Dana’s Best & Easiest Sugar-Free Ketchup Recipe – New for 2024!

Hey there, my low-carb friends! I’ve been tinkering with my Sugar-Free Ketchup Recipe again because, you know, I just love making it even better each time. Here’s the scoop on how I’m whipping it up these days.

As many of you know, I’m always striving to enhance your culinary delights while sticking to those important dietary guidelines. In my newest version of the beloved Low-Carb, Gluten-Free No-Sugar-Added Ketchup, I’ve switched to using allulose as our sweetener. This is a big leap forward from earlier versions!

Why Allulose in my latest Sugar-Free Ketchup Recipe you ask?

Well, it tastes just like sugar but doesn’t send your blood sugar on a roller coaster. It’s perfect for us keto enthusiasts and anyone watching their sugar intake. This tweak means the ketchup not only hits the sweet spot without the guilt but also stays friendly for those managing diabetes or cutting down on sugar for other health reasons. Each new recipe version aims to make our favorite ketchup more enjoyable and inclusive, bringing delicious, healthy eating to more tables without sacrificing any of the flavor we love.

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Dana’s Best & Easiest Sugar-Free Ketchup Recipe

Sugar Free Ketchup cooking

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For those who follow my culinary adventures, you’re aware that I’m dedicated to enhancing your dining experiences while adhering to strict dietary standards. In this latest rendition of our favorite Low-Carb, Gluten-Free, No-Sugar-Added Ketchup, I’ve made a significant change by opting for allulose as our sweetener. This update represents a substantial advance over previous versions!

Ingredients

Units Scale
  • 16 fluid ounces tomato sauce, 2 little cans
  • 1/2 cup allulose, or other sweetener to equal 1/2 cup sugar in sweetness
  • 1/2 cup apple cider vinegar, or white vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder

Instructions

  1. Simple! Put everything in a non-reactive saucepan and whisk it up. Bring it to a simmer, then turn the burner down to low.
  2. Let it simmer until it’s reduced to, well, ketchup consistency; you’ll get about 1½ cups. Put it in a jar or old ketchup bottle and store in the fridge.

Notes

  • While some of my earlier ketchup recipes use tomato paste, I’ve found that cooking down tomato sauce yields a ketchup that doesn’t separate.
  • Allulose’s hygroscopic quality lets it stay dissolved beautifully, and it lends a more classicly ketchup-y texture than some other sweeteners.
  • I like the flavor of apple cider vinegar here, but commercial ketchup generally uses distilled white vinegar. Take your pick.
  • Using onion and garlic powders instead of minced onion and garlic makes this a snap to throw together!

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 6
  • Fat: trace (8.9% calories from fat)
  • Carbohydrates: 1g
  • Fiber: trace
  • Protein: trace
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