This low carb, low fat, sugar free ketchup (or catsup or however you spell it) recipe contains all of the salty, tangy flavor of traditional ketchup without the added sugar, corn syrup, or unhealthy salt.
Ketchup is a beloved staple condiment in the Unites States and beyond. It’s not only delicious for dipping stuff, but it’s also excellent on things like burgers or hot dogs and is often used as an ingredient in other recipes (such as barbecue sauce).
The big bad negative surrounding this favored condiment, however, are its ingredients. Store bought and even many homemade versions are typically chock full of either corn syrup or sugar (sometimes even both). This is no good when you’re trying to eat a low glycemic diet (whether that be Trim Healthy Mama or Atkin’s or whatever).
There are fortunately a handful of low or no sugar ketchup products available (such as Nature’s Hollow’s xylitol sweetened ketchup), but those are often expensive, especially for such small quantities, and sometimes hard to come by.
I personally have done Trim Healthy Mama since 2012. Back then, the options were even slimmer than they are now. So I had to improvise with something homemade. That led to the original creation of this homemade sugar free ketchup recipe (which has since been tweaked closer to perfection).
Homemade Sugar Free Ketchup
Ingredients
- 1 can (about 28 ounces) pureed tomatoes
- 6 tablespoons raw apple cider vinegar
- ½ tablespoon THM Super Sweet Blend *
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon mineral salt
- ½ teaspoon red pepper flakes, optional
- ½ teaspoon mustard powder
- ¼ teaspoon ground cloves
- ¼ teaspoon ground black pepper
- 1 whole bay leaf
Instructions
- Mix together all of the ingredients in a saucepan.
- Bring to a slow rolling boil. Turn the heat down to medium-low and allow to simmer, stirring often, for about 3 hours (it should reduce and thicken).
- Once complete, remove and discard the bay leaf. If resulting ketchup is too "lumpy" for your taste, press it through a fine mesh sieve to remove the lumps.
- Store ketchup in an airtight container in the fridge.
Notes
Nutrition
Hi! I would like to make this today (I am making your grape meatballs for the first time)…if I make the ketchup in the slow cooker, what is the process? Boil on stove first? Low or high temperature on crockpot? Thanks!
Hi, Patti. To make it in a slow cooker, you add everything to the crock then put in on low for 6 to 7 hours UNCOVERED, stirring occasionally, then pick up at step 3 after it has reduced and thickened.
Can i buy it from you
Nope, sorry. I just make recipes, I don’t make the food and sell it. 🙂
Can I use liquid stevia instead of the THM Super Sweet Blend?
Sure. You’ll have to experiment with how much and it might alter the consistency a bit.
This sounds like a great recipe, but the 3 hour cooking time makes me rethink trying it…I really don’t have time to babysit something on the stove! Do you think this could be made using another method? Slow cooker or pressure cooker? I know some of the long cooking time would be to make it thicker, so I’m thinking in a slower cooker, with lid tilted for evaporation? Thoughts?
Absolutely. It should work great in a slow cooker.
Can I can this ketchup? Also can I trple recipe safely? Thanks
Yes and yes! I did a quick google search on preserving ketchup. Ball says 1/2″ headspace and boiling water bath for 15 minutes (adjust for high altitude if applicable), turn off heat, remove lid, let sit in hot water for 5 minutes then remove to cool. Allow to cool for 24 hours before checking for seal. 🙂
I have a really hard time with the flavor of apple cider vinegar. Since we are cooking this to reduce it- does that flavor go away at all? Or have you ever made with regular vinegar?
Hi, Samantha. I really hate the taste of the ACV as well. There is a small enough amount in this recipe and enough ingredients plus that fact it’s cooked down that it simply adds a little acidity. I have not been able to taste it. If you would rather, you can swap it for white vinegar. That’ll still give it the acidic quality of traditional ketchup, just not the health benefits of ACV. Hope this helps. Have a blessed day, Samantha!
How long would this last for?
Usually however long the tomatoes do. Check the expiration date on the can and just check it for funky growth or smells before use. I’ve had one batch for several months and it was used up before it ever went bad.