I made a Splenda batch - it sucked. The sugar is a component of the jelly - I didn't have any xantham gum to stabilize it - now I do so I may try it again.
I agree with Jay, I don't give up sauces just because of the sugar/carb thing. Maybe during "induction" you have to lay off but after that a few grams won't kill your low carb diet.
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker