Easy Homemade Ketchup - sugar free and low-carb options
User Reviews
4.8
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Prep Time
5 mins
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Total Time
5 mins
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Servings
24
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Calories
9 kcal
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Course
Condiments, Others
Easy Homemade Ketchup - sugar free and low-carb options
Description
This homemade ketchup recipe uses tomato paste as the base combined with apple cider vinegar to provide acidity typical of ketchup. A low-carb sweetener or honey (for paleo variation) adds sweetness without traditional sugar. Small amounts of garlic powder, onion powder, salt, and allspice build the savory, spiced profile often found in commercial ketchup. Optional molasses provides richness and a darker flavor, while cayenne adds a mild heat.
The ingredients are simply mixed without cooking, making preparation quick and straightforward. Storing the ketchup in the refrigerator retains freshness for approximately two weeks, and longer storage up to six months is possible in the freezer. Adjust the sweetener quantities to taste, keeping in mind the potency of stevia or alternative substitutes.
Homemade ketchup can be used as a dip, spread, or sauce for various dishes where a tangy, sweet, and mildly spiced condiment is desired. This version allows customization of sweetness and seasoning to suit dietary preferences, especially for low-carb and sugar-restricted diets.
Use airtight containers for storing the ketchup in the freezer to maintain quality. When measuring tiny quantities like stevia drops, using specialized measuring spoons ensures accuracy and consistent flavor. Multiple sweeteners can be combined or substituted based on personal taste and availability.
Ingredients
- 7 ounces tomato paste (approximately 3/4 cup)
- 2 tablespoons apple cider vinegar
- 1 tablespoon low-carb sweetener or to taste - use 1/2 tablespoon honey for paleo
- 1 drop stevia (1/64 teaspoon - 1/2 scoop; or to taste; see stevia usage info here)
- 3/4 teaspoon salt
- 3/4 teaspoon granulated garlic (if using powder, use 3/8 teaspoon)
- 3/4 teaspoon onion powder if using powder, use 3/8 teaspoon
- 3/16 teaspoon allspice
- 1/2 tablespoon molasses (optional. I typically use blackstrap)
- 1/16 teaspoon cayenne pepper (optional)
- 2/3 cup water
Instructions
- Place all ingredients in a bowl.
- Stir to blend completely.
- Store in the refrigerator for up to 2 weeks.
Notes
- Keep ketchup refrigerated and consume within two weeks for best quality; freezing extends storage up to six months.
- Sweetener type can be substituted to suit dietary needs, including honey, yacon syrup, or monk fruit extract.
- Use exact measuring tools when adding small amounts of stevia to avoid bitterness or over-sweetening.
- Blend thoroughly to ensure spices and sweeteners mix evenly for consistent flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 9 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 9kcal | 0% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 139mg | 6% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
| Net Carbohydrates | 1g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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