This keto sugar free ketchup is made in minutes with just 3 main ingredients plus spices. It’s perfect for burgers, hot dogs, low carb fries, and more!
Ketchup is an important part of so many classic American foods.
Who doesn’t enjoy this condiment with their hot dogs, burgers, or fries? Before I was eating low carb, I used to love these meals!
Now, I’m much more conscious about the impact that food has on my health. I still enjoy these classic combinations, but in ways that are much better for me.
That’s why I love making this homemade sugar free ketchup!
This keto ketchup recipe is incredibly simple. Just cook all the ingredients in a saucepan for about 15 minutes, blend with an immersion blender, then keep cooking for another 5 to 10 minutes. It really couldn’t be easier!
And your homemade ketchup will stay fresh in the refrigerator for up to 2 weeks so you can have it ready to enjoy any time.
How to make keto ketchup
Ready to see just how easy it is to make low carb, sugar free ketchup right at home?
- In a saucepan, combine the tomatoes, tomato paste, apple cider vinegar and spices.
- Cook over low heat, stirring regularly, for 10 to 15 minutes.
- Using a stick blender (immersion blender), purée the mixture in the sauce pan. You want to break up the whole tomatoes so your ketchup has a smooth consistency.
- Add sea salt and optional sweetener to taste. Continue cooking over low heat, stirring regularly, until the sauce thickens, about 5 to 10 minutes.
- Cool and transfer to an airtight container.
If you have the ingredients on hand, you can throw together this condiment in a matter of minutes!
Carbs in sugar free ketchup
This keto ketchup recipe is much lower in carbs than regular ketchup you’ll find at the store or in a restaurant.
Did you know that 2 tablespoons of Heinz ketchup has 10 grams of carbs, 8 grams of sugar, and no fiber?
My sugar free ketchup, on the other hand, only has 1 net carb and 1 gram of sugar per 2 tablespoons. So you can enjoy this recipe without having to worry.
Of course, if you’re serving it alongside low carb buns and a side, you still want to pay attention to serving size. Two tablespoons may seem like a lot, but it’s easy to add more than one serving.
Just be sure to factor in the carbs from the rest of your meal. Then you should be just fine!
Why you shouldn’t have regular ketchup
It’s easy to think that just a little bit of regular ketchup won’t hurt. The problem is that it’s also very easy to overdo it.
As I mentioned above, the carbs in ketchup are pretty high per serving. And on top of that, regular ketchup contains both sugar and high fructose corn syrup.
Together, these ingredients can easily spike your blood sugar and knock you out of ketosis.
That’s why it’s best to make your own!
Substitutes for ketchup on keto
There are a few brands that do make low carb ketchups without any added sugar. G Hughes, Alterna Sweets, and Primal Kitchen are all good brands to look at.
You can also substitute ketchup with other condiments that are more keto friendly.
Mustard, for example, doesn’t have any net carbs. I personally love mustard on a hot dog or burger!
Another great tomato based sauce is my low carb BBQ sauce. It’s just as easy to make, but incorporates that smoky flavor we all love.
More recipes to try
- Low Carb Pizza Sauce is sugar free and perfect for dipping low carb cheesy bread or as the sauce for your homemade pizza!
- Keto Alfredo Sauce is an easy, low carb cream cheese sauce that’s amazing over zoodles or low carb pasta.
- Keto Cheese Sauce is great for dipping your favorite veggies or drizzling over low carb tacos!
- Blue Cheese Vinaigrette is a flavorful dressing made with balsamic vinegar that livens up any salad.
- Keto Gravy is a staple recipe that doesn’t use any flour thickeners and adds rich flavor to any roasted meat!
Homemade Sugar Free Ketchup
- 28 ounces canned whole tomatoes drained
- 2.5 ounces tomato paste 70 grams
- 1 tablespoon apple cider vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cloves optional
- ⅛ teaspoon ground allspice optional
- ⅛ teaspoon ground cinnamon optional
- ⅛ teaspoon spanish paprika optional
- ¼ teaspoon sea salt crystals or to taste
- 1 tablespoon Sukrin Gold optional
- In a sauce pan over low heat, pour tomatoes, tomato paste, apple cider vinegar and spices. Stirring regularly for 10 to 15 minutes.
- Using a stick blender (immersion blender), purée whole tomatoes. Add sea salt to taste and opt to add Sukrin Gold. Continue over low heat and stir regularly until sauce thickens, about 5 to 10 minutes.
- Cool and transfer in an airtight container. Store in the refrigerator for 1 to 2 weeks.
Array ( [serving_size] => 2 [calories] => 7 [carbohydrates] => 2 [protein] => 1 [fat] => 1 [saturated_fat] => 1 [sodium] => 81 [potassium] => 79 [fiber] => 1 [sugar] => 1 [vitamin_a] => 76 [vitamin_c] => 3 [calcium] => 10 [iron] => 1 [serving_unit] => tablespoons )
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First Published: June 18, 2018… Last Updated: May 20, 2020