Sugar Free Ketchup Recipe (Keto, No Cook, 5 Minutes)
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If you'd like to make your own homemade ketchup but it sounds like too much work, you are going to love this recipe. This Sugar-free Ketchup Recipe tastes great, takes only five minutes to whip up, and not heating up the kitchen at all!
With this no-cook ketchup recipe, you can ditch the HCFS, loads of sugar, and suspicious “natural flavors” of the store-bought ketchup brands without spending a load of time!
Yes, today I'm sharing a Homemade Ketchup Recipe with you, and it's so simple, you aren't going to believe your eyes.
Why Make Homemade Ketchup
The main reason to make your own Homemade Ketchup is to have control over the ingredients. And you'll save money too since organic, healthier, or low-carb varieties can be super pricey.
Even organic varieties of store bought ketchup have loads of sugar in them.
Not to mention the added “natural flavors”. That can be a catch-all for everything from basic spices like parsley extract, but it can also be code for “MSG-type” substances.
With this super simple ketchup recipe, you literally toss all the ingredients together and in minutes you have homemade sugar-free ketchup ready, almost as quick as you can say “ketchup.”
Why You'll Love This Recipe
Not only is this recipe full of nutritious ingredients, no sugar, tastes great, but it's unbelievably fast.
The majority of ketchup recipes have you blending tomatoes or tomato paste with a bunch of spices and simmering for a looooong time. And then 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 lots of simmering and still get a great tasting recipe, I'm all for it.
Where the Word Ketchup Comes From
By the way, did you know that both words are derived from the Chinese word “ke-tsiap” which is a “fish sauce? It's kind of fun to get a history lesson in with a recipe, isn't it?
Serving Ideas
Of course you can put this easy no cook ketchup on everything you'd normally eat with ketchup–burgers, fries, hot dogs.
However, my kids are so happy that we have ketchup around much more frequently now, and my youngest seriously dips EVERYTHING in it. And you can too. For awhile he was taking to dipping his carrot sticks in it and today he was dipping crackers in it too!
These Easy Baked Chicken Nuggets are great dipped in this too.
How to Store
You should store this delicious, and oh-so-easy-to-make ketchup in your fridge in an air-tight container.
It should last a week, but perhaps up to 3 weeks, but I personally wouldn't push it that far and I doubt it will be around that long anyhow.
If you really want to make a lot more of it, or store it for longer, you can store it in the freezer for 6 months. Making sure there's very little air in the container will help it to store there without freezer burn. If you can make the container truly air tight you can likely freeze it for longer than that.
Freezing this in ice cube trays is a great idea so you can take them out once frozen and store in an airtight freezer bag. Just take out whatever you want, whenever you want!
Recipe Notes
- Storage Notes: Note that this ketchup should last a week, but perhaps up to 3 weeks in the fridge, but I personally wouldn't push it that far. Two weeks is more likely how long it will keep. For long storage of up to 6 months, store in the freezer in an air-tight container.
- Sweetener: I typically use just pure stevia extract for this now (no erythritol), since it stays smooth in the fridge and keeps the carbs very low. If you use an erythritol-based sweetener, the ketchup may firm up a bit after chilling—just whisk in a tablespoon or two of water to loosen before serving.
- Measuring Tips: The measurements for some of the ingredients are small. You can either eyeball it (the recipe will likely be fine as long as you don't really overdo it) or you can buy these handy measuring spoons which are also great for measuring stevia.
- Texture tip: If yours is very thick or hard to scoop after chilling (especially if using an erythritol-based sweetener). Additionally, tomato paste brands vary a lot in thickness (tomato solids vs water) and many cans are 6 ounces while some jars are 7 ounces. For best results, use the listed ounces (by weight) and adjust water to reach a dippable ketchup consistency, but even then the same 7 oz can produce a thicker ketchup depending on the brand. It can also thicken as it sits because the tomato solids continue to hydrate. If it’s too thick after chilling, just whisk in water 1 tablespoon at a time until it’s the texture you want.
Special Diet Options
- Paleo: Use 1/2 – 3/4 the amount of honey or maple syrup in place of the low-carb sweetener.
- THM: This recipe is a “fuel pull” for those on the Trim Healthy Mama plan.
- This recipe as is, is keto/low-carb.
Other Processed Food Alternatives
Following are some other fabulous processed food alternatives to try.
- Powdered Sugar Substitute
- Homemade Chocolate Chips – possibly the best chocolate chips you will ever have!
- Homemade Sugar-free Marshmallows
- Honey Balsamic Vinaigrette – Five Ways
- Sugar-free Maple Baked Beans – ready in under an hour!
Sugar Free Ketchup Recipe (Keto, No Cook, 5 Minutes)
Equipment
- 1 stainless small measuring spoons (useful for measuring small amounts of ingredients down to one drop)
Ingredients
- 7 ounces tomato paste (by weight (from a 7 oz can or jar; this is about 3/4 cup measured loosely; not packed)
- 2 tablespoons apple cider vinegar
- 1-2 tablespoons allulose (See notes for alternatives.)
- 1/64 teaspoon stevia extract (or 4-6 drops liquid stevia)
- 3/4 teaspoon salt
- 3/4 teaspoon granulated garlic (or 3/8 teaspoon powder)
- 3/4 teaspoon granulated onion (or 3/8 teaspoon powder)
- 3/16 teaspoon allspice
- 1/2 tablespoon molasses (optional. I typically use blackstrap)
- 1/16 teaspoon cayenne pepper (optional)
- 2/3 cup water
Instructions
- Place all ingredients in a bowl.
- Stir to blend completely.
- Store in the refrigerator for up to 2 weeks.
Notes
- Storage Notes: This should last in the fridge for at least 2 weeks and up to 6 months in the freezer.
- Sweetener: An allulose and stevia combination is the best we've tried, however I typically use just 1/32 teaspoon stevia extract powder total for ease and cost. Other sweeteners will work as well, but erythritol might thicken in after chilling so add water if needed. For liquid stevia use 8-15 drops, or to taste.
- Measuring Tips: The measurements for some of the ingredients are small. You can either eyeball it (the recipe will likely be just fine as long as you don't really overdo it) or you can buy these measuring spoons for more exact results.
- Texture tip: Tomato paste varies a lot by brand (some are thicker/more concentrated). This ketchup is meant to be thicker/dippable and it thickens when chilled. If it’s too stiff to scoop, whisk in water 1 tablespoon at a time until it loosens.
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Drop a comment below and let me know what you think about this ketchup!
So I think I finally have success. i used allulose and added 1-3/3 cups warm water for a double batch. i also added just a little bit more of the spices because of the additional water. it stays pretty squeezable now in the fridge. yeah!
Hooray!! I knew we’d get it figured out! Thanks for letting me know!
Well, apparently it wasn’t the erythritol. Because this time, I used all stevia drops, and it still thickened up pretty good. I wonder if it needs more water? I just bought some allulose, so I could try that. I’m not sure.
Oh goodness. OK more troubleshooting. You aren’t heating it, correct? Is it thick when you first make it? What brand tomato paste are you using? Thanks! We’ll sort it out!
No, this last time I decided to try hot water out of my water cooler, but didn’t cook it. it’s not thick until sitting in the fridge. Costco organic.
OK thanks. Did you measure out the 3/4 and if so, did you loosely pack it or pack it in tight?
The the tomato paste? it was 16 ounce can, and I added one thawed, frozen cube that was one ounce.
Sorry I’m not understanding. Did you make just one recipe? Just asking because the recipe calls for 7 oz. Thanks!
yes. 6 oz plus 1 oz equals 7, right? lol
Yes :).
ugh. I see it says 16. It was 6 oz can.
OK I think I know what’s going on now. First of all, ice cube tray portions aren’t reliably 1 oz by weight, so you likely ended up using more tomato paste than intended. For this recipe, use 7 oz tomato paste by weight (or 6 oz can only) and then add water until it’s slightly thinner than ketchup at room temp—it will thicken after chilling. If your batch is already thick, whisk in water 1 Tbsp at a time until it loosens.
However, Costco tomato paste is also a lot thicker so that’s going on as well. I would say try it next time weighing it and see – I’ll make that more clear in the post. I think we have it solved now :).
I did weigh it. The frozen cube was .9 oz. I’ll add extra water next time.
OK I learned more – I put the info in the post but basically tomato pastes can vary even when weights are the same by tomato solids vs water amounts so yes – thinning might be needed. Check out the recipe notes in the post. It’s very interesting. I’m glad you brought this up. It turned into a real science lesson!
It took me forever to try this. But my husband actually says it tastes similar to Heinz. So easy and it fit perfectly in one of those ketchup bottles that you buy for picnics with just a tiny bit left over. I used half a tablespoon of honey, for this and a scant 1/4 tsp allspice. Since I had to open two cans of tomato paste, I put the leftover tomato paste in an ice cube tray and froze it. I’m hoping my son who is totally addicted to ketchup will like this.”
Wow what a compliment!! I really hope your son likes it!
He does! Now I have to see if I can cut the salt a bit. He’s finally realizing that he eats way too much salt in his diet (mostly prepackaged stuff.) So he’s finally trying to cut salt. He’s already cut soda.
I’m so happy! I mentioned your comment to one of our boys and he said he really likes it too. I’m not that worried about salt intake actually, but of course the natural (not table salt) type is what I’m talking about. Hooray for sure, though! Thanks for letting me know!
Yes, we use Himalayan (and sea salt for some other stuff). Next time I will just use 1/2 tsp salt. Have you heard of ‘No Salt’?? YEARS ago, when we were totally into low salt, we used that as a salt substitute. I won’t do that anymore.
Yes, I knew about that. I was in the whole low fat / no fat craze which seriously almost killed me. I believe my husband was into the no salt thing when he was younger. I’m considering moving to this salt due to lead concerns, but it’s more costly.
After it was in the fridge, it got solid. Is there a way to keep it from doing that? I like the ease and the flavor, just hard to get out.
Hi there. That’s never happened to me. Did you change anything in the recipe?
I did not.
And it was super thick and not frozen?
Adrienne, that has always happened to ours also, and i always wondered why. We just whisk or hand blender it before using.
Oh that’s interesting! I’m going to have to sort this out…….
Hi again – what sweetener did you use and did you use 7 oz by weight of the tomato paste?
Hi again – to keep this convo going, at some point we’ll have to start another thread, but what sweetener did you use? And did you just put the tomato paste in a measuring cup or did you pack it in?
I used erythritol, I think. although my son said it doesn’t dissolve as well in cold things. It was awhile ago, so maybe I’ll have to try it again and weigh the paste (I don’t remember how I measured it). If I wanted to try stevia drops, how many do you think?
I think that must be the culprit – the erythritol. I just updated the post with information about using erythritol and some other options. Hooray – mystery solved!
I have to ask in all seriousness, how are you measuring out 3/8 tsp.? 3/16 tsp.? 1/16th tsp.? Or how are you eyeballing it? The smallest I’ve ever seen is 1/4th. And can it be frozen, like in ice cube trays and used as needed since I would not use this whole recipe in 2 weeks? Thank you
Hi Brooklyn – sorry for the delay in responding. I just added some new info to the post for you, both in the recipe card and in the Recipe Notes section. Hope that helps!
Oh as for freezing, I answered that in the storage section as well for you – great questions and hope it works for you. We just had it this week–and the leftovers are disappearing fast :).
You say 24 servings, but how much is 1 serving? it would be better to have a cup amount. Thanks!
Hi Carol! I am sorry that we don’t have that information on the blog. I just checked some not so popular as well as very popular sites, and none of them did either. I could consider that for the future, but I’m buried as it is, so I can’t make any promises and I will have to see if my recipe system supports it. If they don’t, I won’t provide it since it’s the best one out there. Sorry!
Hi again – just looking quickly at the options, it doesn’t appear that that option is there. The inputs for the nutrition information are in grams I believe, so that is the only option. Sorry again, but it seems that it just is what it is.
My husband is on the Duran diet so I used only Splenda as a sweetener, I used 2 packs. This is a great recipe! It is almost identical to Heinz No Added Sugar which is about $5, except the Heinz brand has more salt. I might decrease the Splenda next time. I used a funnel to put the ketchup in a squeeze bottle.
Thank you! I will look for other recipes here!
Hi there. Welcome! I am so glad you liked it! We do as well! I think you meant, Dukan Diet, correct? I hope you find other good things…working on getting a lot more posted hopefully soon. Most are good – there are a few that need reworking so feel free to reach out before trying something if you like. By the way, however, Splenda has some sugars in it in the form of dextrins, so you might want to look into other sweeteners. I hope to do a post on that topic as well – feel free to let me know the parameters of what you are trying to eat / avoid and perhaps I can help.
Thanks for the kind words, and take care!
Yes Dukan! Spell check “ corrected” me twice
Hahaha. Those pesky spell checkers. They wreck my confidence in the future with all this AI stuff coming.
Sound good, but is there away to not use artificial sweeteners or stevia?
I just updated the post with more info for subbing sweeteners. The Lakanto that is linked isn’t typically considered to be artificial as something like aspartame or sucralose would be.