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prep time
5 min
cook time
35 min
ready time
40 min
Keto Chipotle BBQ Sauce
This homemade Keto spicy BBQ sauce is made with whole chipotle peppers. Chipotle peppers have a spicy burn for those who love to eat with a little heat. A hint of sweetness and tangy vinegar mellows out the heat, followed by the flavors of all the spices added to the sauce. You’ll love to keep a jar of this spicy BBQ sauce on hand for grilling and cooking meats. You could even gift it at parties! What makes this sauce Keto is that it’s significantly lower in carbs than many sauces you can buy at the store and it’s sweetened with Keto-friendly sugar substitutes. One serving of this BBQ sauce recipe is about one-quarter cup in volume.
Is BBQ sauce Keto?
Whether or not your BBQ sauce is Keto is largely dependent on how much sugar is added. This homemade Keto spicy BBQ sauce recipe is only sweetened with brown sugar made with erythritol. If you want the sauce to taste even sweeter, add drops of liquid stevia. You won’t add any net carbs to your recipe this way. Avoid processed bottled sauces with added sugar.
How spicy are chipotle peppers?
Chipotle peppers leave a slow-burning heat on the tongue. On a more technical level, chipotle peppers can range from a minimum of 2,500 Scoville units up to 8,000 units. These peppers are also enjoyed for their super smokey flavor. If you’re a spice-lover, then rejoice! You’re going to want to put this sauce on everything.
How to use your Keto spicy BBQ sauce
You can use BBQ sauce as more than just a dipping condiment. Instead of using ketchup, spread this recipe over your meatloaf before you bake it. You can also marinate protein and other ingredients in the sauce. This spicy BBQ sauce tastes great on chicken, beef, pork, salmon, tofu, and veggies.
Net Carbs
1.9 g
Fiber
1.5 g
Total Carbs
4.2 g
Protein
1.2 g
Fats
4.3 g
56 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Tomato, canned
28 oz
Chipotle Peppers in Adobo Sauce (Canned)
2 oz
Beef broth
1 cup
Apple cider vinegar
0.25 cup
Worcestershire sauce
1 tbsp
Spicy brown mustard
0.25 cup
Brown Sugar Replacement
2 tsp
Salt
0.5 tsp
Black pepper
0.5 tsp
Paprika
2 tsp
Chili powder
0.25 tsp
Cumin, ground
0.5 tsp
Onion powder
0.5 tsp
Garlic powder
0.25 tsp
Butter, unsalted
4 tbsp
Recipe Steps
steps 4
40 min
Step 1
Add the whole tomatoes and their liquid to a large pot with whole, canned chipotle peppers. Add the beef broth to the pot and cover the ingredients with a lid. Cook the ingredients until the pot is boiling, then continue boiling for about 10 more minutes. You want the tomatoes to soften and the chipotle peppers to re-hydrate.Step 2
Take the pot away from the heat to cool for just a minute or two. Then, add all the contents of the pot to a blender or food processor. Blend the ingredients until you have a smooth liquid. If you have room in your blender, you can use it to blend in the apple cider vinegar, Worcestershire sauce, brown mustard, brown sugar, salt, pepper, paprika, chili powder, cumin, onion powder, and garlic powder.Step 3
Pour your BBQ sauce back into the pot you used in step one. If you haven’t added the ingredients from step two yet, add them now (leave the butter aside). Whisk the ingredients over medium heat while the sauce comes to a simmer. Whisk the butter into the simmering sauce until it all melts.Step 4
Cook the sauce while it bubbles and reduces to a thickened BBQ sauce. This may take another 15 minutes or longer. It will not get sticky like processed sauces made with a lot of sugar. This sauce will be velvety and thick enough to coat the back of a wooden spoon. Let the BBQ sauce cool entirely before bottling or jarring it.
