Switching to a low carb eating plan does not mean you have to give up the things you love, like ketchup. This low larb ketchup recipe is the perfect example!
Ketchup has a million and one different uses, and everyone seems to have their favorite brand. But what more and more people are noticing is that store-bought ketchup in it always seems to have a ton of ingredients in it that you would normally, otherwise avoid. I mean, I don’t know about you, but I prefer to avoid corn syrup. Even if they have given it a new name in the hopes of fooling the consumer. (Yes, really).
My little guy loves his eggs with ketchup and I love to put it on my burgers. Especially turkey burgers. We do eat beef occasionally, but I’m just partial to the flavor of turkey burgers. Yum! Add a little ketchup and mayo to that and I’m in burger heaven!
While ketchup is a strong, American tradition, it’s roots can actually be traced back to ancient China where it didn’t contain any tomatoes at all! Ketchup back then was made from fermented fish sauce. True story! (Source)
I’m grateful that this lovely sauce has had it’s tomato-y evolution though. I can’t imagine putting fermented fish sauce on my burger. But maybe that’s just me.
While this ketchup does still have some carbs (3 net carbs per tablespoon), it’s far better than anything you can buy off the selves and definitely lower in carbs from those high sugar varieties. So I just make sure that I watch my portions and enjoy the flavor that ketchup adds to whatever I put it on.
YOU MIGHT ALSO ENJOY THIS LOW CARB RECIPE:
LOW CARB KETCHUP RECIPE:
Love ketchup but not the sugar and added garbage? Making your own is easy and delicious!
- 1 (6 oz.) can tomato paste, no sugar added
- 1/4 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup xylitol or other low carb, granular sweetener
- 1/2 tsp. salt
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground cloves
- 1/8 tsp. ground allspice
Whisk together all ingredients until well combined.
Store in the fridge until ready to use.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
I know this may be a stupid question but wouldn’t you want to cook the ketchup a little bit before putting it in the fridge. It sounds really good and very easy to make Thanks for sharing.
This is not a stupid question! So I personally have done it both ways and found the extra step and extra dirty pan was not worth it to me with the flavor difference.