Description
This Keto Ketchup recipe is a delicious, sweet, and tangy condiment that’s completely guilt-free and perfect for those following a low-carb lifestyle. Made with tomato paste, apple cider vinegar, and a brown keto sweetener, it offers the classic ketchup flavor without the sugar, making it ideal for keto and diabetic diets.
Ingredients
Scale
Main Ingredients
- 6 ounces Tomato Paste
- 1 cup Water
- 2 tablespoons Brown Keto Sweetener (powdered erythritol preferred)
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- Pinch Ground Cloves (optional)
- 1/2 teaspoon Paprika
- 1 teaspoon Salt
Instructions
- Combine Ingredients: In a medium saucepan, mix together water, tomato paste, apple cider vinegar, brown keto sweetener, garlic powder, onion powder, paprika, and a pinch of ground cloves.
- Whisk It Good: Whisk thoroughly until all ingredients are well blended ensuring a smooth mixture without lumps.
- Bring to a Boil: Heat the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to avoid sticking.
- Simmer Away: Reduce the heat to low, cover the saucepan, and let it simmer gently for 20-25 minutes to blend flavors and thicken.
- Check Consistency: If the ketchup is too thin after simmering, continue cooking uncovered for an additional 5-10 minutes to further reduce and thicken the sauce.
- Season to Taste: Once thickened, taste the ketchup and adjust salt or spices as needed to balance the flavor.
- Cool and Store: Allow the ketchup to cool completely to room temperature before transferring it to an airtight container for storage.
Notes
- Adjust water quantity to achieve your preferred ketchup thickness.
- Powdered erythritol is recommended for best texture and sweetness without grittiness.
- Ground cloves add warm sweetness but can be omitted if preferred.
- Store ketchup in the refrigerator for up to 2 weeks.
- Shake or stir well before each use as natural separation may occur.
