An easy no-cook low carb marinara sauce that is loaded with flavor, not sugar! It’s the perfect keto tomato sauce for Fathead Pizza, or to serve with zucchini noodles or spaghetti squash when you need a keto pasta fix!
I’m posting this really easy low carb marinara sauce recipe because I’ll be including two recipes that call for keto marinara sauce in next week’s 7 Day Keto Meal Plan. I will also update old posts to include a link to this recipe.
Why should you bother to make your own keto marina sauce?? Store bought jarred sauce is convenient, but almost always has added sugar and fillers. To get a good one that isn’t loaded with junk, it can cost as much $8 or more!
My usual marinara sauce recipe contains a lot of onions and garlic, which can really bust your net carb budget for the day. So I’m giving you this super easy, and much lower in carbs, “no chop” version that you can literally make in five minutes. Then freeze it in 1/2 cup portions for whenever you need it.
Wanna know what’s crazy awesome about it?
YOU WON’T EVEN NEED A POT TO MAKE IT.
I kid you not, I never cook this sauce before using it! I heat it before eating it in a recipe, but I usually make it without simmering it at all. I find that the longer you cook a simple meatless sauce like this one, the more flavor you lose. I could literally drink this out of the container – that’s how flavorful it is!
The key to this delicious keto marinara sauce is to start with the best quality tomatoes. We always use certified San Marzano (the brand doesn’t matter) tomatoes, and it makes a world of difference. It costs a bit more per can, but since you don’t eat a ton of it on keto anyway, trust me it’s worth the price (and still cheaper than a decent store-bought marinara.)
If you can’t find, or don’t want to pay for certified San Marzano tomatoes, then any no sugar added whole tomatoes will work in this keto marinara recipe – but the flavor won’t be as good.
An easy low carb recipe for keto marinara or pizza sauce!
- 28 oz can Peeled San Marzano Tomatoes (no sugar added)
- 1 Tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp salt (add more if necessary)
- Puree the tomatoes, olive oil, and 1/2 cup of the liquid from the can in a small blender or magic bullet.
- Stir in the remaining ingredients.
- Taste and adjust seasoning if necessary.
Tomatoes are a natural product and the flavor can vary. If you find your sauce isn’t naturally sweet enough, you can add 1 teaspoon of erythritol or another carb free sweetener of your choice if you aren’t on the Whole 30.
Don’t omit the juice from the tomatoes during pureeing or you’ll end up with less sauce – and your concentration of carbs will be higher per serving.
- Serving Size: 1/2 cup
- Calories: 84
- Fat: 7g
- Carbohydrates: 3g net
- Protein: 1g
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