I am not much of a ketchup user, but realized that I needed some to put on a meatloaf that I was going to make for dinner (from my mom’s recipe). Naturally it had to be low carb / keto as that is how I eat, so at lunchtime I invented one. It was super easy to make and since it is made with real ingredients, it tastes so much better than a commercial one.
For those that use ketchup in much larger quantities than I do, you might want to double this recipe and store it in the fridge.
5.5 oz can tomato paste
3/4 cup filtered water
1/4 cup Krisda® – Monk Fruit extract and erythritol (can use 5 drops (or more) liquid Monk Fruit Extract if avoiding sugar alcohol)
1/2 tsp paprika
1 tsp salt
3 Tbsp white vinegar
1/4 tsp Dijon mustard
1/2 large shallot, squeezed in a garlic press
1 large clove garlic, squeezed in a garlic press
1 – Place the tomato paste in a smallish saucepan
2 – Stir in the water until well blended
3 – Add the salt, paprika and Krisda® sweetener (or Monk Fruit extract)
4 – Add the Dijon mustard and vinegar
5 – Squeeze in the shallot and garlic (discard the skin and anything that remains in the press)
6 – Over a low heat, heat the covered saucepan for ~1/2 an hour, or until it is the desired thickness, stirring occasionally.
7 – Taste and adjust the sweetness if desired, then pour into a clean glass bottle to store.
Ketchup Macros – per 1 tbsp
Fat 0 g
Protein 0 g
Carbs 2 g
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