Keto Chick-Fil-A Sauce
Published February 4, 2022 • Updated June 9, 2026
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I reverse-engineered my favorite fast food dipping sauce with just 4 ingredients. This keto Chick-Fil-A sauce is creamy, tangy and slightly sweet with only 0.5g net carbs per serving.
I keep a rotating lineup of dipping sauces in my fridge because sauces are what keep keto interesting. Ranch dressing for veggies, teriyaki sauce for stir fry, nacho cheese for snacking. But this copycat sauce is the one I reach for most.
When Chick-Fil-A started bottling their sauce, I bought one immediately. Then I flipped it over and read the label. Honey, sugar, corn syrup. Not happening on keto. So I made my own with four low-carb ingredients: mayonnaise, sugar-free BBQ sauce, sugar-free honey and yellow mustard. The whole batch comes to about 0.5g net carbs per serving compared to roughly 7g in the original.
The flavor is creamy, tangy and slightly sweet with a hint of smokiness from the BBQ sauce. That BBQ element is what separates this from plain honey mustard. Without it you just have sweet mustard mayo. With it you get that signature taste that makes you want to dip everything in sight. Some copycat recipes call for lemon juice, but I tried that and it pushed the flavor toward vinaigrette territory. The yellow mustard handles the tang on its own.
I serve this with bacon wrapped chicken tenders most often, but it works with anything you’d normally dip. Cauliflower tots, chicken katsu, celery sticks, bell pepper strips. I’ve even used it as a spread on lettuce wrap burgers after a reader named Janee mentioned doing this, and she was right. It’s become my go-to condiment for grilled chicken too. Those waffle-looking chips in my photos? I made those myself using rutabaga sliced on a mandoline. They turned out pretty good but the rutabaga was genuinely hard to cut through.
What I like about this sauce is how forgiving it is. You can tweak the ratios to match your taste. I go a little heavier on the BBQ sauce because I like the smoky side. My husband prefers it sweeter, so when I make his I add an extra splash of honey. If you want more tang, bump up the mustard. I’ve made this dozens of times and the base ratio in the recipe card is where I always land, but the beauty of a four-ingredient sauce is that it’s genuinely hard to mess up.
If you’re building out a collection of low-carb sauces, start here. Four ingredients, two minutes, and you have something that tastes like it came from a drive-through window. I also keep alfredo sauce and horseradish burger sauce in my fridge so I never get bored.
How to make keto chick-fil-a sauce
Key ingredients
- Mayo – The base that makes everything creamy. I use regular full-fat mayo. Avocado mayo works fine too if that’s what you keep on hand.
- BBQ sauce – This is the ingredient that makes it taste like Chick-Fil-A instead of plain honey mustard. I use sugar-free BBQ sauce and I’ve tried both Primal Kitchen and Yo Mama. Both work well, but each brand gives the final sauce a slightly different flavor profile.
- Sugar-free honey – I use honey-flavored allulose syrup, not real honey. Real honey has about 17g of carbs per tablespoon. The allulose version tastes close enough and keeps the whole batch under 1g net carbs.
- Yellow mustard – Adds the tang that balances the sweetness. I stick with yellow mustard, but Dijon works if that’s what you have on hand. Dijon gives it a sharper, more peppery kick so I’d start with half the amount and adjust from there.
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Ingredients
1/4 cup mayonnaise -
1 tablespoon sugar free BBQ sauce
-
1 tablespoon keto honey
-
1 teaspoon yellow mustard
Step by Step Instructions
Step by Step Instructions
Add sauce ingredients
Add mayonnaise, sugar-free BBQ sauce, sugar-free honey and yellow mustard to a small bowl.
Mix it real good
Stir ingredients until combined. Enjoy with chicken strips, fries or celery!
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What is Chick-Fil-A sauce?
I first had it at the restaurant years ago and it became my favorite dipping sauce. It was actually created by accident in the 1980s when an employee mixed BBQ sauce into their honey mustard. The combination just works. When I saw they started bottling it, I grabbed one, then realized it was loaded with sugar. That's when I started making my own version at home.
What is keto honey and where do I find it?
I use honey-flavored allulose syrup. Allulose is a rare sugar that doesn't spike blood sugar the way regular sweeteners do. I buy mine on Amazon. You can also take plain allulose syrup and add a drop of honey flavoring yourself. I've done both and the pre-flavored version is just more convenient.
How many net carbs are in this sauce per serving?
My recipe comes to about 0.5g net carbs per serving, split into 4 servings. For comparison, I checked the bottled version's label and it has about 7g of carbs per serving, mostly from honey and sugar. That's a big difference if you're tracking macros.
Is this the same as honey mustard?
Not quite. I make honey mustard too and the difference is the BBQ sauce. That's the ingredient that gives this its signature flavor. Without it you just have sweet mustard mayo. I think of honey mustard as the simpler cousin. The BBQ sauce adds a smoky depth that makes this taste like the real thing.
Do I need lemon juice in this recipe?
I've seen other copycat versions that include lemon juice and I tried adding it once. It shifted the whole flavor profile toward something closer to a vinaigrette than a creamy dipping sauce. The yellow mustard already provides plenty of tang on its own. If you really want a brighter, more acidic edge, start with half a teaspoon and taste before adding more. But I skip it in my version for a reason.
Can I use regular honey instead of sugar-free?
You can, but the carb count changes a lot. I did the math after a reader asked about this: regular honey adds about 17g of carbs per tablespoon. That would bring one serving from 0.5g net carbs up to around 17g. If you're not tracking strictly, that might work for you. But if you're watching your numbers, I'd stick with the allulose version.
Is this sauce dairy-free?
It already is. I use regular full-fat mayo, sugar-free BBQ sauce, honey and mustard, and there's no dairy in any of those. As long as your mayo isn't made with butter or cream (most aren't), the whole recipe is dairy-free without any swaps. I get asked this a lot and it's one of the things I like about this sauce.
Can I use Greek yogurt instead of mayo?
I haven't tested this swap myself because I prefer the richness of mayo in this recipe. Other versions I've seen use full-fat Greek yogurt for a lighter, tangier result. If you try it, the sauce will be thinner and more tart. I'd start with full-fat Greek yogurt so the texture doesn't get too runny.
Chick-fil-A sauce was the one condiment I genuinely mourned when I cut out sugar. Made a batch Friday for a pool day cookout, and the keto honey with the yellow mustard gets that sweet-tangy balance exactly right. I grew up eating the original at least once a week and this is the first version I've tried that actually tastes like the memory. Keeping a jar in the fridge permanently now.
Tastes like the memory is the whole target with this one.
I've been keto for about six months but somehow never made a dipping sauce from scratch until this past weekend. Had a pool day planned and needed something alongside chicken strips, and this seemed simple enough to try. Four ingredients and under two minutes to pull together (I actually timed it), and the result genuinely surprised me. The keto honey is what caught me off guard. I expected it to taste like a "healthy sweetened" compromise, but it rounds out the tanginess in a way that just tastes like the real thing, which I was not prepared for on a Sunday afternoon. Does this hold up well in the fridge for a full week, or does the texture start to separate after a few days? Wondering if I can just make a bigger batch and keep it on hand.
Week is fine. It might separate a little if it sits past day 4 or 5 but a quick stir fixes it. I always make at least double.
The honey-to-BBQ ratio is where this clicks or falls apart. I bumped the keto honey to a full tablespoon and pulled back a tiny bit on the mustard and it got way closer to what I remember from the restaurant. Also make it the night before if you can. The flavors come together and it gets noticeably thicker than fresh out of the bowl. Using Primal Kitchen mayo here (I think the fat content is why it sets up so nicely).
Yeah, overnight changes it more than you'd expect the first time. Primal Kitchen is what I use too.
I never thought I'd bother making a dipping sauce from scratch, but four ingredients and two minutes later I completely understood the hype. The keto honey is what ties it together, that little bit of sweetness cuts right through the tang of the mustard in a way I wasn't expecting. I had it with chicken strips tonight and kept dipping long after the chicken was gone. Making a double batch next time.
Sauce outlasting the chicken is kind of the whole point. The keto honey is what I tested most to get that ratio.
Brought this to a cookout last weekend and my cousin literally picked up the bowl to check if there was a Chick-Fil-A logo on it. Four ingredients. That's it. I made a double batch thinking I'd have leftovers to dip chicken strips in all week and the bowl was scraped clean before the burgers even came off the grill.
Your cousin checking for the logo is my favorite review this sauce has gotten. Triple batch for a crowd, double never survives.
My son literally checked the fridge for Chick-Fil-A packets when he ran out. Four ingredients and he thinks I'm hiding a secret stash.
Ha. Not wrong to be suspicious. I keep mine in a squeeze bottle in the back of the fridge and forget it's homemade.
Tried a few copycat versions. Always too sweet or weirdly flat. The keto honey is what makes this one taste right. That little bit of sweetness with the mustard tang is exactly what I was trying to nail.
That ratio took me a few tries. One tablespoon is the ceiling, any more and it tastes like a sugar-free candy, any less and it's just mayo with mustard.
Swapped yellow mustard for Dijon because that's what was in the fridge and it gave it this sharper, almost fancy kick I wasn't expecting (four stars because I haven't tried the original version yet so maybe I'm missing something).
Dijon cranks up the acid. The original is milder, sweeter, closer to what Chick-Fil-A actually tastes like. Worth making both.
I've gone through probably four or five copycat versions of this sauce over the last two years, and the thing that separates them is always the sweetener. The keto honey in this one is what finally got it right for me. The ones that use straight liquid stevia or erythritol syrup always have that cooling aftertaste that lingers, and this doesn't. My one note is that I go slightly heavier on the mustard than the recipe calls for because I like a little more bite to it, but even as written it's closer to the original than anything else I've tried. Four stars only because I'm still playing with the ratio, but that's personal preference, not a flaw in the recipe.
The mustard bump works. I usually go closer to 1.5 teaspoons myself. And yeah, allulose just doesn't have that cooling finish - it's why I switched from the other options.
I've never made a copycat sauce before and this felt almost too simple (four ingredients, really?). Stirred it together while my chicken was still in the oven and ended up tasting it before the food was even ready. It's got that same creamy-sweet-tangy thing that makes the original so hard to walk away from. Does the brand of keto honey matter much, or will any sugar-free version get you there?
Honey-flavored allulose specifically. Other sugar-free versions (monk fruit, erythritol-based) can have that cooling aftertaste and it throws the whole sauce off. I buy mine on Amazon, and most allulose-based keto honeys are pretty interchangeable on brand.
Made this last weekend and it came out way more mustardy than I expected. Sharp, almost. Used the full teaspoon like the recipe says, so not sure what I did wrong. Is yellow mustard just stronger than other kinds? Or does it mellow if you let it sit a bit? The creamy tangy part was spot on, so I want to get this right.
Yeah, yellow mustard has more vinegar in it than Dijon or stone ground, so it bites sharper. It does mellow after 30 minutes in the fridge. If you want less edge, pull back to 3/4 teaspoon next time.
I made this for the first time last weekend and I genuinely did not expect four ingredients to pull this off. The keto honey is what got me. I was skeptical it would read as sweet at all, but mixed in with everything else it rounds out the tang from the mustard in a way that just clicks. I ended up dipping celery and leftover chicken in it for three days straight. For a complete first timer with copycat sauces, I feel like I landed really close to the actual Chick-Fil-A flavor and that surprised me. One question: does it hold up well in the fridge for a full week, or does it start to separate after a few days?
A week is fine. I've kept mine that long with no separation. Give it a quick stir if it's been sitting a few days and you're good.
Added a tiny splash of apple cider vinegar and freaking wow, the tang hits so much harder. If you're using a sweeter BBQ sauce, pull back on the keto honey or the whole thing goes too sweet.
ACV is a good call. I tried lemon juice once and it was weird, too citrusy. Vinegar hits sharper. And yeah, sweeter BBQ sauces need less honey.
Chick-Fil-A sauce was genuinely the thing I missed most when I went keto. Not the chicken, not the waffle fries, the sauce. So when I made this with the keto honey and that little bit of yellow mustard and it hit that exact same sweet-tangy note I remembered, I sat there for a second just kind of processing it. Four ingredients and it's that close. Double batch in the fridge now.
That moment is real. Yellow mustard alone is too sharp, and the keto honey is what pulls it together. Double batch makes sense, it goes fast.
Was skeptical about the honey. Mustard and BBQ I get, but honey felt like it'd just make it sweet. Mixed it up in two minutes and the mustard keeps it sharp in a way I didn't expect. Been using it on chicken strips since Sunday and I'm almost out already.
Yeah the mustard is what keeps it from tipping sweet. That ratio took me a few tries to land.