So, this morning I went to put some bbq sauce on my omelet (yes, I’m weird) only to discover (or remember) that I used it up on my pork loin the other night.
Then I was setting about to make a new batch, when I realized I didn’t have enough Heinz low-carb ketchup to use a whole cup. I live in Canada, and have to either order it from a Canadian supplier or make a run to the states and get it there.
I found a pretty good recipe on Linda’s Low Carb Menus & Recipes http://www.genaw.com/lowcarb/evenbetter_heinz_ketchup.html
I don’t use a lot of her recipes, because they’re more Atkins friendly than IP friendly (high fat, cheeses, etc that we can’t have) The ketchup is pretty good on its own, though I think the seasonings are a bit overwhelming, especially the allspice.
So, I’ll just leave the link to her ketchup recipe (it’s 7 cal/2 carb per Tblsp as opposed to Heinz, which is 5 cal/1 carb, but it’s WAY cheaper!)
Here’s an updated bbq sauce recipe that’s totally from scratch, mixing her recipe with the bbq recipe I posted earlier. It’s bubbling away on the stove now, making the whole house smell like a steakhouse! YUM!
Low-Carb BBQ sauce from total scratch
6 oz tomato paste
1 cup tomato sauce
½ cup water
¾ cup white vinegar
¾ cup Splenda
¼ cup brown sugar substitute (or extra Splenda)
Bring to a low boil over very low heat in saucepan.
1 tsp salt (or less)
1/8 tsp allspice
1/8 tsp ground cloves
¼ tsp cinnamon
1 tsp black pepper
2 tsp liquid smoke
½ tsp paprika (smoked is best)
1 Tblsp garlic powder
1 Tblsp onion powder
1 tsp chili powder
dash cayenne powder
Simmer on low for 20 min to blend flavors