1-First Step: Gather and measure everything. Start by measuring out all of your ingredients. Since this recipe has no cooking step, having everything ready at the beginning makes the process even faster. Set out a medium-sized bowl, a whisk, and an airtight container for storage. If you like to prep ahead for the week, this is a great time to check your pantry for sugar substitute, apple cider vinegar, and no sugar added ketchup. Many readers find it helpful to keep these low-carb staples on hand for more than one batch.

2-Second Step: Add the sauce base. Pour 1/2 cup no sugar added ketchup into your medium bowl. Then add 2 tablespoons apple cider vinegar, 2 tablespoons granulated sugar substitute, and 1 tablespoon water. These first ingredients create the smooth, sweet, tangy base that gives the sauce its familiar BBQ character. Whisk for a few seconds so the ketchup starts to thin out. If you are making this for a keto meal plan, the sugar substitute keeps the flavor sweet while keeping carbs much lower than regular BBQ sauce.

3-Third Step: Mix in the spices and smoky flavor. Add 1 1/2 teaspoons ground allspice, 1 1/2 teaspoons ground mustard powder, 1/2 teaspoon liquid smoke, 1/2 teaspoon onion powder, 1/2 teaspoon Worcestershire sauce, and 1/4 teaspoon ground cloves. If you are using it, add 1 teaspoon blackstrap molasses too. Whisk again until the mixture looks even and glossy. The spice blend gives this sauce a warm, BBQ-style flavor that tastes more homemade than a bottle from the store. The molasses is optional, but even a tiny amount can make the sauce taste deeper and a little richer.

4-Fourth Step: Thicken if needed. If you want a thicker sauce that clings better to ribs or grilled chicken, whisk in 1/4 teaspoon xanthan gum. Add it slowly so it blends smoothly. A little goes a long way, so do not rush this part. If you do not want a thicker sauce, you can leave it out and still get great results. For a thinner sauce that is good for brushing on meat while grilling, you can leave the xanthan gum out and keep the texture lighter. Both versions work well, so choose based on how you plan to serve it.

5-Final Step: Taste, store, and serve. Taste the sauce and adjust if needed. If you want more tang, add a little more vinegar. If you want more sweetness, add a bit more sugar substitute. Once you are happy with the flavor, transfer it to an airtight container and refrigerate it for up to 2 weeks. Use it on grilled chicken, pulled pork, chicken tenders, ribs, meatballs, Polish sausage, or burgers. It is also great as a dipping sauce for a low-carb BBQ plate or as a quick brush-on sauce for the last few minutes of grilling.