This is the sauce everyone needs in their fridge! This sugar free sweet chili sauce recipe is sweet, spicy, garlicky and so delicious with everything, so save some money and stop buying this from the store. It's so easy, you'll wonder why you never made this sooner!
This homemade sweet chili sauce is better than store bought, so it's the only sweet chili sauce recipe you need! This sauce has less calories and uses anti-inflammatory ingredients, like fresh garlic and arrowroot starch. The best part is that it's sugar free by using Lakanto Monk Fruit Sweetener with Allulose!
Prep this at the beginning of the week and enjoy it with all your meals and appetizers! Add as much or as little heat as you want by removing all of the Thai chili pepper seeds. I personally add in some seeds for a nice kick!
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What is Sweet Chili Sauce?
Sweet chili sauce or Thai chili sauce, also known in Thai as nam chim kai, is a popular condiment and dipping sauce in Thailand. Traditionally made with Thai chili peppers, sugar or honey, vinegar, garlic and a thickener, but modified versions might include fish sauce, ginger or fresno chili peppers, which are milder than Thai chili peppers.
Ingredients
To make this sugar free sweet chili sauce here's what you'll need:
- Thai Chili: Remove the seeds for less or minimal heat.
- Garlic: To give that pungent garlicky flavor.
- White Vinegar: To add acidity and balance out the sweetness.
- Arrowroot Starch: To thicken the sauce.
- Monkfruit Sweetener with Allulose: This is the key to making this sweet chili sauce sugar free.
- Water: To dilute the heat from the Thai chili and dissolve the arrowroot starch.
- Kosher Salt: To bring out the flavor.
- Paprika: For a natural red color and some extra flavor.
See recipe card for quantities.
Instructions
- In a small bowl, mix together the arrowroot starch and 2 tablespoons of water to make a slurry.
- To a pot, stir together the slurry, garlic, chilies, vinegar, monkfruit sweetener, paprika, water, and salt. Bring it to a boil and reduce to a simmer until thickened, about 5-10 minutes.
- Place it in a heat-safe container to cool. Once cooled, store it in an airtight container in the fridge for up to 2 weeks.
Substitutions
- Peppers - For a milder sauce, replace the Thai chili peppers with dried red pepper flakes. No Thai chili peppers? Sambal oelek, fresno chili peppers, gochugaru or Korean red pepper flakes work as well!
- Sweetener - Use another sugar free sweetener in place of Monkfruit Sweetener. Just make sure it does not have erythritol as erythritol will crystalize. Use granulated white sugar or honey for non-sugar free options.
- Thickener - Use cornstarch in place of arrowroot starch.
How to Use Sugar Free Sweet Chili Sauce
Here are some of my favorite ways to use this sugar free sweet chili sauce
- Baked or pan fried salmon
- Crispy air fried chicken or tofu
- Dipping sauce for egg rolls or cream cheese wontons
- Meatballs
- Crispy calamari
- Grilled shrimp
Storage
Store this sauce in an airtight container for up to 2 weeks! Keep it fresh by always using a clean spoon to scoop it out and avoid eating directly from the container :).
Top tip
The key to making this sugar free while maintaining the right consistency is by using a sweetener without Erythritol! Because erythritol crystalizes when heated up or refrigerated, I'd recommended using a sweetener without Erythritol. A sweetener with Allulose works here!
FAQ
Yes, regular granulated sugar can be used in place of Monkfruit Sweetener. Adjust the sweetness as needed, since Monkfruit Sweetener is much sweeter than regular granulated sugar.
Feel free to remove all of the seeds from the Thai chili peppers to make it less spicy.
Related
Looking for other recipes like this? Try these:
Sugar Free Sweet Chili Sauce
Ingredients
- 5 Thai chilies seeds removed
- 2 tablespoon white vinegar
- ¼ cup garlic minced
- ½ teaspoon paprika
- ½ cup Monkfruit Sweetener with Allulose
- 1 ½ cups of water
- ½ teaspoon salt
Arrowroot slurry
- 1 tablespoon arrowroot starch
- 2 tablespoon water
Instructions
- In a small bowl, mix together the arrowroot starch and 2 tablespoons of water to make a slurry.
- To a pot, stir together the slurry, garlic, chilies, vinegar, monkfruit sweetener, paprika, water, and salt. Bring it to a boil and reduce to a simmer until thickened, about 5-10 minutes.
- Place it in a heat-safe container to cool. Once cooled, store it in an airtight container in the fridge for up to 2 weeks.
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