What Makes This Recipe So Good
This low carb, keto ketchup recipe makes it easy to work your favorite condiment into your meal without upsetting your blood sugar. Traditional ketchup may not seem like a big deal – you usually only use a little at a time, right? But if you’ve ever looked at the label then you know it’s full of added sugar, and that “little at a time” can easily be more than you realize. Whatever your reason for watching your sugar intake, you won’t have to worry with this homemade version.It tastes just like traditional, store-bought ketchup – you’d never even know it was keto! The difference maker, in my opinion, is the brown “sugar”. It adds a little extra something and really puts this ketchup over the top!This recipe only takes a handful of ingredients, and you can adjust them as you need to get a ketchup that’s perfect for your tastes. Like your ketchup a little sweeter? Add a little more brown “sugar”. Really love paprika? Go ahead and double up!
Key Ingredients
Brown “Sugar” – Ketchup is a little tangy and a little sweet, so obviously we need some sort of sweetener in our keto ketchup. Brown “sugar” gives it a deep, rich flavor that mimics the traditional store-bought versions. Any keto-friendly sweetener you like will work, so if you don’t have or can’t find a sugar-free brown sugar, you can use any non-sugar sweetener in its place.Tomato Paste – The base of this keto ketchup is tomato paste, and yes, it’s true that most canned tomato products aren’t keto-friendly. Like traditional ketchup, canned tomato products usually contain a lot of added sugars, or sugar substitutes that can knock you out of ketosis. The key is to use a tomato paste that has the lowest number of carbs and sugars possible. You also want to avoid any that have added sugars or sugar substitutes. Any sugar in the paste should come from the tomatoes, nothing else. This recipe yields approximately 18 servings, so the amount of sugar you’ll actually consume in a serving of keto ketchup is very low – and significantly lower than a serving of store-bought ketchup.
Chef’s Tips
Since there’s no preservatives in homemade keto ketchup, you can’t store it at room temperature. You just can’t. Refrigerate it in an airtight container, and it’ll keep up to 10 days. You can even freeze it if you need to!Since you’re boiling and simmering, you shouldn’t run into this, BUT! If you find that your sugar substitute leaves a sort-of gritty texture, then next time you make ketchup, run the sweetener through a food processor or coffee grinder first to turn the granulated sweetener into a powdered sweetener.Don’t rush the process. The longer your keto ketchup simmers, the thicker it gets, but the flavors also get deeper, too.If you prefer a ketchup that’s less sweet, start out with just 2 tablespoons of sugar-free brown sugar, instead of 4. You can always taste and add more if needed, but you can’t take it back out!
Other Keto Recipes You’ll Love
Keto Cheese SauceKeto Lemon Bars25 Keto Slow Cooker RecipesKeto SpaghettiSausage in the Air FryerKeto Sushi Rolls with Smoked SalmonRutabaga Fries (Low Carb, Gluten Free)
