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A mason jar with sugar free sweet chili sauce and a spoon.
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5 from 42 votes

Sugar Free Sweet Chilli Sauce Recipe

Ditch the sugary sweet chilli sauce you can buy in the shops and make your own healthy low carb version! Thick, spicy, sweet and absolutely delicious. A family favourite.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Condiment
Cuisine: Asian, Thai
Servings: 5
Calories: 8kcal

Ingredients

Instructions

  • Chop the red chilli, ginger and garlic. Add them to a pan together with the apple cider vinegar, coconut aminos and powdered sweetener.
  • Bring to the boil, then reduce the heat and let the mix bubble away on a low heat for 5 minutes.
  • Mix the hot water with the xanthan gum. Blend well so there are no lumps. Add to the pan and cook for another 5 minutes or until the desired consistency is reached.
    Be aware that the sauce will thicken further while it cools.
  • Fill into a clean glass jar and let cool.

Notes

I calculated 1 portion = 2 tablespoon of sauce. I think this is a fairly generous calculation - you could probably use this as a dip for up to 8 people.  
This recipe made 170g (¾ cup) of sauce.
*** Use allulose if you want no re-crystallisation. Most of the time I use powdered erythritol, which re-crystallises a little around the rim of the jar.
 
 

Nutrition

Serving: 35g | Calories: 8kcal | Total Carbohydrates: 0.9g | Protein: 0.1g | Fiber: 0.1g | Sugar: 0.3g