Keto Low-Carb No-Sugar Ketchup Redux Recipe – Gluten-Free Dana Carpender

Low-Carb, Gluten-Free, Keto

Dana's Low-Carb Ketchup

Dana’s Low-Carb Gluten-Free No-Sugar Ketchup Redux


Dana’s Low-Carb Gluten-Free No-Sugar Ketchup Redux

Dana's Low-Carb Ketchup

Dana’s Low-Carb Gluten-Free No-Sugar Ketchup Redux. My most-published recipe has been my ketchup, appearing in most of my cookbooks. But since the last time I published it, I discovered I like it better made with tomato sauce than with tomato paste – it’s less likely to separate. So here you go! Feel free to double this if you’re going to use it as an ingredient in a barbecue sauce or meatloaf or something.


Units Scale
  • 15 ounces tomato sauce
  • 2/3 cup cider vinegar
  • 1/3 cup water
  • 1/3 cup granulated Splenda
  • 2 tablespoons minced onion
  • 2 cloves garlic
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon pepper
  • salt, to taste


  1. Throw everything in the blender, but leave out the salt for now.
  2. Run till the onion and garlic disappear. Now pour into a non-reactive saucepan – stainless steel, glass, enamel lined, or something like that. (NOT aluminum or cast iron.)
  3. Put it over low heat and let it simmer till it’s thickened to the texture of commercial ketchup.
  4. Salt to taste when it’s thickened. (This is because cooking it down increases saltiness.)
  5. Store in a snap-top container in the fridge.


  • Calories: 17
  • Sugar: 0g
  • Fat: trace
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 1g
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More Low-Carb Condiments and Marinades.

© Dana Carpender. Used by kind permission of the very BBQ-smelling author.

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One comment

  1. Can you replace the granulated Splenda with Erythritol? That’s all I have right now. Do you think it would taste the same?
    Thank you!

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