Make this sugar free Asian Sweet Chili Sauce to dip your Keto Coconut Shrimp in!
Heat allulose, water, rice vinegar, tamari and garlic chili paste in a sauce pan over a medium heat, whisking constantly until it just comes to a boil.
Turn heat to low and continue to whisk and simmer sauce for two to three minutes.
Sprinkle 1/4 tsp. glucomannan powder/konjac flour into the sauce mixture and whisk vigorously. Begin cooking for one minute more. Sauce should thicken to a “dipping consistency”. While the sauce will continue to thicken as it cools, you may add more glucomannan, 1/8 tsp. at a time, up to a total of a 1/2 tsp. if it appears too thin- but remember, glucomannan is very powerful stuff!
Pour into an 8 oz. mason jar and allow to cool without a lid. Once completely cooled, lid the jar and refrigerate.