The Ultimate Slow Cooker Keto BBQ Sauce
Forget store-bought sauces loaded with sugar! This homemade slow cooker BBQ sauce is the ultimate game-changer. It’s incredibly easy to make, bubbling away to rich, tangy, and sweet perfection. Slather it on juicy ribs, mix it into fork-tender pulled pork, or drizzle it over a hearty meat stew for an unforgettable flavor boost that’s both healthy and delicious.
MAKES: about 4 cups / 900 g
PREPARATION TIME: 15 minutes
COOKING TIME: 6 hours
Ingredients
• 2 tablespoons / 30 g ghee or other healthy cooking fat
• 1 large / 150 g yellow onion, peeled and diced
• 4 cloves garlic, peeled and minced
• 2 pieces / 28 g jalapeño peppers, seeds and core removed
• 1 1/2 cups / 360 g canned tomatoes
• 1/2 cup / 125 g unsweetened tomato paste
• 1/2 cup / 120 ml apple cider vinegar or coconut vinegar
• 1/4 cup / 60 ml coconut aminos
• 1/4 cup / 50 g granulated erythritol or Swerve
• 2 teaspoons paprika, sweet or smoked
• 2 teaspoons mustard powder
• 1 teaspoon celery seeds
• 1/2 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1 teaspoon fine sea salt, or to taste
• 2 teaspoons extra-virgin olive oil
• Optional: few drops of liquid stevia
Instructions
1. In a pan greased with ghee, cook the diced onion over medium-low heat for about 10 minutes, until browned and fragrant. Add the minced garlic and cook for one more minute.
2. Transfer the cooked onion and garlic to your slow cooker set on low. Add all remaining except for the olive oil and stir to combine.
3. Cover and cook on low for 6 hours.
4. When done, turn off the heat and let the sauce cool for at least an hour. Add the olive oil.
5. Using an immersion blender or a standard blender, process the sauce until completely smooth.
6. Transfer to a glass jar and keep in the fridge for up to a month. For longer storage, spoon the sauce into an ice cube tray and freeze for 2 hours. Place the frozen cubes in a freezer bag and store for up to 6 months.
Nutritional Information
• NUTRITION FACTS PER TABLESPOON (15 G/0.5 OZ):Total carbs: 1 g / Fiber: 0.2 g / Net carbs: 0.8 g / Fat: 1 g / Energy: 13 kcalMacronutrient ratio: Calories from carbs (23%), protein (5%), fat (72%)
Pro Tips
• For a deeper, smokier flavor, use smoked paprika and consider adding 1/4 teaspoon of liquid smoke before blending.
• Adjust the spice level to your liking. For a spicier sauce, leave some of the jalapeño seeds in or add a pinch of cayenne pepper.
• If the sauce is too thick after blending, thin it out with a tablespoon of water or broth at a time. If it’s too thin, simmer it uncovered in a saucepan for 10-15 minutes to reduce.
• Be cautious when blending hot liquids. If using a standard blender, remove the small cap from the lid and cover the opening with a folded kitchen towel to allow steam to escape safely.
FAQ
Q: How long does this homemade keto BBQ sauce last
A: You can store the sauce in an airtight glass jar in the refrigerator for up to one month. For longer storage, freeze it in an ice cube tray and then transfer the cubes to a freezer bag, where it will keep for up to 6 months.
Q: Can I make this BBQ sauce spicier
A: Absolutely. The recipe has a mild heat. For a spicier sauce, leave some of the seeds in the jalapeño peppers or add a pinch of cayenne pepper to the slow cooker along with the other spices.
Q: What if my BBQ sauce is too thin or too thick
A: If the sauce is too thin after blending, you can simmer it uncovered in a saucepan for 10-15 minutes to help it reduce and thicken. If it’s too thick for your liking, simply blend in a tablespoon of water or broth at a time until it reaches the perfect consistency.
Q: Can I use a different keto sweetener
A: Yes, while the recipe calls for granulated erythritol or Swerve, you can likely use another granulated keto-friendly sweetener as a 1:1 substitute. It’s always best to taste and adjust the sweetness level as needed.
