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I first had Carolina Barbecue sauce when we lived in South Carolina several years ago. I had never tasted anything like it before, I was used to the sweet and thick, smoky style sauce. I actually prefer a combination of the two and that is what I’ve created here. It doesn’t have as much vinegar and mustard as many Carolina barbecue sauces, and has a little smoky sweetness. You can use this sauce for chicken, baby back ribs, or anything else you’d like. It’s a great recipe to have on hand!
Ingredients
- Canned diced tomatoes
- Tomato paste
- Dried mustard
- Yellow onion
- Garlic clove
- Apple cider vinegar
- Swerve confectioners
- Liquid smoke
- Worcestershire sauce
- Pure Maple Extract
- Chili powder
- Smoked paprika
- Salt and pepper
- Pinch of cayenne pepper (optional)
- Keto friendly oil
*Exact measurements are listed in the recipe card below.
Preparation
Add the olive oil into a medium sauce pan and heat to medium. Add in the onions and a pinch of salt and pepper to sauté for a few minutes. Add in the garlic and continue cooking for another 10 seconds, careful not to burn it!
Add in the chili powder, cayenne, dry mustard and smoked paprika to toast for a few seconds.
Then add in the remaining ingredients and simmer over low heat for 20-30 minutes or until thickened and the flavors have had a chance to develop.
Remove from the heat and blend using an immersion blender or a food processor.
Store in the fridge for up to a week, or longer.
Makes 2 cups / 16 Servings
Macros: Fat 0 grams – Protein 0 grams – Carbs (net) 1 gram
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Tangy Carolina-Style Barbecue Sauce – Keto, Low Carb & Sugar Free
INGREDIENTS
- 15 ounce can diced tomatoes lowest carb/no sugar added
- 3 tablespoons tomato paste lowest carb
- 1 teaspoon dried mustard
- 1 tablespoon yellow onion minced
- 1 clove garlic grated
- 1/4 cup apple cider vinegar
- 5 tablespoons swerve confectioners or powdered Erythritol
- 4 teaspoons liquid smoke
- 4 teaspoons Worcestershire sauce
- 1/2 teaspoon Pure Maple Extract
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- salt and pepper to taste
- Pinch of cayenne pepper optional
- 1 tablespoon mild flavored Keto friendly oil
- 1 cup hot water
PREPARATION
- Add the olive oil into a medium sauce pan and heat to medium. Add in the onions and a pinch of salt and pepper to sauté for a few minutes. Add in the garlic and continue cooking for another 10 seconds, careful not to burn it!
- Add in the chili powder, cayenne, dry mustard and smoked paprika to toast for a few seconds.
- Then add in the remaining ingredients and simmer over low heat for 20-30 minutes or until thickened and the flavors have had a chance to develop.
- Remove from the heat and blend using an immersion blender or a food processor. Store in the fridge for up to a week, or longer.
