Dana’s Best & Easiest Sugar-Free Ketchup Recipe
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!
- Yield: 1½ cups 1x
- Diet: Diabetic
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
- Simple! Put everything in a non-reactive saucepan and whisk it up. Bring it to a simmer, then turn the burner down to low.
- 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
