Tired of hidden sugars in your favorite condiments? Say hello to your new go-to ketchup! This recipe delivers all the classic tangy-sweet flavor you love, without any of the sugar or carbs. Using a pressure cooker makes it incredibly fast, and the result is a rich, vibrant sauce that’s perfect for everything from burgers to low-carb fries. Let’s get cooking!
Ingredients
• 2 lbs / 900g ripe tomatoes, chopped
• 1 cup / 192g Swerve sweetener
• 4 cloves garlic, minced
• 3 tbsp / 45 ml apple cider vinegar
• ¼ cup / 60 ml soy sauce or tamari
• 2 tsp / 6g agar powder
• Spices
• 2 tsp / 12g salt
• ½ tsp / 1.5g ground cinnamon
• ½ tsp / 1g freshly ground black pepper
• ½ tsp / 1.5g curry powder
• 2 whole cloves
Instructions
1. Directions
2. Place the chopped tomatoes and salt into the inner pot of your pressure cooker. Pour in 3 cups of water.
3. Secure the lid, set the steam release to the ‘Sealing’ position, and select the ‘Manual’ or ‘Pressure Cook’ function. Set the timer for 5 minutes.
4. When the timer completes, perform a quick pressure release and carefully open the lid.
5. Stir in the apple cider vinegar, Swerve, minced garlic, and whole cloves. Select the ‘Sauté’ function and bring the mixture to a boil, then let it simmer gently for 15 minutes to meld the flavors.
6. Add the soy sauce, agar powder, and all remaining spices. Continue to cook on ‘Sauté’ for 2-3 minutes, stirring constantly to fully dissolve the agar powder.
7. Press the ‘Cancel’ button to turn off the heat. Remove the two whole cloves.
8. Allow the mixture to cool slightly, then transfer it to a blender or food processor. Blend until completely smooth.
9. Transfer the ketchup to a jar and chill in the refrigerator for at least an hour to allow it to thicken before serving.
Nutritional Information
• Per Serving (Total Time: 35 MIN | Serves: 4)
• Calories: 59
• Total Fat: 0.5g
• Net Carbs: 8.9g
• Protein: 3.3g
• Fiber: 3.2g
Pro Tips
• For the best flavor and texture, use ripe Roma or plum tomatoes as they have a lower water content.
• To make this recipe gluten-free, simply substitute the soy sauce with an equal amount of tamari or coconut aminos.
• For an ultra-smooth, commercial-style ketchup, pass the blended mixture through a fine-mesh sieve before chilling.
• Store your homemade ketchup in an airtight glass jar in the refrigerator. It will keep well for up to 2 weeks.
• Add a pinch of smoked paprika or a ¼ tsp of allspice for a deeper, more complex flavor profile.
FAQ
Q: What makes this ketchup keto-friendly
A: This ketchup recipe is keto-friendly because it uses Swerve, a zero-calorie sugar substitute, instead of traditional sugar. This keeps the net carb count very low, making it suitable for a ketogenic diet.
Q: Can I make this ketchup without a pressure cooker
A: Absolutely. You can simmer the tomatoes, salt, and water in a saucepan on the stove for 20-25 minutes until soft. Then, follow the remaining steps using the saucepan over medium-low heat instead of the ‘Sauté’ function.
Q: How long does this homemade sugar-free ketchup last
A: When stored properly in an airtight container or glass jar in the refrigerator, this homemade ketchup will keep well for up to 2 weeks.
Q: Why is agar powder used in this recipe
A: Agar powder is a plant-based thickener used here to give the ketchup its classic, rich consistency without adding any carbs or starches. It’s essential for achieving the right texture, especially after the ketchup has been chilled.
