AuthorBrandyCategoryAsian Keto, Keto Sauces, RecipesMake 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.
Because we're using allulose and glucomannan as the sweetener and the thickener in this recipe, it has almost no calories and no glycemic load! Please note that nutritional information disclosed in this recipe is only my best estimate, based upon the nutritional information of the ingredients used.
Find Allulose here
Find Glucomannan here
Find Garlic Chili Sauce here
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Ingredients
Directions
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.