Grab a saucepan and dump in the water, vinegar, Worcestershire, soy and low-sugar ketchup.
Chop up a few tbsp of onion, 3 stalks of celery and clove of garlic – add that to the mix.
Follow with the sweetener and spices, bay leaves, and some liquid smoke.
Stir it up, and bring it all to a boil.
Pro tip - playing Bob Marley’s Stir It Up in the background infuses some Jamaican spiciness, so resist the urge to do so if you’re not a fan of heat.
Humming it is okay, however.
Reduce the heat and let it simmer and do its thing for 30-60 minutes.
Remove from stove and pass the sauce through a strainer.
Let the sauce cool then add in the xanthum gum and mix well – this will help thicken the sauce.
If you prefer a more runny sauce for your brisket or pulled pork, than go ahead and skip this step.
Pop the sauce in the fridge for a little while to allow it to set-up, and you’re good to go.
The sauce is even better the next day, so if you’re not a procrastinator like me, make this stuff the day before your next big cook-out.
There you have it, guilt-free keto BBQ sauce.
Now fire up that grill!