Low Carb Ketchup Recipe made with just a few simple ingredients. This Keto Ketchup is made without all that added sugar and in just 10 minutes.
Switching to a low carb eating plan does not mean you have to give up the things you love, like ketchup. Oooooo and do I love ketchup. This low carb ketchup recipe is the perfect example of things you don’t have to give up!
Keto Ketchup has a million different uses but heres just a couple ways to use it.
- Big Mac Salad – It is just natural to want ketchup onto a burger. Am I right, or am I right?!
- Jicama Fries – Ketchup dipping with ‘fries’ is just a natural and oh so delicious combination.
- Eggs – Now this is a craving I personally don’t understand but know many who LOVE ketchup on eggs.
How Many Carbs are in our Low Carb Ketchup
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.
What type of sweeteners to use in our Low Carb Ketchup recipe
Now I think we can all agree that we all have different tastes and preferences on sweetness.
- Granular Xylitol (affiliate link)- is what we list on our recipe. 1/4 cup adds enough sweetness to the ketchup that it curbs those cravings.
- Powdered Stevia (affiliate link) – This is another FABULOUS alternative though it cannot be a direct 1:1 ration. I would personally start with 1/4 teaspoon of powdered stevia, taste, and then work your way to adding more if you prefer more sweetness.
YOU MIGHT ALSO ENJOY THIS LOW CARB RECIPE:
Low Carb Ketchup Recipe made with just a few simple ingredients. This Keto Ketchup is made without all that added sugar and processed garbage in just 10 minutes.
- 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 (see notes above)
- 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 wonder if this could be made in larger quantities and water bath canned in 4 or 8 ounce jars so you wouldn’t have to make up a new batch every 2 weeks? Sealed jars could sit in your pantry at room temp until you need to open one. It would be a huge time saver for me.
I’ve been told be a canning expert once to not can our enchilada sauce so I’d think if you were to make large quantities freezer canning would be the safest way to go.
What’s a serving size for this recipe. It tells me the nutrition break down but not the size of the serving.
1 Tablespoon. Not sure why it isn’t showing in the recipe nutrition but info is for 1 tablespoon
Who only eats 1 Tbsp for a serving?
Haha my family… Now ME not so much.. I’ll add the entire jar or ketchup to my burger if you let me. LOL
Hi. How long can this store? Refrigerated or room temp? Thank you.
Definitely store in the refrigerator in an airtight container for up to 2 weeks I’d say.
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.