Ketchup – Low Carb

Recipes

Mar 15
Ketchup

We have discovered that making a double batch is the best way because we use half and half stevia and erythritol, which tastes like sugar without any aftertaste. However, we recommend only NOW Foods Better Stevia (because that’s what we used in the recipe).


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Ingredients (as always, as organic as possible)

4 6oz Cans Tomato Paste
1 Cup Swerve Confectionery Sweetener
A hair under 1 tsp of Better Stevia
2 Cups Unpasteurized Apple Cider Vinegar (or Coconut Vinegar)
1 Cup Water
4 tsp Celtic Sea Salt
1 tsp Onion (press in a garlic press)
¼ tsp Crushed GarlicOptional (for those of you who like hot): add some really hot cayenne pepper.

Note on Stevia: Always use less than most recipes call for. We are careful with our recipes here and even though a teaspoon is supposed to be equal to a cup of sugar, we use just under a teaspoon and that seems to work out.

The best stevia is Better Stevia, used just a “hair” under a full teaspoon and the recipe turned out perfect. It doesn’t have the usual aftertaste. [The link is to our affiliate program with Swanson’s Health. It is the best price on the web.]

Note on Erythritol: We recommend the powdered. The granular erythritol just does not dissolve. We’ve used our submersion blender to force it to dissolve and it takes a lot of time.

Directions

Combine all the ingredients (careful with the garlic, just a little) into in a medium saucepan over medium heat, add the tomato paste, and whisk until smooth. We recommend using a submersion blender. See below for our recommendation on those.

When mixture comes to a boil, reduce heat and simmer for 20 minutes, stirring often. Remove, cover, and cool. Chill and store in a covered container.


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 Hand Blender

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