Start by warming up a saucepan over a medium-low heat. Add the paprika, oregano, vinegar, olive oil, garlic, black pepper, cumin, cayenne, chipotle, salt and water. Add …
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2 Tbsp white vinegar. 2 Tbsp chipotle mustard (or Creole mustard) 1 tsp prepared horseradish. 1 tsp dill pickle juice. 1/4 tsp salt. 1/4 tsp pepper (or more to taste) 1/8 tsp granulated garlic (or more to taste) 1/8 tsp cayenne pepper (or more to …
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garlic. sweetener - I use my low carb sweetener blend of xylitol, erythritol, and stevia but offer substitutions in the recipe carb for other sweeteners. lemon juice - Using both …
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This Korean BBQ sauce is what I came up with when I was trying to make a homemade BBQ sauce for my wife since she doesn't like traditional BBQ. You could add this sauce to any kind of pork ribs. Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, pepper, ginger, and sesame oil together in a saucepan; bring to a boil.
You could add this sauce to any kind of pork ribs. Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, pepper, ginger, and sesame oil together in a saucepan; bring to a boil. Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture.
Smoked paprika is another good addition for a smokey flavor. If you are in the mood for some spice, add in some cayenne pepper or red pepper flakes. They are both great for adding some subtle heat. Just taste test it and add a little at a time to your keto bbq sauce.
Most BBQ sauces are packed with sugar and carbs (up to 16 g for just one serving). This keto BBQ sauce allows you to enjoy a smoky sauce without getting kicked out of ketosis. To a small pot, add all ingredients. Reduce heat to low and simmer for 30 minutes. Allow to cool slightly before serving.