Sugar-free low carb keto Ketchup

I haven’t missed ketchup too much on keto, but when I did, the low carb keto ketchups at the store just didn’t taste very good to me…and some of it was sweetened with Splenda, which I don’t care for. I think this recipe for low carb keto ketchup is as close as I could get, to Heinz, but at home!

INGREDIENTS

6-oz can tomato paste
3/4 cup water
2-3 tablespoons apple cider vinegar
1 teaspoon salt
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon ground cloves
Dash of cayenne pepper (optional)
1/8 to 1/4 teaspoon xanthan gum (optional, but improves texture)

Sweetener:

1 1/3 cups Allulose (or to your taste)
OR-
1/4 to 1/2 cup monk fruit or Swerve (to your taste)

DIRECTIONS

Combine all ingredients in a small saucepan with a whisk, gently stirring until mixture is smooth.

Set heat to very low and simmer for about 10 minutes over lowest heat, with a cover, until it’s reduced to your desired thickness. Remove lid, stir, and taste. Adjust seasonings as needed, set timer for another 10, stir, and taste. 

Once cooked, if using the xanthan gum, sprinkle it all over in a fine dust and then use a stick blender a few seconds until thickened perfectly. This will give the smoothest possible ketchup. This is an optional step and unnecessary if you don’t have the time or the tools.

NOTES

Storing low carb keto ketchup: You can keep this in container with a lid in the fridge, like a jar, tub, or glass dish. I just funnel mine into a recycled ketchup bottle once it’s cooled to room temp. I can’t say when it will spoil, but I have had some in my fridge for over two months. The vinegar keeps it pretty preserved.

I make almost all my sauces, condiments, dips, and salad dressings from scratch. Find recipes like this and more in my ebook, Diabetic to Ketogenic: Reclaim Your Health With Real Food

1. Allie O’Connor | April 30th, 2019

   Any tips on how to keep this, and how long it lasts? 🙂

   Reply
   • bobbi jo woods | April 30th, 2019

     Hi there!

     You can keep this in container with a lid in the fridge, like a jar, tub, or glass dish. I just pour mine into a recycled ketchup squirt bottle, once cool. I can’t say when it will spoil, but I have had some in my fridge for over 2 months. The vinegar keeps it pretty preserved.

2. Patty | June 19th, 2020

   Nutritional value??

   Reply
   • bobbi jo woods | July 7th, 2020

     Hi Patty

     Sorry I missed your comment until now. When I put this into MyFitnessPal ages ago I got 1 g net carb per serving, but it’s going to vary based on your ingredients and how much you use per serving. I don’t usually give this information out on recipes for those reasons. I don’t know why other people offer this info so commonly on recipes since it’s never a real guarantee.

3. Jami Sorrento | January 16th, 2021

   Great ketchup recipe – super easy- tastes great and I add Frank’s hot sauce to give it a bit of a kick.

   Reply
   • bobbi jo woods | January 16th, 2021

     Thank you, Jami. I’m so glad you like it.

     Cheers!

     -BJW