Sugar-Free BBQ Sauce
Sweet, smoky, sticky BBQ sauce with 0g added sugar — most bottles are 1/3 sugar.
A Kansas-City-style sauce built on tomato paste, cider vinegar, and smoked paprika, simmered ten minutes and sweetened off the heat with 170 mg of pure sucralose — the job half a cup of brown sugar does in a normal batch. About 3g carbs per serving, all from the tomato paste.
[Sucralose_Dose]
1 × 100 mg scoop + 7 × 10 mg scoops (170 mg total)
≈ 1/2 cup of brown sugar
SCOOP MATH: 1 × 10 MG SCOOP ≈ 1.5 TSP SUGAR // 1 × 100 MG SCOOP ≈ 5 TBSP SUGAR // 333 MG ≈ 1 CUP. Both micro-scoops ship in the 100 g bag.
Scaling up or down? Run it through the converter.
[Ingredients] — 12 servings
[Method] — 4 steps
Whisk everything except the sucralose together in a small saucepan.
Simmer gently over low heat 10 minutes, stirring now and then, until thickened and brick-red.
Take the pan off the heat, let it stand 2 minutes, then whisk in the sucralose.
Taste — want it sweeter, add one 10 mg scoop at a time. Jar and refrigerate up to 2 weeks.
[Heat_Check]
Sweetened off the heat by design: the base simmers first, then cools 2 minutes before the sucralose goes in — nowhere near the ~120 °C dry-heat limit.
[Tips]
- The ~3g carbs per 2-tbsp serving are the tomato paste's — including roughly 2g of tomatoes' naturally occurring sugars. We count them because they're there.
- Hotter: 1/4 tsp cayenne in step 1. Smokier: a drop of liquid smoke in step 3.
- Brushing it on the grill is fine — it's wet and it's brief. Just don't bake it dry onto something at high heat for a long stretch.
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[More_Syrups_Sauces]
[Get_The_Scoops]
This recipe is measured in our scoops.
The 100 g bag of pure, batch-tested sucralose ships with the exact 10 mg and 100 mg micro-scoops these recipes use — enough sweetness for roughly 300 cups of sugar, with the third-party COA published for every lot.