I perfected a ridiculously easy Keto Barbeque Sauce made with pantry staples, zero sugar, and only a handful of ingredients.

Jump to Recipe

I never thought a sauce this simple could make me feel smug. Ridiculously easy sugar free, my take uses sugar free ketchup and a hit of Dijon mustard for a quick punch.

I keep a jar in the fridge for when I want an almost cheating flavor, and it always fools friends. It’s a Keto Barbeque Sauce that doesn’t taste like diet food, and honestly if you’re into Low Sugar Bbq Sauce Recipe stuff, this one will be your shortcut.

I still tweak it sometimes, and yeah it has flaws, but those flaws make me reach for it more.

Ingredients

Print Recipe (No Advertisments)

Tomato base gives low carbs some vitamin C and natural acidity adds sweet tang.
Apple cider vinegar brings bright sour punch, near zero calories it helps balance flavors.
Allulose or Swerve adds brown sugar like sweetness without carbs or big blood sugar spikes.
Dijon mustard gives sharp savory zip, its got tiny calories and brightens the sauce.
Worcestershire adds umami depth and salty complexity, trace protein from anchovy, little carbs.
Liquid smoke gives intense grill flavor with no cooking, use sparingly or it overpowers.
Smoked paprika adds smoky color and mild heat, small antioxidants for a little boost.
Garlic and onion powders build savory backbone, no carbs, pantry friendly flavor pillars.
Xanthan gum thickens and helps sauce cling to meat, use very small amounts.

Ingredient Quantities

1 cup sugar free ketchup (or 3/4 cup unsweetened tomato sauce plus 2 tbsp tomato paste)

1/4 cup apple cider vinegar

2 tbsp Worcestershire sauce

2 tbsp allulose or Swerve brown sugar substitute

1 tbsp Dijon mustard

1 tsp liquid smoke (optional)

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cayenne pepper (optional)

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 cup water

1/8 to 1/4 tsp xanthan gum (optional)

How to Make this

Print Recipe (No Advertisments)

1. Put 1 cup sugar free ketchup into a small saucepan. If you are using the alternative, add 3 4 cup unsweetened tomato sauce plus 2 tablespoons tomato paste instead.

2. Add 1 4 cup apple cider vinegar, 2 tablespoons Worcestershire sauce, 2 tablespoons allulose or Swerve brown sugar substitute, and 1 tablespoon Dijon mustard. Stir to dissolve the sweetener.

3. Pour in 1 4 cup water and stir, then add 1 teaspoon liquid smoke if you want that smoky vibe.

4. Sprinkle in 1 teaspoon smoked paprika, 1 2 teaspoon garlic powder, 1 2 teaspoon onion powder, and 1 4 teaspoon cayenne pepper if you like heat.

5. Season with 1 2 teaspoon kosher salt and 1 4 teaspoon black pepper. Give everything a good whisk so there are no lumps.

6. Bring the pan to a gentle simmer over low to medium low heat, then reduce heat and let simmer uncovered for 8 to 12 minutes while stirring occasionally so it does not stick. This melds flavors and thickens it a bit.

7. If you want it thicker quickly, mix 1 8 to 1 4 teaspoon xanthan gum into a small bowl with a tiny splash of water to make a slurry, or sprinkle very slowly into the sauce while whisking constantly to avoid clumps. Add it in small amounts until you reach the thickness you like.

8. Taste and adjust salt, vinegar, sweetener or cayenne to your liking. Don’t freak out if it tastes a bit sharp warm, it mellows as it cools.

9. Let cool to room temperature, then transfer to a jar. Store in the fridge for up to two weeks and use on grilled meats or as a dip.

Equipment Needed

1. Small saucepan (about 1.5 to 2 qt) for simmering the sauce
2. Measuring cups and spoons (1 cup, 1/4 cup, tbsp and tsp) — measure everything right
3. Whisk, to dissolve the sweetener and keep lumps away
4. Heatproof spatula or wooden spoon for stirring so it wont stick
5. Small bowl and teaspoon for mixing the xanthan gum slurry if you use it
6. Liquid measuring cup or small pitcher for the 1/4 cup water and vinegar
7. Jar with tight lid or squeeze bottle for cooling and storing the sauce
8. Timer or phone timer and a clean tasting spoon for adjustments while cooking

FAQ

Is this BBQ sauce really keto friendly?

Yes, when made as written it's keto friendly. Using sugar free ketchup or the tomato sauce plus paste option and a keto sweetener like allulose keeps net carbs very low. Exact carbs depend on the brands you use, so check labels if you're tracking strictly.

Can I swap the allulose or Swerve for another sweetener?

Yep. Allulose, erythritol or monk fruit blends work well. Avoid liquid sweeteners that add carbs, and if you use stevia start light since it can taste bitter if overdone.

I don't have xanthan gum. How do I thicken it?

No problem. Simmer the sauce gently to reduce and concentrate it, that usually does the trick. You can also stir in a spoon of extra tomato paste. If you want a quick keto thickener try a tiny pinch of psyllium husk, but add sparingly or it gets gummy.

My xanthan clumped up how do I fix that?

Xanthan clumps if added dry to hot liquid. Fix it by blending the sauce or whisking it into a little cold water before adding. Start with the lower amount 1/8 tsp, you can always add more.

How long will the sauce keep and can I freeze it?

Stored in a sealed jar in the fridge it lasts about 10 to 14 days. You can freeze it up to 3 months in an ice cube tray then pop cubes into a freezer bag for easy portions.

Can I use this as a marinade or on ribs that need long cooking?

Yes it's great as a finishing sauce or a glaze. If you're using it for long cooks brush it on towards the end to avoid burning because the sweetener and tomato will caramelize faster than plain meat.

Easy Keto BBQ Sauce Recipe Substitutions and Variations

1 cup sugar free ketchup: swap with 3/4 cup unsweetened tomato sauce + 2 tbsp tomato paste for same thickness and flavor, or use 1 cup low‑sugar passata and simmer a bit to reduce.
2 tbsp Worcestershire sauce: use 2 tbsp coconut aminos, or 1 1/2 tbsp soy sauce or tamari + 1/2 tsp apple cider vinegar for that tangy, savory hit.
2 tbsp allulose or Swerve brown sugar substitute: replace with 2 tbsp Monk Fruit brown or Sukrin Gold 1:1, or 2 tbsp erythritol blended with a tiny pinch of blackstrap molasses flavoring if you want “brown sugar” depth without much carbs.
1/8 to 1/4 tsp xanthan gum: use the same amount guar gum, or 1/2 tsp glucomannan powder, or just skip the gum and simmer longer to reduce and thicken naturally.

Pro Tips

1. Start tiny with the xanthan, sprinkle just a little while whisking — wait, sorry dont use that dash — I mean, start tiny and whisk fast. If you add too much it gels weird, dont panic though, a few drops of warm water or a splash of vinegar and a quick stir will loosen it up.

2. Taste as it cools, not just when its hot. The vinegar and heat mellow out so dont over-sweeten or over-vinegar while it’s warm, add adjustments in small amounts and give it a minute to settle before deciding.

3. Liquid smoke and smoked paprika go a long way so less is often better. If you want more umami instead of more salt try a tiny pinch of powdered mushroom or a drop of soy/tamari, works great for depth without making it too salty.

4. Store it cold and expect it to thicken in the fridge. If it gets too stiff to pour, warm it gently or whisk in a little hot water to loosen, reheating once or twice wont ruin the flavor.

Easy Keto BBQ Sauce Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected a ridiculously easy Keto Barbeque Sauce made with pantry staples, zero sugar, and only a handful of ingredients.

Servings

servings

Calories

kcal

Equipment: 1. Small saucepan (about 1.5 to 2 qt) for simmering the sauce
2. Measuring cups and spoons (1 cup, 1/4 cup, tbsp and tsp) — measure everything right
3. Whisk, to dissolve the sweetener and keep lumps away
4. Heatproof spatula or wooden spoon for stirring so it wont stick
5. Small bowl and teaspoon for mixing the xanthan gum slurry if you use it
6. Liquid measuring cup or small pitcher for the 1/4 cup water and vinegar
7. Jar with tight lid or squeeze bottle for cooling and storing the sauce
8. Timer or phone timer and a clean tasting spoon for adjustments while cooking

Ingredients

1 cup sugar free ketchup (or 3/4 cup unsweetened tomato sauce plus 2 tbsp tomato paste)
1/4 cup apple cider vinegar
2 tbsp Worcestershire sauce
2 tbsp allulose or Swerve brown sugar substitute
1 tbsp Dijon mustard
1 tsp liquid smoke (optional)
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional)
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup water
1/8 to 1/4 tsp xanthan gum (optional)

Directions

Put 1 cup sugar free ketchup into a small saucepan. If you are using the alternative, add 3 4 cup unsweetened tomato sauce plus 2 tablespoons tomato paste instead.
Add 1 4 cup apple cider vinegar, 2 tablespoons Worcestershire sauce, 2 tablespoons allulose or Swerve brown sugar substitute, and 1 tablespoon Dijon mustard. Stir to dissolve the sweetener.
Pour in 1 4 cup water and stir, then add 1 teaspoon liquid smoke if you want that smoky vibe.
Sprinkle in 1 teaspoon smoked paprika, 1 2 teaspoon garlic powder, 1 2 teaspoon onion powder, and 1 4 teaspoon cayenne pepper if you like heat.
Season with 1 2 teaspoon kosher salt and 1 4 teaspoon black pepper. Give everything a good whisk so there are no lumps.
Bring the pan to a gentle simmer over low to medium low heat, then reduce heat and let simmer uncovered for 8 to 12 minutes while stirring occasionally so it does not stick. This melds flavors and thickens it a bit.
If you want it thicker quickly, mix 1 8 to 1 4 teaspoon xanthan gum into a small bowl with a tiny splash of water to make a slurry, or sprinkle very slowly into the sauce while whisking constantly to avoid clumps. Add it in small amounts until you reach the thickness you like.
Taste and adjust salt, vinegar, sweetener or cayenne to your liking. Don’t freak out if it tastes a bit sharp warm, it mellows as it cools.
Let cool to room temperature, then transfer to a jar. Store in the fridge for up to two weeks and use on grilled meats or as a dip.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.