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45 degree angle of homemade ketchup in a jar with a french fry dipped in the jar

Homemade Ketchup

Making healthy Homemade Ketchup couldn't be easier! With these tried and true recipes, you can make a classic ketchup or a spicy BBQ ketchup for dipping crispy fries and all of your condiment needs. Both easy to customize and naturally gluten-free, vegan, paleo, low carb, sugar-free, keto and Whole30 compliant.

Course Side Dish
Cuisine American
Keyword how to make ketchup, ketchup homemade, spicy ketchup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 15 servings
Calories 17 kcal
Author Kelly


For the Classic Ketchup

  • 8 oz can tomato sauce
  • 6 oz can tomato paste
  • 3 tbsp coconut aminos
  • 2 tbsp apple cider vinegar
  • 1/2 cup water
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp pink salt or fine sea salt
  • 1/4 tsp ground mustard powder
  • 1/8 tsp smoked paprika

For the Spicy BBQ Ketchup

  • 1/2 cup Whole30 compliant mayonnaise or vegan mayonnaise homemade, Primal Kitchen or Chosen Foods
  • 1/4 cup Whole30 compliant BBQ sauce homemade or Primal Kitchen
  • 3 tbsp coconut aminos
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp coconut aminos
  • 1/2 tsp sea salt


For the Classic Ketchup

  1. Add all the ingredients to a medium saucepan. Bring to a boil over medium heat then reduce heat to a simmer.

    Ingredients side-by-side in a saucepan to make homemade ketchup: tomato sauce, tomato paste, coconut aminos, water and spices
  2. Let simmer until thickened, 20 minutes, stirring regularly. Taste and adjust seasonings as needed. Allow to cool.

    Top view of blended ketchup in a saucepan
  3. Transfer to a sealed jar or container and store in the fridge for up to one week.

    45 degree angle of keto ketchup in a jar with a spoon in the jar

For the Spicy BBQ Ketchup

  1. Place all the ingredients into a food processor or a high-powered blender like a Vitamix or Blendtec.

  2. Blend until smooth and combined.

  3. Transfer to a sealed jar or container and store in the fridge for up to one week.

Recipe Notes

  • Nutrition facts apply to the classic ketchup recipe
  • To Freeze: Pour ketchup into an ice tray and freeze, then transfer the frozen cubes to a freezer-safe jar or container. Alternatively, freeze it directly in the jar, leaving plenty of room for the liquid to expand. Frozen ketchup lasts for up to 3 months. Thaw it in the fridge and stir well before using.
Nutrition Facts
Homemade Ketchup
Amount Per Serving (1 serving)
Calories 17 Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.