This recipe from Dana Carpenter, 500 Low-Carb Recipes allows me to enjoy BBQ while staying true to a lo-carb diet. It thickens up nicely, has great flavor and stores well in the refrigerator. Dana Carpender says 2 Tbsp serving has 3 gr carbs, 1 gr fiber for 2 grs usable carbs.

Ingredients

garlic clove↗1
crushed
small onion↗1
finely minced
butter or 1/4 cup oil↗1⁄4 cup
Splenda sugar substitute↗4 tablespoons
salt↗1 teaspoon
dry mustard1 teaspoon
paprika↗1 teaspoon
chili powder↗1 teaspoon
black pepper↗1⁄2 teaspoon
blackstrap molasses↗2 teaspoons
water↗1 1⁄2 cups
cider vinegar↗1⁄4 cup
Worcestershire sauce↗1 tablespoon
prepared horseradish↗1 tablespoon
can tomato paste↗1 (6 ounce)
tablespoon liquid smoke1

Step-by-step instructions

1
In a saucepan, cook the garlic and onion in the butter for a few minutes.
2
Stir in the Splenda, salt, mustard, paprika, chili powder, and pepper. Add in the molasses, water, vinegar, Worcestersire sauce, and horseradish, and stir to combine. Let simmer for 15 to 20 minutes.
3
Whisk in the tomato paste and Liquid Smoke, and let the sauce simmer another 5 to 10 minutes.
4
Let the mixture cool, transfer it to a jar with a tight-fitting lid, and store in the refrigerator.

Source: food.com

Original recipe ↗

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