Looking to spice up your meals while on the keto diet but wondering whether Sriracha can be that sauce to do so? Will consuming it curtail your efforts to reach and remain in ketosis? Here is what you want to know.
So, is Sriracha keto? Sriracha can be consumed on the keto diet, so long as you do so in moderation. The average serving contains 1 gram of net carbohydrates; so you do need to be mindful about how much you have. Generally, 2-3 servings (teaspoons) is an appropriate, and safe amount.
Good news, perhaps.
It’s still an option for you. Even if it is not a free-food and even if you do have to be vigilant.
Besides, you only have a limited number of carbohydrates to work with.
And it really is not a lot.
Nevertheless, let us now look at how you can incorporate this sauce, the best brands to do so, and a keto recipe if you did want to make it from scratch.
So keep reading!
Can You Eat Sriracha On Keto Diet?
You can eat Sriracha on the keto diet, so long as you are mindful and respectful of serving sizes; this is not a sauce you can consume liberally if you want to remain in ketosis.
And you are probably only going to be able to eat 3-5 teaspoons (3-5 servings) of Sriracha at most.
That will take your total carbohydrate consumption to 3-5 grams respectively, from the sauce alone.
As the average Sriracha has 1 gram of carbohydrate, per serving.
So, as long as you are mindful of the rest of your diet, and overall carbohydrate intake, you should be able to fit Sriracha in.
At the end of the day, the most crucial thing about getting into and remaining in ketosis is staying in between 20-50 grams of carbohydrate, per day, at most.
Of course, it depends on the individual, but these are the typical amounts as per the keto diet principles.
Is Store Bought Sriracha Keto?
Most store-bought brands of Sriracha are keto – assuming they are consumed and eaten appropriately.
For instance, if we take a look at perhaps the most iconic and popular brand, Huy Fong, you know the bottle with the rooster on, we can soon see why.
Here is the full ingredient list, followed by the nutritional content:
Of course, you are probably quite concerned about that bolded ingredient right there.
I certainly would be.
But, in reality, it’s all about the serving size:
|– Of which sugars||– 1g|
So while it is true that the carbohydrates that are found in Sriracha are from sugar, it is considered low.
Now just consider that we are talking purely about the Huy Fong brand here.
While many other Sriracha sauces and brands use a very similar ingredient list, not all of them do.
Then there are variations of the sauce (such as Sriracha aioli).
So you do need to check product packaging closely.
Look specifically at the ingredients, nutrition tables, and labels and if you are not sure, contact the manufacturer directly.
But for the most part, stick to the Huy Fong brand.
You won’t go wrong – it’s the most popular for a reason.
And you can purchase it for a great price over at Amazon!
- 500g of Red Chilis
- 1 Red Beller Pepper
- 5 Cloves of Garlic
- 1 Teaspoon of Salt
- 2 Tablespoons of Fish Sauce
- 2 Tablespoons of Extra Virgin Olive Oil
- 1/3 Cup of Apple Cider Vinegar
- Optional: 10 Drops of Liquid Stevia
- Select your red chilis based on your heat preferences. If you are looking for a milder Sriracha, opt for Serrano Chilis. If you want something a little spicier look for Thai (finger) Chilis.
- Put on some gloves to prevent burning from the chillis. Wash your chilis and bell peppers.
- Cut the stems of the chilis/pepper and cut them into halves. Remove all seeds and discard.
- Peel and finely chop the garlic.
- Add the chilis, pepper, garlic, and salt into a food processor/blender and process until pureed (smooth consistency).
- Pour into a glass jar. Cover and secure.
- Place in a cool, dark place out of direct sunlight for 7 days. A drawer or cupboard works well.
- After this time, repour back into a food processor/blender and add the fish sauce, olive oil, and apple cider vinegar. Optional: you can also add your liquid Stevia if you want your Sriracha a little sweeter.
- Blend for a very short time, a few seconds at most.
- Pour through a sieve and let the sauce drain to remove any excess juices.
- Store in an airtight jar and place in the fridge. It should last you up to 6 months.
- Enjoy as and when required!
Amount Per Serving: Calories: 5Total Fat: 0.3gCarbohydrates: 0.5gFiber: 0gSugar: 0.5gProtein: 0.1g
How To Use Sriracha Sauce In Your Keto Diet
Sriracha is a very versatile condiment and you can use it to transform your keto dishes. A little goes a long way too, so you don’t (and perhaps shouldn’t) use much.
Drizzle a small amount over your steak/chicken, or use it as a dipping sauce for them instead!
Scrambled, fried (in butter), or poached.
Either way, drizzle a small amount over your eggs. It’s unbelievable, trust me.
White fish, such as cod or haddock is great. Or you could even have it shrimp as opposed to a cocktail sauce.
Or alternatively, tuna works especially well too!
Sriracha is a keto-friendly option.
Sure it has sugar, but it really is negligible.
If we are talking reasonable serving sizes, that is.
And that’s the key with this particular sauce.
How much you have.
In moderation, 1-3 servings, you should be able to enjoy this sauce without being cast out of ketosis.
But go all in and the carbs will start adding up.
Remember, there are carbohydrates in other foods you will be eating too.
Even in those you may not suspect, or realize!
If you really are in doubt, try making your own from the recipe provided above.
That will provide the heat and the kick, without the worry.
The average brand and recipe of Sriracha sauce will provide 1 gram of net carbohydrates, per serving (one teaspoon (5g).
Most brands of Sriracha do include sugar as an ingredient, although it is generally considered low with only 1 gram of net sugar per serving (1 teaspoon, or 5g).
Wondering what other sauces you can have while on keto? Check out my following guides to find out!
Hi there. I’m Jeremy – a passionate food technologist with several decades in the food industry. With a love for sauces, food, and nutrition, I decided to create WeWantTheSauce. Here I share my experience, knowledge, and recommendations; from ingredients and recipes to storage all the way through to nutrition for every sauce imaginable.