Easy Homemade Ketchup – no sugar added and low carb

This Easy Homemade Ketchup Recipe is PERFECT for those trying

Today I’m sharing a Homemade Ketchup Recipe with you, and it’s a Super Easy one.

Since we’ve been on a candida diet, I’ve worked hard and remade some of our favorite foods into sugar-free alternatives.

We’ve ended up with some great recipes like my Homemade Chocolate Chips, Dairy-free Ice Cream, Homemade Jello, Gummy Candy, and Homemade Marshmallows, plus Homemade Unrefined Powdered Sugar and more.

This Homemade Ketchup Recipe, however, has been one of the better additions to our repertoire of processed food re-dos.

Partially because we love ketchup so much, but also because it is just so simple.

My family LOVES ketchup.

Ketchup, typically being loaded with high fructose corn syrup, is one of those foods that needed a redo.

Well, truth is, my boys and I love ketchup, while my hubby is more of a mustard and hot sauce fan. Over the years I’ve tried to make homemade ketchup a number of times, but I’ve always fallen short.

Either the recipe was “off” or it just took way too much time to replicate and keep on hand.

One of the recipes I tried was so loaded with oil that it has a thick solid layer on it after I stored it in the fridge. That one sure didn’t go over too well with any of us.


Why I Need this Homemade Ketchup Recipe (and Why You Do Too)

Anyhow, If you’ve ever perused homemade ketchup recipes on the internet, then you know what I mean by them taking “too much time.”

The majority of ketchup recipes have you blending tomatoes or tomato paste with a bunch of spices and then simmering for a looooong time, and sometimes you have to put the spices in a little spice bag and simmer that way. If I can avoid things like “little spice bags” tied up with string and still get a good product, then I am all for it.

That’s just the life of a busy whole foodie mama, you know?  I love good food but  a “loads-of-time-on-my-hands-gourmand” I am not.

Since I don’t often have a looooong time to wait when I am throwing dinner together, or worse yet, I remember at the last minute that we’re going to a potluck and my kids are going to be eating hotdogs (our own natural ones, of course), I need simple recipes like this.

I mean, my kids are really fine eating the hotdogs plain because they are already a treat, but if they can have ketchup and mustard on them they they are thrilled!

Why Make Homemade Ketchup

The main reason to make your own Homemade Ketchup is to have control over the ingredients. And the cost of the organic, healthier, or low-carb varieties can be pretty astronomical.

I am not thrilled with the ingredients in store-bought ketchup. Even the organic varieties have loads of sugar in them and since we are all on a low-to-no-sugar diet, that doesn’t work for us.

Plus, store-bought ketchup often has “natural flavors” added.  That can be a catch-all for very benign food items like parsley extract, but it can also be code for “MSG-type” substances.  It’s kind of a pain to always be calling companies to ask what their flavors are so I prefer to make my own :).

With this super simple ketchup recipe you can literally toss all the ingredients together within a minute or two and have homemade sugar-free ketchup ready–almost as quick as you can say “ketchup” or “catsup” or–whatever.

Did you know that both words are derived from the Chinese word “ke-tsiap” which is a “fish sauce?  Look at that–a recipe and a linguistic lesson in one post :).

On with the ketchup…

The inspiration for this recipe came from this recipe at Deep Roots at Home.

I was on my perpetual hunt for a good easy ketchup recipe when I finally found one that worked pretty well.

I changed it up a bit and now we can have ketchup any time we want!


Did you know that most ketchup has high fructose corn syrup and hidden MSG in it? This Easy Homemade Ketchup Recipe is sugar free, has no corn syrup and can be made super fast. Great for those on special diets and costs way less than the health food store brands.

By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.

NOTE:  I use a variety of low to no-glycemic index sweeteners, but please what works for you. I’ll update in a post soon, hopefully.  Any food-grade vegetable glycerine is fine if you wish to try it. This one is a good option to use.

Also, if you don’t have tomato paste but have tomato sauce, just use that and omit the water. It will be a little different but likely very close.


There you have it — Homemade ketchup in a flash, but you don’t need to wait forever for it.

My kids are sooo happy that we have ketchup around much more frequently now, and my youngest seriously dips EVERYTHING in it.  For awhile he was taking to dipping his carrot sticks in it and today he was dipping crackers in it too!

Who am I kidding?  I was dipping right along with him :).

We have a cookout later this week so you can bet we’ll be toting this ketchup with us.

My son thinks these Easy Baked Chicken Nuggets should be on the menu this week so we can dip the nuggets in ketchup :).

4.3 from 7 reviews
Easy Homemade Ketchup (sugar free)
Recipe type: Sauces
Cuisine: Sugar-Free
Serves: approx. 1½ cups
With this Easy Ketchup Recipe you can ditch the High-Fructose Corn Syrup, loads of sugar, and suspicious "natural flavors" of the store bought brands.
  • 7 oz (approx ¾ cup) tomato paste (I love this brand. Of course, you can use 6 oz cans and just reduce the other ingredients.)
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons sweetener of choice, or to taste. (For low carb, use 1 T vegetable glycerine or xylitol and 1/64 tsp stevia or just ½ scoop of stevia extract. See stevia usage info here.)
  • ¾ teaspoons salt (I love this brand)
  • ¾ teaspoons granulated garlic (if using powder, use ⅜ tsp)
  • ¾ teaspoons granulated onion (if using powder, use ⅜ tsp)
  • 3/16 teaspoon allspice
  • ½ Tablespoon molasses (optional. I used blackstrap. For a low-glycemic option, use yacon syrup or a dash of stevia extract.)
  • 1/16 teaspoon cayenne pepper
  • ⅔ cup water (filtered. See Is Your Water Safe?)
  1. Place all ingredients in a bowl.
  2. Stir to blend completely.
  3. Store in the refrigerator.



Other Processed Food Alternatives:

Following are some other fabulous processed food alternative that I think you will find helpful for healthifying your home.

Powdered Sugar Substitute
Homemade Chocolate Chips
Homemade Marshmallows
Our Favorite Salad Dressing – Five Ways

 Are you a ketchup or mustard fan?  Or both?

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


    Speak Your Mind


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  1. How would you give this a bbq sauce flavor.? I am giving up sugar next month and I am not big on ketchup,however, I do like bbq sauce

  2. I am so glad to find a simple ketchup recipe since some seem to have a list a mile long of ingredients. For BBQ sauce my Mom would do a similar recipe to your ketchup recipe but just adding in a few dashes of Worcestershire Sauce. Last summer I was using my homemade ketchup for grilling with the added Worcestershire Sauce but would change it up with some sauteed onion or crushed garlic cloves.

  3. I looked at the sugar content of the tomato paste you use, and it has 18 grams of sugar in the 7 oz jar. So, how is this sugar free? Am I missing something? Please clarify for me. I checked the Bionatural web-site and did not find a sugar free tomato paste.

    • Hi Dawn. Those are naturally occurring sugars in the tomatoes. You can’t get away from that. Just like you could have a sugar free apple pie but the naturally occurring sugars in the apples are still there. Hope that helps.

      • It helped a lot, so thank you for explaining. I so appreciate it as it just wasn’t making sense in my head!! Lol

        • :). Sure!

          • sugar free recipes mean they are free of ADDED sugar… like cane sugar, corn syrup, high fructose corn syrup, brown sugar, etc… Naturally occurring sugars found in vegetables like tomatoes, carrots, and so on are not dangerous and will not spike your blood sugar…. Hope this helps…


          • Yes – thank you. The carbs in cooked carrots can be an issue, however.

    • Ha. That’s hilarious. Thanks for doing the research. I think it’s best to make your own tomato paste from home garden tomatoes. If you grow a lot and know how to can, you can have staples like tomato paste on hand and know exactly what goes in them. I’m not familiar with this lady but I read a lot of these “organic mom” pages and they are all pretty similar in that it’s better than the typical fat American SAD diet and mentality but it’s still a far cry from local, sustainable, and truly healthy. I advocate not buying cans of processed food from the store and feeding kids hot dogs and slathering everything in ketchup or always trying to find an easier way to do something. I know it’s cool to be hip but people like this are homemakers and not princesses but I don’t think they got that memo.

      • Hi Julian. I’m really confused by your comment. Are you saying that my blog is a far cry from local, sustainable, and truly healthy? We buy very little processed food that it’s almost laughable to people when they see our fridge, but I don’t think that buying organic tomato paste is unhealthy or overly processed. I do need to keep my sanity too. I really don’t understand your comment. Our most recently natural physician was lauding our healthy diets and kept telling me over and over again that I was doing such a great job w/ my kids’ diets and I assure you that he was very picky about dietary issues. If I misunderstood you or you have more concerns, please do clarify. Thanks.

  4. Can you make the measurements differently? I don’t know what 1/64 teaspoon is, or 1/16 teaspoon and its making it incredibly difficult. All I have is 1 tsp, 1/2 tsp, 1/4 tsp and 1 tbsp measurements. Or just say ‘a pinch’ or ‘3/4 of 1/4 tsp’ something easier like that. I added too much stevia not knowing the exact measurements.

    • I’m not sure what to do – the best thing to do is make several batches or get the scoops I recommend for the stevia. Does that help?

      • I was confused by the 1/64 tsp measurement too. I assumed it was a typo until I saw the 1/16 tsp cayenne. This recipe still looks great compared to other recipes I’ve found. I would suggest to Serena to just try adding a little bit of stevia at a time because it can be quite powerful depending on what brand you get. Also, maybe she could just add a dash of cayenne at a time until she reaches the flavor she likes. Sometimes trial and error are fun, at the very least make good memories too. Enjoy! Thank you for the recipe. (If you are not a fan of the consistency, try adding a 1/4 tsp ground chia seeds and give it time to thicken before adding more. Stop when it reaches the desired consistency. You probably want to let it sit a couple hours in the refrigerator, or overnight, anyway so the flavors will meld.)

        • Thanks, Lisa!! Nice tip about the chia!

          • If you use stevia DROPS you can add it drop by drop from the eye dropper until it is as sweet as you want (to taste, which I think is what she says in the recipe, yes?). I prefer the drops, even though they’re a bit more pricey, because they dissolve in my drinks rather than having to be constantly stirred. Anyway, that’s my 2 cents, and I LOVE my ketchup, so I’m so going to try this recipe!

          • Hope you like it!

  5. There is sugar in Molasses…. I’m looking for sugar free recipes because I’m allergic to sugar cane.

  6. Marie McC says:

    Made this yesterday using Truvia as my sugar replacement. Love it!! Didn’t have any molasses or allspice on hand, but it was still great without them!

  7. Hi Adrienne, looking forward to trying this recipe but I’d just like to know if I can use rice malt syrup instead of as a sweetner? Cheers.

  8. Marie McC says:

    Made this for the 2nd time today. Am using 6 oz cans of tomato paste and keeping the measurements of the other ingredients the same. I use Truvia as my sugar replacement. It has the best taste to me. Increased apple cider vinegar to 2 tbsps because I really like it. Might go to 1/4 tsp of allspice next time. Didn’t put blackstrap molasses in it because was recently diagnosed as a type 2 diabetic, and I know molasses is sugar. Trying to keep extra sugar out of my diet. This recipe is SO GOOD!!! And so easy!!

    To the person who asked about giving it a BBQ sauce flavor: most BBQ sauce recipes add mustard, cayenne pepper or flakes and a few other things to a basic ketchup recipe, but the main trick is to add liquid smoke. At my grocery store, they sell Colgin Liquid Smoke. It’s really good.

  9. Hi, love this recipe. Was just wondering how long you could store it for. My dad is recently diagnosed diabetic and we wanted to make him alternatives for fathers day. Wondering if I made a big batch how long it would last?

    • Hi there. I wouldn’t make too much. I don’t know the shelf life, but I would suspect it won’t last as long as store bought brands. I think he will love it. What a great gift idea!

      • MarieMcC says:

        If stored in the fridge, it would probably last long enough. On the other hand, it’s so good it’ll likely get used up before you have to worry about it! .

        I made BBQ sauce last weekend using this ketchup recipe as a base. I added balsamic vinegar, liquid smoke, black pepper and Kashmiri pepper (has less of a bite than cayenne). Came out great!

        • Oh that sounds amazing. I would love to know your recipe! I was hoping to develop a new BBQ sauce but yours sounds lovely.

          • Marie McC says:

            Here it is: Marie’s Sugar Free BBQ Sauce based on Adrienne’s Sugar Free Ketchup

            8 oz can tomato sauce (I used the least expensive store brand)
            2 Tbsp apple cider vinegar (store brand)
            1 Tbsp Truvia
            1/2 tsp each of salt, onion powder, garlic powder & black pepper
            1/4 tsp allspice
            1/4 tsp kashmiri pepper (less strong than cayenne but still can deliver a burn if you use enough of it)
            1 Tbsp liquid smoke
            1 Tsbp balsamic vinegar

            I just made some & wrote everything down. I can’t stand up doing food prep for long without getting a backache, so I need recipes that are simple and quick. I also don’t like a lot of unusual (for me) ingredients that I’m never going to use again. Several BBQ sauce recipes I found online called for mustard, but I tasted this as I went and it never seemed to need it. Cayenne pepper, which most people have, can certainly be substituted for the kashmiri pepper. Because of my experiments with Indian recipes, I had it on hand. I learned that kashmiri is less strong than cayenne, and I’ve come to prefer it. Enjoy!

          • Hi Marie. This looks amazing!!! I’m going to have to try it! Does your lower back hurt? I’ve been doing some yoga stretches that have helped immensely. Hoping to share them soon. I injured my back about a month ago and finally found help.

  10. I was wondering if the paste’s consistency you used is more chunky/thick in texture OR on the runnier side {puree?) I’m looking at the brand you got and it seems more of a puree.. I know different countries use different words so I’m hoping you could clarify (I live in Canada!)


  11. Marcy Miller says:

    I have a patient as well as myself that is allergic to cane sugar. And this recipe is brilliant. I just love it

  12. I don’t have apple cider vinegar on hand now, is it okay to use white vinegar?

  13. How are you measuring in 16th and 64ths? I am truly puzzled. Is it just a dash or a pinch? I have never seen a recipe with anything smaller than an eighth. If you have smaller measuring spoons, I’d love a link for where to buy.