Low Carb No Sugar Homemade BBQ Sauce Paleo, Gluten Free, Dairy Free, Low Carb BBQ Sauce!

Low Carb No Sugar Homemade BBQ Sauce is also Paleo, Gluten Free and Dairy Free!

I so love to have homemade, healthy mixes and condiments in my kitchen. Low Carb No Sugar Homemade BBQ Sauce is easy and guess what! It tastes just like BBQ sauce! I have tried quite a few BBQ sauce recipes and have been disappointed. That is, until I tried this one. I was encouraged when it smelled so much like the real thing as it cooked but I didn’t want to be too hopeful. It turns out that the hope was well founded. THIS is the recipe I have been looking for! I found it here and made a few changes. Instead of using whole garlic and onion, I use powder. It is lower carb and easier, not to mention (OK, I guess I did mention it; what a strange saying!) we wouldn’t want the chunks in our sauce.

So many recipes say “No Sugar” but what they really mean is no white sugar and they add honey, maple syrup, or artificial sugar. Even the healthy versions have sugar of some kind added and that is not low carb. This recipe REALLY has NO SUGAR. And the best part about that is that it is still wonderful BBQ sauce! Don’t ask me how, but the sugar is not needed in this recipe. You can thank me later—or now, that is fine. 🙂

Check out my other homemade condiments!

Easy No Cook Homemade Ketchup 

Homemade Onion Soup Mix  

Lemon Herb Mayonnaise

Homemade Italian Dressing Mix 

Homemade Taco Seasoning 

Gluten Free Cream Soup Mix 

Homemade Pumpkin Pie Spice

To print the recipe for Low Carb No Sugar Homemade BBQ Sauce, click HERE.



6 ounce can of tomato paste

1/3 cup apple cider vinegar

3 tablespoons white wine vinegar

3/4 cup water

2 tablespoons Worcestershire sauce

2 teaspoons chili powder

1 tsp onion powder

1 teaspoon salt

1/4 teaspoon cinnamon

1 tsp garlic powder

1/2 teaspoon ground black pepper

Combine all of the ingredients in a medium saucepan over medium high heat. Bring the mixture to a boil and then reduce the heat and let simmer on low, uncovered, for about an hour. Stir at least every 10 minutes or so to keep blending the flavors and cook it evenly.

Yield: 1 ½ cups


Store in a glass container (a mason jar is perfect) in the refrigerator for up to a week. Pints can be canned in a water bath canner for 15 minutes.

Add it to a crock pot with pork ribs or chicken for an easy 2 ingredient meal.

This post may contain affiliate links.  That means if you click on the link and make a purchase, I’ll get a very small percentage in commission.  There’s never any extra cost to you.  I greatly appreciate your support.

If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you.  Also, you can put in exactly what you used so it is the most accurate.

Leave a Reply

Your email address will not be published. Required fields are marked *