Quick to whisk together, this sugar-free keto buffalo sauce is a tangy, sweet, and spicy gluten-free sauce that you can have with a variety of dishes - like chicken wings, chicken tenders, or roasted cauliflower bites.
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Ingredients and substitutes
Garlic – Use fresh pressed garlic for an amazing flavor and extra smooth consistency.
Butter – I use unsalted butter to make my low carb buffalo sauce recipe.
Hot sauce – Frank’s Red Hot Original Sauce or Tabasco Buffalo-style Hot Sauce will be a perfect choice for this keto sauce.
Coconut aminos and sweetener – Usually, buffalo sauce takes its sweetness from brown sugar or honey, but we don’t want to use those. So, those who like their hot buffalo sauce less sweet can add just one tablespoon of coconut aminos, while those who prefer it on the sweeter side can add an optional 2-3 teaspoons of sweetener. If you’re planning to store your sauce after making it, I highly recommend using an allulose sweetener, as it doesn’t crystalize after cooling down and is perfect for all types of sauces that need some sweetness.
Vinegar – Frank’s Hot Sauce and Tabasco Buffalo Style Sauce have some vinegar in them, but since we dissolve everything with butter, I like to add a little bit extra white wine vinegar to regain all that tanginess.
Salt, pepper, and paprika – Salt is a must, but pepper and paprika are not. However, fragrant black pepper and smoked paprika won’t hurt; they will add more dimensions to the flavor.
Step by step directions
Heat 1 tablespoon of the butter in a saucepan over a medium-high heat. When melted, add the garlic and cook until golden.
Add the hot sauce, coconut aminos, sweetener (optional), paprika, salt, pepper, and vinegar. Mix well. Bring to a light simmer. Then, add the butter and cook until completely melted and well combined with the rest of the ingredients, but not yet simmering.
Remove from the heat and serve in a bowl or use it to make buffalo chicken wings or tenders. For a very smooth consistency, remove the solids by straining the sauce through a sieve.
Carbs in keto buffalo sauce
You can divide this easy keto sauce into 4 generous servings with around 1g net carbs per serving.
What to serve with hot sauce
Obviously you need to make buffalo wings with this homemade buffalo sauce. Luckily I have the right recipe for you >> BAKED KETO BUFFALO WINGS! Don't like chicken wings? No worries, I’ve got your back! You can make these delicious BUFFALO KETO CHICKEN TENDERS instead. Or if you don't like chicken, try my SPICY ROASTED CAULIFLOWER BITES. You’ll just need to replace the spicy sauce with our keto-friendly buffalo sauce!
FAQ
Yes, it is! The main ingredient is a hot sauce which predominantly consists of cayenne pepper. However, you can definitely adjust the spiciness by adding a little bit less hot sauce or adding a little bit more butter when making this buffalo wing sauce.
Store it in an air-tight container in the fridge for up to one week.
Yes, you can! Cool it down completely after cooking, place it in an air-tight container, and freeze it for up to 3 months. Before using, thaw in the fridge overnight. If it splits, gently heat it in a saucepan while whisking vigorously until slightly hot, but not simmering.
More low carb recipes
Recipe
Keto buffalo sauce
Equipment
- Saucepan
Ingredients
- 2 clove garlic, pressed
- 4 tablespoon butter
- ⅓ cup 85g hot sauce, such as Frank’s
- 1 tablespoon coconut aminos
- 2-3 teaspoon allulose sweetener optional
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoon white wine vinegar
Instructions
- Heat 1 tablespoon of the butter in a saucepan over a medium-high heat. When melted, add the garlic and cook until golden.
- Add the hot sauce, coconut aminos, sweetener (optional), paprika, salt pepper, and vinegar, then mix well. Bring to a light simmer. Then, add the butter and cook until completely melted and well combined with the rest of the ingredients, but not simmering.
- Remove from the heat and serve in a bowl or use it to make buffalo chicken wings or tenders. For a very smooth consistency, remove the solids by straining the sauce through a sieve.
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
Jo says
I used swerve instead of allulose and it turned out great. Thanks for the recipe!
Anna says
You're welcome, Jo!