Ditch the sugar and keep the flavor with this Low Carb Ketchup recipe! This is a staple you will turn to again and again! I’ve added a little kick from cayenne pepper, but feel free to leave it off if that isn’t your thing! In just about 25 minutes, you can have homemade keto ketchup that works perfectly with your low carb lifestyle.
Carbs…they are hidden everywhere.
Especially places you least expect it. Like ketchup.
Logic would have it that since tomatoes are ok in moderation on a low carb and keto diet, ketchup wouldn't be a problem.
But a tablespoon of commercial ketchup contains a teaspoon of sugar.
But what about low sugar versions? That is certainly an option. BUT - many of them contain sucralose, which is something else you may want to avoid.
So what should you do?
My suggestion is to make your ketchup! You control the quality of ingredients, the flavor, and even the level of sweetness.
How to Make Low Carb Ketchup
- In a small saucepan combine bone broth, tomato paste, apple cider vinegar, Swerve, garlic powder, onion powder, dry mustard, salt, cinnamon, and cayenne.
- Bring to a simmer over medium heat.
- Reduce heat to low and cook for 15 minutes.
- Allow to cool and then transfer to a jar. It keeps for up to a week in the refrigerator.
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Low Carb Ketchup
Equipment
- medium saucepan
Ingredients
- 1 cup beef bone broth
- 6 ounces tomato paste
- 3 tablespoons apple cider vinegar
- 1 tablespoon Swerve sweetener
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- 1 teaspoon sea salt
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper
Instructions
- Combine bone broth, tomato paste, apple cider vinegar, Swerve, garlic powder, onion powder, dry mustard, salt, cinnamon and cayenne pepper in a small saucepan over medium heat.
- Bring to a simmer, and reduce heat to medium low.
- Cook for 15 minutes.
- Allow to cool completely and then transfer to a jar. Store in the refrigerator.
Kristie Gangwer says
I don't see why this ketchup could not be canned for the pantry. Of course, you would want to triple the recipe, but those little jelly jars would work great for a small family.
Wendy Polisi says
Absolutely! If you have everything you need and know how to can, that would be a fantastic option.
Leslie says
About how long will this keep in the refrigerator?
Wendy Polisi says
About a week. If you want to keep it a little longer, I would add a tablespoon of fermented pickle juice.
Stella says
That's incredible! I would like to make my own ketchup. Thanks for sharing!
Wendy Polisi says
If you give it a try let me know how it goes.
Amy says
Does it have to be a bone broth? Can a veggie bullion/powder be used instead?
Wendy Polisi says
That would work!