Sugar-Free Ketchup Recipe (Ready in 5 Minutes)

If you've wanted to make your own ketchup but thought it would take forever, you're going to love this recipe. This Sugar-Free Ketchup tastes remarkably like the store-bought kind, comes together in just 5 minutes, and doesn't require any cooking.

With this easy homemade ketchup, you can skip the high-fructose corn syrup, loads of sugar, and questionable “natural flavors” found in many bottled brands.

The main recipe is a quick no-cook version, but I've also included an optional cooked method if you prefer a deeper, more classic ketchup flavor.

This Homemade Ketchup Recipe is so simple and good, you aren't going to believe it.

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.

You also can use whatever sweetener you like and of course can customize the taste if you'd like.

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 a while 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 where it should last for up to 2 weeks.

For longer storage, freeze it in an airtight container (or in ice cube trays for convenient portions) for up to 6 months. If you use the ice cube method, you can remove them from the trays and pop them in an air-tight container in the freezer. After thawing, stir well and add more liquid if needed.

Recipe Notes

• 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: Tomato paste varies by brand. Some are more concentrated than others, so your ketchup may thicken more after chilling. If it's thicker than you like, whisk in water 1 tablespoon at a time until it reaches your preferred consistency.

Special Diet Option

• Paleo: Use 1/2 – 3/4 the amount of honey or maple syrup in place of the low-carb sweetener.
• This recipe as written is keto/low-carb.

Frequently Asked Questions

Why did my ketchup get thicker in the fridge?

If your homemade ketchup 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.

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!
• Keto BBQ Sauce – my dad's famous recipe. So good!

Drop a comment below and let me know what you think about this ketchup!