There’s something incredibly satisfying about a pot of rich, aromatic marinara sauce simmering on the stove. While store-bought sauces are convenient, they’re often loaded with hidden sugars and preservatives. That’s why I’m obsessed with making my own! This keto-friendly marinara is a game-changer—it’s packed with robust Italian flavor, uses simple pantry staples, and comes together in about 30 minutes. It’s my go-to for everything from zucchini noodle bolognese to a simple dipping sauce, proving that healthy eating never has to be boring.
Ingredients
• 1 28-ounce / 794g can crushed tomatoes
• 1 6-ounce / 170g can tomato paste
• 5 cloves garlic, minced
• 1½ teaspoons / 7.5 ml dried basil
• 1 teaspoon / 5 ml sea salt
• 1 teaspoon / 5 ml dried oregano leaves
• 1 teaspoon / 5 ml dried parsley
• ½ teaspoon / 2.5 ml garlic powder
• ½ teaspoon / 2.5 ml onion powder
• ¼ teaspoon / 1.25 ml red pepper flakes
Instructions
1. Directions
2. Combine all in a large saucepan or Dutch oven.
3. Stir everything together until the tomato paste is fully incorporated and the spices are evenly distributed.
4. Bring the sauce to a simmer over medium-low heat. Continue to simmer for at least 30 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
Nutritional Information
• MAKES: 4 cups (¼ cup per serving)
• CALORIES: 22
• FAT: 0.2g
• PROTEIN: 1.1g
• TOTAL CARBS: 5.1g
• FIBER: 1.2g
• NET CARBS: 3.9g
Pro Tips
• For a deeper flavor, sauté the minced garlic in a tablespoon of olive oil for one minute until fragrant before adding the remaining .
• Use an immersion blender to pulse the sauce a few times at the end of cooking for a smoother, less chunky consistency.
• Freeze leftover sauce in ice cube trays. Once frozen, transfer the cubes to a freezer bag for perfectly portioned sauce that thaws in minutes.
• Stir in fresh basil or a splash of red wine vinegar at the end of cooking to brighten up the flavors.
FAQ
Q: How many carbs are in this keto marinara sauce
A: This marinara sauce is very low in carbs, making it perfect for a keto diet. Each ¼ cup serving contains only 3.9 grams of net carbs.
Q: Can I make this marinara sauce smoother
A: Yes, for a smoother, less chunky consistency, you can use an immersion blender to pulse the sauce a few times after it has finished simmering.
Q: What is the best way to store leftover sauce
A: The best way to store leftovers is by freezing them in ice cube trays. Once frozen, transfer the cubes to a freezer bag for perfectly portioned sauce that you can thaw quickly.
Q: How can I add more flavor to this sauce
A: For a deeper flavor, sauté the minced garlic in olive oil before adding the other ingredients. You can also stir in fresh basil or a splash of red wine vinegar at the end of cooking to brighten the taste.
