Level up your grilling game with this quick and easy recipe for a smoky, savory sauce that won’t tank your low-carb goals!
Grilling is one of our favorite ways to make dinner. My partner and I have always enjoyed grilled meat, but since we embraced a low-carb lifestyle, it’s become our go-to cooking style. From steaks to burgers to chicken, the grill amps up savory flavors like nothing else.
One thing that’s been missing from our grilled meals is barbecue sauce. The store-bought versions we leaned on in the past contained way too many sneaky high-carb ingredients—and I just never thought about making it from scratch. Then my partner found this recipe for keto barbecue sauce. We already had all the ingredients on hand except liquid smoke, and that was easy to find at the grocery store. So we gave it a try.
We were both very impressed with the complex and authentic flavor profile! It delivers those tangy, earthy, smoky notes that we both associate with traditional barbecue sauce. I especially like being in control of the sweetness because I prefer a sauce with more tang and heat than sugary flavors. This sauce adds depth and interest to everything we grill! Sometimes we even use it as a dip for grilled cauliflower and zucchini.
Regional barbecue style variations
Nothing sparks a heated debate like regional barbecue styles. Across the U.S., sauce variations highlight distinct flavors and ingredients that locals proudly claim as the best. Here are a few iconic flavor profiles you can adopt in your keto sauce:
- Texas-style BBQ is known for big, bold flavor. Texas sauces often feature smoky, spicy notes and less sweetness. Add extra black pepper, chipotle powder, or smoked paprika, and increase the liquid smoke for authenticity.
- Kansas City-style BBQ is rich, thick, and sweet. For a KC vibe, increase the powdered erythritol and include a tiny bit of keto-friendly molasses substitute for deeper flavor.
- South Carolina-style BBQ is famous for its tangy, mustard-based flair. Transform your base by swapping in yellow mustard for some of the tomato sauce and boosting the apple cider vinegar for sharpness.
- Memphis-style BBQ balances tomato and vinegar notes with a bit of heat. Leave your sauce thinner and bump up both the chili powder and vinegar for a lively kick.
How do I store leftovers?
Store your keto barbecue sauce in a well-sealed glass jar or other airtight container in the fridge for up to 4 weeks. It’ll also freeze well for up to 3 months. I like to pour my leftovers into ice cube trays, freeze them solid, then transfer the cubes to a freezer-safe bag. Thaw your needed portion overnight in the fridge.
Similar recipes to try
Hungry for more low-carb sauces to make at home? Check out this bright and tangy Keto Cranberry Sauce Recipe, this recipe for Copycat Keto Chick-fil-A Sauce, this one for Greek Yogurt Tartar Sauce, and this Sugar-Free Teriyaki Sauce recipe.
Keto Barbecue Sauce
Ingredients
- 1 tablespoon olive oil
- 1/2 onion finely chopped
- 2 cloves garlic minced
- 1 cup tomato sauce
- 2 tablespoons apple cider vinegar
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper or more to taste
- 2 tablespoons powdered erythritol
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons Worcestershire sauce
- 1/2 tablespoon liquid smoke
Instructions
- Heat the olive oil in a small pot over medium heat. Add the onion and garlic, and sauté until tender, about 4 minutes.
- Pour in the tomato sauce and stir well. Add the apple cider vinegar. Stir and let the mixture bubble for 1-2 minutes.
- Sprinkle in the chili powder, black pepper, cayenne pepper, and powdered erythritol. Stir thoroughly, being sure to scrape the bottom of the pan to fully dissolve the sweetener and distribute the spices.
- Add the mustard, Worcestershire sauce, and liquid smoke. Stir until all ingredients are well incorporated. Bring the sauce to a gentle simmer and reduce the heat to low.
- Let the sauce simmer uncovered for about 20 minutes, stirring occasionally. Make sure to scrape the sides and bottom of the pan so the sauce doesn’t stick or scorch. The sauce is done cooking when it's thick enough to coat the back of a spoon, its color has deepened, and a noticeable barbecue aroma develops.
- Taste the sauce and adjust the seasonings and sweetness to your liking.
- Remove from heat and let the sauce rest at room temp for 5-10 minutes. It will thicken as it cools. You can use an immersion blender to achieve an ultra-smooth texture, if you like.
- Serve warm or after chilling overnight to allow the flavors to meld.
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