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Making Low-Carb Sauces with Arrowroot

For many of us, a low-carb diet is necessary to maintain our health and weight goals. One area where traditional recipes can fall short is in sauces – often made from high-carb ingredients like flour or sugar. However, arrowroot, a starchy powder derived from the root of the maranta plant, provides an excellent alternative for thickening and sweetening sauces without breaking the carb bank.

Using Arrowroot as a Thickening Agent​

Arrowroot has been used for centuries as a natural thickener in recipes. To make low-carb sauces using arrowroot, you'll need to mix it with water or another liquid and then add it to your sauce mixture. The ratio of arrowroot to liquid can vary depending on the desired consistency, but a general rule is to use 1 tablespoon of arrowroot per cup of liquid.

Making Low-Carb Ketchup​

A common challenge when following a low-carb diet is finding a suitable alternative to traditional ketchup. By using arrowroot as a thickening agent and adding in some tomato puree, you can create a delicious and healthy ketchup substitute.

  • 1/2 cup tomato puree
  • 1 tablespoon arrowroot powder
  • 1 tablespoon water
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Combine the tomato puree, arrowroot powder, water, salt, and black pepper in a saucepan. Whisk until the mixture is smooth, then bring to a boil over medium heat. Reduce the heat to low and simmer for about 5 minutes or until the ketchup has thickened.

Making Low-Carb BBQ Sauce​

Another delicious and versatile sauce that can be made using arrowroot is BBQ sauce. This recipe adds in some smoky flavor from liquid smoke and a touch of sweetness from stevia.

  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons tomato puree
  • 2 tablespoons arrowroot powder
  • 1 tablespoon stevia powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Combine the apple cider vinegar, water, tomato puree, arrowroot powder, stevia powder, smoked paprika, salt, and black pepper in a saucepan. Whisk until the mixture is smooth, then bring to a boil over medium heat. Reduce the heat to low and simmer for about 5 minutes or until the BBQ sauce has thickened.

Tips and Variations​

When using arrowroot as a thickening agent, be sure not to overdo it – too much can make your sauce taste starchy or even grainy. Additionally, you may want to experiment with different ratios of arrowroot to liquid to find what works best for you.