One of the caveats of switching to a sugar-free lifestyle is finding replacements for items you’ve grown accustomed to eating. I can’t really say I’m a ketchup connoisseur, in fact, I rarely use it. However, it is certainly nice to have this fantabulous keto ketchup on hand in the event that we opt for burgers or spicy jicama fries!
How to Make Fantabulous Keto Ketchup
Measure all of the ingredients listed (complete recipe below) in a heavy saucepan.
For this recipe, I prefer to use Bochasweet, which is an all natural zero calorie, zero glycemic sweetener that tastes identical to cane sugar without any aftertaste or cooling sensation. The sweetness is derived from a Japanese squash known as Kabocha. You use it at a 1:1 ratio in your favorite recipes, so it’s very simple to substitute regular sugar.
Sukrin Gold is a natural brown sugar alternative, it’s made of erythritol, stevia, malt extract, and tagatose. It’s one of those alternatives that we rarely use, but it does come in handy for replacing brown sugar in small amounts.
I’m actually opting to use unsulphured blackstrap molasses, which has the lowest sugar content and the most nutrients. The nutrition info provided includes the use of that tiny bit of molasses. Should you opt to use Sukrin instead, the carb count will be slightly lower per serving.
So, let that mixture simmer, covered, for about half an hour, then uncover and simmer an additional fifteen minutes.
Finally, use a hand blender, mason jar bullet blender, or regular blender to whip the ketchup for a few seconds. This makes about 1 1/2 cups of very keto-friendly ketchup!
I highly recommend refrigerating the ketchup for at least 24 hours to give the flavors time to fully incorporate. This ketchup recipe seriously puts Heinz to shame!
Fantabulous Keto Ketchup
6 ounces organic tomato paste
1 cup of water
5 tablespoons Bochasweet plus 1 tsp of Unsulphered Molasses OR 5 Tbs Sukrin Gold brown sugar alternative
¼ cup apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoon smoked paprika
1/8 teaspoon each of ground cinnamon & cloves
1 teaspoon salt
Add all ingredients to a medium-size pot, whisking gently. Bring the mixture to a slow simmer, cover, and cook for 30 minutes over low heat.
Stir the ketchup every 5 minutes and give it a taste after 15 minutes. If you’re used to store-bought ketchup and you’re not yet fat-adapted, you might want to add one more tablespoon of Bochasweet (or Sukrin) at this point.
After 30 minutes, remove the lid and allow the ketchup to simmer for another 15 minutes. You will want to cover the pot with a splatter screen to prevent a mess on the stove.
The texture should be slightly looser than ketchup and will thicken after it cools. Using a hand blender or blender, carefully blend the ketchup. Blending whips a bit of air into it makes the ketchup quite smooth, giving it the same texture as store-bought.
Transfer the ketchup to an airtight container, allow to cool, and store in the fridge for 3 weeks, or freeze for 6 months. Enjoy!
One Serving is 2 Tablespoons, Makes about 12 servings, or 1 1/2 cups
Keto Ketchup Nutrition Info
Total fat 0.1g
Sodium 306 mg
Net Carbs 3.0
(Total carbs 3.7g, Fiber 0.7g, sugars 2.1g)