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Sugar Free Ketchup

  • Author: Mellissa Sevigny


  • 1 28 oz can tomato puree
  • 1/2 c white vinegar
  • 1/2 tsp celery salt
  • 1/2 tsp whole cloves
  • 1/4 tsp cayenne pepper
  • 1/2 Tbsp dehydrated onions
  • 1 inch piece cinnamon stick, broken
  • 4 packets stevia, approx 1 Tbsp
  • (I used purevia)


  1. Add tomatoes, cayenne & stevia to a small saucepan and bring to boil, reduce heat to a simmer until it reduces by half – about half an hour–stir occasionally.
  2. In another small saucepan, combine onion, vinegar, cinnamon, cloves and celery salt. Bring to boil, remove from heat, and strain out solids.
  3. Add strained vinegar and salt to tomato mixture. Simmer for 20 – 30 minutes or until ketchup is desired consistency. I ran mine through a magic bullet to get it nice and smooth after it cooled which you can do if you like a really smooth ketchup.
  4. Store in a clean glass jar for up to a month in the fridge.
  5. Add horseradish for cocktail sauce or chopped pickles and mayo for thousand island dressing. So good you’ll be tempted to eat it straight out of the jar with a spoon! The perfect topping for this burger!
  • Category: Condiment
  • Cuisine: Ketchup


  • Serving Size: 1 Tbsp
  • Calories: 10
  • Fat: 0g
  • Carbohydrates: 1.7g
  • Protein: 0g

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