Register Log In

  • Home
  • About
  • Recipes
    • Beef
    • Breads
    • Breakfast
    • Burgers
    • Candy bars
    • Chicken
    • Chocolate
    • Desserts
    • Dinner
    • Fish
    • Lamb
    • Meal under 30 minutes
    • Pork
    • Salads
    • Sauces and Dips
    • Soups
    • Vegetables
    • Vegetarian
  • Shop
  • Ingredients FYI
    • Food chemistry: How to make a great beef stew
    • What are the most popular pizza toppings?
    • What is Jicama?
  • How-to videos
    • Salsa Verde
    • 5-minute fried cauli rice
    • BBQ sauce
    • Marinara sauce
    • Jicama french fries
  • IMAGE
  • VIDEO

Keto Habanero BBQ Sauce

Servings: 32


INGREDIENTS

  • 1 Habanero pepper, (or substitute a Scotch Bonnet pepper if Habanero not available)
  • 35 g (3 tbsp) Monk fruit sweetener
  • 9 g (1 tbsp) garlic powder
  • 14 g (1 tbsp) unsalted butter
  • 66 g (4 tbsp) tomato paste
  • 7 g (1 tbsp) onion powder
  • 31 g (2 tbsp) Dijon mustered
  • 17 g (1 tbsp) Worcestershire sauce
  • 42 g (2 tbsp) Sriracha Chili Sauce
  • 300 g (1 1/4 cup) of water
  • 60 g (1/4 cup) apple cider vinegar
  • 6 g (1 tsp) salt
  • 7 g (1 tbsp) sweet paprika
  • 2 g (1 tsp) freshly ground black pepper
  • 6 g (1 tbsp) ground cumin
  • 0.3 g (1/2 tsp) ground coriander
  • 1 g (1/2 tsp) ground ginger
  • 0.5 g (1/4 tsp) ground allspice

DIRECTIONS

  • 1.   Combine all of the ingredients in a small bowl or measuring cup. Stir well

  • 2.   Pour into a saucepan and cook over medium-low heat for 10 to 15 minutes.

  • 3.   Cook at a light simmer until a thick BBQ sauce consistency has been achieved. About one half cup of liquid will evaporate.

  • 4.   The net product will be about 1 cup of BBQ Sauce. Pour into jars to store in refrigerator. Or freeze (use ice cube cubes for easy access) until needed.

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

MACRONUTRIENTS CHART

Macros

FYI - BE CAREFUL HANDLING THE PEPPER!

If you are making the Habanero BBQ sauce and handling peppers such as habaneros or Scotch Bonnets, I strongly recommend you use gloves when cutting, chopping and handling these peppers; Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale, and even after washing your hands, you may experience difficulty if you rub your eyes, or touch your contact lenses!

There are many ingredients in this recipe, but most of these spices are used to various degrees in other recipes. The only recipe-specific ingredient is the actually the Habanero pepper.


Recipe tags: barbecue sauce, BBQ sauce, gluten free, Gluten free barbecue sauce, gluten free BBQ sauce, Habanero barbecue sauce, habanero BBQ sauce, Homemade barbecue sauce, Homemade BBQ sauce, sugar free, Sugar free barbecue sauce, Sugar free BBQ sauce
Leave Comment

or cancel reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  • author By Angela Wilkes
  • GET YOUR FREE INTERACTIVE
    E-COOKBOOK

    • Already have an account? Sign In »
    • Lost your password?
  • Cuisine: Mexican
  • Category: Sauces and Dips
  • Created: May 13, 2017

Translate Traducir
Oversætte übersetzen
번역 vertalen
翻訳する

Similar Recipes
  • Rosemary Cranberry Sauce
  • Keto Buffalo Sauce Recipe
  • Sugar Free Orange Cranberry Sauce
Archives
  • March 2019
  • October 2018
  • November 2017
  • May 2017

All rights reserved © Angela Wilkes 2017-2022 Privacy Policy

Translate »