Are you up to making your own?
This recipe has 32 grams of carbs per 3 cups therefore 1 cup would be 9.5 carbs and from there you do the math per Tablespoon...
Worchestershire Sauce:
1 chopped Onion
2 cloves garlic, crushed
1 1/4 in. thick slice of ginger
3 Tablespoons of yellow mustard seeds
1 teaspoon peppercorns
1/2 teaspoon red pepper flakes
1 1 in. long cinnamon stick
1 teaspoon cloves
1/2 teaspoon cardamon pods
2 cups vinegar
1/2 Sweetener (your choice)
1/2 cup dark soy sauce
1/4 cup tamarind pulp
3 T salt
1/2 teaspoon curry powder
1 crushed anchovy
1/2 cup water
Place the oinion, the garlic, the mustard seeds, red pepper flakes, peppercorns, ginger, cinnamon, cloves and cardamon on a large piece of cheesecloth and tie in a bag.
In a large saucepan, combine the spice bag with the vinegar, the sweetener, soy sauce and tamarind. Bring to a boil, lower the heat and let simmer for 45 minutes.
Mix together the salt, curry powder, anchovy and water. Add to the liquid in the saucepan. Remove from heat. Pour the contnets of the saucepan (including the spice bag) into a stainless or glass container. Cover tightly and place in the frig for two weeks, mixing from time to time and squeezing the spice bag. After two weeks rmove the spice bag and bottle the sauce. Keep in frig and shake well before use....