Guys! I’m so excited to share this homemade sugar-free ketchup recipe!
Ketchup is, without a doubt, one of my husband’s favorite condiments. Before we went low carb, he put it on pretty much anything. When we started actually reading ingredients labels, I was floored to find that many of the store brand bottles of ketchup are loaded with high fructose corn syrup! And the ones labeled “no added sugar” contain sucralose. That REALLY grinds my gears because sucralose is WORSE than organic cane sugar! I digress—discussing the dangers of artificial sweeteners will be in a future post. If you’re impatient like I am, check out this super informative post on the best sugar substitutes for a low carb/keto diet.
We gave up ketchup for a while. Pretty much until I decided I wanted to experiment with low carb recipes. Because I didn’t want this to be a diet; it’s a lifestyle change. And come on, you’ve gotta have some ketchup in your life. That’s why I’m so excited about how great this easy homemade sugar-free ketchup recipe turned out!
I was shocked at how easy it was to make! I tried a few different variations, and I’ll post those in the future. For now, here’s my quick and easy low carb ketchup. Trust me, you won’t want to go back to store-bought!
It pairs well with my low carb egg cups!
Let’s Make Sugar-Free Ketchup!
Combine all spices in a small bowl. I love doing it this way rather than portioning everything out into the saucepan.
In a medium saucepan, whisk together tomato paste, sweetener, water, vinegar, and spices until combined well.
Bring to a boil, then reduce heat and cover, simmering over medium-low temperature for 25-30 minutes until thickened. Continue to cook if too thin.
Once ketchup reaches your desired thickness, remove from heat and cool. Store in an air-tight container in the refrigerator for up to 14 days. Or, if you’d like to can this for longer storage, check out the instructions below!
Easy Sugar Free Ketchup
Ingredients
- 6 oz tomato paste
- 5 tbsp brown Swerve
- 1 cup filtered water
- 1/4 cup apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pink himalayan salt
- 1/2 tsp paprika
- pinch ground cloves
- pinch nutmeg
Instructions
- Combine all spices in a small bowl.
- In a medium saucepan, whisk together tomato paste, sweetener, water, vinegar, and spices until combined well.
- Bring to a boil, then reduce heat and cover, simmering over medium-low temperature for 25-30 minutes until thickened. Continue to cook if too thin.
- Once ketchup reaches your desired thickness, remove from heat and cool. Store in an air-tight container in the refrigerator for up to 14 days.
- Canning instructions:
*Note: Nutritional information is a work in progress and will be added in the future.
Canning Instructions!
If you’re not familiar with water bath canning, check out this awesome, instructional post from Healthy Canning. For condiments, I typically use half-pint jars.
Prepare water bath canner, jars and lids. Your canner should be filled with enough water to cover the jars with two inches of water. Sterlize the hars and keep hot.
Fill each jar with the ketchup mixture leaving 1/2 inch headspace at the top.
Debubble, adjust headspace as needed. Wipe the jar rims and threads. Carefully place lids on and screw bands until just finger tight.
Process in a water bath for 15 minutes; increase time as needed for your altitude.. Turn off heat and remove canner lid, allowing it to sit for 5-10 minutes.
Remove from canner and place on a kitchen towel and allow to cool for 24 hours.
Check seals. If any jar did not seal, refrigerate and use within two weeks.
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