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Low-Carb Spicy Sweet Chili Sauce

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Making your own Keto Spicy Sweet Chili Sauce has never been easier. Once you try this recipe, this sauce is guaranteed to be one of your homemade staples. This classic Asian chili sauce is sweet and tangy with just the right spicy kick!

I'm using allulose and glucomannan powder to keep this delicious sauce keto-approved. This way you get all of the flavor with none of the sugar and starches found in most recipes and ready-made sauces.

I've tested a few batches before I got that one perfect recipe with great flavor and texture.

Ingredients For Low-Carb Spicy Sweet Chili Sauce

To make this delicious Asian sweet chili sauce at home, you'll need the following ingredients. Don't worry if you don't have everything, I listed plenty of alternatives!

  • Vinegar. You want to use either coconut vinegar or rice vinegar. If you don't have any of these, use white wine vinegar.
  • Sambal oelek. This chili paste can be substituted with finely chopped canned/jarred red chillies combined with Sriracha sauce. I used half of each which gave me the best results but you can use just the chillies. If you don't have any of these options, you can even use dried red chili flakes. They are spicier so you'll only need 1 to 2 teaspoons.
  • Rice wine. This ingredient can be substituted with dry sherry, or you can simply skip it.
  • Tamari sauce is a fermented soy product that is gluten-free (If you follow a whole foods based keto diet, fermented soy can be included in moderation). If you can't have soy, you can substitute it with the same amount of coconut aminos.
  • Garlic. You want finely chopped/minced garlic or crushed garlic.
  • Sweetener. To keep this recipe keto-approved, I used Allulose instead of sugar. You can use other options such as Erythritol or Swerve. Allulose is best because it makes the sauce more syrupy.
  • Glucomannan powder and water. Glucomannan powder, also known as konjak powder is used as a replacement for cornstarch which is used to thicken the sauce. Go easy on glucomannan powder. Even 1/4 teaspoon is enough to thicken the sauce. Use 1/8 tsp for thinner sauce, or up to 1/2 tsp for thicker sauce. If you don't have any glucomannan powder, use the same amount of xanthan gum. Make sure to use a fine mesh sieve and gradually sprinkle the powder in a bowl filled with water, then swirl to combine and sprinkle more until all powder is dissolved.

Below are two batches of my Keto Spicy Sweet Chili Sauce from when I was testing the recipe. The one on top is made with canned chopped chillies combined with 3/4 tsp glucomannan powder. This made the sauce darker red and quite thick.

The one below is made with chopped canned chillies combined with my Fermented Sriracha Sauce. This time I used only 1/4 tsp of glucomannan powder. The sauce was thinner and the colour was vibrant red. I like both batches (the flavor was very close) but found the thinner sauce to be better for dipping.

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How To Use Keto Spicy Sweet Chili Sauce?

This sweet and spicy sauce can be used as a dip, marinade or topping. Here are just some of the many options:

How Can I Store Keto Sweet Chili Sauce?

This sauce will keep in the fridge for up to 2 weeks if stored properly. You can also freeze it in an ice tray and then just pop into a freezer bag and store for up to 6 months. When you need to use it, let it defrost in the fridge overnight or on the kitchen counter for until defrosted. Gently heat up before serving to make it smooth again. This sauce is great for canning too!

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Hands-on Overall

Serving size 2 tbsp/ 30 ml

Allergy information for Low-Carb Spicy Sweet Chili Sauce

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 2 tbsp/ 30 ml)

Net carbs0.8 grams
Protein0.3 grams
Fat0.1 grams
Calories7 kcal
Calories from carbs 63%, protein 26%, fat 11%
Total carbs0.9 gramsFiber0.1 gramsSugars0.2 gramsSaturated fat0 gramsSodium103 mg(4% RDA)Magnesium1 mg(0% RDA)Potassium12 mg(1% EMR)

Ingredients (makes 1 1/4 cups, 300 ml/ 10 fl oz)

  • 1/4 cup coconut vinegar, rice vinegar or white wine vinegar (60 ml/ 2 fl oz)
  • 3/4 cup water, divided (180 ml/ 6 fl oz)
  • 1 tbsp rice wine (15 ml)
  • 1 tbsp tamari sauce or coconut aminos (15 ml)
  • 1/4 cup Allulose or Erythritol (50 g/ 1.8 oz)
  • 3 cloves garlic, finely minced
  • 2 heaped tbsp sambal oelek (40 g/ 1.4 oz) (see post for alternatives)
  • 1/4 tsp glucomannan powder (see post for alternatives)


  1. Use a fine mesh sieve to sprinkle the glucomannan powder in a jar or bowl filled with 1/2 cup (120 ml) of water. Gradually sprinkle it in two to three parts and swirl in between so the powder doesn't clump. Set aside.
    Note: See recipe post for alternatives and amounts for thinner or thicker sauce. Low-Carb Spicy Sweet Chili Sauce
  2. Finely mince the garlic and prepare all of the remaining ingredients. You can use sambal oelek or a combination of canned chopped chilies and sriracha sauce like I did. Low-Carb Spicy Sweet Chili Sauce
  3. To a small saucepan add the coconut vinegar (or rice vinegar), the remaining 1/4 cup (60 ml) of water, rice wine, tamari sauce (or coconut aminos), sweetener (Allulose or Erythritol), and finely minced garlic. Cook on medium for 2 to 3 minutes.
  4. Add sambal oelek and stir through (see recipe post for alternatives). Add the content of the bowl with the glucomannan powder and stir through. Cook on medium for 2 to 3 minutes until thickened. The longer you cook it, the thicker it will get. The sauce will thicken even more once it cools down. Low-Carb Spicy Sweet Chili Sauce
  5. Pour into a jar and let it cool down. Low-Carb Spicy Sweet Chili Sauce
  6. Seal with a lid and store in the fridge for up to 2 weeks, or freeze in an ice tray for longer. Low-Carb Spicy Sweet Chili Sauce

Ingredient nutritional breakdown (per serving, 2 tbsp/ 30 ml)

Net carbsProteinFatCalories
Coconut vinegar
0.1 g0 g0 g1 kcal
Water, still
0 g0 g0 g0 kcal
Shaohsing Rice Cooking Wine (Qian Hu)
0 g0 g0 g0 kcal
Tamari sauce (gluten-free soy sauce)
0.1 g0.2 g0 g1 kcal
Allulose, natural low-carb sweetener
0.3 g0 g0 g1 kcal
Garlic, fresh
0.3 g0.1 g0 g1 kcal
Sambal Oelek
0.1 g0.1 g0.1 g2 kcal
Glucomannan powder, thickening agent
0 g0 g0 g0 kcal
Total per serving, 2 tbsp/ 30 ml
0.8 g0.3 g0.1 g7 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (6)

What am I doing wrong? I cannot get it thick enough. I want it to stick to the meat but it just rolls off. It was getting thick in the pan then it went thin. Is it possible to cook to long? Taste good. For the non keto recipe I made in the past I used honey to get the sticky but would love to use this one.

Hi Sher, I had the opposite issue with the first couple of batches I made. The key is to use the right amount of glucomannan powder. If you find yours to be too thin, then you may want to use 1/8 to 1/4 tsp more glucomannan powder. I hope this helps!

This is literally the best sweet chili sauce I've had and that includes the non keto ones. I've tried a few recipes before but they were either too thick or the flavor was too weak. This one is perfect!

Thank you so much Emma, I'm so happy you like it!

Martina--have you tried microwaving it instead of doing the stovetop?  I'm wondering if it would still work if microwaved.

I'm not sure if that would work but my worry is that you won't have good control over the thickening. As you cook it on the stove, you can see at it thickens up. Once you add the glucomannan with water, it's best to cook it on the stove and stir for best texture.