Keto Chili Lime Sauce

This flavorful Thai-inspired sauce is perfect with chicken wings, shirmp, veggies, and more. Per tablespoon: ~2 calories, ~0.5g carbs

  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: 15m
  • Serves: 16
  • Yield: about 1 cup


  • 1/2 cup (~240ml) water
  • juice of 1 lime (about 2 tablespoons)
  • 1/2 teaspoon lime zest (optional)
  • 1/4 cup granulated keto-friendly sweetener, more or less to taste
  • 2 tablespoons low carb ketchup
  • 1 tablespoon coconut or rice vinegar
  • 1 tablespoon soy sauce or liquid aminos
  • 1 teaspoon fresh ginger, minced
  • 1 red chili pepper, seeded and diced
  • 2 clove garlic, minced
  • 1/4 teaspoon xanthan gum (optional)


  1. Add all ingredients (except xantham gum) to a small saucepan over medium heat. Simmer for about 5 minutes or until sweetener is fully dissolved, stirring often.
  2. Transfer sauce to a blender or food processor. Add xantham gum if using. Pulse in blender 3-5 times, or until any large pieces of chili, ginger, etc. are broken up.
  3. Return sauce to heat, and simmer for an additional 3-5 minutes, or until desired consistency. Sauce will thicken as it cooks, and further as it cools.
  4. Best served warm or room temperature. Store refrigerated in a sealed container for up to 7-10 days.