Sugar Free Ketchup

I started making my own ketchup in 2018 when I realized I was spending $8 a bottle on the sugar-free versions at the store. The homemade version takes 15 minutes, costs under $3 in ingredients, and tastes fresher than anything that comes in a bottle.

The biggest reason I make it at home is ingredient control. I know exactly what goes in: tomato paste, vinegar, a little sweetener, and basic spices. No preservatives, no mystery “flavors,” no high fructose corn syrup. Even some homemade recipes online call for brown sugar or honey, which defeats the purpose if you’re watching carbs.

The flavor is tangy, slightly sweet, and has more depth than bottled. I think it’s the vinegar and the tomato paste working together without all the fillers getting in the way. Once you make a batch, the store-bought versions start tasting flat by comparison.

What surprised me most is how many ways I use this beyond fries. I brush it on meatloaf before the last 10 minutes in the oven, mix it into burger sauce, squeeze it over chicken katsu, and set it out as a dipping sauce alongside bacon wrapped chicken tenders. It also works on eggs, which I didn’t expect but now do most mornings.

If you’re building out your keto condiment shelf, I also keep my teriyaki sauce and nacho cheese sauce on rotation. Having three or four homemade sauces ready means I never reach for the bottled stuff during the week.

One of my readers, VJ, made this with a Dijon mustard swap and topped off the sweetener with a bit of maple syrup. She said it turned out great, and when I tested her version, I agreed. The Dijon adds a tangier bite that I actually prefer on burgers. That kind of real kitchen feedback is what makes this recipe better over time.

The recipe makes about a cup and a half. My kids go through a batch in about two weeks, so I usually double it and freeze half. If you’ve been buying keto ketchup at $6-8 per bottle, making your own just makes sense.

This takes about 15 minutes from start to finish. Everything goes into one saucepan.

1. Whisk together all the ingredients in a saucepan until smooth.
2. Bring to a simmer over low-medium heat and cook for about 10 minutes, stirring occasionally and scraping the bottom so nothing sticks. The mixture thickens as it cools too, so pull it off the heat when it’s still slightly thinner than you want.
3. Strain if needed. I rarely need to strain mine, but if you see any solids, run it through a fine mesh strainer. For an even silkier texture, blend it in a high-speed blender for 30 seconds after cooling.

Key ingredients

• Tomato paste: This is the base. I use a 6 oz can with no added sugar. Tomato paste is concentrated and rich, which is why this recipe doesn’t need tomato sauce or crushed tomatoes.
• White vinegar: I specifically use white vinegar for a clean, neutral tang. Apple cider vinegar works but adds a slightly fruity flavor that changes the profile. Both are fine, just different.
• Sugar-free sweetener: Erythritol, allulose, or monk fruit blends all work here. Use powdered rather than granular if you can. Granular sweetener can leave a slight grittiness even after simmering. I learned that after my first few batches.
• Water: A quarter cup thins the paste to the right consistency for dipping and spreading.
• Salt: Kosher salt. It enhances the tomato flavor without making it taste salty.
• Dry mustard powder: This adds depth and helps bind everything so the ingredients don’t separate in the fridge.
• Onion powder and garlic powder: Small amounts, but they round out the flavor. I’ve tried adding a quarter teaspoon of smoked paprika and a tiny pinch of ground cloves too. Both give it a deeper, more complex taste if you want to experiment.