This keto buffalo sauce is an easy measure-mix-and-serve kind of recipe. It's also the same sauce we use in our keto meal plan, and personally, I use it at home too. Enjoy this super quick & simple recipe that stays true to the keto and buffalo profiles - bringing the perfect amount of silky, spicy, flavor to your meal prep. Make it once, store it on the fridge, and use it as needed with your favorite keto dish.
How to Make This Recipe
To pull this sauce together, you're going to need the following ingredients:
- Coconut Oil, liquid form preferred (you can also melt your own)
- Frank's Red Hot Sauce
- Apple Cider Vinegar
- Erythritol, liquid stevia or your favorite keto Sweetener
- Tabasco (For an Extra Kick)
- Spices: Garlic Powder, Paprika, Cayenne Pepper, and Black Pepper
- One medium bowl, a whisk, and if melting coconut oil, a small sauce pan
- Glass storage container or Tupperware
Method of Preparation
As I stated above, making this recipe is super simple. It's a mix-one-and-done sort of deal. Let's go:
- In a medium bowl, large enough to hold all ingredients, combine the coconut oil, Franks Hot sauce, apple cider vinegar, and erythritol or liquid stevia.
- If using tabasco, add the tabasco along with garlic powder, paprika, black pepper, and cayenne pepper (if using). Whisk all ingredients in bowl to incorporate.
- Taste for seasoning. Add small amounts of vinegar and keto sweetener if spice is too strong, or if flavor doesn't seem balanced.
- Transfer sauce to your preferred storage container. Cover and store in fridge until needed.
Tips From the Chef
The beautiful thing about this sauce, is that you are in control of the spice level. I personally love spice that makes me (cry)... err, sweat. Eliminate the cayenne and tabasco if you so desire a little less heat.
If you want to add some smokiness, Tabasco has a Tabasco Chipotle line, that is (in my humble opinion) absolutely delicious. You can also add smoked paprika and that will do the trick.
Traditional buffalo sauce uses butter, but this recipe uses coconut oil to provides a beautiful layer of MCT's (medium chain triglycerides) for your keto diet - it also makes this recipe vegan. Feel free to substitute the coconut oil with butter, or do a 50/50 split for the best of both worlds.
If you don't like spice that much, use smoked paprika or regular paprika instead of cayenne pepper, and also eliminate the tabasco.
Store it in the fridge in an air tight container and it will last up to two weeks.
This sauce can be eaten hot or cold. To reheat, toss it in small sauce pan over low-medium heat and taste for seasoning - the salt level will diminish when the sauce is heated! If necessary, add a pinch of salt
Serve this With
The options are endless! Use this sauce in your favorite dishes, however you like it.
- Spice up your keto pizza, wings, wraps, etc.
- For a quick and spicy dip option, mix it with some yogurt, creme fraiche, lime zest and cilantro.
- Toss some roasted cauliflower in it for a healthy buffalo cauliflower snack.
Or add this sauce to your weekly keto meal prep to kick things up a notch!