I’m posting this easy and delicious low carb sweet chili dipping sauce recipe on its own so that I can reference it in future (and even past) recipes. It’s so versatile and perfect for dipping all manner of low carb finger foods! Also a ton of Belize photos at the bottom of the post!
Chicken, fish, and shrimp are all no brainers for dipping into this low carb sweet chili dipping sauce, but it’s also great drizzled on stir fries and other recipes with an Asian flair!
I love the spicy / sweet thing that a this sauce has going on, and it’s surprisingly easy to achieve with only a few ingredients! You can also easily adjust the heat in this low carb sweet chili dipping sauce, so that it complements whatever you want to serve it with perfectly.
Low Carb Sweet Chili Dipping Sauce
- Yield: 16 servings 1x
Description
This easy low carb sweet chili dipping sauce is spicy and sweet – the perfect compliment to chicken, shrimp or fish! Keto and atkins friendly!
Ingredients
- 1 cup sugar free orange marmalade
- 1 Tbsp lime juice
- 1 Tbsp fish sauce
- 1/4 tsp minced habanero (or to taste)
- 1/2 tsp dried red pepper flakes
- pinch of salt
- 1/4 tsp sesame oil
Instructions
- Combine all of the ingredients together and mix well. Store in the fridge for up to a week.
- Category: Low Carb Condiment Recipe
- Cuisine: Asian
Nutrition
- Serving Size: 1 Tbsp
- Calories: 11
- Fat: 0
- Carbohydrates: 3g net
- Protein: 0
In other news, we are bracing ourselves for a direct hit from what is now being called Hurricane Earl which is on a course aimed right at us. Since we’re on an island and live right on the beach as well, it’s more than a little disconcerting. The house we’re leasing is all concrete and we have a second floor so we’ll be hunkering down up there for the next couple of days and will likely be fine.
Depending on how bad the storm is, we may not have power or internet for days – I’ll post an update (and more recipes) when I can.
Life in Belize isn’t all doom and gloom though – the reason I haven’t posted lately is because we had friend visiting for two weeks and pretty much didn’t work at all. Here’s a bunch of photos of what we’ve been up to for the last month!
Now I’ve got to go fill the tub with water in preparation for the storm! See you on the other side!!! ?
Laura says
What a great idea to use sugar free orange marmalade as a base for chili sauce! Thank you very much :)
LeaKen says
Curious if a bit of tamari and Worcestershire sauce would be an adequate substitute for the fish sauce? Also if I skip the habenaro and just use a couple of chili flakes would this be still sweet & savoury but without the heat? I’m thinking of pairing this with your sausage rolls recipe for a party and a lot of people are older and can’t handle any spices ? Or would you have an alternate suggestion? Thanks!
Mellissa Sevigny says
I think Worcestershire sauce would alter the flavor profile too much, the tamari alone would be fine. And yes you can leave out the habanero and add some pepper flakes for a much smaller kick. Otherwise maybe serve them with a sugar free ketchup or bbq sauce to dip in. And they are also tasty alone so no sauce is really even needed.
Austin says
what brand of sugar free orange marmalade did you use?
Rose says
Love this recipe! I did have to sub Worcestershire for the fish sauce though (I had a bad experience with fish sauce). I grilled whole wings until they were browned and then applied liberally to the wings on the grill and let them cook about 15 mins more. Served with cauliflower fried rice. It was super easy and everyone loved it. Will go into my regular rotation. I live in South Florida and I love to find unusual grill recipes. This is especially nice since there is no sugar and the grill doesn’t flare up. I used the Polaner
Sugar Free with Fiber as you mentioned. It does make it very thick so I added a little soy sauce to the part I used to coat the wings. Could easily add water or aminos if you don’t use soy sauce. Thanks so much for another great recipe!