This raspberry chipotle sauce is bursting with amazing flavor – and it is low carb!
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Do you have a weakness for certain high-carb products? This recipe was created because of one mine – little jars of Bronco Bob’s Roasted Raspberry Chipotle Sauce that I find in World Market.
It’s only a little jar, how bad can it be? Well – pretty bad! Two tablespoons of this amazing sauce is 19g net carbs! I decided it was time that I developed my own low carb version, so I checked out the ingredients: raspberries, sugar, jalapenos, apple cider vinegar, salt, chipotle peppers, garlic, mesquite smoke flavor, pectin. Clearly the sauce contains a LOT of sugar – because the other ingredients aren’t too carby. So try out my recipe and see what you think!
Add fresh raspberries, one chipotle pepper in adobo sauce, low carb sweetener, vinegar (I only had white wine vinegar on hand but you could also use apple cider vinegar) and liquid smoke to a saucepan.
Place over a medium heat, bring to the boil, then reduce to a simmer. Squash the raspberries with a spoon to help them break down.
Taste the sauce and add salt to season. You may like to add extra sweetener too if you prefer. At this point you could blend it or strain it, but I prefer leaving it as it is. Let cool then transfer to a storage jar.
Enjoy this sauce on meat, fish, in wraps, on burgers, or just on a spoon. 🙂Low Carb Raspberry Chipotle Sauce #lowcarb #chipotle Click To Tweet
- 1 chipotle pepper in adobo sauce approx 1 tbs
- 1 tbs low carb sweetener
- 1 tbs white wine vinegar or apple cider vinegar
- ½ tsp liquid smoke
- 6 oz fresh raspberries
- Add all ingredients apart from the salt to a saucepan. Place over medium heat and bring to a boil.
- Reduce to a simmer and squash the fruit with a spoon to help break them down. Cook for 10 minutes.
- Test for seasoning and add salt as necessary.
- Let cool then transfer to a storage jar.
1g net carbs per serving