Easy Homemade Ketchup - sugar free and low-carb options

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Easy Homemade Ketchup - sugar free and low-carb options

Course: Dressings, Seasonings, etc.

Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan

Keyword: homemade ketchup recipe

Prep Time: 5

Total Time: 5

Servings:

Calories: 9kcal

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.

Print Recipe

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