This low carb recipe is from The Ketogenic Cookbook by Jimmy Moore and Maria Emmerich. I followed the recipe exactly and the ketchup is delicious and I will definitely make this one again (until I can get my hands on some fresh, in-season tomatoes). Very keto friendly!
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Servings: Makes about 2 cups
Serving size: 2 tablespoons
Total Carbs Per Serving: 2.7g
Total Net Carbs Per Serving: 2.2g
17 Calories/1g Protein/0.2g Fat/0.5g Fiber
Link To The Book:
The Ketogenic Cookbook: http://amzn.to/2DxhAUh
1 ½ C Bone broth (beef, chicken or vegetable – I used beef)
7 oz. Tomato paste
2 tbsp. Apple cider vinegar
1 tsp. Garlic powder
1 tsp. Onion powder
1 tsp. sea salt or Himalayan salt
1 tbsp. Powdered low carb sweetener (I used Swerve)
1. Combine all the ingredients into a medium saucepan. Mix well so there is no clumps of tomato paste. Bring to a boil, reduce heat and simmer for 45 minutes. Give ketchup a stir about every 5-10 minutes as it reduces.
2. Store in an airtight container in the refrigerator for up to 2 weeks.