Home » Recipes » Simple Low Carb Hoisin Sauce
by Gerri
13
5 from 151 votes
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Many Asian style recipes require high carb sauces in their ingredients to get that authentic restaurant taste. We created our version of one of those – Low Carb Hoisin Sauce, it’s not identical but it’s as close as we can get while keeping it Keto.
By making the sauce at home with keto-friendly ingredients, we’ve reduced the carb count from 7g per tablespoon to just 2g (1g net carbs) per tablespoon. Not to mention, our version is free from sugar and contains only a small amount of Sugar-Free Maple Syrup for sweetness – which can be swapped out for the equivalent in liquid Stevia.
We’ve used this sauce in our Asian Style Shredded Beef, and it really shines through. It’s a great sauce to throw through a quick midweek stir-fry or marinate your favorite protein before grilling. You can even add it to our Cauliflower Fried Rice for extra deliciousness!
This recipe makes ½ cup of sauce, which is 8 servings. 1 serving is 1 tablespoon.
Low Carb Hoisin Sauce Ingredients
- 4 tablespoons of Tamari Sauce
- 2 tablespoon of Natural Peanut Butter, smooth
- 2 teaspoons of Rice Wine Vinegar, unseasoned
- 1 clove of Garlic
- 3 teaspoons of Sesame Oil
- 1 teaspoon of Frank’s Hot Sauce
- Pinch of Pepper
- ¼ teaspoon of Chinese Five Spice
- 2 teaspoons of Sugar-Free Maple Syrup
- ⅛ teaspoon of Xanthan Gum
How to make Low Carb Hoi Sin Sauce
- Place all ingredients into a blender.
- Blend for 3 minutes, until ingredients are well combined and the sauce has thickened.
- Store in an airtight jar in the fridge for up to 3 weeks.
Low Carb Hoisin Sauce
Many Asian style recipes require high carb sauces in their ingredients to get that authentic restaurant taste. We created our version of one of those - Low Carb Hoisin Sauce, it’s not identical but it’s as close as we can get while keeping it Keto.
Rate it
5 from 151 votes
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Course: Condiments
Cuisine: Chinese
Prep Time: 5 minutes mins
Total Time: 5 minutes mins
Servings: 8 serves
Calories: 71kcal
Author: Gerri
Unit Conversion
US Customary - Metric
Ingredients
- 4 tablespoons tamari
- 2 tablespoons natural peanut butter smooth
- 2 teaspoons rice wine vinegar
- 1 clove garlic
- 3 teaspoons sesame oil
- 1 teaspoon frank's hot sauce
- pinch Pepper
- 1/4 teaspoon chinese five spice
- 2 teaspoons Sugar Free Maple Syrup
- 1/8 teaspoon xanthum gum
US Customary - Metric
Instructions
Place all ingredients into a blender.
Blend for 3 minutes, until ingredients are well combined and the sauce has thickened.
Store in an airtight jar in the fridge for up to 3 weeks.
Notes
Nutrition
Serving: 15g | Calories: 71kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.001g | Sodium: 502mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.5mg
To make a larger batch of Low Carb Hoisin Sauce, simply adjust the serving amounts in our easy to use recipe card above.
Matt Dobson
I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.
13 thoughts on “Simple Low Carb Hoisin Sauce”
Excited to try this…my husband is dying for General Taos.
Blended it in a glass jar and boy oh boy the jar got hot!!
I did not have Franks, husband does not like it, so used garlic chili sauce (asian stuff). So we will see how close this is. Smells great.
Thank you for the recipe.Reply
Let us know how it turns out, Felicia. Thank you for the nice comment.
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I am amazed at how much this tastes like Hoisin. I didn’t have the xanthum, so mine didn’t thicken up, but in the application I’m using it, that wasn’t a game changer. I also used Swerve brown sugar since I didn’t have the sugar free maple. Thank you for this!Reply
Hi Karla, so glad you enjoyed the recipe and that our custom version worked out.
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Will this taste similar to bottled hoisin sauce? The colour is throwing me off!
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Hi Brandy, yes it does.
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As I am allergic, what can I use instead of peanut butter?
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Hi Pamela,
Almond butter should work fine in its place – assuming that you’re not also allergic to almonds?
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This is incredible! Thank you for this, as we have food restrictions right now in our home: no sugar, no wheat, no yeast, no dairy. I also don’t have Xantham Gum, so will try it without (I’m using it for Instant Pot Char Siu). Fingers crossed as I wasn’t sure if cornstarch would be ok as substitute.
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How crucial is the xanthan gum? I would think it would be for texture, and since I’m planning to use this hoisin in a recipe (as opposed to using it as a sauce on its own), I’m inclined to skip the xanthan gum. Thoughts?
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Hi Carol,
The Xanthan gum is essential for the sauce to have some thickness and be able to grip onto the surrounding ingredients. Leaving it out may add too much liquid – depending on the recipe that you are making. I hope that helps 🙂
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Maybe I’m just missing it but I don’t see anywhere how big one serving is. I’d love to know how many tablespoons one serving actually is so I can compare it to regular hoisin sauce.
Reply
Hi Tim,
One serving is one tablespoon. We always write our serving size information in the post above the recipe 🙂
Reply
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