When you want ketchup with a kick, this spicy homemade keto ketchup is the perfect choice. This low-carb version is bright, fresh, and full of flavor.
This spicy keto ketchup balances fresh tomatoes, savory onion, and jalapeño heat with a carefully chosen blend of spices. It’s easy to make, and you can adjust the spice level and sweetness to suit your taste.
Tomatoes, onions, and jalapeños
I use a mix of Roma (plum) and vine-ripened tomatoes for depth of flavor and the right consistency. Roma tomatoes add sweetness and cook down well for thickness, while vine-ripened tomatoes contribute juiciness and brightness. A yellow onion works well here; white onions are a fine substitute. The heat comes from jalapeños. Most of the capsaicin is in the seeds and inner membranes—include them for maximum heat, or remove some or all if you prefer milder ketchup. Add an extra jalapeño if you want it hotter.
Other ingredients and seasoning
Distilled white vinegar and vegetable broth provide tang and body. For sweetness, I prefer a granulated keto sugar substitute (I used Swerve), which dissolves easily and measures similarly to regular sugar while contributing virtually no net carbs. Seasonings include celery salt, garlic powder, ground mustard, salt, smoked paprika, ground cloves, and ground nutmeg. Making your own ketchup means you can taste and tweak the balance of sweet, salty, smoky, and spicy to make it yours.
Serving suggestions
This keto ketchup works as a condiment for burgers, brats, sausages, and grilled meats. Use it on keto sandwiches, lettuce wraps, or as a glaze for meatloaf and meatballs. It’s also a great dip for keto chicken nuggets and seafood, or as an ingredient in sauces and dressings that call for ketchup. One favorite use is as a topping for fried or scrambled eggs, omelets, and egg casseroles.
Helpful hints
If you’d like a milder ketchup, remove some or all of the jalapeño seeds and membranes. After simmering and reducing, this recipe yields about 2½ cups of ketchup.
Main kitchen equipment and utensils
- Large stockpot
- Measuring spoons
- Blender or immersion blender
Ingredients
- 2 pounds Roma tomatoes, chopped
- 1 pound vine-ripened tomatoes, chopped
- ½ cup chopped onions
- 2 jalapeños, chopped
- ½ cup distilled white vinegar
- ½ cup vegetable broth
- 3 tablespoons granulated sugar substitute (such as Swerve)
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
- Add all ingredients to a large stockpot and stir to combine. Bring to a boil over high heat.
- Reduce heat to medium and simmer for 1 hour, stirring occasionally. Allow to cool slightly.
- Carefully transfer the mixture to a blender and blend until smooth, or use an immersion blender directly in the pot.
- Return the blended mixture to the rinsed stockpot and simmer over medium-low heat for 1 hour, stirring occasionally, until thickened to your liking.
- Transfer the ketchup to a covered jar or container and refrigerate. It will keep for several weeks when stored cold.
Nutrition highlights (per 1 tbsp)
Calories: 9 • Carbohydrates: 2 g • Net carbs: 1 g • Fiber: 1 g • Sodium: 94 mg
***Lord, You have been our dwelling place in all generations. Psalm 90:1***
Spicy Homemade Keto Ketchup
40 Servings
20 minutes
2 hours
2 hours 20 minutes
When you want ketchup with a kick, this spicy homemade keto ketchup is the perfect choice! This low-carb ketchup is fresh and flavorful.
Ingredients
- 2 pounds Roma tomatoes, chopped
- 1 pound vine-ripened tomatoes, chopped
- ½ cup chopped onions
- 2 jalapeños, chopped
- ½ cup distilled white vinegar
- ½ cup vegetable broth
- 3 tablespoons granulated sugar substitute (Swerve)
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
- Add all ingredients to a large stockpot. Stir to combine and bring to a boil over high heat.
- Reduce heat to medium and simmer for 1 hour, stirring occasionally. Let cool slightly.
- Blend the mixture until smooth.
- Return the blended ketchup to the stockpot and simmer over medium-low heat for 1 hour, stirring occasionally.
- Store in a covered jar or container in the refrigerator.
Nutrition Information:
Yield: 40
Serving Size: 1 tablespoon
Amount Per Serving:
Calories: 9
Total Fat: 0g
Sodium: 94mg
Carbohydrates: 2g
Net Carbohydrates: 1g
Fiber: 1g
Sugar: 1g
Protein: 0g
Nutrition information is an estimate and provided as a courtesy. Values vary by ingredients and brands used.
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