Learn how to make an easy sugar-free balsamic glaze (or balsamic reduction) for salads, vegetables, chicken, and more!
There's nothing like a good homemade balsamic reduction! It has a sweet, intense, vinegary tanginess with a thick texture that is perfect as a finishing touch for sweet and savory recipes alike.
I love to drizzle this no sugar added balsamic glaze over salads (such as Caprese salad!), grilled vegetables, meats, fish, or even desserts like keto vanilla ice cream to add a sweet and tangy taste!
I know it sounds weird to drizzle a balsamic vinegar glaze over ice cream, but it is A-MAZING, you have to try it!
Plus, making a homemade version not only tastes better but there is no added sugar - YAY!
❤️ Why You'll Love This Recipe: 1) Easy to make. 2) Has a balanced sweet-tarte taste 3) Has a thick syrup-like texture. 3) Is perfect as a finishing touch for dishes. 4) And is gluten-free, and can be worked into a low-carb, keto diet.
While making your own condiments like this one may add a few extra steps in the kitchen - it's worth it! Not only do they taste better, but you control the ingredients and it's usually not that much extra work.
If you're looking for more keto condiments, be sure to check out this homemade whole30 mayo, keto balsamic vinaigrette, sugar-free ranch, taco seasoning, keto enchilada sauce, or check out all of my keto condiments!
Ingredients
- Balsamic Vinegar: The only required ingredient. Be sure to use a high-quality variety for the best taste. I recommend a no-sugar-added aged balsamic vinegar from Modena (or any place in Italy).
- Allulose: Sugar-free sweetener that has NO aftertaste and dissolves beautifully! Even though a sweetener isn't required, you will need a sweetener if you would like to make it taste like the store-bought variety.
Easy Instructions
Step #1: In a small saucepan over medium heat, add the balsamic vinegar and allulose (if using). Then, bring to a gentle boil.
Step #2: Reduce heat to low and simmer for 20-25 minutes, or until the volume is reduced to between ½ cup and ⅓ cup (the closer to ⅓ cup the thicker it will be!) and the glaze coats the back of the spoon as in the picture above. It will slightly thicken as it cools.
💭Tip: Be very careful not to simmer the vinegar too high, otherwise you run the risk of burning it and then you would have to start over!
FAQs and troubleshooting
Balsamic glaze (or reduction) is typically not keto, coming in at around 11 net carbs per Tablespoon due to the balsamic vinegar and sweetener. Balsamic vinegar is naturally higher in carbs, coming in at around 3 carbs per tablespoon. Then, the carbs are pretty much doubled once reduced into a glaze. However, we can reduce the carbs by using a sugar-free sweetener, so the only sugar is the natural sugar that comes from the balsamic vinegar itself. When eaten in small amounts as a garnish and made with a keto sweetener, such as the allulose used in this recipe, it can be worked into a low-carb diet, coming in at 6 net carbs per Tablespoon, or 3 net carbs per ½ Tablespoon as written in the recipe card.
The difference is in the taste and texture. A balsamic glaze is essentially balsamic vinegar that has been sweetened and reduced to be thicker. Balsamic vinegar has a liquid consistency the same as other vinegar, while a balsamic glaze has a thick, syrup-like texture due to the reduction process. Also, a balsamic glaze retains the sweet-tart taste of balsamic vinegar, but the added sweeteners give it a much sweeter and more syrupy taste.
This happens if you reduce the vinegar too much! You may be able to salvage it by reheating it with a bit of water to thin it out.
If it's not thickening, it probably just needs to cook longer. The larger the saucepan, the quicker the vinegar will reduce, and vice versa.
Storage
- Store: Keep in a jar with a lid in the fridge for up to one month. Allow to set at room temperature for an hour or two to come to room temperature for easy pouring.
- Freeze: I don't recommend freezing, as it will change the flavor.
Substitutions
Unfortunately, I don't recommend any substitutions for this recipe. The balsamic vinegar cannot be substituted and I've found that other sugar-free sweeteners may not dissolve well or leave an aftertaste.
However, if you're not low-carb, you could use 2 tablespoons of brown sugar, white sugar, honey, or maple syrup in place of the allulose.
Serving suggestions
I love using this low-carb balsamic glaze as a finishing touch for dishes. I love drizzling it over salads, grilled vegetables, meats, fish, avocado, or even desserts like low-carb berries and ice cream to add a sweet, tangy taste. Or here are some specific recipes you may like to serve with it:
- Caprese salad
- roasted vegetables (recipe coming soon!)
- grilled chicken thighs
- keto vanilla ice cream
- skillet keto green beans
- keto roasted asparagus
- low-carb flatbread
- keto pork tenderloin medallions
Have you tried this sugar-free balsamic glaze recipe? If so, let me know what you think in the comments below 👇
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📖 Recipe
Sugar-Free Balsamic Glaze (Reduction)
Ingredients
- 1 Cup Balsamic Vinegar
- 3 Tablespoons Allulose - optional
Instructions
- Add the balsamic vinegar and allulose (if using) to a small saucepan. Bring to a gentle boil.
- Reduce heat to low and simmer for 20 - 25 minutes, or until the volume is reduced to between ½ cup and ⅓ cup (the closer to ⅓ cup the thicker it will be!) and the vinegar coats the back of the spoon, like the picture in the post. It will slightly thicken more as it cools. Be very careful not to simmer the vinegar too high, otherwise, you risk burning it and having to start over!
- Store in a jar with a lid in the refrigerator for up to 1 month.
Add Your Own Notes
Notes
- A note about the carbs: Balsamic glaze (or reduction) is typically not keto, coming in at around 11 net carbs per Tablespoon due to the balsamic vinegar and sweetener. Balsamic vinegar is naturally higher in carbs, coming in at around 3 carbs per tablespoon. Then, the carbs are pretty much doubled once reduced into a glaze. However, we can reduce the carbs by using a sugar-free sweetener, so the only sugar is the natural sugar that comes from the balsamic vinegar itself. When eaten in small amounts as a garnish and made with a keto sugar-free sweetener, such as the allulose used in this recipe, it can be worked into a low-carb diet, coming in at 6 net carbs per Tablespoon, or 3 net carbs per ½ Tablespoon as written in the recipe card.
- I don't recommend other sugar-free sweeteners as they may not dissolve well or leave an aftertaste.
- Be sure to check out my favorite way to use this recipe: Keto Caprese Salad!
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
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