Friends, I love, love, love ketchup and that makes this keto ketchup recipe a NECESSITY in my life.
But, because of the tomatoes and sugar, regular ketchup just has too many darn carbs!
And what good is making all of these delicious low carb recipes if we don’t have any way to dress them up??
Thankfully, we have all sorts of recipes for low carb sauces so we never have to miss out… low carb bbq sauce, low carb pizza sauce, and this low carb ketchup are our family staples that are just as tasty as the original, with a fraction of the carbs!
Let’s try it!
Looking for more keto sauces? Check out my keto ranch dressing, keto bbq sauce, or my avocado sauce.
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What I Love About This Low Carb Ketchup Recipe
This is a condiment staple, so I use this keto ketchup several times a week! It’s easy, because:
- Basic ingredients you probably have hiding in your cabinet!
- Ready in 5, count em, FIVE minutes!
- All the tangy, sweet taste of ketchup, with way less carbs!
Recipe Notes
This yummy keto ketchup sauce takes 1 bowl and 5 minutes. What could be simpler?
Ingredient Notes
Simple ingredients that are inexpensive and easy to find!
Tomato paste: A question I hear all the time – wait, are tomatoes keto? Using tomato paste means we get that concentrated tomato flavor, so we can use less.
Apple cider vinegar: In this low carb ketchup, ACV adds the zesty, sweet zing that we crave in ketchup.
Erythritol: Oh, erythritol, you beautiful, zero carb sugar dupe. This is where the magic happens, friends. By swapping out the regular sugar in ketchup with plant-based erythritol, we take the carbs down to almost nothing.
Storing Tips
Store this low carb ketchup in the refrigerator in an airtight container to make sure it stays fresh. This recipe makes about 20 servings, so make sure it stays wrapped up well between uses.
You actually CAN freeze this low carb ketchup! In fact, if you don’t use it often, you can freeze it as ice cubes for single serve portions.
Serving Recommendations
Again, I like putting low carb ketchup on almost anything. But, there are a few things it goes especially well with. I love it with this crunchy, salty keto fried chicken, or as a topping for keto meatloaf.
Recipe FAQs
Everything you could’ve ever wanted to know about ketchup!
Can I Eat Ketchup on a Low Carb Diet?
Carbs in ketchup come from 2 places – tomatoes and added sugar. You may be thinking, well, I wonder how many carbs are in sugar-free ketchup?
The answer is…. The same as this low carb ketchup recipe! The ketchup you buy at the store is similar to this – they use a fake sugar in place of the regular sugar.
The difference is, we use erythritol, which I prefer because it’s plant-based, has no effect on your blood sugar, and has almost no calories.
What Ketchup Is Keto Friendly?
In order to stay keto friendly, you’ll want a ketchup that is specifically low carb or sugar-free. Regular old ketchup can have 4 or 5 carbs per tablespoon – yikes!
Make sure to check your labels, or make your own.
What Can I Eat Instead Of Ketchup?
If you want to swap ketchup for another condiment that’s keto friendly, you can always try other low carb sauces like:
- Mayonnaise
- Mustard. All the kinds!
- Pickles or homemade relish are always awesome.
More Keto Dips, Sauces and Seasonings
What’s a meal without sauce?? Here are some of our other faves:
Keto Ketchup
Print Recipe Pin RecipeIngredients
- 6 Ounce Can of Tomato Paste
- 1/2 - 1 Cup Water
- 1/2 Cup Apple Cider Vinegar
- 1/4 Cup Swerve or Lakanto (see sweetener notes below) powdered
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Pepper
Instructions
- Toss all ingredients in a bowl, starting with water (1/2 cup). Combine, and add more water until the ketchup has thickened to your liking.
- Store in the fridge, and enjoy!
Fans Also Made These Healthy Recipes:
Lindsey's Tips
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Nutritional Information is based on a serving size of 2 Tablespoons. This recipe makes about 40 tablespoons of ketchup, so 2 tablespoons would give you 20 servings:
OMG!! This is the most BEAUTIFUL ketchup I’ve EVER seen. It’s so pretty I want to drink it up with a spoon!
It says 20 servings. What is a serving? a tablespoon?
Hi Deb! A serving size is 2 Tablespoons, hope you enjoy 🙂
How long does this keep in the fridge?
I like to play it safe and eat it all within 4 days Mandy, Enjoy! 🙂
I made this last week and it was soooo good. I miss my ketchup. Thank you, so much.
Yay! can’t live without ketchup..hehe!so glad you enjoyed! 🙂
It’s so good!!! Can I freeze it
Yahoooo ? Happy you enjoyed it. Yes! I always do! Leave some room on the top of your jar before freezing, as liquids will expand.
Why doesn’t it last in the fridge like regular ketchup does? Why wouldn’t you want to cook it a few minutes before putting it in the fridge? Can’t wait to try this recipe. I’m also Diabetic and this will kill two birds with one stone, low carb and sugar free. Thanks for sharing.
Hi Debi! This ketchup doesn’t have the same preservatives as storebought ketchup, so it won’t last as long in the fridge. You can cook it if you’d like (although it is not necessary). Hope you enjoy!!
Homemade ketchup lasts for a month in the fridge. It does NOT go bad after 4 days!
The best recipe for low carb ketchup I’ve tried so far! so glad i found this. Thank you!
Yahoo! So happy you enjoyed it Lisa! ??
Lindsey, I like the taste but my ketchup didn’t thicken up! I used store bought for the meatloaf because I was afraid my husband wouldn’t like it. He very picky, but he loved the meatloaf!! Yea! My blender broke and I haven’t replaced it, but when I made the full recipe I stirred it well and whisked it, too. It’s just too liquid and I followed the recipe completely except for the blender. Could that be why mine didn’t get thick? It just seemed like too much liquid in the recipe to me.
Hi Pat! I actually just made this last night for our meatloaf recipe! Did you use tomato paste? (Just making sure, I’ve accidentally used tomato sauce a time or two 🙂 ). I would suggest adding less water next time — start with half a cup and add more until the ketchup has thickened to your liking.
Thanks for the feedback! And I hope you enjoy it more next time!
I never did see anywhere in the instructions about using a blender. Mine was just too liquified (I only did a 1/2 cup water) and after reading Pat’s comment I suspected I just missed a blender step. While it’s entirely possible I just missed it, but I never found that step in the recipe. i did see a photo that said blend, so after using the blender it’s at a thicker consistency. Thanks.
Hi Wendy! Weird, the blender shouldn’t help thicken the ketchup, but glad it seemed to work! You can add less water, I wonder if the tomato paste you used was thinner than what I used?