Name: Keto Ketchup
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup (248g) tomato purée; ¾ cup (6 oz) water; 3 tbsp (36g) golden monk fruit sweetener; 3 tbsp (45mL) red wine vinegar; 1 tsp onion powder; ¾ tsp salt, or more, depending on taste preferences; ½ tsp garlic powder; ¼ tsp Dijon mustard; ¼ tsp paprika; ⅛ tsp pepper

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This one-pot Keto Ketchup is so easy to make and is sure to be a staple recipe in your kitchen during weekly meal prep. In just 35 minutes, you can prepare 1 cup of this low-carb condiment to serve with your favorite keto main dishes and side dishes.

a jar of keto ketchup on a marble kitchen counter

Please be sure to read through the blog post for the answers to frequently asked questions before you move on to the recipe card and making this recipe. You will also find step-by-step photos within the blog post (above the recipe card) that will help you to successfully make this sugar-free keto ketchup recipe.

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Easy keto ketchup recipe

Most store-bought ketchup (and a variety of other dips and condiments, for that matter) contain added forms of sugar ranging from cane sugar, to high fructose corn syrup, to dextrose, and more.

More than other condiments, ketchup is one of the major culprits that are highest in sugar content. Just 1 tablespoon of Heinz Ketchup contains 5 grams of sugar!

overhead image of a jar of ketchup atop a marble kitchen counter

Steps to make this low carb ketchup recipe

Prepare: Add all ingredients to a saucepan and whisk together.
Simmer: Simmer the sauce over low heat for about 20 minutes while stirring occasionally.
Cool: Remove from heat and season to taste.
Blend (Optional): Depending on your preferences, you can use an immersion blender to pulse the mixture to a thinner consistency.

What ingredients do you need to make homemade keto ketchup?

Keto ketchup recipe FAQs

If you are in need of specific help related to making your ketchup, review the below answers to commonly asked questions as they will likely help you out!

Ingredient substitution options

Tomato Purée: Make 1 cup of homemade tomato purée by combining 1/3 cup of tomato paste with 2/3 cup of water.
Golden Monk Fruit Sweetener: Sub in Classic Monk Fruit Sweetener, erythritol, Swerve, or Truvia at a 1:1 ratio.
Red Wine Vinegar: You can use apple cider vinegar or white wine vinegar as a substitute at a 1:1 ratio.
Dijon Mustard: Yellow mustard works can be substituted in here at a 1:1 ratio.

What pairs well with keto ketchup?

I personally love to serve this ketchup with:

Is ketchup vegan?

Ketchup is typically vegan-friendly. This particular recipe does contain Dijon mustard and some vegans do not consume Dijon because of the wine used to make it (the filtering process of wine often uses animal-based agents). If you do not eat Dijon mustard because you follow a vegan diet, but want to make this keto ketchup, simply sub in yellow mustard at a 1:1 ratio.

What is golden monk fruit sweetener? Where can I purchase it?

Monk fruit sweetener is a keto-friendly sweetener that contains 0 grams of net carbs. You can read more about it in this post all about monk fruit sweetener.

Monk fruit sweetener is widely available at many grocery stores. I personally purchase mine online and have it directly shipped to me.

If you want to order your monk fruit sweetener online, you can use discount code REALBALANCED for 20% OFF your order!

How many net carbs are in keto ketchup?

Each tbsp of this homemade ketchup contains 1.3 grams of net carbs.

This recipe yields 1 cup (16 tbsp) of ketchup. One serving is equivalent to 1 tbsp of ketchup.

You can find the full nutrition information (calories, protein, total carbs, fiber, and fat) below the recipe instructions within the recipe card.

What diets is this recipe compliant with?

This low carb keto ketchup is suitable for all the following diets:

Keto and Low-Carb: This ketchup contains 1.3 grams of net carbs per serving and is a great low-carb and keto-friendly sauce option.
Gluten-Free and Grain-Free: There are no gluten- or grain-containing ingredients in this recipe.
Nut-Free: This homemade low carb ketchup does not use or contain any nuts and nut-based products.
Coconut-Free: No coconut products were used in this recipe.
Paleo and Primal: This recipe is compliant with paleo and primal diets.
Egg-Free: There are no egg products in this ketchup.
Refined Sugar-Free: This ketchup is sweetened with monk fruit sweetener rather than sugar.
Vegetarian and Vegan: This recipe is vegetarian-friendly and can easily be made vegan-compliant by subbing in yellow mustard for Dijon mustard.

Keto ketchup storage and shelf-life

You can store this keto ketchup in an airtight container or glass jar in the fridge for up to a week. Before each use, I would suggest stirring the ketchup with a spoon.

How to make keto ketchup from scratch

In a medium-sized saucepan, using a whisk, mix together all ingredients.

overhead view saucepan containing tomato puree, water, and other spices

Over low heat, simmer ketchup mixture until thickened, about 20 minutes, stirring occasionally.

ketchup mixture being stirred with a rubber spatula in a medium-sized pan atop a marble kitchen counter

Remove pan from heat and, once cooled, taste and add additional salt based on your taste preference. Transfer prepared ketchup to a glass jar and chill in the refrigerator before stirring and serving.

Optionally, before transferring mixture to a glass jar, using an immersion blender, pulse mixture until desired consistency is reached.

overhead shot of a teaspoon and jar full of homemade low carb ketchup

Want more keto-friendly dips and sauces?

If you’d like more dips and dressing inspirations, you might want to try these next:

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Keto Ketchup

Author: Sara Nelson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 1 cup 1x
Category: Dip
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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Description

Ingredients

1 cup (248g) tomato purée
¾ cup (6 oz) water
3 tbsp (36g) golden monk fruit sweetener
3 tbsp (45mL) red wine vinegar
1 tsp onion powder
¾ tsp salt, or more, depending on taste preferences
½ tsp garlic powder
¼ tsp Dijon mustard
¼ tsp paprika
⅛ tsp pepper

Instructions

In a medium-sized saucepan, using a whisk, mix together all ingredients.
Over low heat, simmer ketchup mixture until thickened, about 20 minutes, stirring occasionally.
Remove pan from heat and, once cooled, taste and add additional salt based on your taste preference. Optionally, using an immersion blender, pulse mixture until desired consistency is reached (I did not do this and the mixture was smooth). Transfer prepared ketchup to a glass jar and chill in the refrigerator before stirring and serving.

Recipe Notes:

Tomato Purée Substitution: Make 1 cup of homemade tomato purée by combining 1/3 cup of tomato paste with 2/3 cup of water.

Golden Monk Fruit Sweetener Substitution: Classic Monk Fruit Sweetener, erythritol, Swerve, or Truvia can be used at a 1:1 ratio. If you are wanting to use liquid stevia or powdered stevia, be sure to check the brand’s website for measurement conversions (pure stevia is not a 1:1 substitution for monk fruit sweetener).

Where Monk Fruit Sweetener Can Be Purchased: Monk fruit sweetener can be purchased in some speciality food stores or online. If you want to order your monk fruit sweetener online, you can use discount code REALBALANCED for 20% OFF your order!

Red Wine Vinegar Substitution: White wine vinegar or apple cider vinegar can be subbed in here at a 1:1 ratio.

Dijon Mustard Substitution: Sub in yellow mustard at a 1:1 ratio.

Net Carbs: One serving contains 1.3 grams of net carbs. One serving is equivalent to 1 tbsp of ketchup.

Storage: Store ketchup in a glass container in the refrigerator for up to 1 week. Stir between uses.

Keywords: keto ketchup, how to make keto ketchup, homemade sugar-free ketsup recipe

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2 Comments

Judie says

August 7, 2020 at 11:10 am

I enjoy having ketchup on hand, but I don’t use it often. Can I freeze it? How long will it keep in frig?

- Sara Nelson says
  
  August 12, 2020 at 9:48 am
  
  Hi, Judie! There is refrigeration storage recommendations listed in the blog post and recipe card already (store ketchup in a glass container in the refrigerator for up to 1 week. Stir between uses.). As for freezing it, I’m sure it would work, I just haven’t personally tested that. If I were to guess, I would say to freeze in an airtight container and, when you’re ready to eat it, unthaw it overnight in the refrigerator or you could even unthaw it on the stovetop or in the microwave. It also may be a good idea to freeze in a silicone ice cube tray; that way, you can pop out as much ketchup as you’d like to unthaw just that when you’re ready to eat it.