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Sugar free barbecue sauce with the stevia sweetener

There are dozens of ways to make sugar free barbecue sauce, and everybody likes their BBQ sauce a little different, so it can be fun to experiment with. We’ll show you the basic ways of making sugar free barbecue sauce in a minute, but first there are a few things you need to keep in mind.


For example, there are a lot of “hidden” sugars in many of the sugar free recipes found on the internet. So instead of using a ketchup base, use tomato paste or tomato puree, or even a mix of both! 

Be careful when adding extra ingredients like Worcester sauce or molasses, which can both be high on sugar. If you’re keen on using Worcester sauce, make sure it’s organic and gluten-free, and use it sparingly. As an alternative you could also experiment with tabasco sauce or cayenne powder to spice up your recipe. As mentioned before, barbecue sauce recipes can be tweaked to your own taste.

sugar free barbecue sauceOne technique we would still like to share with you, before you go on your BBQ journey, is called “mounting”

When your sauce is complete, melt a few spoonfuls of unsalted butter into the mix. This bumps both the look and the taste of your sauce up a notch.

Here are three recipes to get you started; depending on the main ingredient you would like to start from, we’ve selected a tomato based, mustard based and vinegar based stevia barbecue sauce for you to play around with.


Of course, we are always open to fresh ideas here at, so please feel free to share your own stevia recipes with us and who knows, maybe they will earn a permanent spot on one of the recipe pages.


Recipes for sugar free barbecue sauce with stevia

Sugar free tomato based barbecue sauce with stevia

  • 1 tablespoon virgin olive oil   
  • 1 small onion, chopped   
  • 6-7 oz (200gr) tomato paste   
  • 1 1/2 garlic clove, chopped   
  • 3/4 can Dr. Zevia   
  • 10-12 drops liquid stevia extract  
  • 3 tablespoons mustard   
  • 1 tablespoon gluten-free Worcester sauce, or cayenne/tabasco


Gently bake chopped onion in olive oil on low heat until slightly browned. Add rest of the ingredients and stir well. Let simmer for about 30 minutes. Adjust taste to your own liking. If mixture is too dense, add a bit of vinegar and/or some water for extra moisture.


Sugar free mustard based barbecue sauce with stevia   

  • 2 cups yellow mustard   
  • 2/3 cup cider vinegar   
  • 3 tablespoons tomato paste   
  • 1/2 teaspoon tabasco sauce   
  • 3/4 teaspoon white stevia powder   
  • 1 chicken bouillon cube   
  • 2 teaspoons garlic powder   
  • 1 teaspoon salt


Crush bouillon cube and add dry ingredients. Add other spices (for example pepper, rosemary, celery: experiment a little!). Mix wet ingredients in seperate bowl, then add everything together and stir well. Let sit for at least one hour.


Sugar free vinegar based barbecue sauce with stevia   

  • 1 cup white wine vinegar   
  • 15 drops liquid stevia extract   
  • 1/4 cup of water   
  • 2 teaspoons Worcester sauce   
  • 1 teaspoon tabasco sauce


Mix ingredients in saucepan, warm over low heat and stir.


Moroccan BBQ sauce with stevia (recipe courtesy of Rachel Albert)Stevia BBQ sauce

  • 1 tablespoon extra-virgin olive oil or unrefined coconut oil 
  • 1 cup minced fresh onion 
  • 1 teaspoon unrefined sea salt or 2 tablespoons tamari soy sauce
  • 4 cloves of minced garlic (about 1 to 1 1/3 teaspoons)  
  • 1 large or 2 small shallots, minced (about 1/4 cup)
  • 1 1/2 to 2 tablespoons Moroccan Barbecue Spice Mix (from The Garden of Eating)
  • 1 tablespoon Harissa (available at Indian groceries) or low-sodium hot sauce, or ¼ teaspoon ground red pepper (such as ground chipotlé), or to taste
  • 6-ounce can salt-free, sugar-free tomato paste
  • 1 1/4 cups water or homemade chicken or vegetable broth or stock (from The Garden of Eating) or preservative-free chicken or vegetable broth, such as Imagine Foods or Pacific Brand
  • 2 tablespoons raw apple cider vinegar, balsamic vinegar or 3 tablespoons lime juice
  • 1/4 teaspoon stevia extract powder
  • 1 to 3 tablespoons honey or light sorghum syrup


Heat oil and onions in a 1-quart saucepan over medium heat. Cook until translucent, 5 to 8 minutes, stirring periodically. Reduce heat as needed to prevent burning. Add sea salt or tamari, garlic and shallots. Stir for 2 minutes, add remaining ingredients; whisk until smooth. Bring mixture to a low boil, cover, reduce heat to low and simmer with the lid ajar or cover with a spatter screen. Cook until thick, 20 to 30 minutes, stirring periodically. Pour sauce into one or more wide-mouth glass jars. Cool, cover and refrigerate. Once cool, freeze what you don’t plan to use within 2 weeks.


Cranberry apricot chutney with stevia  (recipe courtesy of Rachel Albert)stevia chutney

  • 1/2 cup dried, pitted, sulfite-free (preferably-Turkish) apricots, finely diced
  • 1/4 cup sulfite-free raisins or dried currants  
  • 1/4 cup xylitol, erythritol or honey   
  • 1/4 teaspoon finely ground, unrefined sea salt, optional
  • 1/4 teaspoon pure stevia extract powder or clear stevia extact liquid
  • 1 tablespoon peeled, minced fresh ginger root or bottled ginger purée (double if desired)
  • 12 ounce bag fresh or frozen cranberries (do not thaw), about 3 cups
  • 1/3 cup apple or pineapple juice or apricot or peach nectar
  • 1 tablespoon arrowroot dissolved in 3 tablespoons cool or cold filtered water
  • grated zest of 1 lime
  • grated zest of 1 orange
  • 1/2 to 3/4 cup lightly toasted, coarsely chopped pecans, walnuts, or almonds


Layer dried apricots, raisins or currants, xylitol, stevia, sea salt, ginger, dried cranberries, and fruit juice in a 1 to 1 1/2 quart saucepan. Bring to boil over medium-high heat. Reduce heat to medium. Simmer until tender, 12 to 15 minutes.

Dissolve arrowroot in cool water then add to saucepan. Simmer and stir until thick and clear, then remove from heat. Stir in orange and lime zests, and optional nuts. Transfer to glass containers. Allow to cool, then cover, and freeze whatever you don’t plan to use within 1 month (leaving 1-inch of headspace in each container), and refrigerating the rest.


Cranberry Apricot Chutney with Chipotlé: Replace ginger with 1 to 2 minced jalapeno or chipotlé chiles or 1/4 to 1/2 teaspoon ground jalapeno, ancho, or chipotlé pepper powder.

For another variation, you can replace dried apricots with dried, fruit sweetened strawberries.


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