Have you ever tried making a Paleo ketchup recipe, or rather, any homemade ketchup? I have come across many ketchup recipes and tried a few, but I didn’t like any of them. I avoid eating white sugar because it makes me sick. For a time, I would make an exception when it came to buying ketchup from the store.
Once I realized how important it is to avoid white sugar for the benefit of my health, I knew it was time to come up with a Paleo ketchup recipe. I am even picky when it comes to organic ketchup brands. So, I set out to copycat my favorite store-bought ketchup and make a Paleo version!
This Paleo ketchup recipe is also kid-friendly
The finished product is a ketchup recipe that someone on a Paleo diet can eat and my three kids kid-friendly approve it. My kids use this ketchup on just about anything, and it usually lasts my family a couple of weeks.
The secrets to a good Paleo ketchup recipe
I prefer the taste of white distilled vinegar in my ketchup over apple cider vinegar. My sweetener of choice is coconut sugar because my kids like it the most out of healthier sweetener options. As an extra tip, I save 8-ounce glass pour bottles and re-use them to store my homemade condiments and dressings.
I hope you enjoy my favorite Paleo ketchup recipe as much as my family has!
I’d recommend sharing or pinning this recipe post so you can easily find it when you have the ingredients and time to make your Paleo ketchup. If you don’t have all the ingredients, you can find them on Amazon by shopping from the ad below.
- 6 or 7 ounces tomato paste
- 5 tablespoons filtered water
- 5 tablespoons coconut sugar
- 5 tablespoons white distilled vinegar
- ½ teaspoon sea salt
- ½ teaspoon onion powder
- ¼ teaspoon allspice
- dash of garlic powder
- Mix all the ingredients together in a medium saucepan on medium heat.
- Once the sauce starts to boil, turn the heat to medium-low and simmer for 10-15 minutes until the sauce turns into a desired ketchup consistency.
- Stir occasionally.
- Eat right away or store in the fridge.
Related post: Vegan Pesto with Spinach and Cashews
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