Coconut satay sauce
Smothered on grilled chicken skewers, this coconut satay sauce is absolutely moreish. Made with natural peanut butter, fish sauce and Lakanto Golden Monkfruit Sweetener for the right amount of sweetness with 93% less calories.
PREP + COOK TIME 10 MINUTES MAKES 1½ CUPS
Heat 1 tablespoon olive oil in a medium saucepan over medium heat; cook 1 teaspoon finely grated ginger, 1 finely chopped small fresh red chilli and 1 clove crushed garlic, for 2 minutes or until fragrant. Add ½ cup crunchy unsalted natural peanut butter, 3 teaspoons soy sauce, 1 teaspoon fish sauce and 1 teaspoon Lakanto Golden Monkfruit Sweetener; stir over medium heat. Gradually whisk in 270ml canned coconut cream until combined; cook for 3 minutes or until combined. Stir in 1 tablespoon lime juice.
Mix it up with maple! Lakanto maple flavoured syrup is delicious as it is lifestyle-friendly for those on Keto, Diabetic, Gluten-Free, Plant-based or vegan diets. Serve with grilled lamb, chicken, beef or pork.
Smokey barbecue sauce
When it comes to ribs, you can’t go past a slightly sweet, smokey barbecue sauce for the ultimate finger licking marinade and sauce. This low carb version ensures you can keep enjoying your favourite barbecue recipes while keeping your sugar intake down.
PREP + COOK TIME 35 MINUTES MAKES 1½ CUPS
Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat; cook 1 finely chopped medium (150g) brown onion for 5 minutes or until softened. Add 2 coarsely chopped cloves garlic and 1 tablespoon smoked paprika; cook until fragrant. Add 2 teaspoons finely grated ginger, 1 tablespoon tomato paste, 1 tablespoon Dijon mustard, ¼ cup Lakanto Maple Flavoured Syrup, ¼ cup apple cider vinegar and 400g canned crushed tomatoes. Simmer, uncovered, for 20 minutes or until thickened. Blend sauce until smooth; season to taste. Cool.
Mix it up with malt! Lakanto Golden Malt Syrup is the perfect natural replacement for honey, golden and rice malt syrups in your cooking with 75% less calories. Serve with grilled chicken, prawns, fish, calamari or prawns.
Honey chilli sauce
This slightly sweet and slightly spicy sauce uses Lakanto Golden Malt syrup as a replacement for honey to create a sweet sensation that is ideal for serving with seafood and your favourite grilled chicken wraps that will not spike your blood sugars level.
PREP + COOK TIME 45 MINUTES MAKES 1 CUP
Coarsely chop 4 fresh long red chillies. Remove seeds from 12 fresh long red chillies; coarsely chop. Process all chillies with 2 cloves garlic until finely chopped. Transfer to a medium saucepan; add 1¾ cups apple cider vinegar, ¾ cup Lakanto Golden Malt Syrup and ¼ cup water; cook, stirring, for 5 minutes over low heat until honey melts. Increase heat, bring to a simmer; cook, stirring occasionally, for 20 minutes or until sauce thickens (sauce will thicken further on cooling). Cool.
Tomato ketchup
Whether you’re spreading it on your favourite burger or a fresh batch of hot chips, tomato ketchup really is the ultimate must-have sauce. Cut down on sugar by using Lakanto Maple-flavoured Syrup to sweeten and you won’t be disappointed.
PREP + COOK TIME 1 HOUR 15 MINUTES MAKES 2 CUPS
Heat 1 tablespoon olive oil in a medium saucepan; cook 1 coarsely chopped small (80g) brown onion for 5 minutes or until softened. Add 800g canned diced tomatoes and ½ cup apple cider vinegar; bring to a boil. Reduce heat to a simmer; stir in 2 tablespoons tomato paste, 2 tablespoons Lakanto Maple Flavoured Syrup, 1 teaspoon sea salt flakes, ½ teaspoon ground cloves, 1 teaspoon ground allspice, ¼ teaspoon cayenne pepper. Simmer over low heat 1 hour or until sauce reduces and thickens. For a smooth sauce, blend with a stick blender. Cool.
