Description

This Sugar-Free BBQ Sauce recipe delivers a tangy, smoky, and perfectly balanced barbecue flavor without any added sugar. Using tomato paste, vinegar, spices, and a powdered monk fruit allulose blend as a sweetener, this sauce is ideal for those looking to enjoy classic BBQ taste while keeping it sugar-free and low-calorie. It simmers gently on the stovetop to develop deep flavors and a thick, rich consistency perfect for grilling, dipping, or glazing.

Ingredients

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BBQ Sauce Ingredients

2 ½ (6-oz) cans tomato paste
½ cup apple cider vinegar
¼ cup Besti Powdered Monk Fruit Allulose Blend (or sweetener to taste)
2 tablespoons Worcestershire sauce
1 tablespoon liquid hickory smoke
2 teaspoons smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
¼ teaspoon chili powder
¼ teaspoon cayenne pepper (or more, to taste)
1 ½ cups water (approximate, adjust as needed)

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Instructions

Combine Ingredients: In a medium saucepan, whisk together all the ingredients except water. Add the water last, starting with 1 cup, and gradually add more until the sauce is slightly thinner than your desired consistency, since it will thicken during cooking.
Simmer the Sauce: Place the saucepan over medium-high heat and bring the sauce to a gentle boil. Then reduce the heat to medium-low and let it simmer, stirring frequently, for about 20 minutes or until it thickens slightly and flavors meld together.
Adjust Seasoning and Consistency: Taste the barbecue sauce and adjust the sweetness with more sweetener or heat with additional cayenne pepper if desired. If the sauce is too thick, thin it out with extra water by adding one tablespoon at a time until the perfect consistency is achieved.

Notes

This BBQ sauce keeps well refrigerated in an airtight container for up to 2 weeks.
Adjust the spiciness by varying the cayenne pepper to suit your taste.
Use the sauce as a marinade, dipping sauce, or glaze for grilled meats and vegetables.
For a smokier flavor, add more liquid hickory smoke or smoked paprika.