Low Carb Chipotle Barbecue Sauce

Total Time
Prep 5 mins
Cook 20 mins

Whew! I thought I lost this recipe, I've been meaning to post it for ages! Anything that makes me feel like I'm eating like a "civilian", despite the diabetes, is a plus in my book. The original recipe, which was from the Santa Fe New Mexican, had 1 tbs. of molasses in it - I leave it out, but you could use it if you wish. Hope you enjoy this!

Ingredients Nutrition


  1. Saute garlic and scallions in olive oil until just beginning to brown.
  2. Stir in Splenda, salt, mustard, paprika, chili powder, water, vinegar, Worcestershire sauce, chipotle chilies, and molasses, if using.
  3. Simmer for 10 minutes over low heat, stirring occasionally.
  4. Whisk tomato paste and liquid smoke into the mixture.
  5. Simmer another 10 minutes.
  6. Cool and store in refrigerator for up to one week.
Most Helpful

I have to say, this is pretty good. I didn't have the Splenda or Chipolte, so I substituted Truvia and 1 Jalapeno. I also mixed in corn starch to thicken it up. Not too bad.

ml_consulting September 11, 2011

Excellent recipe! We've been trying to cut out sugars, and up until now thought that was going to mean never enjoying BBQ again. This sauce came out the perfect consistency, and had just the right amount of heat to it. I made a few changes out of necessity: 3 scallions (as that's all I had), 5 packets of Truvia instead of the Splenda, no molasses, I couldn't find my bottle of liquid smoke, and I accidentally used distilled instead of cider vinegar. The whole family really enjoyed it. Thank you!

dripdripsplat March 26, 2012

My husband loved this--he was so excited to have "real" BBQ'd chicken again. I can't say I'm crazy about the artificial sugar, but I'm crazy about my man and will do what I can to please his palate!

KWB September 10, 2008