Low-Carb Spicy Chocolate BBQ Sauce

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This barbecue sauce has the perfect balance of sweet & spicy. It's ideal for marinating any proteins or brushing over grilled meat like BBQ Pork Ribs, fish or some halloumi if you are vegetarian.

This is the best sugar-free, whole foods based barbecue sauce you will ever try. And don't take my word for it, here's what one of my users and KetoDiet App users said about this sauce:

Brian: "... By the way, love the app! Such great, useful information and the recipes are awesome! Fat bombs, home-made protein bars and that chocolate BBQ sauce are all new to me and I love them. Keep up the good work!"

The preparation is simple. You just need to mix it, boil it, chill it & store it! If you have my homemade ketchup already prepared, it literally takes just a five minutes to make (or an extra five if you need to make the ketchup first).

We're using Erythritol although Allulose is a better option to use if you want perfection. It tastes just like sugar and won't crystallize once chilled. The more Allulose you use, the stickier the sauce will become. You can use just a few tablespoons or up to about a cup of Allulose syrup or granular Allulose.

Apart from Erythritol and Allulose, you can use other healthy low-carb sweeteners from this list.

Nutritional values (per serving, 1 tbsp/ 15 ml)

Ingredients (makes 1 medium jar / 1 ¹/₂ cups)

• 1 cup sugar-free ketchup (240 ml/ 8 fl oz) - you can make your own
• 2 cloves garlic, crushed
• 2 tbsp butter, ghee or extra virgin coconut oil (30 ml)
• 2 tsp paprika, sweet or smoked
• 1 tsp chili powder (mild or hot to taste)
• 2 tbsp cacao powder or Dutch process cocoa powder (10 g/ 0.4 oz)
• ¹/₂ tsp smoked salt or sea salt, or to taste
• 2 tbsp apple cider vinegar or white wine vinegar (30 ml)
• 2 tbsp coconut aminos or tamari sauce (30 ml)
• 2 tbsp Erythritol or Allulose (20 g/ 0.7 oz) - or more to taste
• Optional: 5-10 drops liquid Stevia for more sweetness
• freshly ground black pepper, to taste

Instructions

1. Start by making our low-carb ketchup. Peel and crush the garlic.
   
2. Place everything into a saucepan: the ketchup, butter, garlic, coconut aminos, vinegar, smoked salt, cacao powder, paprika, chili powder, Erythritol and stevia. Cover with a lid, cook for 5-10 minutes over a medium heat. When done, take off the heat.
   You can adjust the spiciness by using either mild or extra hot chili powder. Coconut aminos is a healthier alternative to soy sauce and is recommended as a healthy substitute on paleo diets. You can use any vinegar you like such as apple cider or white or red wine vinegar or even try making your own fruit vinegar.
3. Transfer in a glass jar and keep in the fridge up to a month or preserve for longer (water-bath canning works best).
4. Done - it's ready to be served!
5. Try with BBQ Pork Ribs and don't forget to also check out my Blackberry BBQ Sauce!

Ingredient nutritional breakdown (per serving, 1 tbsp/ 15 ml)

Net carbs	Protein	Fat	Calories
Ketchup
0.6 g	0.1 g	0 g	3 kcal
Garlic, fresh
0.1 g	0 g	0 g	0 kcal
Butter, unsalted, grass-fed
0 g	0 g	1 g	8 kcal
Paprika, smoked (spices)
0 g	0 g	0 g	1 kcal
Chile (chili) powder, spices (ancho, chipotle, Mexican chile powder)
0 g	0 g	0 g	0 kcal
Cocoa powder, raw (cacao)
0.1 g	0.1 g	0.1 g	1 kcal
Smoked salt
0 g	0 g	0 g	0 kcal
Apple cider vinegar
0 g	0 g	0 g	0 kcal
Coconut aminos (substitute to soy sauce)
0.1 g	0 g	0 g	0 kcal
Erythritol (natural low-carb sweetener)
0 g	0 g	0 g	0 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g	0 g	0 g	0 kcal
Pepper, black, spices
0 g	0 g	0 g	0 kcal
Total per serving, 1 tbsp/ 15 ml
0.9 g	0.3 g	1.1 g	15 kcal

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