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Tomato Ketchup


  • 1 cup tomato purée (240g /8.5 oz)
  • ¼ cup apple cider vinegar
  • 1 small onion (60g / 2.1 oz)
  • 2 cloves garlic
  • 1/8th tsp ground allspice
  • 1/8th tsp ground cloves
  • 3-6 drops stevia
  • 2 tbsp Erythritol or any other keto sweetner
  • 1 tsp sea salt or pink Himala- yan salt
  • pinch freshly ground black pepper
  • ¼ cup water or more if too


  • Peel and cut the onion and garlic in smaller pieces.
  • Place everything in a small sauce pan and simmer over low heat for 5-10 minutes. Add a bit more water if too thick
  • Place everything in a blender or use an immersion blender and pulse until smooth.
  • Done! Pour in a glass jar and keep in the fridge up to a month.
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