Keto Ketchup Recipe

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I’ve been eating low-carb or keto for over 20 years. On and off. Or, you could say on with lots of cheating. 🙂  I love how it makes me feel — way more energy, no heartburn, no nausea, and no crazy hunger you get on other types of diets. The key is to get rid of the sugars and starchy carbs — but sugar is everywhere!

Including ketchup.

I used to just go ahead and use Heinz ketchup. I didn’t care about the carbs and sugar, as I wasn’t using that much, so I just added it to my counts. Nowadays, I’m trying to be more strict – and if I’m going to add to my carb count, ketchup is a lame way to use up that budget.

I did search the interwebs for a good homemade keto ketchup recipe but they all seemed to be lacking. So I did what I usually do, which is,  start from a base recipe and improvise, taking into account a whole bunch of recipes that I read.

I did it, ya’ll! It tastes a lot like Heinz. this sugar-free ketchup is cheap, quick, and easy to make. It also lasts a really long time. I made a small amount, but I will be making a bit more and canning it so I don’t run out.

Simple Keto Ketchup

Recipe type: keto, paleo, low-carb, vegan, vegetarian, gluten-free, soy-free

Ingredients

  • 1 15 oz can of tomato sauce
  • 1/2 cup apple cider vinegar
  • sugar-free sweetener, to taste. I used Splenda (about 7 packets).
  • 1 tsp seasoned salt (I used Lawry’s)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp ground clove
  • 1/2 tsp xanthan gum (optional)

Tools

  • stainless steel saucepan
  • whisk (or spoon, but whisk is better)
  • measuring spoons
  • measuring cups
  • can opener

Directions

  1. Empty tomato sauce in a saucepan and turn on low heat.
  2. Add vinegar and seasonings. Whisk.
  3. Add sugar to taste. Heinz is very sweet if you are trying to replicate their taste. You will need more than you anticipate to counteract the acidity of the tomato sauce and vinegar. So don’t be shy. Splenda stands up to heat, but you can use erythritol, stevia, monk fruit or any other you prefer.
  4. Cook on low heat for about 15 minutes, stirring occasionally.
  5. Add a tiny bit of xanthan gum. Whisk well. Continue to add a little bit, mixing in between, until you get your desired thickness. You can test by using a spoon and pouring the ketchup back into the pan. The slower it pours, the thicker it is. Your spoon should be completely coated.
  6. If you don’t want to use xanthan gum, then simmer on low heat until reduced to desired thickness.
  7. Let cool. Then can, or refrigerate.

 

 


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