It's not absolutely low carb, but it's a whole lot less without sacrificing the flavor. As always change to your taste.
Low Carb Barbeque Sauce
1 tsp minced garlic
1 onion, diced fine
1/4 cup butter (even better, if you have it, substitute 1 tablespoon of this with bacon grease.)
2 Tablespoons baking splenda (the bulked-up stuff), 2 packets normal splenda, or two squirts of liquid sucralose
1 teaspoon salt (If you have penzey's smoked salt, use this and skip the liquid smoke flavouring)
1 teaspoon dry mustard (the spice, not the prepared condiment. If you don't have this, add a tablespoon of mustard condiment and cut the vinegar further down the list by the same amount.)
1 teaspoon paprika (smoked paprika is better, if you have it)
1 teaspoon chili powder
1/2 teaspoon black pepper
1 Tablespoon blackstrap molasses
1-1/2 cups water
1/4 cup cider vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon prepared horseradish
1 can (6 oz) tomato paste
1 Tablespoon liquid smoke flavouring
1 Tablespoon Bourbon
Saute the garlic and onion in a saucepan until soft, preferably just short of caramelized. Stir in everything but the last 3 ingredients. Combine, let simmer 15-20 minutes. Add the last 3 ingredients, and stick the stick blender in. (Or whisk it all together. Either way.) Simmer for 5-10 minutes. Let cool, transfer to jar with tight-fitting lid, store in fridge.
It's around 64 grams of carbs for the batch. You do your own figuring on what a "serving" is.
The basic start for this recipe came from Dana Carpender's 1001 Low Carb Recipes, which has a much higher ratio of recipes I like and recipes that don't need much modiufication to be great. Look it up!
1,001 Low-Carb Recipes: Hundreds of Delicious Recipes from Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back