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The official start of summer may be a few weeks away, but in my book, June means it’s officially summer. That means, grilling season! And, you’re going to need this low carb sugar-free ketchup recipe for all your cookouts this summer.
Keto ketchup pairs perfectly with some juicy burgers on top of low carb hamburger buns. And if you like mayo on your burgers along with the sugar-free ketchup, check out my homemade avocado mayo recipe.
I think a refreshing salad makes a great side for summertime. But, I also want to do more grilling this year. Admittedly I’m relatively new to it, but am definitely enjoying the learning process. Not to mention convincing my husband to do more of it. 😉
We tested a new recipe for grilled cabbage steaks over Memorial Day weekend, so go add those to your list to try!
For now, let’s talk about why I created this sugar-free ketchup recipe…
Is Ketchup Low Carb?
There are various reasons that you could be looking for sugar-free ketchup. Some people just want to reduce their sugar intake (which is great!), while others may be eating low carb or keto.
So, can you eat ketchup on a low carb diet? The answer is, it depends, but usually no.
Traditional store bought ketchup is not low carb or keto. It’s made with added sugar, or even worse, corn syrup. The nutrition info varies by brand, but it’s roughly 4 to 5 grams of sugar per tablespoon of ketchup. That may not sound like much, but it can really add up! And because it’s mostly simple, added sugar, it definitely spikes insulin.
There are some sugar-free ketchup brands, but most of them use artificial sweeteners, which I prefer to avoid.
Fortunately, there is still a way to enjoy ketchup on a low carb diet and avoid sugar. Just use my sugar-free ketchup recipe instead! It has only 1 gram of sugar per serving, which comes only from the tomatoes.
The Key To Low Carb Ketchup or Keto Ketchup
The key to making low carb ketchup or keto ketchup is really just the sweetener. Instead of sugar, or syrup, we use powdered monk fruit or powdered erythritol.
Why powdered and not granulated? Because this ensures that the ketchup is smooth, and not grainy.
You can also use a concentrated liquid sweetener if you prefer. Liquid monk fruit extract is my favorite. Otherwise, you can also make this sugar-free ketchup with stevia. Make sure it’s the liquid or concentrated powdered form, not a granulated blend.
Ingredients for a Sugar-free Ketchup Recipe
To figure out the ingredients for a homemade sugar-free ketchup recipe, I simply looked at the bottles of several popular brands of regular ketchup.
Of course they didn’t specify amounts, and some of the listings for spices were nondescript. But, it was a good starting point.
Here are the ingredients I ended up with in my low carb ketchup recipe:
- Tomato paste
- Water
- Powdered sweetener (see notes about sweeteners above!)
- White vinegar (or use apple cider vinegar for paleo)
- Sea salt
- Onion powder
- Garlic powder
- Paprika
- Ground cloves
- Mustard powder
How To Make Sugar-free Ketchup from Scratch
The process for how to make sugar-free ketchup is super simple! It’s actually somewhat similar to my favorite low carb sugar-free BBQ sauce.
Start by whisking all the ingredients together in a small saucepan. Then, simmer over low heat for about 30 minutes. The mixture will reduce, meaning some of the water evaporates, the flavors will combine, and the sugar-free ketchup will thicken.
The amount of time needed for the keto ketchup to reduce and thicken will vary widely. It will depend on the size of your pan and the temperature of your stove. Just continue simmering gently, stirring occasionally, until it’s as thick as you want it.
Finally, puree the sugar-free ketchup in a blender. (A high-power blender works best.) This step is not required, but I highly recommend it for the smoothest texture that is most similar to the ketchup you’re probably used to.
How To Store Homemade Sugar-free Ketchup
Homemade sugar-free ketchup stores very well in the fridge. It will keep for at least a week, maybe even longer. The vinegar really helps to preserve it.
Sometimes, this low carb ketchup can separate a bit if it sits for a while. Give it a stir and it will return to normal.
If you’re wondering what that is in the picture below, they’re paleo low carb chicken nuggets. You totally have to try them with this homemade sugar-free ketchup!
Keto Low Carb Sugar-free Ketchup Recipe
Reader Favorite Recipes
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This reader favorite recipe is included in The Wholesome Yum Easy Keto Carboholics’ Cookbook! Inside this beautiful hard cover keto recipe book, you’ll find 100 delectable, EASY keto recipes to replace all your favorite carbs: bread, pasta, rice, potatoes, desserts, and more… each with 10 ingredients or less! Plus, a photo, macros, & tips for every recipe.
Keto Low Carb Sugar-free Ketchup Recipe
Everyone will love this homemade sugar-free ketchup recipe! If you want to reduce sugar, or are looking for keto low carb ketchup, this is for you. Just a few minutes prep with simple ingredients, and it tastes just like the regular kind!
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Ingredients
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Get Keto Sweetener For This Recipe
GET BESTIInstructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Whisk all ingredients in a small saucepan, until smooth.
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Simmer for about 30 minutes over low heat, with a cover, until the ketchup thickens (reduces) to your desired thickness. (Time will vary widely depending on the size of your pan.) Stir occasionally while simmering. Taste, and adjust salt and sweetener if needed.
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For the best consistency, puree the ketchup in a high-power blender for at least 30 seconds, until smooth. (This step is optional, but recommended for texture.)
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Recipe Notes
Serving size: 1 tbsp
Entire recipe makes 3/4 cup, or 12 tablespoons.
Recipe from The Easy Keto Carboholics’ Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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144 Comments
Lisa
0I made this today as a base for cocktail sauce. This is an excellent recipe!
Pam
0What’d did you add to the ketchup to make cocktail sauce?
Linda
0I add lemon juice and horseradish. Simple but awesome!
Lori M
0I made a double batch this week for the first time ever. It came out wonderfully! I wanted to avoid the Sucralose in Heinz SF and some awful watery options. I also thought to avoid the high cost of some paleo options along with slightly sneaky sweetening in the form of carrot juice or balsamic vinegar. Due to the mess and the simmer, I would recommend that folks make a double batch and freeze the second. I learned to take the pot off the burner, wait until the plop-popping stops, before lifting the lid to stir. I tasted it along the way and found that the raw-tomato-in-a-can taste dissipated the longer it simmered and the flavors married. I simmered for 45 minutes. I found I needed no blender. This was so very easy to make with so little expense, I’ll only ever buy commercial products for a shelf-stable backup. Thank you for the careful label reading and recipe development!
Pamela
0If I refrigerate this Homemade Ketchup for several weeks to a few months, will I get sick?
Wholesome Yum M
0Hi Pamela, There aren’t any preservatives in this ketchup recipe so it definitely won’t last that long in your fridge. I would guess that this recipe is at it’s best for 2 weeks in the fridge. If you won’t use this much ketchup in that amount of time, you can half the recipe.
Nancy
0I canned my single batch in 2, 1-cup mason jars. Just used a 20 minute water-bath method.
Karen
0Delicious – almost filled my pint jar!
Rebecca N.
0Waaayyyy too sweet for me, but I think it’s still a good recipe. Will try again with much less sweetener.
Wholesome Yum M
0Hi Rebecca, You can adjust the sweetener to taste. Enjoy!
Nancy
0I replaced the erythritol with 4 dates. They cooked up and blended in perfectly.
Jucel Riley
0Wow! Made this 2x , it is so good! No more supermarket sugar free ketchup. I’ve use this also to make bbq sauce. Thank you, thank you
Pat
0This stuff is AWESOME!!!!! I absolutely love it. I started on the Keto diet and was looking for Sugar Free Cocktail Sauce. I normally make my own cocktail sauce with ketchup and horseradish. So not having much luck finding sugar free cocktail sauce locally, I decided to look up sugar free ketchup….and found your recipe. WOW. I can’t say enough about the flavor. Thanks SO MUCH!!
Lin Armstrong
0It’s better than regular catsup. Had some on some roast. So good. I had some I bought from the store that was too sweet.
I will make my own from now on.
Judy
0This is a very good ketchup recipe. I only used a scant 2 tablespoons of sweetner which made it about perfect.
Jocelyn
0Literally tastes just like ketchup, I was surprised when I tried it. Absolutely love it, thank you so much.
Susan
0Thanks, Maya, for this recipe! Do you think it would be possible to used canned plain tomato sauce/purée with just a tablespoon or so of paste & delete some of the water? It’s just a question of convenience since I keep tomato paste in a tube & cans of crushed/sauce in the pantry & use those to make “pasta” sauce.
Wholesome Yum M
0Hi Susan, Yes, that should work out just fine.
cecilia osborn
0I made your ketchup, and absolutely loved it! It’s so much better than any other recipe that I have tried.
Thank you so much, for doing all the work. I appreciate it.
Jamie Winter
0How long can this stay in the refrigerator?
Wholesome Yum M
0Hi Jamie, Homemade ketchup will last in the fridge for a week or more.
Jeanie
0Not sure about ketchup but I add a little sauerkraut juice to my homemade mayonnaise and let it sit on the counter for 5-8 hours BEFORE refrigerating. It will last about 8 weeks refrigerated after that. Without the sauerkraut juice my mayonnaise will last barely a week. Maybe ketchup will work that way also.,
Nancy Wolfe
0Made this ketchup recipe and it was absolutely outstanding. My husband just couldn’t believe that it wasn’t the real stuff. One of the most successful Keto recipes that I have made.
Tess Fjeldheim
0Would it be possible to can this ketchup? I’ve been looking for a good sugar free recipe that I can can in either a hot water bath or a pressure canner. Thanks!
Maya | Wholesome Yum
0Hi Tess, Yes, I’m sure you can!
Ann
0Have you tried canning this ketchup? How did it go? I was wanting to do this myself.
Kearby
0This is so good and so easy!
Eileen Shanley
0This was easy and tastes great! Don’t feel like I’m missing out at all and much better than many store bought!
Sonya Erdene
0I LOVE your recipes! Which nutrition calculator do you use? I live in Asia and use local ingredients so most brands mentioned in recipes are not available. How could I calculate the nutrition in this case?
Thank you!
Wholesome Yum
0Hi Sonya, we use the USDA Food Database to calculate macros. You can also use your favorite online macro calculator, but you might get different results.
Karen Teeling
0Seriously, why do all low-carb/keto cooks NOT list the sodium count in the nutritional values of their recipes? Low-carb is great, but some of us also have to watch our sodium intake!
Wholesome Yum
0Hi Karen, feel free to plug this recipe into your favorite macro calculator to get the correct sodium count.
Christine
0This sounds really good. I would like to use monk fruit drops/ liquid monk fruit. Any idea on how much I should use to replace the powdered you have listed in the recipe? Thank you so much!
Wholesome Yum
0Hi Christine, use my sweetener conversion calculator for guidance. Your ketchup might end up a little less thick if you use a liquid sweetener.
Diane
0First atempt making this ketchup. Wow am I impressed on the outcome. I love ketchup and not having it as a part as my diet was driving me nuts. This will make me enjoy my meals again. Thank you.
Pam Andrews
0I was wondering how your nutrition facts come up with 1 g sugar when the tomato paste (everyone I have looked at) contains at least 4-5 grams of sugar.
Wholesome Yum
0Hi Pam, we calculate our nutrition facts using the USDA Food Database. Individual brands and calculators will vary, but you’re welcome to calculate your own macros based on the ingredients you use.
Carolyn Fox
0I made this and find it very vinegary. Love the tomato taste though. What can I add to cut down on the vinegar taste? Thank you.
Maya | Wholesome Yum
0Hi Carolyn, You can reduce the vinegar next time if you’d like. For the current batch, sometimes more salt helps cut the vinegar.
Barbara
0Perfect! You’ve changed my Keto life! Ketchup is a necessity and before this recipe I was struggling- now I can enjoy my food. Thank you!!!
Donna
0Awesome. I wont buy ketchup again. I only use half the monkfruit.
Barbara
0Contadina Tomate Paste has “4 gr sugar in 2 tbsp” – how can your ketchup have 1 gr in 1 tbsp?
Wholesome Yum A
0Hi Barbara, we calculate our macros based on information from the USDA food database. Individual brands and varieties may still differ.
Mayna
0I love your recipes I’m never dissappointed! However, I was concerned about the sugar serving I see you list on 1 gram per serving. The tomato paste one has 21 grams for a 6 ounce can. Is this accurate? I’m just afraid of kicking out of keto. I look forward to your response.
Wholesome Yum
0Hi Mayna, with the brand linked in the recipe it would be about 1.6 grams of sugar. However, we calculate macros using the USDA Food Database to get fair and accurate numbers. Food brands and macro calculators may vary.
Lauren
0Hi there, I’m just wondering how long this keeps in the fridge and have you tried to freeze the leftovers? Tastes great! Cheers, Lauren
Maya | Wholesome Yum
0Hi Lauren, The storage info is in the post above. It keeps for at least a week in the fridge, sometimes even longer. The vinegar preserves it well. You can freeze it, too!
RLB
0HOLY COW THIS IS AMAZING….love the hint of cloves. Why would I ever buy packaged ketchup anyone. Super easy to make.
Kristine
0I can’t wait to try this… I didn’t see asked and apologize if it’s a dupe question… how long will this keep in the fridge once assembled?
Maya | Wholesome Yum
0Hi Kristine, This info is in the post above. It will keep for at least a week.
Kim Krueger
0Delicious! I’ve been missing ketchup and here it is!
Tina
0I made this and it’s absolutely delicious. Thank you.
Sandra
0Maya: Our son has a physical issue with some tomato products; I was wondering how to use something else for a topping. So, I thought about using 2 or three slices of bacon on top, just around the perimeter of the loaf instead. Yes, these will add extra counts to all of the nutrition facts. We also could try this w/o anything on top as well.
Your thoughts, please. Also, if there’s anyone out there w/suggestions, feel free to comment. Thank You to Maya & commenters.
Maya | Wholesome Yum
0Hi Sandra, You left the comment for a ketchup recipe. 🙂 Are you asking about topping for a meatloaf? If so, I’m sure you could do it with bacon or even omit the topping altogether.
Rita
0Catsup wasn’t always made with tomatoes. There are recipes for catsup made with peaches…Although that may be an issue with keto.
Summer
0I love this homemade recipe because it has so much less salt than store bought ketchup!
This recipe is so creative! Thank you for sharing.
Maya | Wholesome Yum
0I am happy you liked it, Summer! Have a nice day!
Jaweriya
0This is a brilliant recipe – I am definitely going to try it.
Maya | Wholesome Yum
0Thank you, Jaweriya! Hope you like it!
Dani
0Hey Maya, I just wanted to let you know your nutrition info is pretty off. 6oz of tomato paste has roughly 25 net carbs (even the one you linked to has 24 net carbs), so theres no possible way that 1/12th of the resulting ketchup has 0 net carbs.
Maya | Wholesome Yum
0Hi Dani, The nutrition info listed is not 0g net carbs, it’s 2g net carbs per serving. Thanks!
Maria
0I made this tonight for burgers and fries. it doesn’t really taste like storebought ketchup, but it is really good! Much stronger flavor, and the tomato really shines through. I liked it a lot, especially how quick it was to make.nice sharing. thanks for the recipe. good one.
Maya | Wholesome Yum
0Thank you so much, Maria! I’m glad you liked it.
Diana
0Hi I already get your emails. I love them but I also would love the recipe ebook.
Thank you
Diana
Maya | Wholesome Yum
0Thank you so much, Diana! The free e-book is found in the members area – there’s a link to it at the bottom of every newsletter email. 🙂
Diane
0Love this keto ketchup. So good. Used a Monk/erythritol blend from Bulk Barn, and did blemd for smoothness. A keeper! Thank you.
Maya | Wholesome Yum
0I am so glad to hear that, Diane! Thank you!
Lily
0Thanks for sharing the secret recipe with us. The tomato ketchup recipe looks thick and flavorful with those lovely ingredients. It sounds wonderful. As usual, the pictures look stunning. Thanks a lot! I love simple recipes so much. How long does this last? Can it be made ahead?
Maya | Wholesome Yum
0Hi Lily, Yes, you can make it ahead and store it in the fridge for at least a week, possibly longer.
Angela
0I made this for dinner tonight to go with my keto meatloaf. Absolutly delicious! Thank you.
Maya | Wholesome Yum
0I am so happy you liked the ketchup, Angela! Thanks for stopping by!
Erika D
0How much liquid stevia should I use instead of the powdered? I’m afraid 1/4 would probably be too much!
Maya | Wholesome Yum
0Hi Erika, You’d definitely need a lot less if using liquid stevia. Check the conversion chart here.
Debbie Angell
0I’m so happy to find this recipe! Using regular ketchup is not good for me on Keto; store bought sugar free ones either contain bad ingredients or cost an astronomical amount of money. This is great! I love the flavor and the amount produced from the recipe is perfect for my household. Thank you so much! 5 star rating!!!
Maya | Wholesome Yum
0I am so happy to hear that, Debbie! Thanks for stopping by!
Shauna
0This is FABULOUS as are all your recipes I’ve tried! We will be making this on a regular basis!
Maya | Wholesome Yum
0I am so happy to hear that, Shauna! Please come back again soon! Have a nice day!
Andrea
0How long does it stay good? Can you make a bigger batch and put it in the fridge or freezer?
Maya | Wholesome Yum
0Hi Andrea, It’s good in the fridge for at least a week, maybe even a couple weeks.
Laura
0I just made this and it is delicious! No more store bought for me.
Maya | Wholesome Yum
0I am so happy to hear that, Laura! Please come back again soon!
Michele
0Maya, I was concerned about the tomato paste. I have a can in my pantry that has 6g of carbs in 1 Tbsp (total). Is that OK to use in this recipe?
Maya | Wholesome Yum
0Hi Michele, Yes, it’s ok to use (assuming there is no added sugar in the ingredient list). Tomato paste is just very concentrated tomatoes, hence the relatively high carb count, but by the time you add water and other ingredients, it turns out fine. You can see the nutrition info for the actual ketchup on the recipe card above.
Eric D. Meehan
0This really taste great, thanks for posting this recipe. When I made mine I ended up with way more than 3/4 of a cup though, more like 1 1/4 cup not sure why. I am thinking that this will also change the nutrition value as well? Less calories, less sugar, and less carbs per serving/Tbsp?
Maya | Wholesome Yum
0Hi Eric, I’m so glad you liked it! The amount can vary depending on how much the ketchup thickens / how much water evaporates during cooking. If you ended up with more servings than I did, then yes, the amount of calories/carbs/sugar/etc per serving would be less.
Christine Hughes
0Oh, my!!! This was exactly what I was hoping for. I’ve been on the Keto diet for 5 1/2 weeks and, even though I don’t usually eat much ketchup, I was really craving some with my homemade hamburger patties. Your recipe is perfect! I even had my hubby try it and he gave it a thumbs up! Thank you SO MUCH!
Maya | Wholesome Yum
0I am so happy you liked the ketchup, Christine! Thanks for stopping by!
Roberta
0Super-easy! Do you think that it could be an option (to avoid heating and using stove) to thicken the sauce maintaining the same recipe, but instead of making it become more concentrated by evaporation, simply adding a tiny amount of xanthan gum? I usually use this method for some other sauces, blending them with my immersion blender to avoid having to clean my professional blender, and it works quite well…
Maya | Wholesome Yum
0Thank you, Roberta! I haven’t tried that, it might work. Not sure if it would affect the texture a little, though, and heating does help the flavors develop a bit. Please let me know how it goes if you try your method with this one!