sugar-free ketchup, homemade with stevia
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Homemade Sugar Free Ketchup – Preservative Free

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After many batches of trying to make a homemade sugar-free ketchup, thank goodness I finally came up with one I liked.

One of the hardest parts of being on the yeast-free diet was going without ketchup. I am a huge ketchup and french fry fan. I also simply must have ketchup with steak, even though that is unheard of for some steak sauce fans.

Trying to find a sugar-free ketchup recipe was hard. It might be one of the toughest recipes I had to figure out, which I guess seems kind of odd. It should be pretty simple, right?

I’m glad I didn’t give up because now I can share this recipe with everyone else!

 

homemade sugar-free ketchup

 

Many stevia products have fillers; Stevia Select is NON-GMO, has no fillers, and has no calories.

To Make Homemade Sugar-Free Ketchup, You Will Need These Ingredients:

    • Tomato paste, corn-free if needed. Contadina Tomato Paste is considered safe for corn allergies.
    • Lemon juice, fresh for corn allergies
    • Water
    • Sea salt
    • Oregano
    • Cumin
    • Garlic powder – Garlic replacer for Low FODMAP
    • Nutmeg
    • Black pepper
    • Dried mustard, for corn-free, I suggest grinding your seeds.
    • Liquid stevia

1 or more droppers of liquid stevia  (to taste) we have found the next day; a little more stevia is necessary.
**For corn, soy, dairy, and gluten-free diets, use a pure stevia product like Stevia Select.
**For nut allergies, honey is an option, organic granulated sugar or coconut sugar.

This homemade ketchup will last up to one week in an airtight container in the refrigerator.

Weight Watchers can count 1 point for 2 tablespoons.

homemade sugar-free ketchup

 

Enjoy and happy dipping!!

Print Recipe
5 from 2 votes

Homemade Sugar-Free Ketchup

Easy homemade ketchup that is low-fat and allergy-friendly with natural ingredients.
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American
Keyword: candida diets, easy homemade allergy-friendly ketchup lowfat, sugar-free ketchup
Servings: 30 Servings
Calories: 16kcal
Author: Mary Krick

Ingredients

  • 2 cups tomato paste corn-free if needed. Contadina Tomato Paste is considered safe for corn allergies.
  • 1/2 cup lemon juice fresh for corn allergies.
  • 1/2 cup water more for thinner ketchup
  • 1/2 tsp sea salt
  • 1 tsp oregano
  • 1/8 tsp cumin
  • 1/8 - 1/4 tsp garlic powder
  • 1/8 tsp nutmeg
  • 1/8 tsp ground black pepper
  • 1/2 tsp dried mustard for corn-free I suggest grinding your own seeds.
  • 1 drop of liquid stevia   or more to taste we have found the next day a little more stevia is necessary.

Instructions

  • Mix all ingredients in a blender or food processor. Store ketchup in the refrigerator.

Notes

Weight watchers can count 1 point for 2 tablespoons.
Contadina Tomato Paste
Stevia Select
**Refrigerate for up to one week

Nutrition

Serving: 2tbsp | Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 177mg | Potassium: 181mg | Fiber: 1g | Sugar: 2g | Vitamin A: 266IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 1mg

For a homemade corn-free mustard recipe, visit Breanna’s Allergic Adventures blog.

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4 Comments

  1. I’m impressed. So many recipes online that claim to be corn-free actually contain multiple corn ingredients; this is one of the very few that is actually corn-free

    1. 5 stars
      Thank you! That is a huge compliment coming from an expert such as yourself. Your website is golden and is an incomparable source for people with food allergies.

  2. Mary, how long does your ketchup last in the fridge. I am on an anti Candida diet so looking for yeast free ketchup. I don’t eat lots of ketchup but do like to have it once a week, so just wondering how long this recipe will last in the fridge.

    1. Hi Marlene! I’m glad you asked because I didn’t realize I forgot to mention this. My daughter and I created this recipe years ago when we were on the Candida diet and craved ketchup so badly. We found it would last about 5-7 days. It depends on how particular you are…I tend to be very particular and liked it best the first 4-5 days. My daughter gladly ate it for the full week. You could also freeze it in small portions; just know the consistency will change a bit. Best of luck to you and hope this adds some variety to the diet.

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