Ketchup (sugar-free, Paleo)

My kids love ketchup so I decided to make my own sugar-free version, so they can enjoy their ketchup without all the unnecessary teaspoons of sugar. This sugar-free Paleo Ketchup can also be eaten on a low-carb and Ketogenic diet. It’s not just for kids!

Is ketchup healthy? Normally I would say no because all store-bought ketchup is made with sugar and sometimes even high fructose corn syrup. And if you are staying away from nightshade vegetables you should definitely avoid ketchup. There are many people sensitive to nightshades, such as tomatoes, peppers, eggplant, and potatoes. If you suffer from joint pain or inflammation, try eliminating nightshades from your diet for three weeks and see what differences you notice.

I’ve made my sugar-free Ketchup without any added sweetener at all. But if you prefer a sweeter ketchup, I have included the option to add powdered erythritol or powdered monk fruit. I find that using the powdered versions of these sweeteners produces the smoothest result, but if all you have is granular go ahead and use it. Just make sure it fully dissolves during the heating process. Another option would be to use liquid stevia.

Most store-bought ketchup has 6-8 grams of sugar per 2 Tablespoon serving. This is a lot. No different than most barbeque sauces, which can be even worse. You can ruin a good meal and really spike your blood sugar and insulin by eating those sugary sauces and condiments. Learn to choose carefully, read labels, and even better – just make your own. My sugar-free Paleo Ketchup has no added sugar. The 2 grams of sugar per serving it does have, comes only from the tomatoes.

Yield: 2 tablespoons

Author: Yvonne Tomlinson

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Ketchup

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 1 can of diced tomatoes
• 6 ounces Tomato paste
• 1/4 cup apple cider vinegar
• 2 Tbsp. olive oil
• 1 tsp. garlic powder
• 1/2 tsp. sea salt
• 1/2 tsp. onion powder
• 1/2 tsp. paprika
• 1/4 tsp. cloves
• 2 Tbsp. powdered Erythritol optional

Instructions

1. Add all of the ingredients to a high-powered blender and blend until smooth.
2. Pour the mixture into a medium saucepan and cook on low for about 10-15 minutes. This will bring out the flavors and reduce some of the liquid.
3. If your ketchup is too thick you can add a couple of tablespoons of water.
4. Let your ketchup cool and pour it into a glass jar with a tight-fitting lid.
5. You can store this ketchup in the fridge for two weeks, as the vinegar is a great preservative.

Notes

Pro Tip:

Freeze your ketchup in smaller jars so that you don’t have to make it as often. This is what I do, so I don’t have to deal with running out and caving in by buying regular ketchup for my kids!

Nutrition Facts

Calories

274

Fat

15

Sat. Fat

2

Carbs

34

Fiber

8

Net carbs

26

Sugar

20

Protein

7

Sodium

1528

Cholesterol

0