To prevent holiday stress with all the preparations, it’s okay to make shortcuts — as long as they are sound and sensible. Sweet keto mustard is the perfect condiment for your holiday celebrations. My personal favorite way to use this keto sauce is naturally with Christmas ham. In Finland, we love to veil the Christmas ham with a thick layer of mustard. Read on to find out how to make the perfect holiday condiment with only 3 ingredients and a little effort.
How to make this Easy 3-Ingredient Sweet Keto Mustard
Yes, this mustard is super easy to make. For preparing this mustard, you combine all ingredients in a saucepan and cook over very low heat until a bit thickened. That’s it! So easy!
As you notice, this recipe uses ready commercial unsweetened mustard as a base. It’s also good to choose mustard that doesn’t contain any food additives either. After some research, I found out that Dijon mustard and Yellow Mustard are the best options. Dijon tends to be fiery, so if you are going to make a whole-family condiment, choose more mellow-tasting Yellow Mustard instead.
In addition to mustard, you need heavy cream and brown sugar substitute. I prefer to use my favorite brown sugar substitute, Sukrin Gold, although other erythritol-based sweeteners are fine, too. Swerve Brown is another good brown sugar substitute option, though Sukrin Gold has a superior taste, in my opinion.
A word about storing the Sweet Keto Mustard: if you store it in the fridge, it might form big sweetener crystals. That’s why I recommend storing the mustard at room temperature. This also means that you cannot store the mustard for many days, just maximum of 2 days, because it contains cream.
However, if you want to store the mustard longer — let’s say about one week — feel free to refrigerate it and reheat it if you notice any crystal formation. Careful heating makes the sweetener crystals dissolve.
That’s it, let’s take a look at how to prepare this easy keto condiment:
Take a small, thick-bottomed saucepan. Add 1 cup (240 ml) unsweetened mustard…
…2/3 cup (160 ml, or to taste) erythritol-based brown sugar substitute…
…and 1/4 cup (60 ml) heavy cream.
Bring to a boil over very low heat.
Cover with a lid but not completely; leave the lid a bit ajar.
Let the mustard cook for about 30 minutes to 1 hour, or until thickened and reduced to your liking. Mix every 5-10 minutes. Be extremely careful not to burn the mixture to the bottom of the saucepan!
Here we go, ready!
Transfer into glass or ceramic jars. Store at room temperature for up to 3 days.
Serve with meats. In Finland, we cover our Christmas ham with a thick layer of mustard, sprinkle breadcrumbs on top, and decorate the ham with whole cloves. A perfect keto option for breadcrumbs is coarse almond flour made from blanched almonds, as I have here.
How I came up with this easy keto condiment
I’ve planned to make mustard for several years. Actually, a few years ago, I bought beautiful glass jars from sales for my upcoming mustard recipe. But now, when finally coming up with the recipe, I didn’t find the jars! Well, it only means that I have to come up with another mustard recipe once I find the beautiful jars.
Since the holidays are the peak consumption time for mustard, I finally took the effort to develop the recipe for these holidays. We usually visit my parents during the holidays, and my mom prepares lots of traditional Finnish Christmas food, including Christmas ham. Like I already mentioned, the ham is covered with a generous layer of mustard.
However, this year, my son wanted to stay here at home for the holidays. That means that I will be the one who is responsible for preparing all the traditional Finnish Christmas food — including the ham. It also meant that I needed to prepare the mustard for the ham as there is naturally no keto-friendly sugar-free sweet mustard available.
True, I could have used pure Dijon or Yellow Mustard as my mom does, but I love sweet mustard (so does my son), so I had to come up finally with the mustard recipe I had planned for so many years. My initial purpose was to make the mustard from scratch, using mustard powder (dry mustard), heavy cream, sweetener, and whatever other stuff was needed.
Well, I never thought of the other stuff as I realized I could cut corners and make the mustard using commercial unsweetened mustard and just tweak it by adding sweetener. Anyway, I have been lately super busy and didn’t simply have time to do exhaustive R&D for the ultimate keto mustard made from scratch.
I had both Dijon mustard and Yellow Mustard in my pantry and decided to experiment with both. For sweetener, I chose Sukrin Gold, my favorite brown sugar substitute. And since I love creamy and rich mustard, I also decided to add heavy cream.
I knew I had to heat the mustard to better dissolve the sweetener. I also knew that I had to cook the mustard so that it thickens because of added cream.
Well, I didn’t have any clue how much each ingredient I should use, so, trusting my gut feeling, I just wrote down the amounts that felt the most appropriate. I ended up with 1 cup (240 ml) mustard, 1/4 cup (60 ml) sweetener, and 1/4 cup (60 ml) heavy cream.
After heating and cooking the ingredients, I noticed that the mustard wasn’t sweet at all. After adding more sweetener, and then some more, I finally got as sweet result as I had wanted. In the end, the mustard needed a whopping 2/3 cup (160 ml) sweetener instead of the initial 1/4 cup (60 ml) I had written down.
All in all, I was amazed at how delicious the mustard had turned out. It was much better than any sugary commercial mustard! Especially with Yellow Mustard as a base, the flavor was rich and mellow with perfect sweetness. Marvelous! Even better, my son totally likes the mustard as well and insists on having it on his ham, sausages, hamburgers — basically any meat he eats!
Here’s the recipe for you to enjoy:
- 1 cup = 240 ml Dijon mustard or Yellow Mustard
- 2/3 cup = 160 ml (or to taste) Sukrin Gold or other erythritol-based brown sugar substitute
- 1/4 cup = 60 ml heavy cream
1. Combine all ingredients in a saucepan.
2. Bring to a boil over very low heat while constantly mixing.
3. Cover with a lid but not completely; leave the lid a bit ajar. Let the mustard cook for about 30 minutes to 1 hour, or until thickened and reduced to your liking. Mix every 5-10 minutes. Don't let burn to the bottom of the saucepan!
4. Transfer into glass or ceramic jars.
5. Store at room temperature for up to two days, or refrigerated about one week.
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|Nutrition information||In total||Per tablespoon|
|Protein||10.5 g||0.5 g|
|Fat||29.3 g||1.4 g|
|Net carbs||6.3 g||0.3 g|
|kcal||357 kcal||17 kcal|
Tips for variations
Want to make this mustard even quicker and easier? This version is criminally easy: Skip the cream and just combine dijon or Yellow Mustard and powdered erythritol or liquid stevia and mix until well combined. Like this, the mustard is also dairy-free. Personally, I prefer creamy and rich mustard, so I never skip cream!
Another way to make dairy-free mustard with all the creaminess is to use coconut cream instead of dairy cream. True, you might get a hint of coconut flavor, but usually, the piquant mustard flavor should mask the coconut pretty well.
If you are anyway afraid of having coconut flavor in your dairy-free mustard, use mayonnaise instead. This version is also criminally easy as you don’t have to cook the mustard for long, just heat it so that the sweetener dissolves — if you use sweetener crystals like brown sugar substitute, that is. If you use powdered sweetener or liquid sweetener, you don’t need to heat the mixture as those types of sweeteners dissolve pretty well also in cold stuff.
If you want to add spices and seasonings to your mustard, I recommend ground cloves, a pinch of Ceylon cinnamon, black pepper, white pepper, raw apple cider vinegar, turmeric (especially for the yellow color), paprika (again great for intense color), onion powder, or garlic powder.
For a fiery kick, you can add a dash of Sriracha sauce (not much, though, as it contains sugar), Louisiana Hot Sauce, Tabasco, cayenne pepper, or chili flakes.
I’ve done lots of holiday baking this week for our Finnish Facebook keto baking group and our Ketokamu advent calendar.
On Friday, we also had a “Little Christmas party” for our Ketokamu team. We Finns love to celebrate Little Christmas, i.e., throw a miniature Christmas party before actual Christmas. Usually, companies organize these parties for their employees. Often, the party includes lots of booze, but our Ketokamu Little Christmas party included lots of coffee and kombucha, and also keto burgers in the bistro downtown of Tampere.
Naturally, we enjoyed keto baked goods for dessert. I had made Keto Gingerbread Cookies, Keto Spice Cake, Keto Finnish Christmas Pastries, and Keto Christmas Bread.
Earlier in the week, we had a sweet sauce and syrup workshop with my Ketokamu colleague Markus. We did a Sugar-Free Hazelnut Chocolate Syrup experiment and a Sugar-Free Vanilla Syrup experiment. Both turned out nice after some tweaks, but they certainly need some more development.
~~~Happy Holidays and Merry Christmas!~~~