delicious.
I accidentally ordered too many chicken wings last week and I needed to come up with several different ways to prepare all 13 pounds of them! I am also in the mood for BBQ Ribs, so a ketofied sauce needed to happen.
How to make The Best Keto BBQ Sauce
Heat the oil in a medium sized sauce pan, and cook the chopped onions until translucent, about 10 minutes.
Add the garlic and cook for 1 more minute. Add the tomato paste, golden sweetener, vinegar, fish sauce, water and seasonings, stir to combine.
Bring to a boil, then reduce heat and simmer gently for 30 minutes.
Use immediately or allow to cool, then store in a sealed container in the refrigerator for up to a week.
Are you trying to lick your screen right now?
Why can’t I just buy Keto BBQ Sauce?
In a perfect world you could, but for the most part Keto products currently on the market are not truly keto. Most are made with sucralose (bleached sugar) that spikes your blood glucose levels and causes your body to release insulin, which is not what we want!
Some other supposed Keto sauces contain dextrin or maltose which are both forms of sugar. It is much safer to create your own yummy sauce at home and know exactly what goes into it!
Products used to create this recipe
Recipes that use BBQ Sauce
- Instant Pot Barbecue Ribs – I seasoned the ribs with Southwest Seasoning and used 1 cup of water to cook.
- Barbecue Chicken Thighs – on the grill
- Instant Pot BBQ Whole Chicken
I also have a Sugar Free BBQ Sauce with a spicier, southwest flavor that you might like if a sweet sauce is not your thing.
The Best Keto BBQ Sauce
- 2 tablespoons olive oil
- .33 cup diced yellow onion
- 2 large cloves garlic minced
- 0.5 cup tomato paste
- 0.5 cup apple cider vinegar
- 0.5 cup golden sweetener I use Swerve
- 2 tablespoons fish sauce I use Red Boat
- .75 cup water
- 1 tablespoon chili powder
- 1 teaspoon sweet paprika
- 1 teaspoon dry mustard powder
- 1 teaspoon cumin
- Heat the oil in a medium sized sauce pan, and cook the chopped onions until translucent, about 10 minutes.
- Add the garlic and cook for 1 more minute. Add the tomato paste, monkfruit/erythritol sweetener, vinegar, fish sauce, water and seasonings, stir to combine.
- Bring to a boil, then reduce heat and simmer gently for 30 minutes.
- Use immediately or allow to cool, then store in a sealed container in the refrigerator for up to a week.
- 4 carbs – 1 fiber = 3 net carbs.
- This recipe make 1.5 cups of sauce, or 24 tablespoons. Serving size is 2 tablespoons = 12 servings.