Homemade Sugar-free Ketchup | Easy & Quick | Tastes as good as regular ketchup, if not better

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I have been receiving requests for sugar-free ketchup and chili sauce for some time now. Actually, I have been providing the written recipes in some related videos but now, I finally managed to make the videos. I am starting off with this keto ketchup and subsequently will publish the keto chili sauce video so stay tuned for it.

This sugar-free ketchup is so easy and quick to make using simple ingredients. It is savory, sweet, tangy, guilt-free and tastes so good. And you can easily double or triple the recipe for a bigger batch.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

Total servings = 10 x 20 g (200 g)
NUTRITION INFO PER SERVING
Total Carb = 1.8 g
Dietary Fiber = 0.5 g
Net Carb = 1.3 g
Calories = 8
Total Fat = 0 g
Protein = 0.3 g

INGREDIENTS
Tomato paste = 85 g (6 tbsp)
Granulated or powdered allulose = 60 g (4 3/4 tbsp) (OR any keto friendly sweetener)
Onion powder = 1 tsp
Garlic powder = 1 tsp
Salt = 1 tsp
Apple cider vinegar = 30 ml (2 tbsp) (OR white vinegar)
Xanthan gum = 1/8 to 1/4 tsp (depending on the consistency you prefer)
Water = 120 ml (1/2 cup)

DIRECTIONS
1.  Add all the ingredients into a small saucepan (except the xanthan gum) and bring to a boil.
2.  Stir constantly and cook over medium heat for 2 to 3 minutes. Adjust taste accordingly.
3.  Reduce heat and gradually sprinkle the xanthan gum, stir or whisk to combine. This is to prevent any lumps from forming. If you find that there are lumps formed after cooking, just blitz it with a handheld mixer until smooth.
4.  Once you get the right consistency, remove the pan from heat.
5.  Transfer the ketchup into a clean and dry jar.  It will thicken slightly once cooled.
6.  The ketchup can be kept in the refrigerator for up to 4 weeks or freeze for up to 3 months or more.

NOTE
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