Easy Homemade Ketchup – no sugar added, low-carb, keto
This post may contain affiliate links from which I will earn a commission. Learn more in our disclosure.
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 Easy Homemade 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.
Enter your email and I'll send it straight to your inbox. Plus, you'll get healthy living updates too.
Making Favorite Foods Healthier
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.
Why You Need this Recipe
If you’ve ever checked out homemade ketchup recipes on the internet, 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 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 good product, I’m all for it.
That’s just the life of a busy whole foodie mama, you know?
I need simple recipes like this.
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 super pricey.
Even organic varieties of store bought ketchup have loads of sugar in them. Since we’re all on a low-to-no-sugar diet, that doesn’t work for us.
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.
I’d rather just make my own.
With this super simple ketchup recipe, you literally toss all the ingredients together and a minute or two you have homemade sugar-free ketchup ready, almost as quick as you can say either “ketchup” or “catsup.”
By the way, 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 easy homemade ketchup recipe.
I was on my perpetual hunt for a good easy homemade ketchup recipe when I finally found one that worked pretty well, but it needed a few changes. Now, it’s perfect.
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 would be great dipped in this too.
Other Processed Food Alternatives:
Following are some other fabulous processed food alternatives that I think you will find helpful for healthifying your home.
Powdered Sugar Substitute
Homemade Chocolate Chips – possibly the best chocolate chips you will ever have
Homemade Marshmallows
Our Favorite Salad Dressing – Five Ways
Sugar-free Maple Baked Beans – ready in under an hour!
Recipe Notes
- Sweetener: Any sweetener (healthier or low-carb or otherwise) can be substituted for the low-carb sweetener and/or stevia. Read How to Substitute Sweeteners for tips/ratios. Vegetable glycerine is another great option. If you’d prefer to use only one sweetener for both, that’s fine too.
Yacon syrup or a dash of stevia extract can work too–or even monk extract.
Use 1/2 – 3/4 the amount of honey or maple syrup. - Measuring Tips: The measurements for some of the ingredients are small (like 1/64 teaspoon / 1 drop, 3/16 teaspoon). 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 handy measuring spoons. I use them for measuring stevia all the time.
Special Diet Options
- Paleo: Use 1/2 – 3/4 the amount of honey or maple syrup for paleo.
- THM: This recipe is a “fuel pull” for those on the Trim Healthy Mama plan.
- This recipe as is, is keto / low-carb.
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!
Easy Homemade Ketchup – sugar free and low-carb options
Equipment
- 1 stainless small measuring spoons useful for measuring small amounts of ingredients down to one drop
Ingredients
- 7 ounces tomato paste (approximately 3/4 cup)
- 2 tablespoons apple cider vinegar
- 1 tablespoon low carb sweetener (or to taste – use 1/2 tablespoon honey for paleo)
- 1 drop stevia (1/64 teaspoon – 1/2 scoop; or to taste; see stevia usage info here)
- 3/4 teaspoon salt
- 3/4 teaspoon granulated garlic (if using powder, use 3/8 teaspoon)
- 3/4 teaspoon granulated onion (if using powder, use 3/8 teaspoon)
- 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: 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. For long storage of up to 6 months, store in the freezer in an air-tight container.
- Sweetener: Any sweetener (healthier or low-carb or otherwise) can be substituted for the low-carb sweetener and/or stevia. Read How to Substitute Sweeteners for tips/ratios. Vegetable glycerine is another great option. If you’d prefer to use only one sweetener for both, that’s fine too.
Yacon syrup or a dash of stevia extract can work too–or even monk extract.
Use 1/2 – 3/4 the amount of honey or maple syrup. - Measuring Tips: The measurements for some of the ingredients are small (like 1/64 teaspoon / 1 drop, 3/16 teaspoon). 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 handy measuring spoons. I use them for measuring stevia all the time.
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!
How long does this keep for in the fridge? Thanks
Sorry I can’t make shelf life claims but typically we eat it up pretty quickly so it hasn’t spoiled on us :).
How long does this last for? Have you ever tried freezing it? Came out great!
Hi there. I can’t really say about the shelf life, but I don’t see why you couldn’t freeze it. Glad you enjoyed it!
Hi Adrienne! I just wanted to stop by and tell you that I made bar b q sauce using your ketchup recipe this summer and everyone loved it! So when I (finally!) purchased a Vitamix, I wanted to see if I could replace the tomato paste and water with whole fresh tomatoes, and IT WORKED!! Of course, you may want to cook it after, but since we were using it to baste ribs, I didn’t bother. The next day, I made taco sauce in my Vitamix then cooked it for 15 minutes, and it is perfect!! I just wanted to share…didn’t know if you ever tried it when fresh tomatoes are a-plenty 🙂
Sounds so good – thanks!!!!
Thank you for sharing an amazing recipe and great info!
You are so welcome!!!
hi! Trying this today! Boy is this super handy! We go through ketchup like nothing!!! I made lots of substitutes :). Plus my hubby has a really bad reaction to high-fructose so this is SUPERB!!! So far he’s LOVING IT!! He says it’s AWESOME! <3 <3 Thanks SO MUCH!! he says it's BETTER than ketchup!
sorry. that should read “i made it WITH lots of substitutes” (i used sugar, didn’t have molasses so i just used brown sugar). Thanks again!
Totally fine – got it :). Thanks for taking the time to clarify.
I am so glad to hear that — fabulous :)!
I’m intolerant to preservatives/saccharin…so I was rather hoping yr recipe would be completely natural, without artificial sweetener/stevia…!! Did you watch The truth about sugar on the i-player?; very enlightening/shocking…
Hi again. There are no preservatives or saccharin in pure stevia extract. Were you able to read the post I shared with you? I did a bunch of research on it. Thanks!
So did you not know the dangers of sweeteners…!? Google allergies to saccharin and read all about it…!
Hello there. I don’t use saccharin – and I wrote this post about stevia. I would love to know what you think about it. https://wholenewmom.com/health-concerns/is-stevia-safe-is-stevia-bad-for-you-stevia-infertility/
If substituting xylitol for the sweetener do you know how much to use?
You would use the same amount as written for the sweetener in the post. Thanks!
Can this be canned? I usually make things in bulk 🙂
I don’t see why not :).
Thought you said this was sugar free?
Yes, I use stevia and / or xylitol, etc and skip the molasses or use just a little bit of it. Let me know if you need anything else.
Just made it. used raw honey, omitted the molasses and cayenne pepper. used boiled water and it is great!!! love this recipe! really simple. going to put in small jars and freeze some. Thanks for sharing it !!
So glad to hear it!
How long will it stay refrigerated?
I am sorry but I can’t make shelf life claims as conditions can vary. Thanks!
I’ve have had it around for about four weeks and it still tastes alright to me.
So excited to find your site..Its exactly what I have been searching for..Thanks for sharing your ideas and finds..so appreciate it.
Welcome.
Hi! My ketchup has turned solid… is that typical? I thought I put everything in. Can I reblend it with water?
Hmmmm….how long after you made it? Mine was thicker later but not solid. Sure you can add water. 🙂
approx. how long will this keep in the fridge? Tastes awesome! thanks for post.
I can’t make claims about shelf life. But mine is still going strong :).
Thanks so much for this; I have been wanting to try making homemade ketchup for awhile. Thanks for the inspiration.
First time seeing vegetable glycerine in a recipe. I’m wondering about the function of glycerine in the recipe? Can it be substitute with olive oil or other kinds of oil? Thanks!
Vegetable glycerine is sweetener that doesn’t feed candida. You have to get food grade, however. You can sub another sweetener.
The link for the Now Foods Vegetable Glycerin in your recipe is NOT FOOD GRADE. Plus a lot of the recent reviews are horrible, must have changed the formulation. 🙁
Where do you see that info please? Thanks!
I just clicked on the link to the sweetener you use, vegetable glycerine, and it comes up to a skin care product… is that right? lol And in the comments someone said it was labeled Not food grade…
I didn’t see that – if you find it I am happy to do more research. It is for skin care as well. Thanks! You can use something else if you like.
Can you use honey for the sweetner?
Sure :).
featuring this this week! I am due for a ketchup recipe stand-off!!
Yippee! I am thinking about tweaking but I do like it! Do you have a good recipe?
This ketchup tastes fantastic! I used maple syrup as our sweetener of choice and it is perfect. I do have a question, though: why 7oz? Every can of tomato paste I’ve ever seen was 6oz! I just made it w/ the 6oz and skimped on all the other ingredients a little.
I just wrote another note in the post. Maybe I need to write more. I love the paste I linked to b/c it’s organic and in a jar so I don’t need to repackage. I should redo it for a 6 oz size to make it easier for readers – thanks!