MAKES: 1¼ cups (1 tablespoon per serving) · PREP TIME: 5 minutes · COOK TIME: 15 minutes
I’ve made several different low-carb barbecue sauce recipes over the years, but this one is hands-down my favorite. It comes together quickly. While you certainly can simmer it on the stovetop as directed, I have found that cooking it really isn’t necessary. I love to keep a batch on hand for quick and easy meal prep options like barbecue grilled chicken or even a juicy barbecue pork tenderloin. With the sauce already in the fridge, all I need is the protein and I am just 30 minutes away from a delicious meal.
INGREDIENTS
•½ cup reduced-sugar ketchup, store-bought or homemade (here)
•1 tablespoon Sriracha sauce, or more to taste
•1 tablespoon apple cider vinegar
•1 tablespoon Worcestershire sauce
•2 teaspoons dried minced onion
•1 teaspoon brown sugar erythritol (optional)
•1 teaspoon garlic powder
•½ teaspoon chili powder
•½ teaspoon ground cumin
DIRECTIONS
Put all the ingredients in a small saucepan and whisk to combine. Simmer over medium-low heat, stirring frequently, for 15 minutes. Store in the refrigerator for up to 3 weeks.
PER SERVING:
CALORIES: 5
FAT: 0g
PROTEIN: 0.1g
TOTAL CARBS: 1.1g
FIBER: 0.2g
NET CARBS: 0.9g
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