Fluffy Chix Cook Low-Carb & Keto Quick Barbeque Sauce
Not everyone has a barbeque pit or a smoker, or even a grill. Still, I want you to be able to enjoy a semblance of Labor Day, Texas-style. I’m going to share my keto, low-carb quick barbeque sauce that sets my family’s lips to smacking. You can set the pork butt or fresh picnic cooking overnight, low and slow. It will be done before the guests arrive and you won’t have to worry about tending the fire while tending to the serious business of partyin’ with your family and friends.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 minutes
- Yield: 2½ Cups of Finished Sauce 1x
Ingredients
- 3 Tablespoons Walden Farms BBQ Sauce (or some other low carb prepared sauce)
- 4 Tablespoons Westbrae Unsweetened Ketchup (or homemade low carb ketchup such as Dana’s Carpender’s Ketchup Recipe)
- 1 Tablespoon Yellow Mustard (like French’s or the store brand)
- 2 Tablespoons Worcestershire Sauce
- 2 Tablespoons Pickapeppa Sauce (or 2 Tbsp. Worcestershire Sauce)
- 1 Teaspoon Sambal Oelek*
- 3 Tablespoons Apple Cider Vinegar (Bragg’s Unfiltered preferred)
- 1–2 Teaspoon Blackstrap Molasses
- 1 drop EZSweetz or another liquid sucralose) or 1 tsp. Erythritol/Xylitol/Stevia blend)
- 1 Tablespoon Barbecue Spice Rub
- 1 Tablespoon Chili Powder
- 1 Teaspoon Granulated Garlic
- 1/4 Teaspoon Cayenne Pepper, ground
- 1 Tablespoon Paprika
- 1 tsp. Black Pepper
- 1/2 Teaspoon Kosher Salt
- 8 oz. Tomato Sauce
- 1/2 Onion, do not chop
- 1/2 Lemon
- 1/2 cup Meat Drippings (from the cooked pork roast)
- Xanthan Gum (Optional – you most likely will not need to thicken the sauce)
Instructions
- Combine all ingredients in medium saucepan, adding the half onion and half-lemon just as they are.
- Bring to simmer and allow to cook for about 30-45 minutes. Remove from heat.
- Remove lemon and squeeze the juice into the sauce. Remove onion.
- Stir and adjust salt and pepper if necessary.
- Serve with barbeque or spread over burgers.
- If necessary, thicken using your favorite thickener. It shouldn’t be necessary.
Notes
* Sambal Oelek is an Asian chili paste; look for it in the International aisle of a good big grocery store. If you can’t find it, sriracha hot sauce is all over the place these days (the most popular has a rooster on the label), and substitutes nicely.
Nutritional Info: Your Managing Editor Dana Carpender ran the numbers on this, using her own KC Barbecue Sauce recipe from The Low Carb Barbecue Book in place of Walden’s, and her own ketchup recipe (’cause they were in my database.) Split the difference on the blackstrap molasses, analyzing for 1 1/2 teaspoons. Used “hot sauce” stats for the sambal oelek, since sambal oelek is, indeed, hot sauce. MasterCook does not include stats for “meat drippings” or “pan juices,” and they’ll vary from roast to roast anyway, so I fudged it with a half-cup of concentrated broth, plus a tablespoon of fat.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 28
- Fat: 1g
- Carbohydrates: 5g (4g net carbs)
- Fiber: 1g
- Protein: 1g
