This version of hoisin is gluten-free, sugar-free, and fits into your keto diet, opening up so many Chinese take-out options that you can now make at home.
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Gluten-free Hoisin Sauce Recipe – Sugar-free, Keto, Low Carb
Hoisin sauce always seems to be in the Chinese recipes I find, which of course, poses a problem when you are avoiding gluten, sugar, and scary processed ingredients. Navigating a low carb or keto lifestyle takes some getting used to, especially with different cuisines, so get a good idea of How to start a low carb diet. Pick up a bottle of hoisin at the store and you’ll spend most of your time making contorted facial expressions when you read the label before quickly returning the condiment back on the shelf for some other unsuspecting consumer. Not having an alternative has definitely kept me from making a number of my Chinese restaurant favorites at home. Not anymore!
This recipe substitutes out a number of the offending ingredients to make it not only sugar-free, but gluten-free as well. It may even work in your keto diet, depending on what kind of carb intake you are going for. While this is not a true hoisin, it is a pretty darn close substitute. I can’t taste the difference. But I’m even more psyched for the doors that have opened because of this recipe.
As you can see, this is a snap to whip up, so much so that you’ll wonder why you’d ever even bothered to buy commercially produced hoisin in the past. Zaijian (good-bye in Mandarin…my professor would be proud that I retained something) old junk filled hoisin! Ni hao new possibilities.
How to Make Low Carb Hoisin Sauce
- coconut aminos
- natural almond butter
- sambal oelek chilli paste
- erythritol, Swerve
- rice vinegar
- sesame oil
- Chinese Five Spice
Combine all ingredients in a small bowl and stir until incorporated. Store in an airtight container for up to 2 weeks.
If you are using this as a stand-alone sauce, I suggest heating all ingredients before using since this contains granular erythritol.
Low Carb Keto Asian Recipes you’ll love:
This sweet and spicy version of the staple Chinese condiment cuts out gluten and sugar, making it a healthier option for recipes and sauces.
- 1/8 cup coconut aminos
- 1 tbsp natural almond butter
- 2 tsp sambal oelek chilli paste
- 1 tsp erythritol, Swerve
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1/4 tsp Chinese Five Spice
- 1 clove garlic, microplaned/grated
- Combine all ingredients into a small mixing bowl. Stir to combine.
- Store in an air-tight container in the refrigerator. 2 weeks.
Because of the granular erythritol, I would advise heating this before using it as a stand alone sauce.
Recipe inspired by Omnivore's Cookbook
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