Keto Sweet Chilli Thai Sauce (Edit recipe)

This homemade keto sweet chilli sauce recipe is so delicious and addictive, it will keep you craving for more! It’s quick, easy to make, and better than store bought! Minus all the sugar and carbs, of course! Don’t take my word for it, check out the comments under my video tutorial on YouTube and read the reviews!

5 minutes

10 minutes to 15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	10
Fat:	1 g
Carbohydrates:	3 g
Protein:	1 g
Cholesterol:	462 g
Sodium:	322 mg
Fiber:	2 g
Sugars:	1 g
Calculated for total recipe.

by Keto Asian Flavours

Serves: 8-10

Ingredients

4 Red Chili (Fresh Asian-style), mild, long, chopped
2-3 Thai Chili, chopped
6-8 cloves Garlic
1 tsp Sea Salt
1.25 cup Allulose
1/2 - 3/4 cup Water
1/2 - 3/4 cup distilled White Vinegar
1/2 tsp Fish Sauce, Red Boat brand
1 tsp Sodium Alginate

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Use a mini food chopper if you have one to chop up the long chillies, Thai chillies and garlic. If you do not have one, use a knife to chop by hand.
Using a high speed blender, add in the water, vinegar and sodium alginate. Blend until thickened.
Pour the alginate mixture onto a pan on low heat. Add in the chopped chillies and garlic and cook for 5-10 minutes.
Add in the sea salt and fish sauce, stir and cook to reduce the liquid.
Add in the allulose and cook until the sauce is thickened. Let cool and serve.

Notes

If using a mortar and pestle, add in the salt needed for this recipe and gently pound the ingredients to release their full aroma and flavour. Adding salt in the mortar will help break down the chillies and garlic more quickly. If using an immersion blender, add in the liquids for this recipe.