Author: Learning how to make ketchup is easy with this healthy, low carb, sugar free homemade ketchup recipe! Perfect for Whole30, keto, GAPS, and paleo diets!
When you’re starting out on the GAPS diet, or any whole foods diet, you suddenly realize that you have to make everything from scratch. This can be a daunting realization, but with just a few condiments in your fridge it becomes a lot more manageable!
After mastering the GAPS diet, paleo mayonnaise recipe, I knew my next task needed to be perfecting a homemade ketchup recipe!
Low Carb Ketchup Recipe
While this recipe does contain honey (see FAQ section for more on this), the overall carb count is extremely low! Below is the nutrition label for 1 tablespoon of this ketchup.
As you can see, the net carbs for this low carb ketchup are only 1.6! 1 tablespoon of “regular” ketchup made with sugar will set you back 5 whole carbs!
So, learning how to make ketchup is definitely worth it, not matter why you are eating a whole foods diet! Add to the carb count the fact that this entire recipe takes less than 3 minutes to make and you know you have a winner!
This homemade ketchup has a wonderful smooth texture and doesn’t need to be cooked before eating. However, if you find that you like it even more smooth, you can heat the ketchup in a pan over low heat. Cook for 5 minutes, stirring constantly. Allow to cook before serving.
We usually use this for paleo meatloaf, or for vegetable french fries! We’ve had it for so long now, that they “regular” ketchup tastes funny to us! Even the 3 year old prefers the homemade.
Storing Homemade Ketchup
You can opt for one of the cute little bottle as shown in the photo above, but any glass jar is going to work just fine! I would opt for glass only though, because plastic containers tend to taint the flavor of the ketchup in a way that is not pleasant!
Homemade Ketchup
Ingredients
- 16 oz Tomato Paste
- 4 Tbsp White Vinegar
- 2 Tbsp Honey (omit for Whole 30 or Keto)
- 8 oz Water
- Salt and Pepper, to taste
Instructions
- Combine all ingredients and whisk until smooth.
- Optional: If you want the ketchup to be a smoother texture, heat tomato paste and water over medium heat for 5 minutes. Stirring constantly.
- Allow to cool slightly, add remaining ingredients and combine will.
- Store in an air tight container in the fridge for up to 6 months.
Homemade Ketchup FAQ
How long will this recipe last?
This will keep in the fridge for up to 6 months… honestly, it would probably last indefinitely, but we’ve only had it around for 6 months to test it.
Is the white vinegar really necessary?
Yes! The flavor that you are used to in commercial ketchup is largely due to the vinegar. Without it you really just have spaghetti sauce.
Honey is not keto or Whole 30, can I leave it out?
Yes, absolutely! As noted in the recipe, the honey can be omitted if your diet restricts its use. Otherwise, I do recommend leaving it in!
PIN THIS FOR LATER
Years ago, I would make fantastically-delicious homemade ketchup from tomatoes, peppers, and onions grown in our Michigan garden. Unfortunately, it contained LOTS of sugar, so I am very excited to try your Low-Carb Ketchup for a healthier version. I was wondering if you have a Low-Carb Barbeque Sauce recipe, as well, since that is a favorite condiment now that we live in the south.
Thank you for all of your great recipes!.
That sounds amazing! Maybe you could make it with honey or maple syrup to taste? Just a thought!
As for low carb BBQ sauce, I haven’t come across such a thing! As a Texan and BBQ fan myself, it’s one of the places I allow myself some carbs ;-) However, I’m thinking that you could do it with apple juice and boil it with the tomatoes and other spices to bring in the sweetness? I might have to try that soon!
My mom makes a fig BBQ sauce that contains no actual sugar, just figs for the sweetness.