This low carb ketchup is delicious with roasted veggies, air-fryer dishes, burgers and cauliflower tots, we love that it doesn’t have added inflammatory sugars!
Prep Time: 5 minutes Cooking Time: 30 minutes
Ingredients: 1 6-ounce canned tomato paste 1 cup purified water ¼ cup erythritol 2 tablespoons raw apple cider vinegar 1 teaspoon sea salt 1 teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon smoked paprika ¼ teaspoon ground cloves ¼ teaspoon mustard powder
Instructions:
Add all ingredients to a small saucepan and whisk very well.
Simmer on low heat until thick, about 25-30 minutes.
Store any leftovers in the fridge in a glass jar with the lid tightly sealed for up to 2 weeks
ACCOUNT
CART
