This 10-minute sugar-free BBQ sauce requires no cooking and contains just a few simple ingredients and no added sugar.
Simply Drop the ingredients into a bowl, whisk them for two minutes, and your delicious homemade sauce is ready!
This super easy sauce is so delicious! It's made with just a few simple ingredients and the best part? It has no added sugar.
I love that it requires no cooking and that it tastes just as good as a sugary store-bought sauce. It's been a long time since I bought BBQ sauce at the store. I almost always make this one instead.
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Ingredients
You'll only need a few simple ingredients to make this sugar-free BBQ sauce. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Tomato paste: It's easiest to use one of those 7-oz glass jars. After you empty out the tomato paste, you can fill it with vinegar.
Balsamic vinegar: You definitely want to use balsamic vinegar in this recipe. Other kinds of vinegar will be too harsh and acidic, especially distilled white vinegar.
Sea salt and black pepper: if you use kosher salt, you can use more of it.
Spices: Garlic powder and smoked paprika. Make sure they're fresh! A stale spice can easily ruin a recipe.
Sweetener: You can use any sugar-free liquid sweetener or the equivalent in stevia.
Instructions
Making this sugar-free BBQ sauce is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
1. Simply add all the ingredients to a medium bowl.
2. Whisk them until thoroughly blended. That's it! I simply use a hand whisk - yes, it's that easy.
Expert tip
While it's fine to use this sauce immediately after you mix it, it's even better to make it an hour or so ahead of time and let it rest at room temperature, allowing the flavors to meld. Just make sure to give it another stir before using it.
Frequently asked questions
In the context of my recipes, I define it as "free of added sugar." So while there are naturally occurring sugars in tomato paste and in balsamic vinegar, I don't add any sugar to the sauce nor do I use ingredients with added sugar.
Yes. You can freeze it in a freezer-safe container for up to three months. Thaw it in the fridge.
No, I don't recommend doing that. Balsamic vinegar is syrupy and almost sweet, while white vinegar is acidic and harsh. I hardly ever use white vinegar for cooking. It's much better as a cleaning agent!
Variations
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- Use smoked salt instead of regular salt. It will add a very nice smoky flavor to the sauce.
- For a richer sauce, add 1-2 tablespoons of melted butter.
- You can use real maple syrup or honey instead of a sugar-free sweetener.
Serving suggestions
This sauce is excellent for brushing on meats, then slow cooking or grilling. This caramelizes the natural sugars in the sauce and brings out its natural sweetness.
Without cooking, this sauce is a bit acidic. So I wouldn't use it as a dipping sauce. I use it most often when making oven-baked ribs, pulled pork, or pulled chicken.
Last night, for example, I used it with my pulled chicken recipe and it was amazing: very flavorful, with just the right balance of tangy and sweet.
Storing leftovers
You can store this sauce in a sealed jar in the fridge for up to 5 days. Remember to stir it again before using it.
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Recipe card
Sugar-Free BBQ Sauce
INGREDIENTS
- 1 (7 oz jar) tomato paste (¾ cup)
- ¾ cup balsamic vinegar
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons liquid sweetener or the equivalent in stevia
INSTRUCTIONS
- Place the tomato paste, balsamic vinegar, salt, pepper, garlic powder, smoked paprika, and sweetener in a medium bowl.
- Use a hand whisk to whisk everything together until well-blended.
- Use immediately in your favorite recipe, or refrigerate for up to five days.
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NOTES
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NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 