Start by making my low-carb ketchup.

Peel and crush the garlic.

Place everything into a saucepan: the ketchup, butter, garlic, coconut aminos, vinegar, smoked salt, cacao powder, paprika, chili powder, Erythritol and stevia.

Cover with a lid, cook for 5-10 minutes over a medium heat.

When done, take off the heat.

You can adjust the spiciness by using either mild or extra hot chili powder.

Coconut aminos is a healthier alternative to soy sauce and is recommended as a healthy substitute on paleo diets.

You can use any vinegar you like such as apple cider or white or red wine vinegar or even try making your own fruit vinegar.

Transfer in a glass jar and keep in the fridge up to a month or preserve for longer (water-bath canning works best).

Done - it's ready to be served! Try with BBQ Pork Ribs and don't forget to also check out my Blackberry BBQ Sauce!