If you want to save yourself hours of label reading in the grocery store and the frustration of still leaving said store without any BBQ sauce because almost all the commercially produced ones are filled with sugar, chemicals and other assorted artificial yuck, then this recipe is for you. The BBQ Sauce backstory shares how it came to be that an English chick even made BBQ Sauce in the first place, and assurance that it was taste tested by an American.
Now, since our very own Brian lives in the BBQ Capitol of the world (so he claims), and given the fact that I grew up in England where everyone was all, “What’s BBQ??”, I should make a disclaimer that I am not a tasting expert on regular BBQ sauces. However, I did have many taste testers who declared this KETO version to be perfectly lovely. Your mileage may vary, especially given the number of regional variations of what a good BBQ sauce is in America.
This BBQ Sauce is super simple to make and although it takes time to cook, the hands-on time is very short. It’s really just assembly that gets simmered for 45 minutes. Bonus: your whole house will smell delicious.
PS. If you are not in the US, I wouldn’t drive yourself mad looking for root beer extract. Yes, I believe it’s a better flavor and color (definitely color!) with it in it, but the world won’t end if you leave it out. If you can get it – great, if not, enjoy it without. Cooks or Olive Nation are the brands that I use. I also used this brand for my Riveting Root Beer Ice Cream which is in the Eat Smarter! Ice Creams Cookbook.
Now, roll your grill out onto the patio and get BBQing!
Author: Carrie Brown | Prep time: 10 mins | Cook time: 45 mins | Total time: 55 mins | Makes: 2 pints / 1 quart
What You Need
- 2 TBSP coconut oil or avocado oil
- 6 oz. / 170 g onion, diced
- 2 large cloves garlic, finely chopped
- 28 oz. / 785 g can diced or crushed tomatoes (unsweetened)
- 2 TBSP coconut aminos
- 1 1/2 TBSP apple cider vinegar
- 3 oz. / 85 g xylitol
- 1 1/2 TBSP lemon juice
- 2 tsp. smoked paprika
- 1 tsp. sea salt
- 1 1/2 tsp. liquid smoke
- 1/2 tsp. root beer extract
- 1/8 tsp. guar gum
What You Do
- Heat the oil in a pan.
- Add the onion and garlic to the pan and sauté until translucent – about 5 minutes.
- Add the tomatoes, coconut aminos, apple cider vinegar, xylitol, lemon juice, smoked paprika, salt, liquid smoke, and root beer extract, and stir well.
- Bring to the boil, reduce heat to low, and simmer for 40 minutes.
- Remove the pan from the heat and carefully transfer the sauce into a blender.
- Blend on high until sauce is completely smooth.
- Tap the guar gum through the hole in the top of the blender lid and blend for 5 seconds.
- Pour the sauce into a jar and leave uncovered until cool.
- Cover and refrigerate.
Top Recipe Tips
- The root beer extract makes for a better flavor and color, but you can leave it out if you can’t find it easily.
- Make sure you buy unsweetened tomatoes and choose the one with the lowest sugar content.
- When choosing apple cider vinegar, find one with “the mother” in it. It will have stringy “sludge” in the bottom of the bottle. I use Bragg’s.
- For a creamier, higher-fat version, add ¼ cup / 2 fl oz. heavy (double) cream to the blender before blending the sauce.
- Check out the BBQ Sauce backstory.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More sauces / dressings recipes
- Come laugh and learn with us over at The Ketovangelist Kitchen Podcast
- Come hang out in The Ketovangelist Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!