Zutaten für My Low Carb Catsup
- Reduced Sodium Tomato Sauce
- Cider Vinegar
- Splenda Sugar Substitute
- Ground Black Pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Ground Cinnamon
- Ground Cloves
- Ground Allspice
- Salt
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Zubereitung von My Low Carb Catsup
- In a small saucepan, combine 1 (28-ounce) can low-carb tomato sauce (4g net carbs or less per 1/4 cup), 1/2 cup apple cider vinegar, 1/4 cup granulated erythritol or your preferred low-carb sweetener, 2 tablespoons coconut aminos (or soy sauce for non-soy free), 1 tablespoon yellow mustard, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper.
- Mix all ingredients thoroughly with a whisk.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Reduce heat to low and let simmer uncovered for 20-25 minutes, or until the ketchup has thickened to your desired consistency, stirring occasionally to prevent sticking.
- Remove from heat and let cool slightly. Taste and adjust seasonings as needed, adding more sweetener, vinegar, or spices to your preference.
- Transfer the ketchup to a sterilized jar or container. Store in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
0g
Carbs
0g
