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Keto BBQ Sauce

I got my barbecue shoes on

Hello and welcome to another episode of Headbanger’s Kitchen Keto Essentials and today we’re doing a recipe that’s been a long time coming, an incredible KETO Barbecue Sauce. Yep, a Keto BBQ sauce is something everyone must have in their pantry, it’s great on chicken or pork or even in your keto burgers.

What are your best barbecue ideas?

Once you’ve made a big batch of this BBQ sauce the possibilities are endless. I’ve got a whole bunch of recipes from my BBQ week for you to try out. If you’ve followed this channel since the beginning then the word ‘bacon bomb’ should be something you are quite familiar with. Our Keto friendly BBQ sauce turns our classic recipe into a completely Keto friendly one, so try the Keto Bacon Bomb. If you want more porky goodness then some BBQ pork ribs should satisfy your cravings. We also have a delicious Keto BBQ chicken recipe that you can try. If you’re a vegetarian then I’ve even got a BBQ cauliflower cheese recipe that hit’s the spot. Either way, cheers and keep cooking!

Nutrition Info (Per serving)

  • Calories: 25
  • Net Carbs: 1g
  • Carbs: 1g
  • Fat: 2g
  • Protein: 0g
  • Fiber: 0g

This recipe makes 20 servings. 1 Serving = 1 Tablespoon. Get this recipe on myfitnesspal.

Keto BBQ Sauce

A tangy and delicious keto BBQ sauce
4.06 from 55 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Essential Ingredients, Sauce
Cuisine American
Servings 20 servings



  • Melt the butter in a saucepan on a low heat and add in the onions and garlic
  • Once the onions start to soften add in the salt, black pepper, paprika, cayenne and cumin powder
  • Add in the tomatoes, balsamic vinegar, stevia and Worcestershire sauce and cover and cook for 7-8 minutes
  • Blend the entire mixture and return to the saucepan
  • Add in the mustard, cider vinegar and hot sauce and cook for 5 minutes more or to the consistency you desire.
  • Bottle and store in the fridge for up to 2 weeks.
Tried this recipe?Let us know how it was!

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  1. I have to say that you’re one of the most enjoyable YouTubers to watch/listen to, and your recipes look amazing. Please keep up the jibber jabber! 🙂

    I’ve only tried your Keto mug bread so far. It’s really good but mine keeps coming out misshapen on the end inside the mug, not perfect looking like yours. I can’t wait to try this and your other recipes.

    Cheers from San Diego, California!

  2. I came to your website on happenstance while looking for a barbecue sauce recipe, and I was more than pleasantly surprised to see my musical preferences overlapping with my culinary choices. Oh, and I’m going to have to install Spotify now also, so double thanks to you for good music and a new recipe to try. 🙂

  3. We tried the original recipe and really enjoyed it, but thought about some changes we could make to it to suit our tastes. Second time around we added a tiny bit of tabasco, MSG and a few shakes of cinnamon at the end. Makes for a great small change – a bit more heat, but adds in some smokey (for lack of better term) flavor as well!

  4. I tried this one and it was tasty, but I could not make it red. It turned out more of an orange color. I tried adding a few tablespoons of tomato paste and soy sauce, but I think the mustard overpowered the color and it remained orange.

    1. That’s alright. Honestly the colour is more orange than red even on mine. As long as it tastes good it doesn’t matter what colour it is 🙂

  5. *****
    Just made this sauce, omg. Soooooo good, just the right “burn” (I can’t deal with too spicy, I skipped the sriracha and added some tabasco instead, just less than 1 tbsp). A+
    Mine stayed red colored, I used dijon mustard. Also used smoked paprika for faint smokey flavour.

    1. Sounds good. And honestly it can be a red colour that’s fine 😀 we’re setting new standards for BBQ sauce.

  6. Super duper yummy! Thanks for the recipe. I used tinned tomato’s. I used 4ts of granulated stevia and erythritol blend cause I wanted a sweet sticky sauce for ribs. I left out the cayenne and saracha as my kids are having it and I found the black pepper added plenty of spice without knocking the Sox off the kids. I also omitted the cumin as I cook heaps of Indian and Mexican and wanted this meal to taste nothing like those.

    Amazing sauce. Next time I’m making a double batch!!!!!

  7. Great sauce and video. After blending and pouring the sauce into the pan I put the vinegar in the blender and ran it. That way I didn’t lose anything and cleanup was a bit easier.

  8. Can’t wait to make this. The only thing is I am not a big fan of the taste of Stevia. Is it possible to use Erythritol in this recipe? If yes, how much?

    1. Depends on how sweet you like it. Start with a tablespoon or even half a tablespoon and adjust as per your personal taste.

  9. Great sauce. Just impressed my superbly particular fiancee with your pressure cooker ribs and now we’re dreaming of summer and actual barbecued chicken slathered in sauce. How big is a serving? Tablespoon?

    1. Yeah, I normally just use a scale and weight the final product and divide it. Sometimes you might reduce it more or less than I did. Hence using the scale to weigh your final sauce will give you the most accurate reading of how much a serving is.

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