Sweet, tangy, spicy, and absolutely delicious! Use this keto-friendly Asian sweet chili sauce over meats, vegetables, or anything else you can think of.
Be sure to leave us a comment and a ★★★★★ review!
Keto-Friendly Asian Sweet Chili Sauce
Yield:
10 servings
Cook Time:
15 minutes
Total Time:
15 minutes
Sweet, tangy, spicy, and absolutely delicious! Use this keto-friendly Asian sweet chili sauce over meats, vegetables, or anything else you can think of.
Ingredients
- 1/2 cup rice vinegar
- 1/4 cup water
- 1/4 cup Lakanto Golden Monkfruit Sweetener
- 3 tsp crushed red pepper flakes
- 1 tsp xanthan gum
Instructions
- Add all ingredients except xanthan gum in a saucepan
- Bring a boil, stirring occasionally
- Let the mixture boil for about 5 minutes, letting some of the water content cook out
- Turn off the stove and add xanthan gum, half a teaspoon at a time; mix well
- When the mixture has thickened to a sauce-like consistency, remove the pan from the stove
- Either use immediately as a sauce or store in an air-tight container for future use
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Nutrition Information
Yield 10 Serving Size 1 tbspAmount Per Serving Calories 20Total Fat 0gCarbohydrates 1gProtein 0g
Dave
Monday 5th of October 2020
Honestly it is WAY too hot! Too much chili pepper I cut back the chili pepper by 2/3 (only 1 tbsp) and doubled everything else plus added collagen protein powder and this made it much closer to the real stuff
Kala
Saturday 22nd of August 2020
Has anyone tried making this with granulated swerve instead of the golden monkfruit? If so, would it be a 1:1 sub?
Logan Childress
Wednesday 2nd of September 2020
Kala,
You probably would be best to do a taste test as you go, but it would probably be a little less than a 1:1 substitution.
Rachel
Friday 5th of June 2020
I just made this and its amazing!! My only question is, when i added 1 tsp of xanathan gum it may have made it too thick and then when i stored it in a container it crystallized at the top, so what can i add to make this not so thick?
Logan Childress
Wednesday 10th of June 2020
Rachel,
The xanthan gum could definitely be lessened, but when I originally made the recipe, the consistency was close to that of what I've had years ago in bottles. Also there will be crystallization as the golden monkfruit will recrystallize when it cools.