Bring bold Southern flavor to your next cookout with this sugar-free Creole BBQ Sauce. Made with Lakanto Monk Fruit Sweetener, it's smoky, tangy, slightly spicy, and perfect for ribs, chicken, pork, and grilled vegetables.
Creole BBQ Sauce
Sara Carrigan
4-6 portions
30 minutes
30 minutes
American
Grilling
Ingredients
2 tbsp Lakanto Brown Sugar with Monkfruit
1 tbsp Lakanto Cane Sugar with Monkfruit
1.5 cups tomato sauce
2 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
1 tbsp olive oil
4 garlic cloves, minced
1 small white onion, finely diced
1 tsp smoked paprika
1 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
½ tsp black pepper
½ tsp celery salt
½ tsp mustard powder
1 tsp hot sauce (Tabasco or similar)
Directions
Heat olive oil in a saucepan over medium heat. Add onion and cook until softened and translucent. Add garlic and cook for another minute until fragrant. Add tomato sauce, apple cider vinegar, and Worcestershire sauce. Stir to combine.
Add Lakanto Brown Sugar with Monkfruit and Lakanto Cane Sugar with Monkfruit and stir until fully dissolved. Mix in smoked paprika, cayenne, oregano, thyme, black pepper, celery salt, mustard powder, and hot sauce. If using the Smoky Spice Rub, add now and stir to fully incorporate.
Reduce heat to low and simmer uncovered for 2025 minutes, stirring occasionally, until sauce thickens and darkens. Taste and adjust heat or sweetness as needed.
Notes: Add in 1–2 tsp Smoky Spice Rub for an extra layer of depth and heat. Layer sauce well in the final 5-8 mins of grilling.