Ketchup makes a brilliant side whether you are having breakfast, lunch, or dinner. The original ketchup recipe came from China but, it is not quite how we would recognize it today! It was once a savory condiment added to soups, fish, and meat.
There are many different versions of the typical tomato ketchup. Here is another one: Keto Ketchup. If you like a spicy kick, I would recommend that you add 1/8 tsp of cayenne pepper.
This recipe is super easy, quick and requires minimal effort to prepare. This keto ketchup can be stored in the fridge for up to two weeks. If your mixture separates after storing, just give it a stir.
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Why Keto ketchup?
Regular store-bought ketchup is very high in sugar and there could be many reasons why you would want to avoid this.
Some people just want to reduce their sugar intake and therefore, would not want to consume additional sugars. Low carb or ketogenic diets involve decreasing carbohydrates in the diet and substituting it with fats. This will put your body into the metabolic state of ketosis. You may want to try this recipe if you are type two diabetic as the erythritol does not raise blood sugar levels.
- 15 tbsp Tomato Paste
- 1 cup water
- 1/4 cup Powdered Erythritol
- 3 tbsp White Vinegar
- 1 tsp Himalayan Salt
- 3/4 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/3 tsp Smoked Paprika
- 1/8 tsp Powdered Black Cloves
- 1/8 tsp Black Pepper
- 1/8 tsp Mustard Powder
- 1/8 tsp Cayenne Pepper optional
- Combine all of your ingredients into a saucepan until the mixture becomes smooth.
- Over a low flame, simmer for 25-30 minutes and cover until your ketchup reduces and is your desired consistency.