SPICY CHOCOLATE BBQ SAUCE
Ingredients (makes 1 medium jar / 1 1/2 cups)
- 1 cup sugar-free ketchup (240 ml / 8 fl oz) - you can make your own
- 2 cloves garlic, crushed
- 2 tbsp butter, ghee or extra virgin coconut oil (30 g/ 1.1 oz)
- 2 tsp paprika, regular or smoked
- 1 tsp chile powder
- 2 tbsp cocoa powder, unsweetened (10 g/ 0.4 oz)
- 1/2 tsp smoked salt or pink Himalayan rock salt
- 2 tbsp apple cider vinegar or white wine vinegar (30 ml/1 fl oz)
- 2 tbsp coconut aminos (30 ml/1 fl oz)
- 2 tbsp Erythritol (20 g/ 0.7 oz)
- 5-10 drops liquid Stevia (to taste)
- freshly ground black pepper
- Instead of the listed sweeteners, you can try other healthy low-carb sweeteners from this list. The reason I'm using both Erythritol and stevia is to mask the aftertaste some of the sweeteners may have.
- Start by making my low-carb ketchup. Peel and crush the garlic.
- Place everything into a saucepan: the ketchup, butter, garlic, coconut aminos, vinegar, smoked salt, cacao powder, paprika, chili powder, Erythritol and stevia. Cover with a lid, cook for 5-10 minutes over a medium heat. When done, take off the heat.
- You can adjust the spiciness by using either mild or extra hot chili powder. Coconut aminos is a healthier alternative to soy sauce and is recommended as a healthy substitute on paleo diets. You can use any vinegar you like such as apple cider or white or red wine vinegar or even try making your own fruit vinegar.
- Transfer in a glass jar and keep in the fridge up to a month or preserve for longer (water-bath canning works best).
- Done - it's ready to be served!Try with BBQ Pork Ribs and don't forget to also check out my Blackberry BBQ Sauce!