Homemade Sugar-Free Ketchup

More sharing options

Share on Twitter

4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 20
Amount Per Serving
Calories: 17.8

Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 67.5 mg
Total Carbs: 4.4 g
Dietary Fiber: 0.9 g
Protein: 0.5 g

View full nutritional breakdown of Homemade Sugar-Free Ketchup calories by ingredient

Introduction

I know that ketchup is one of those condiments that is an all-time favorite for most of us, and rightfully so! This tangy tomato topper features a concentrated sweet and savory taste. The problem is, all ketchup you find that’s made commercially has added sweetener. Not only is this Paleo ketchup recipe sugar and sweetener-free, but it’s super simple to make since it’s a slow-cooker recipe! I know that ketchup is one of those condiments that is an all-time favorite for most of us, and rightfully so! This tangy tomato topper features a concentrated sweet and savory taste. The problem is, all ketchup you find that’s made commercially has added sweetener. Not only is this Paleo ketchup recipe sugar and sweetener-free, but it’s super simple to make since it’s a slow-cooker recipe!

Minutes to Prepare: 10

Minutes to Cook: 240

Number of Servings: 20

Ingredients

1 small onion, diced

2 green/granny smith apples, peeled and diced

2 cloves garlic, minced

1/2 teaspoon sea salt

1/4 teaspoon allspice

1/4 teaspoon cinnamon

2 pinches of cloves

1/4 teaspoon ginger

2 tablespoons apple cider vinegar

1/4 cup water

6 oz tomato paste

Tips

Love this recipe? Find more great recipes in Diane Sanfilippo's books: Practical Paleo, The 21-Day Sugar Detox, and The 21-Day Sugar Detox Cookbook.

Directions

Place all ingredients into a slow cooker and stir to combine. Set the slow cooker to low and cook for 4 hours.

Allow the mixture to cool slightly and then place into a food processor or high speed blender and blend until smooth.

Note: When blending or processing warm foods, do not over-fill the container as the heat will cause the contents to expand and they may splatter out.
Once blended, place the ketchup into glass containers and allow it to come to room temperature before refrigerating.

The ketchup should last for several weeks or more in the refrigerator. If you notice a change in color, smell, or any mold growth, toss it and make new batch.

The texture is very much like store-bought ketchups and you’ll find a little bit of separation when it sits for a while, so a shake or a stir in the jar will combine it back together perfectly.

Serving Size: Makes about 2 cups