Low Carb No Sugar Homemade BBQ Sauce

Low Carb No Sugar Homemade BBQ Sauce is Paleo, Gluten Free, Dairy Free, Low Carb, No Added Sugar BBQ Sauce with just 2 carbs per serving!

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 often 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!

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 (other than the natural sugars in the tomatoes, of course). You won’t get away from that in a bbq sauce made with tomatoes, unfortunately.

The tomatoes will add about 1 gram of sugars to each Tablespoon of bbq sauce. 

Don’t ask me how, but the added sugar is not needed in this recipe. You can thank me later—or now, that is fine. 🙂

And the best part about that is that it is still wonderful BBQ sauce!

Other Great Condiment Recipes

You may also like Easy Low Carb No Cook Ketchup

24 Low Carb & Keto Condiments, Sauces, Mixes and Dressings

Follow my Keto Condiments and Sauces Pinterest Board for dozens of ideas from all around the web! I am constantly finding new things to add so there will be new things all the time!

Ingredients:

tomato paste

apple cider vinegar

white wine vinegar

water

Worcestershire sauce

chili powder

onion powder

salt

ground cinnamon

garlic powder

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.

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