This collection of keto condiments does not disappoint. We’ve got a little bit for everyone, covering a Ketchup, Honey mustard, Barbecue, and Teriyaki, with Allulose as the sweetener that brings it all together. These sauces go great for any occasion, but might we suggest giving these a go with our keto Chicken McNuggets clone recipe.
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Crave-able Keto Ketchup
Mouthwatering Keto Honey Mustard
Tasty Keto Barbecue
Terrific Keto Teriyaki
Crave-able Keto Ketchup
This homemade ketchup is simple and delicious while keeping sugar free and keto friendly. We get all of the tartness and sweetness with none of the carbs with allulose as the superior sugar substitute.
Difficulty
Beginner
Ingredients
- 180g (6 oz) Tomato Paste
- 180g (¾ cup) Red Wine Vinegar
- 200g (¾ cup + 2 tbsp) Allulose
- 5g (1 tsp) Salt
- 0.6g (1/8 tsp) Perfected Xanthan Gum
- 1 Pinch Ground Cloves
Equipment
- Blender
Timing
Active Time: 5 Minutes
Total Time: 5 Minutes
Yield
~600g Per Recipe
Nutrition
- Full Batch:
- Fat: 0.9g
- Carbs: 33.5g
- Protein: 7.9g
- Fiber: 7.5g
- Net Carbs: 26g
- Per 30g (1 oz):
- Fat: 0.04g
- Carbs: 1.5g
- Protein: 0.4g
- Fiber: 0.36g
- Net Carbs: 1.14g
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Mix Dry Ingredients
Dry mix together the perfected xanthan, sugar, and salt.
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Blend Ingredients
Place all ingredients in a blender and blend until smooth.
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Store
This ketchup can be stored for up to a month in the refrigerator.
Mouthwatering Keto Honey Mustard
This recipe maximizes allulose and Culinary Crystals honey flavor drops to get that perfect honey taste with none of the carbs. Take your sauce game to the next level with the perfect dipping sauce for our keto chicken nuggets.
Difficulty
Beginner
Ingredients
- 240g (1 cup) Mayonnaise
- 120g (½ cup) Spicy Brown Mustard
- 200g (¾ cup + 2 tbsp) Allulose
- 2.5g (½ tsp) Salt
- 1 Dram Honey Flavor Drops
- 15g (1 Tbsp) Worcestershire Sauce
Equipment
- Blender
Timing
Active Time: 5 Minutes
Total Time: 5 Minutes
Yield
~600g per Recipe
Nutrition
- Whole Batch
- Fat: 175.1g
- Carbs: 8.4g
- Protein: 6.8g
- Fiber: 4.8g
- Net Carbs: 3.6g
- Per 30g (1 oz)
- Fat: 8.75g
- Carbs: 0.42g
- Protein: 0.34g
- Fiber: 0.24g
- Net Carbs: 0.18g
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Blend Ingredients
Place all ingredients in a blender and blend until smooth.
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Store
This honey mustard can be stored for up to a month in the refrigerator.
Tasty Keto Barbecue
This sugar-free and keto friendly barbecue sauce is richly complex in flavor and just sweet enough thanks to allulose. We thicken the sauce lightly with Methocel F50 for that clinging to the bone savoriness that makes this keto barbecue sauce the perfect co-star for grill season.
Difficulty
Beginner
Ingredients
- 180g (6 oz) Tomato Paste
- 180g (6 oz) Distilled White Vinegar
- 113g (½ cup) Water
- 1 Dried Ancho Chili
- 2 Dried new mexico Chilis
- 60g (¼ cup) Neutral Flavored Oil
- 225g (½ lb) Onions, Large Dice
- 30g (¼ cup) Smoked Paprika
- 7.5g (1 tbsp) Chili Powder
- 5g (1 ½ tsp) Fermented Black Beans
- 10g (2 tsp) Soy Sauce
- 250g (1 cup + 2 Tbsp) Allulose
- 5g (1 tsp) Salt
- 9g (1 ¼ tbsp) Methocel F50
Equipment
- Blender
- Sauté Pan
timing
Active Time: 45 Minutes
Total Time: 1 Hours 15 Minutes
Yield
~600g per Recipe
Nutrition
- Whole Batch
- Fat: 31g
- Carbs: 53.05g
- Protein: 15.85g
- Fiber: 21.25g
- Net Carbs: 31.8g
- Per 30g (1 oz)
- Fat: 1.55g
- Carbs: 2.65g
- Protein: 0.79g
- Fiber: 1.06g
- Net Carbs: 1.59g
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Prepare Chilis and Onions
Remove the stems and place the dried chilis in the vinegar and water and allow them to hydrate for 1 hour.In a sauté pan over medium heat add the oil and heat it until it begins to shimmer.Add the onions and cook them for 45 minutes or until they begin to caramelize over medium heat.Add the hydrated chilis to the pan and begin cooking. Cook for 2 minutes or until aromatic.
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Add Seasonings and Vinegar
Add the tomato paste, paprika, chili powder, fermented black beans, soy sauce, and salt.Cook until combined and then add the vinegar.Cook for 10 minutes and remove from the heat.
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Cool and Blend
Cool the sauce completely before blending.Place the cooled sauce in the blender and begin blending.Mix together the allulose and MethocelF50.Blend the sauce until smooth and sprinkle in the the allulose and methylcellulose mixture.
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Store
Place the sauce into airtight containers and store for up to 1 month.
Terrific Keto Teriyaki
We just gave teriyaki sauce the keto treatment! Perfect for stir fries, marinades, dipping sauces, and much more! With the help of allulose, this sauce packs a punch and delivers all of the umami all of the time.
Difficulty
Beginner
Ingredients
- 120g (½ cup) Shaoxing Wine
- 120g (½ cup) Soy Sauce
- 120g (½ cup) Water
- 200g (¾ cup + 2 tbsp) Allulose
- 1 Dram Honey Flavor Drops
- 30g (1 oz) Ginger, Crushed
- 3-4 Scallions
- 1 Red Bell Pepper, Roughly Chopped
- 3g (2 tsp) Chili Flakes
- 20g (2 tbsp) Acacia Gum
Equipment
- Medium Heavy Bottom Pot
- Blender
timing
Active Time: 15 Minutes
Total Time: 35 Minutes
Yield
~600g per Recipe
Nutrition
- Whole Batch
- Fat: 1g
- Carbs: 35.8g
- Protein: 11.8g
- Fiber: 19.6g
- Net Carbs: 16.2g
- Per 30g (1 oz)
- Fat: 0.05g
- Carbs: 1.79g
- Protein: 0.59g
- Fiber: 0.96g
- Net Carbs: 0.81g
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Simmer Ingredients
In a pot place the shaoxing wine and bring to a simmer. Cook this for 1 minute at a full boil.Add the soy sauce, water, allulose, honey flavor drops, ginger, scallion, red bell pepper, and chili flakes.Bring all the ingredients to a simmer for five minutes or until the vegetables have softened.
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Strain and Cool
Pour all the ingredients through a fine strainer.Use the backside of a ladle to press the juices out of the vegetables.Allow this to cool for 20 minutes.
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Blend Acacia Gum
When the teriyaki sauce has cooled, pour it into a blender and blend on low. Slowly sprinkle in the acacia gum. Once all the gum has been added, blend for one minute before removing from the blender.
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Store
Place the sauce in a container and it can be refrigerated for up to one month.
