MAKES: 2 cups (2 tablespoons per serving) · PREP TIME: 5 minutes
Store-bought ketchup is loaded with added sugars. Making your own ketchup is so much easier, and the ingredients are much cleaner. I have a sneaking suspicion that once you make your own, you won’t be buying it any longer. I’ll also let you in on a little secret: I have an amazing dry rub barbecue seasoning on my website, peaceloveandlowcarb.com, that mixes perfectly with this ketchup to make an amazing smoky barbecue sauce.
INGREDIENTS
•1 (6-ounce) can tomato paste
•¾ cup water
•¼ cup white vinegar
•1 tablespoon granular erythritol
•1 teaspoon brown sugar erythritol
•1 teaspoon sea salt
•½ teaspoon garlic powder
•½ teaspoon onion powder
•⅛ teaspoon ground cinnamon
•⅛ teaspoon ground cloves
•⅛ teaspoon ground nutmeg
DIRECTIONS
Put all the ingredients in a mixing bowl and whisk to combine. Store in the refrigerator for up to 3 weeks.
tips: For less of a molasses taste, omit the brown sugar erythritol.
If the ketchup is too thick after you pull it out of the refrigerator, simply let it come to room temperature before using. Alternatively, you can thin it out by adding a little water. It won’t water down the flavor.
PER SERVING:
CALORIES: 10
FAT: 0g
PROTEIN: 0.3g
TOTAL CARBS: 2.4g
FIBER: 0.3g
NET CARBS: 2.1g
ERYTHRITOL: 1g
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