Keto Authentic Jamaican Jerk Sauce
Elevate your next meal with Keto Authentic Jamaican Jerk Sauce—a fiery, flavor-packed marinade that's perfect for those embracing low-carb living. This bold Caribbean classic combines the heat of Scotch bonnet peppers with aromatic green onions, garlic, and fresh thyme while delivering a rich, smoky depth from allspice, cinnamon, and nutmeg. Balanced with tangy lime juice, apple cider vinegar, and a hint of erythritol sweetness, this jerk sauce infuses tantalizing spice into meats, seafood, and even vegetables. Quick to prepare in just 15 minutes, this keto-friendly version brings island vibes to your table, offering uncompromising flavor and versatility. Store it in the fridge and use it as a marinade or sauce to guarantee unforgettable meals.
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Recipe Information
Ingredients
- 4 stalks Green onions
- 2 pieces Scotch bonnet peppers
- 4 cloves Garlic cloves
- 2 tablespoons Fresh thyme leaves
- 1 tablespoon Allspice berries
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup Olive oil
- 0.25 cup Soy sauce
- 3 tablespoons Fresh lime juice
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Erythritol
Instructions
Trim and roughly chop the green onions, and place them in the blender.
Remove stems and seeds from Scotch bonnet peppers, then add them to the blender for a spicier sauce. If less heat is desired, only add one pepper.
Peel the garlic cloves and add them to the blender.
Add fresh thyme leaves, allspice berries, cinnamon, nutmeg, salt, and black pepper to the blender.
Pour olive oil, soy sauce, fresh lime juice, apple cider vinegar, and erythritol into the blender.
Blend all the ingredients together until a smooth paste is formed. If necessary, stop occasionally to scrape down the sides with a spatula.
Taste the sauce and adjust the salt or add more erythritol, depending on preferences.
Transfer the sauce to a clean, airtight container, and keep refrigerated until you're ready to use it. It will stay fresh for up to a week.
Use this jerk sauce to marinate poultry, pork, beef, or even vegetables. Marinate for at least 2 hours, or ideally overnight, for the best flavor infusion.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7048 mg | 306% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 3.7 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 672 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
