Sugar Free Ketchup
Published July 16, 2022 • Updated March 9, 2026
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I've been making this sugar-free ketchup for years because I refuse to give up my favorite condiment. Most bottled ketchup is loaded with sugar, but mine is made with whole ingredients and tastes even better than store-bought.
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.
How to make sugar-free ketchup
This takes about 15 minutes from start to finish. Everything goes into one saucepan.
- Whisk together all the ingredients in a saucepan until smooth.
- 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.
- 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.
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Ingredients
6 oz tomato paste -
1/2 cup white vinegar
-
1/4 cup sugar free sweetener
-
1/4 cup water
-
1 teaspoon salt
-
1/4 teaspoon dry mustard powder
-
1/4 teaspoon onion powder
-
1/8 teaspoon garlic powder
Step by Step Instructions
Step by Step Instructions
Combine ingredients
Add tomato paste, white vinegar, sweetener, water, salt, mustard powder, onion powder and garlic powder to a small saucepan. Whisk until combined.
Simmer until thickened
Heat over low medium heat and bring to a simmer. Let it cook until thickened (about 10 minutes), stirring occasionally to prevent sticking to the bottom and sides of the pan. Remove from heat and let cool.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Is this ketchup keto-friendly?
I designed this recipe specifically for my keto lifestyle. At 1.4g net carbs per tablespoon, I use it freely without worrying about my daily carb count.
Can I make this without cooking?
I've done a no-cook version where I just whisk everything together cold. It works, but the flavor isn't as rounded because the spices don't bloom the way they do with heat. My preference is the simmered version (10 minutes is all it takes), but the no-cook version is fine when I'm short on time.
Apple cider vinegar or white vinegar, does it matter?
I specifically use white vinegar because it gives a clean, neutral tang. I've tried apple cider vinegar and it adds a slightly fruity note that changes the flavor profile. It's not bad, just different. If you like a little more depth, go with ACV.
Does granular sweetener make it grainy?
It can. I noticed graininess in my first few batches when I used granular erythritol. Switching to powdered sweetener fixed it completely. If all you have is granular, I'd suggest blending it in a spice grinder first before adding it to the saucepan.
Can I use Dijon mustard instead of dry mustard powder?
Yes. One of my readers, VJ, used Dijon and said it turned out great. I tried it after her comment and it works, but it's noticeably tangier than the dry mustard version. I use about a teaspoon of Dijon to replace the 1/4 teaspoon of dry mustard.
Can I add paprika or other spices for more flavor?
I've experimented with a quarter teaspoon of smoked paprika and a tiny pinch of ground cloves. Both give it a deeper, more complex taste. I like the paprika version especially. It adds a slightly smoky note that works well on burgers and meatloaf.
How long does homemade ketchup last in the fridge?
Mine lasts about three weeks in an airtight container, though my family usually finishes a batch well before that. The vinegar acts as a natural preservative, which is why it keeps as long as it does. I've never had a batch go bad on me.
Growing up, ketchup was on everything at our house. When I went keto I just quietly stopped using it and didn't realize how much I missed it until I made this. That vinegar-to-tomato paste ratio is exactly the tangy balance I remember from the Heinz bottle my mom kept in the fridge door. I've been putting it on eggs, burger bowls, whatever's in front of me. Something small I thought I'd just quietly given up.
I've made probably four or five versions of sugar-free ketchup over the years and the issue is always the same, that flat, watery sweetness that doesn't actually taste like ketchup. The dry mustard powder here is what changed it for me. Small amount but it adds that sharp edge the store-bought version has, the thing I couldn't figure out how to replicate. Third batch now and I've stopped looking for other recipes.
Most people drop the mustard thinking it won't matter. It does. Third batch is about right.
I make this every few weeks and keep a jar in the fridge. Last weekend it proved itself. My brother-in-law was over for dinner, and he's the kind of guy who travels with a bottle of Heinz and would laugh you out of the room if you called ketchup a 'recipe.' He grabbed the jar without asking, used it on his burger, then his fries, then poured a little extra on the side. When I told him it was homemade and sugar-free, he looked at the jar like I'd handed him a counterfeit twenty. The mustard powder and onion powder are doing something real in there, because this doesn't taste like a compromise version of anything. I've made other sugar-free ketchups that taste like someone gave up halfway through, and this is not that. This one I actually seek out excuses to use.
The 'seeking out excuses to use it' part. Mine ends up on eggs more than it has any business being there.
My son is the ketchup police in our house, so I just quietly put this in an old Heinz bottle and didn't say a word. He dumped half of it on his eggs the next morning, came back to ask if we got a different brand because it 'tastes way better.' I had to leave the room. The vinegar is spot on, not too sharp, and it actually clings to food instead of running everywhere like the watery store stuff.
Ha, kids never question their condiments. That clinginess is just the tomato paste concentration - store brands water it down so it pours.
Brought this to a barbecue last weekend and set it out next to the Heinz without saying a word. Mine was gone, Heinz was barely touched. The dry mustard is what does it.
The blind test always wins. Dry mustard is what separates it from sweet tomato sauce, which is what you're making without it.
Swapped white vinegar for ACV and it got way closer to that Heinz tang I'd been missing. Skeptical about the dry mustard powder at first, but it really does tie everything together. One thing: let it cool completely before tasting for sweetness, because it runs about 20% sweeter warm. First batch I tasted off the stove and left it as-is. Still decent, just a little cloying. Second batch with both changes is what I keep in the fridge now.
The ACV for Heinz tang makes sense. And the cooling tip is going in the recipe notes. Warm ketchup reads way sweeter and that trips people up.
Tastes genuinely close to the real thing, which I did not expect from four pantry spices and tomato paste. My only tweak is to add an extra splash of water before pulling it off the heat, mine set up thicker than I wanted. The dry mustard powder is the one that really lands, that faint tang underneath. Better than any store-bought keto ketchup I have tried.
Mine sets thick if I push past 10 minutes, so that splash of water at the end is smart. And you're right about the mustard powder. What most people skip, then can't figure out why theirs tastes off.
Love this recipe! I didn’t have enough honey so I had to top the 1/4 c off with a bit of organic maple syrup; and also had to sub Dijon for the dry mustard. Delicious!
The maple syrup fills the gap just fine. Dijon is actually tangier than the dry mustard, worth trying on purpose next time.