Follow us 148.4k
Making your own Keto Spicy Sweet Chili Sauce has never been easier. Once you try this recipe, this sauce is guaranteed to be one of your homemade staples. This classic Asian chili sauce is sweet and tangy with just the right spicy kick!
I'm using allulose and glucomannan powder to keep this delicious sauce keto-approved. This way you get all of the flavor with none of the sugar and starches found in most recipes and ready-made sauces.
I've tested a few batches before I got that one perfect recipe with great flavor and texture.
Ingredients For Low-Carb Spicy Sweet Chili Sauce
To make this delicious Asian sweet chili sauce at home, you'll need the following ingredients. Don't worry if you don't have everything, I listed plenty of alternatives!
- Vinegar. You want to use either coconut vinegar or rice vinegar. If you don't have any of these, use white wine vinegar.
- Sambal oelek. This chili paste can be substituted with finely chopped canned/jarred red chillies combined with Sriracha sauce. I used half of each which gave me the best results but you can use just the chillies. If you don't have any of these options, you can even use dried red chili flakes. They are spicier so you'll only need 1 to 2 teaspoons.
- Rice wine. This ingredient can be substituted with dry sherry, or you can simply skip it.
- Tamari sauce is a fermented soy product that is gluten-free (If you follow a whole foods based keto diet, fermented soy can be included in moderation). If you can't have soy, you can substitute it with the same amount of coconut aminos.
- Garlic. You want finely chopped/minced garlic or crushed garlic.
- Sweetener. To keep this recipe keto-approved, I used Allulose instead of sugar. You can use other options such as Erythritol or Swerve. Allulose is best because it makes the sauce more syrupy.
- Glucomannan powder and water. Glucomannan powder, also known as konjak powder is used as a replacement for cornstarch which is used to thicken the sauce. Go easy on glucomannan powder. Even 1/4 teaspoon is enough to thicken the sauce. Use 1/8 tsp for thinner sauce, or up to 1/2 tsp for thicker sauce. If you don't have any glucomannan powder, use the same amount of xanthan gum. Make sure to use a fine mesh sieve and gradually sprinkle the powder in a bowl filled with water, then swirl to combine and sprinkle more until all powder is dissolved.
Below are two batches of my Keto Spicy Sweet Chili Sauce from when I was testing the recipe. The one on top is made with canned chopped chillies combined with 3/4 tsp glucomannan powder. This made the sauce darker red and quite thick.
The one below is made with chopped canned chillies combined with my Fermented Sriracha Sauce. This time I used only 1/4 tsp of glucomannan powder. The sauce was thinner and the colour was vibrant red. I like both batches (the flavor was very close) but found the thinner sauce to be better for dipping.
Follow us 148.4k
How To Use Keto Spicy Sweet Chili Sauce?
This sweet and spicy sauce can be used as a dip, marinade or topping. Here are just some of the many options:
How Can I Store Keto Sweet Chili Sauce?
This sauce will keep in the fridge for up to 2 weeks if stored properly. You can also freeze it in an ice tray and then just pop into a freezer bag and store for up to 6 months. When you need to use it, let it defrost in the fridge overnight or on the kitchen counter for until defrosted. Gently heat up before serving to make it smooth again. This sauce is great for canning too!
Follow us 148.4k
Hands-on Overall
Serving size 2 tbsp/ 30 ml
Nutritional values (per 2 tbsp/ 30 ml)
Net carbs0.8 grams
Protein0.3 grams
Fat0.1 grams
Calories7 kcal
Calories from carbs 63%, protein 26%, fat 11%
Total carbs0.9 gramsFiber0.1 gramsSugars0.2 gramsSaturated fat0 gramsSodium103 mg(4% RDA)Magnesium1 mg(0% RDA)Potassium12 mg(1% EMR)
Ingredients (makes 1 1/4 cups, 300 ml/ 10 fl oz)
- 1/4 cup coconut vinegar, rice vinegar or white wine vinegar (60 ml/ 2 fl oz)
- 3/4 cup water, divided (180 ml/ 6 fl oz)
- 1 tbsp rice wine (15 ml)
- 1 tbsp tamari sauce or coconut aminos (15 ml)
- 1/4 cup Allulose or Erythritol (50 g/ 1.8 oz)
- 3 cloves garlic, finely minced
- 2 heaped tbsp sambal oelek (40 g/ 1.4 oz) (see post for alternatives)
- 1/4 tsp glucomannan powder (see post for alternatives)
Instructions
- Use a fine mesh sieve to sprinkle the glucomannan powder in a jar or bowl filled with 1/2 cup (120 ml) of water. Gradually sprinkle it in two to three parts and swirl in between so the powder doesn't clump. Set aside.
Note: See recipe post for alternatives and amounts for thinner or thicker sauce.
- Finely mince the garlic and prepare all of the remaining ingredients. You can use sambal oelek or a combination of canned chopped chilies and sriracha sauce like I did.
- To a small saucepan add the coconut vinegar (or rice vinegar), the remaining 1/4 cup (60 ml) of water, rice wine, tamari sauce (or coconut aminos), sweetener (Allulose or Erythritol), and finely minced garlic. Cook on medium for 2 to 3 minutes.
- Add sambal oelek and stir through (see recipe post for alternatives). Add the content of the bowl with the glucomannan powder and stir through. Cook on medium for 2 to 3 minutes until thickened. The longer you cook it, the thicker it will get. The sauce will thicken even more once it cools down.
- Pour into a jar and let it cool down.
- Seal with a lid and store in the fridge for up to 2 weeks, or freeze in an ice tray for longer.
Ingredients
- 1/4 cup coconut vinegar, rice vinegar or white wine vinegar (60 ml/ 2 fl oz)
- 3/4 cup water, divided (180 ml/ 6 fl oz)
- 1 tbsp rice wine (15 ml)
- 1 tbsp tamari sauce or coconut aminos (15 ml)
- 1/4 cup Allulose or Erythritol (50 g/ 1.8 oz)
- 3 cloves garlic, finely minced
- 2 heaped tbsp sambal oelek (40 g/ 1.4 oz) (see post for alternatives)
- 1/4 tsp glucomannan powder (see post for alternatives)
Instructions
- Use a fine mesh sieve to sprinkle the glucomannan powder in a jar or bowl filled with 1/2 cup (120 ml) of water. Gradually sprinkle it in two to three parts and swirl in between so the powder doesn't clump. Set aside.
Note: See recipe post for alternatives and amounts for thinner or thicker sauce.
- Finely mince the garlic and prepare all of the remaining ingredients. You can use sambal oelek or a combination of canned chopped chilies and sriracha sauce like I did.
- To a small saucepan add the coconut vinegar (or rice vinegar), the remaining 1/4 cup (60 ml) of water, rice wine, tamari sauce (or coconut aminos), sweetener (Allulose or Erythritol), and finely minced garlic. Cook on medium for 2 to 3 minutes.
- Add sambal oelek and stir through (see recipe post for alternatives). Add the content of the bowl with the glucomannan powder and stir through. Cook on medium for 2 to 3 minutes until thickened. The longer you cook it, the thicker it will get. The sauce will thicken even more once it cools down.
- Pour into a jar and let it cool down.
- Seal with a lid and store in the fridge for up to 2 weeks, or freeze in an ice tray for longer.
Nutrition (per serving, 2 tbsp/ 30 ml)
Calories7kcal
Net Carbs0.8g
Carbohydrates0.9g
Protein0.3g
Fat0.1g
Saturated Fat0g
Fiber0.1g
Sugar0.2g
Sodium103mg
Magnesium1mg
Potassium12mg
Detailed nutritional breakdown (per 2 tbsp/ 30 ml)
Do you like this recipe? Share it with your friends!
