What made ketchup so irresistible when we were kids? How did tart tomatoes become that familiar sweet condiment on fries, burgers and hot dogs? The simple answer is sugar — and in modern commercial ketchup often high fructose corn syrup. Many store-bought ketchups are full of corn syrup and other processed ingredients; even some vinegars are derived from GM corn. Beyond that, most commercial ketchups are high in carbohydrates and low in protein and fiber. That’s why we created this easy, healthier alternative: Homemade Sugar Free Ketchup.
There are lots of low-carb ketchup recipes out there, but ours focuses on keeping things sugar-free and using organic ingredients whenever possible. Choosing organic tomatoes, spices and vinegars reduces exposure to additives and gives you a cleaner, truer flavor. This recipe is quick: in about 30 minutes you’ll have a large bottle of ketchup that tastes better than many processed brands.
Ingredients
Using fresh, high-quality ingredients lets you control the flavor and nutrition of your ketchup. Below are the ingredients we use and recommended swaps where useful. If you prefer truly fresh tomato flavor, simmer fresh tomatoes and blend them into puree instead of using canned products.
For tomato base we prefer organic tomato puree and tomato paste (brands like Muir Glen or Cento are reliable). For vinegar we like organic apple cider vinegar for a bright, familiar ketchup tang; red wine vinegar also works. Use organic extra virgin olive oil and fresh garlic and onion. For spices choose organic ground cloves and cinnamon and use a good sea salt. For sweetening, we avoid sugar and use a zero-calorie liquid sweetener to keep this ketchup truly sugar free.
We buy organic spices from reputable suppliers and select an organic Dijon mustard as the bright savory element in the recipe. For sweetening the recipe, liquid sucralose drops (such as EZ Sweetz) are convenient: about 24 drops equal 1/2 cup of sugar, though you should adjust to taste. This type of drop sweetener usually has no fillers and minimal aftertaste.
Preparation Tips
Some recipes simply blend everything raw and serve immediately. We recommend briefly cooking the sauce to meld flavors and stabilize texture. Cooked ketchup won’t separate as easily and you can control thickness by simmering until it reaches the desired consistency. After cooking, blend until smooth for a classic ketchup mouthfeel.
The three things to focus on when making a great sugar-free ketchup are texture, sweetness and salt balance. The sauce will thicken as it reduces, so simmer longer for thicker ketchup. Adjust the number of sweetener drops and the sea salt to match your taste. If you prefer an ultra-smooth texture, use an immersion blender or transfer to a high-speed blender after cooling slightly.
We cool our ketchup slightly so it thickens more, then blend it in a Vitamix or use an immersion blender for a silky finish. Store the finished ketchup in a sealed jar in the fridge for freshness. Transfer some to a squeeze bottle for barbecues and casual use.
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Low Carb Sugar Free Ketchup – Organic and Healthy!
This homemade sugar-free ketchup is a low-carb pantry essential: flavorful, low in carbohydrates and made from wholesome ingredients. Use it on burgers, zucchini fries, or as a base for a low-carb barbecue sauce. Mix with mayonnaise for a quick shrimp dip or a creamy salad dressing. In 30 minutes you’ll have a delicious, healthy alternative to processed ketchup — stay low carb, choose organic where you can, and enjoy.
Homemade Sugar Free Ketchup
4.9 from 35 votes
Homemade Sugar Free Ketchup replaces processed ketchup by eliminating high fructose corn syrup and using organic, wholesome ingredients to make a delicious, low-carb pantry staple.
60
10
minutes
20
minutes
12.5
kcal
1.8
g
30
minutes
Ingredients
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28 ounces Tomato puree (Cento or Muir Glen)
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12 ounces Tomato paste (Cento or Muir Glen)
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1 tablespoon Extra virgin olive oil
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3 cloves Garlic, chopped
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4 ounces Apple cider vinegar (Bragg organic or similar)
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1/2 Medium onion, diced
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1 teaspoon Dijon mustard
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1/2 teaspoon Ground cloves
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1/4 teaspoon Cinnamon
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1 teaspoon Sea salt
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24 drops EZ Sweetz drops (adjust to taste)
Instructions
- Heat the olive oil over medium heat in a skillet and add the onion. Cook 2 minutes, then add the garlic and cook another minute until fragrant.
- Pour in the apple cider vinegar, add the sweetener drops and sea salt, and bring to a brief boil.
- Add the tomato puree and tomato paste and stir to combine.
- Stir in the Dijon mustard, ground cloves and cinnamon. Reduce heat and simmer gently for about 10 minutes, or until the sauce thickens to ketchup consistency. Taste and adjust salt or sweetness.
- Let the sauce cool slightly, then puree in a blender or with an immersion blender until smooth. Refrigerate before using.
Nutrition Facts
- Serving Size: 2 tablespoons
- Calories: 12.5 kcal
- Fat: 0.3 g
- Saturated Fat: 0.1 g
- Sodium: 88.3 mg
- Carbohydrates: 2.3 g
- Fiber: 0.5 g
- Sugar: 1.3 g
- Protein: 0.5 g