![]() ![]() If you prefer to make your own low carb ketchup from tomato paste try this recipe. I like the unsweetened ketchup from Primal Kitchen. sugar free ketchup - It's important to only use sugar free ketchup or it's going to be filled with carbs.garlic - No matter which sauce you make, minced garlic takes it to a whole new level!.The only mustard that really isn't keto friendly is honey mustard. My photos show spicy brown mustard but I do prefer this with yellow mustard. yellow mustard - This is a mustard-based sauce so make sure you use mustard you enjoy.lemon juice - Using both lemon juice and apple cider vinegar ties together all of the flavors and gives you a tangy sauce.sweetener - I use my low carb sweetener blend of xylitol, erythritol, and stevia but offer substitutions in the recipe carb for other sweeteners.apple cider vinegar - Red wine vinegar is an ok substitute.If you've never had a white barbecue sauce you are in for a treat! mayonnaise - The mayo makes the sauce super creamy and delicious.You only need 9 ingredients to be able to make all 3 sauces! All of the ingredients are basic, and I'm guessing you have most of them already. So, you can make all three or just stick with one or two. Whether you like a Kansas City style sauce, a South Carolina gold bbq, or an Alabama white sauce I have you covered.Īs you will see, each easy keto barbecue sauce option requires different ingredients. Making homemade low carb sauces is seriously easy, and I could go on and on about how great they taste. Many also have questionable ingredients added like sucralose. However, I've tried them, and while they are "okay," they just lack that extra pizzazz and flavor. When walking the aisles of your local grocery store, you may find one or two keto-friendly barbecue sauces. However, instead of being "pretty good," let's make them extraordinary with these keto barbecue sauce recipes! ![]() Plain chicken or other meats with a little bit of salt and pepper are typically pretty good. Get this recipe on myfitnesspal.By subscribing, I consent to receiving emails. Happy eating! Nutrition Info (Per serving) If you see any mold or it smells/tastes funky, then it’s off. So for safety sake, 2-3 weeks in the fridge. Though I feel there is a whole bunch of other stuff in the bottle that does the job too. Now I haven’t stored this ketchup for long but I suspect 2 weeks in the fridge should be fine, the vinegar is what generally keepds ketchup from spoiling. That should definitely give it some more depth of flavour. I’d say stick to adding about a tsp of onion powder or about 30grams of actual onion. At 1g net carbs a serving, which is 1 tablespoon which is 15grams I would say adding onion or onion powder should not be too detrimental. Now most ketchup has onions or onion powder and I kept that out to ensure that the carb count is low. Also I added a decent amount of butter to give it some fat % but let’s be real, you need to get the high fat from somewhere else, either way this is more of a dipping sauce. I started with 300 ml of tomato puree which I reduced down to about 105ml so that’s about 7 tablespoons and I’ve used that as a serving size. So when you are getting closer to the consistency you want, then season. What will happen though is when it’s 300 ml of liquid and the seasoning is perfect, it will become over seasoned when that liquid is reduced down to say 100ml. A couple of things to keep in mind are, you want to add the salt and sweetener closer to the end because remember that liquid is going to reduce so if you season in the start and then taste it, you might feel it needs more salt. Now I eyeballed everything as I cooked it and I’ve written the recipe down with the exact measurements. ![]()
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