Low Carb Sweet Chili Dipping Sauce
This easy low carb sweet chili dipping sauce is spicy and sweet - the perfect compliment to chicken, shrimp or fish! Keto and Atkins friendly!
This easy low carb sweet chili dipping sauce is spicy and sweet - the perfect compliment to chicken, shrimp or fish! Keto and Atkins friendly!
- Carbohydrate 0.151809791720451 g
- Cholesterol 0 mg
- Fat 0.0806211978978347 g
- Fiber 0.018797917115373 g
- Protein 0.0675258334370754 g
- Saturated Fat 0.0118935416631161 g
- Serving Size 1 1 serving (2g)
- Sodium 96.5749689261793 mg
- Sugar 0.133011874605078 g
- Trans Fat 0.00500481770526759 g
- Calories 1 calories
Step-by-step
- Combine all of the ingredients together and mix well.
- Store in the fridge for up to a week.
Standard measurements overlook how granular sweeteners and thick marmalades behave when initially mixed with liquid fish sauce and sesame oil. Rest time allows the dried red pepper flakes to hydrate fully, releasing capsaicin into the surrounding emulsion so the heat level stabilizes before serving.
- Stir the mixture vigorously for at least 45 seconds to dissolve any clumping agents present in commercial sugar-free preserves.
- Adjust the acidity by adding extra lime juice one half-teaspoon at a time if the initial taste leans too heavily toward artificial sweetness.
- Keep the finished condiment in an airtight glass jar at or below 40 degrees Fahrenheit to maintain optimal freshness.
- Consume stored portions within exactly seven days, as the fresh citrus component degrades in quality past that window.
- Avoid freezing this preparation, as the water content in sugar-free marmalade separates upon thawing, ruining the clinging texture needed for proteins.
Proper refrigeration thickens the emulsion naturally without requiring starch additions. Leftover portions coat grilled shrimp or baked fish particularly well after twenty-four hours of cold resting.
