Keto Ketchup Recipe
Keto Ketchup Recipe – easy to make homemade sugar-free ketchup, that is perfect for people on the Keto (Low-Carb) diet. Serve with these Keto Hot Dogs, Keto burgers, eggs or as a dipping sauce for veggies.
Did you know you can buy Keto ketchup at the store or online? But today I have an even better option for you – why not make our own sugar-free version of this popular pantry staple? I promise, it is very easy to make and tastes just like regular ketchup.
Summer is upon us and I’m very exited about grilling season and all the wonderful things I’ll be cooking next. For some amazing low-carb grilled items, you may want to try my all-time favorite homemade Keto Bbq Sauce. And then – make this Keto Ketchup, you won’t regret it.
What ingredients do you need to make this Keto Ketchup Recipe?
This is my way to make Keto ketchup at home with just a few simple ingredients. Feel free to leave comments and suggestions on what to do to improve the recipe.
- tomato paste (good quality if you can find it)
- water
- apple cider vinegar
- low-carb sweetener (I’ll talk about the best sweetener to use in this recipe below)
- salt
- paprika or smoked paprika
- garlic powder
- onion powder
- cloves (just a little bit!)
What is the best sweetener to use in this low-carb ketchup recipe?
Since this is a low-carb recipe, using erythritol is recommended, but I suggest you use powdered erythritol for a smooth texture. You can always blend your ketchup after it is cooked and cooled, but this is an extra step, which could be skipped.
If you can get your hands on “Brown” low-carb sweetener, this is even better. In today’s recipe I used Swerve Brown Granulated Low-Carb Sweetener.
There are other “brown sugar substitute Keto Sweeteners” on he market like Brown Stevia, Sukrin Gold and Brown Monk Fruit Sweetener.
How to make Keto Ketchup?
In a medium saucepan combine the water, tomato paste, vinegar, sweetener, garlic powder, paprika, onion powder and nutmeg. Whisk to combine.
Bring to a boil, then cover and simmer over medium low temperature for 20-25 minutes, until the ketchup thickens.
Cook for 5 -10minutes more, if the ketchup is too thin.
Adjust the taste, by adding more salt and spices if desired.
Cool, then place in an air-thigh container and refrigerate for up to 10 days. (I know store bough ketchup is kept at room temperature, even though it has been opened, but this one has no preservatives and you need to refrigerate it).
Can you have ketchup on Keto?
Yes, you can have ketchup on a low-carb, Keto diet, as long as it is sugar-free and the nutritional information comes low in carbs.
You can either purchase sugar-free ketchup at the store or make your own homemade following this recipe.
What condiments can you have on Keto?
A lot of condiments and spices are allowed on the Keto diet, they just have to be low in carbs.
Condiments allowed on Keto:
- Keto Ketchup
- Mayonnaise
- mustard
- hot sauce
- ghee
- coconut oil
Spices allowed on Keto:
- garlic powder
- onion powder
- paprika
- cayenne
- cumin
- oregano
- basil
What spice gives ketchup its distinct flavor?
So ketchup has been a staple in my pantry for as long as I can remember, and we used to make it back home with my grandmother. We used real sugar back then, but substituting with low-carb sweetener is just a great option, that produces an amazing flavor!
For the longest time I used to think that ketchup is American, but it appears that it actually originates from China and Vietnam.
In my opinion, adding a pinch of ground cloves to this low-carb ketchup, brings a great warm, intense and sweet flavor to the condiment. In combination with he “brown” Keto sweetener, the ketchup tastes fresh and delicious.
Of course, different recipes sugars adding different spices to ketchup. Some of them are:
- coriander
- cumin
- cinnamon
- allspice
All of these help adding an great, distinct flavor to homemade ketchup.
What to serve this Keto ketchup with?
More Ketogenic Recipes:
Keto Ketchup Recipe
Ingredients
- 6 oz tomato paste
- 1 cup water
- 5 tbsp brown Keto sweetener
- 1/4 cup apple cider vinegar
- pinch of ground cloves
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp salt
Instructions
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In a medium saucepan combine the water, tomato paste, vinegar, sweetener, garlic powder, paprika, onion powder and ground cloves. Whisk to combine.
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Bring to a boil, then cover and simmer over medium low temperature for 20-25 minutes, until the ketchup thickens.
-
Cook for 5 -10minutes more, if the ketchup is too thin.
-
Adjust the taste, by adding more salt and spices if desired.
-
Cool, then place in an air-thigh container and refrigerate for up to 10 days. (I know store bough ketchup is kept at room temperature, even though it has been opened, but this one has no preservatives and you need to refrigerate it).
Why can this ketchup only last for 10 days?
No preservatives and it contains tomatoes, high in acidity. It may last longer, but I don’t recommend keeping it in the fridge for months.
Hi! I was wondering how much nutmeg to add? Thank you for sharing. Can’t wait to try it.
Just like 1/8 tsp, not more.
The ingredients list doesn’t have nutmeg. Also the list to add to a pot doesn’t have salt. Is nutmeg added with cloves & salt to the pot with the rest of the ingredients? Can’t wait to try this, I bet it’s good!
Hi Dev, sorry my mistake, it is ground cloves, not nutmeg.
I tried this recipe and it was very nice. Then I added the clove and ruined it. It’s just too strong. Next time I won’t add the clove. It’s all I can taste.
I will try this recipe. It’s yummy!