Mustard Based BBQ Sauce:If you’ve never had a mustard BBQ sauce before, you’re in for a treat!Traditionally, barbecue sauce starts with ketchup or tomatoes and a whole lot of sugar. Tomatoes are already fairly carb-y and then adding all that sugar just makes traditional BBQ sauce totally not low carb friendly.Starting with mustard solves that problem nicely and makes for a really unique, boldly flavored, tangy, semi-sweet sauce. The flavors all just explode in your mouth!Word of warning: If you don’t like mustard, you will probably hate this sauce. Just throwing that out there, because I know I’ll get emails asking if you can ‘taste the mustard.’ You can definitely taste the mustard. 😉
How to make this low carb BBQ sauce recipe:We’re going to start by placing a pot on the stove and filling it with all of our ingredients.This is a mustard based BBQ sauce, so we’ll start with an entire cup of yellow mustard. I’m just using ballpark style American yellow mustard.You’ll also add in some chicken stock, apple cider vinegar, your favorite sugar substitute, a spoonful of molasses, Worcestershire sauce, cayenne pepper, salt, and loads of freshly ground black pepper.For this low carb barbecue sauce, I’m using my favorite brown sugar substitute: Lakanto Monkfruit Sweetener. To me, it tastes just as good as brown sugar. No weird aftertaste or cooling effect and 0 net carbs.Bring your pot of ingredients to a boil, reduce to a simmer, and cook for about 10-15 minutes. You want the sauce to reduce a bit and thicken up.Give it a taste and add more salt, pepper, or cayenne, depending on your preferences.More low carb favorites you might enjoy: Fathead Pizza: This is a staple in our house – the crust is perfect with any toppings, but it’s extra good for BLT pizza!Low Carb Crackers: Sometimes you just need something crunchy to munch on!Cauliflower Salad: You won’t even miss the pasta, promise.Keto Ranch Dressing: Another staple that we always have in the fridge!
- 1 cup yellow mustard
- 1/2 cup chicken or beef stock or 1/2 cup cooking liquid from pork or beef roast
- 1/2 cup apple cider vinegar
- 1/4 cup Erythritol or other granular cup-for-cup sugar substitute
- 1 tablespoon molasses, not blackstrap
- 1/4 cup Worcestershire sauce
- 1/4 teaspoon cayenne pepper, more or less, to taste
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- Add all ingredients to a 2-quart saucepan over medium-high heat and whisk to combine.
- Bring liquid to a light boil, then immediately reduce heat to medium-low and simmer for 10 minutes, stirring occasionally to reduce liquid by one-fourth, or until desired consistency is reached.
- Taste for seasoning and add more salt, pepper, or cayenne as desired.
- Store unused sauce in a mason jar or other tightly sealed container for up to one week.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 21 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 23mg Sodium: 393mg Carbohydrates: 3g Fiber: 1g Sugar: 2g Protein: 1g