The bright and smoky flavors in this Raspberry Chipotle Sugar Free BBQ Sauce elevates your grilling to a whole new level of deliciousness!
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This Keto BBQ sauce recipe has the most amazing combination of sweet heat. Homemade raspberry jam adds a subtle sweetness and then when chipotle peppers are added, it becomes a lip-smacking BBQ sauce you'll absolutely love!
For me the perfect BBQ has to have a little bit of everything, not that I am picky. Okay, maybe I am a little picky. But I think we have all had BBQ sauce that was entirely too sweet, too spicy or just seemed like something was missing.
Not this one! This low carb BBQ sauce literally has it all. Sweet, smoky and a touch of spicy. Your taste buds are going to thank you for this one!
As an added bonus, not only is this the most delicious recipe you'll make, it's a sugar free BBQ sauce that is Keto friendly! No more hidden carbs or preservatives to worry about!
It's great on Instant Pot Ribs, Grilled Blackened Chicken Tenders or anything you'd serve BBQ sauce.
What's in Raspberry Chipotle Keto BBQ Sauce
- Tomato sauce
- Raspberries
- Shallots
- Chipotle peppers (canned in adobo sauce)
- Brown Swerve
- Apple cider vinegar
- Garlic
- Avocado oil
- Liquid smoke
- Salt
*Exact measurements are listed in the recipe card below.
How to Make Low Carb BBQ Sauce
Add the avocado oil to a saucepan and sauté the shallots over medium low heat until they’re translucent.
Add in the garlic and sauté for 15 seconds, then add in the chipotle peppers, sauce vinegar and Brown Swerve.
Stir until combined, then add in the remaining ingredients and whisk.
Simmer for 25 minutes or until thickened nicely.
Pour into a food processor to break up the chunks of raspberries, chipotle peppers, shallots and garlic.
If you'd like, you can also strain the seeds to have a completely smooth sauce, which is what I did. This really helps anyone who can't have seeds.
Allow to cool so the flavors can meld before serving. Store leftovers in an airtight jar in the fridge for up to 1 week or freeze.
How to Make the Best Keto BBQ Sauce Recipe
This is and easy homemade BBQ sauce that only takes minutes to make and with just a few simple tips, it will turn out perfect every time.
What's the best sweetener for Keto BBQ sauce?
Brown Swerve is, by far, my favorite sugar substitute. It has almost an identical flavor and texture of traditional brown sugar. It doesn't have an aftertaste like some other sweeteners like stevia and monk fruit, though if that's what you have on hand, you can certainly use it.
Can I Make Low Carb Raspberry BBQ Sauce in Advance?
If you're looking for time saving ideas, this BBQ sauce recipe is perfect for that. You can make it in advance and freeze it. Be sure you store it in an airtight container and not a freezer bag. Allow a little extra room at the top of the container as the sauce will expand slightly as it freezes. IT should keep in the freezer up to several months.
Adjust the Flavor to Your Liking
That is one of the most beautiful things about making your low carb sauces. You can adjust them as you go. Start out making this BBQ sauce as the recipe states. If it is too spicy or smoky, add a little more jam. And likewise, add a little extra liquid smoke or chipotle peppers if you'd like those flavors to come forward more so.
Is BBQ Keto? What are the Carbs in BBQ Sauce?
Did you know some of the most popular store-bought of BBQ sauce has on average 16 grams of sugar for two tablespoons! Wow, right?! So, needless to say, most BBQs brands you buy in the store are not suitable for Keto or low carb dieters.
This homemade BBQ sauce is sugar free and uses fresh ingredients making it perfectly fine on Keto. In fact for one serving, there are only 2 carbs!
More Keto Sauces
- Bearnaise Sauce
- Easy Alfredo Sauce
- Easy Cheese Sauce for Veggies
- Bang Bang Sauce
- Buffalo Cheese Sauce
- Homemade Pesto
- Buffalo Wing Sauce
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Keto Raspberry Chipotle BBQ Sauce
Ingredients
- 15 ounce can tomato sauce
- 12 ounce bag frozen raspberries, thawed with the juices
- ¼ cup shallots, chopped
- 2 chipotle peppers, canned in adobo sauce
- 1 teaspoon adobo sauce, from chipotle peppers can
- ⅓ cup Brown Swerve
- ¼ cup apple cider vinegar
- 3 cloves garlic, minced
- 1 tablespoon avocado oil
- 1 ½ teaspoons liquid smoke
- ½ teaspoon salt
Instructions
- Add the avocado oil to a saucepan and sauté the shallots over medium low heat until they’re translucent.
- Add in the garlic and sauté for 15 seconds, then add in the chipotle peppers and sauce, vinegar and Brown Swerve. Stir until combined, then add in the remaining ingredients and whisk.
- Simmer for 25 minutes or until thickened nicely. Pour into a food processor to break up the chunks of raspberries, chipotle peppers, shallots and garlic.
- If you'd like, you can also strain the seeds to have a completely smooth sauce, which is what I did. This really helps anyone who can't have seeds.
- Allow to cool so the flavors can meld before serving. Store leftovers in an airtight jar in the fridge for up to 1 week or freeze.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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