This is an oven-baked recipe for tender, slow-cooked drumsticks. The sauce is spicy and sweet. If you want less spicy, skip the chilli.  Done right, the meat just falls off the bone. 

The BBQ sauce is sugar-free. I used erythritol. You can also use an erythritol/monk fruit blend or a sugar-free granular sweetener of your choice.

The texture produces a nice glaze which goes well with the sweetness of the vanilla and cloves. 

You could add smoke sauce for a real BBQ taste. I didn’t have any around and I felt to experiment with making a sweet but sugar-free BBQ sauce. 

I used the extra sauce to dress Brussel sprouts ! 

Ingredients:

for the Keto BBQ Sauce:

156 mL can of organic tomato paste

1/4 cup apple cider vinegar

2 Tbsp coconut oil

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1/2 cup water

1/2 tsp black pepper

1/2 tsp salt

1/4 tsp chilli

1/4 tsp cloves

1 tsp vanilla extract

1 Tbsp erythritol

Meat:

400-500g chicken drumsticks

Process:

Melt coconut oil on low heat and add in tomato paste

Mix thoroughly

Add in apple cider vinegar, mixing as you add so that the sauce remains smooth.

Add in spices and mix.

Add water and mix.

Preheat oven to 385 degrees F

Place drumsticks in pan and cover with sauce.

There is a lot of excess sauce. This is on purpose. 

You can use the extra BBQ sauce for dipping. Yum ! 😋

Bake uncovered for 45-55 minutes.

Remove from oven. Use extra sauce to glaze vegetables. 

I enjoyed these BBQ drumsticks with simple baked brussel sprouts. Recipe on the way!