I am excited to be able to present a single serve recipe for low carb honey mustard. Honey mustard is a personal favorite dipping sauce of mine. But, unfortunately, my pancreas doesn’t agree. So I spent a long time thinking of a low-carb alternative. But then, it was on a whim I branched out to considering other sweeteners that would be comparable but with less total carbohydrates than natural honey.
So in this recipe, Splanda brown sugar replaces honey. I was surprised to find that this faux honey mustard does an outstanding job imitating actual honey mustard, at least the manufactured commercial ones. However, those who have had the opportunity to taste homemade honey mustard could probably discern that the tastes aren’t quite the same.
Low Carb Honey Mustard Alternative
- Description
- Nutritional Information and Ingredients
- Instructions
Description
This low carb honey mustard alternative swaps honey for Splenda brown sugar as the sweetener. As a honey mustard alternative, this sauce can be excellent for dipping, salads, or brushing over grilled meats. It is a single-serve dipping portion recipe. However, it can be doubled, tripled, or quadrupled if you need more. I utilize this portion size to stop me from eating a half cup of this stuff every time I make chicken tenders for dinner. It is lower carb but not zero carbs. This recipe still allows me to satisfy my honey mustard cravings without needing to inject another vial of insulin.
Nutritional Information and Ingredients
I determined the nutritional information by the package labeling of the individual ingredients. The recipe makes a single-serve quantity.
Nutrition-
Calories: 15
Protein: 0
Fat: 0
Carbohydrates: 4
Ingredients-
- 1 tsp Splenda Brown Sugar
- 25 g French’s Yellow Mustard
- 5 ml Water
Instructions- Low Carb Honey Mustard Alternative
You can make this recipe directly in the dipping container you plan to eat from. My favorite use for this sauce is dipping chicken tenders and nuggets.
Add the 5ml of water and 1tsp of Splenda brown sugar to a small bowl or container. Whisk or mix thoroughly. If not dissolved correctly, the brown sugar will have a sandy or gritty feel. This first step helps melt the brown sugar to incorporate the flavor into the mustard without the added texture. The mustard does not have enough moisture by itself to do this effectively. The extra water helps that process along.
The next and final step is to add roughly 25 grams of French’s yellow mustard to the brown sugar slurry and stir thoroughly again. Again, it can be consumed immediately, chilled in the fridge, or as a grilled meat topping.
That is it. This is a simple recipe. The difficulty level is easy. It takes seconds to make and can be used immediately.
