Homemade Whole30 Ketchup (Best Taste, No-Sugar Recipe)

My Whole30 Ketchup recipe is perfect for anyone looking for an easy ketchup recipe that leaves out the sugar and all the additives of regular ketchup. This Whole30 ketchup offers all the tangy, savory flavors you love. It’s a perfectly balanced blend of tomatoes, vinegar, and spices and is sweetened using dates. 

Whole30 Ketchup

I perfected this homemade Whole30 ketchup when I made my Whole30 meatloaf.

This is not going to be a copycat version to your favorite typical store-bought ketchup. Check the ingredients label – not exactly Whole30 friendly with all that added sugar/high fructose corn syrup.

This is a more savory ketchup, and delicious none-the-less.

It does have some sweetness to it, as all ketchup should, in my opinion. But the sweetness is added from Medjool dates.

If you are completely anti-date (I have some friends who are!), you can swap them out for raisins too.

I personally think that dates taste better in this, but have used raisins before in a pinch. If you use raisins, you should still soften them in hot water before pureeing for best results.

This sugar-free ketchup is perfect for dipping crispy potato wedges or slathering over an easy meatloaf recipe. It’s good on my Crack Chicken Burgers, hot dogs, and anything else you’d eat with ketchup.

What is Tastes Like

I’m a huge ketchup fan. I’ve tried the Primal Kitchen ketchup, but it didn’t quite deliver the tang I like in ketchup. Finding a GOOD compliant ketchup from the grocery store just wasn’t happening for me, so I decided to make my own healthy ketchup.

My Whole30 ketchup has a rich and bold flavor, with a perfect balance of sweet and tangy.

The dates bring a natural sweetness that feels just right, without any of that overly sweet taste you get from ketchups with refined sugar. The apple cider vinegar adds a little zing, giving it that familiar ketchup tang we all love.

Overall, this homemade Whole30 ketchup tastes a little different from what you might find in a bottle of Heinz ketchup, but in a good way. I think you’ll really like it!

It’s perfect for dipping French fries, sweet potato fries, and slathering on burgers or hot dogs. It’s a huge hit at my house, even my kids like it!

Why You’ll Love My Whole30 Ketchup

This is an easy whole foods recipe that’ll have you ditching regular ketchup full of a ton of sugar for this clean, healthy alternative. Perfect for those on a special diet, it’s sure to become your favorite condiment!

Here’s all the reasons you’ll love it:

• No Added Sugars: This homemade Whole30 ketchup is free from high fructose corn syrup and all that added sugar you find in most store-bought ketchup brands. It’s perfect for anyone following a Whole30 diet, eating Paleo, or just trying to cut out processed sugars.
• Simple Ingredients: You’ll love how this recipe uses real, wholesome ingredients like tomato paste and medjool dates.
• Packed with Flavor: Even without the sugar, this ketchup has a ton of flavor. The dates add a natural sweetness, while the onion powder, garlic powder, and paprika give it that classic ketchup taste with a little kick.
• Easy to Make: This is a super easy recipe. Just throw everything in a food processor, blend until smooth, and you’ve got yourself a homemade ketchup. You can store it in the fridge for up to two weeks, and it even tastes better the next time after sitting overnight.

Whole30 Ketchup Ingredients

• Medjool dates (pitted and soaked in hot water): These dates bring natural sweetness to the recipe. Soaking them in hot water makes them soft and easy to blend. They’re the perfect sugar substitute to keep this recipe Whole30 compliant.
• Tomato paste: This gives your ketchup its rich, bold tomato flavor. You can use organic tomato paste or tomato puree for an even cleaner option. It’s what gives my homemade ketchup recipe that classic taste you love.
• Water: Helps thin out the ketchup so it’s just the right consistency for dipping and slathering.
• Apple cider vinegar: This adds a nice tangy bite to the ketchup. It’s what gives it that familiar flavor with a little kick. Using organic apple cider vinegar is the best option, and get the unfiltered apple cider vinegar for the best health benefits.
• Organic Onion powder: This pantry staple balances the sweetness of the dates and the tartness of the vinegar.
• Organic Garlic powder: If you’re a garlic lover, don’t be shy—add a little extra! I love me some garlic!!
• Paprika: Paprika adds a mild, smoky sweetness that deepens the flavor. It gives the ketchup a little extra warmth without being too spicy.
• Salt: Just a touch of salt brings out the flavor in all the other ingredients.

How to Make Whole30 Ketchup

1. Soften the dates: Start by soaking your Medjool dates in hot water for about 10 to 15 minutes. This softens them up, making them easier to blend into a smooth date puree. If your dates are especially dry or tough, you can extend the soak time to around 30 minutes. Once softened, drain the water.
2. Blend the ingredients: In a food processor or blender, add the softened dates, tomato paste, water, and apple cider vinegar.
3. Add the seasonings: Toss in your onion powder, garlic powder (double if you’re a garlic fan), paprika, and salt.
4. Blend it smooth: Puree everything on high speed until it’s nice and smooth. You want the mixture to be creamy, with no chunks of dates left.
5. Store it: Pour your homemade version of ketchup into a Mason Jar or another container with a tight-fitting lid. It’ll keep in the refrigerator for 1-2 weeks. Letting it sit overnight before using will bring out the flavors even more!

Whole30 Ketchup Recipe Tips

• Soak the Dates Well: Don’t skip on soaking the dates. Making sure to soak them properly will help you get a smoother consistency with your ketchup.
• Adjust the Garlic: I almost always double the garlic because I just happen to have a scandalous love affair going on with that scrumptious bulb.
• Blend Until Smooth: Use a food processor or blender and make sure to puree everything until it’s nice and smooth. You don’t want any chunks of dates left behind.
• Let it Sit: The flavors develop better when you let the ketchup sit overnight before using it.
• Keep It Clean: Stick to organic tomato paste and organic spices to keep your ketchup as clean and Whole30 compliant as possible.

How to Make Spicy Ketchup for the Whole30 Diet

1. Add cayenne pepper: Start by adding a pinch of cayenne pepper to your ketchup. You can adjust the amount to your liking—start small and add more if you want it spicier.
2. Use crushed red pepper flakes: Another way to bring some heat is by adding crushed red pepper flakes. These add a bit of spice and texture to the ketchup. A small sprinkle should do the trick, but feel free to add more if you’re a fan of extra heat.
3. Add chili powder: Chili powder brings a warm, smoky spice to the ketchup.
4. Use hot sauce (Whole30 compliant): You can also stir in a Whole30 compliant hot sauce, like Frank’s RedHot Original. Just be sure to check the ingredients labels to make sure there are no hidden sugars or non-compliant ingredients. A dash or two will add some serious heat without much fuss.
5. Incorporate fresh jalapeños: If you prefer a more natural heat, blend in a little fresh jalapeño. Remove the seeds if you want it mild, or leave them in for extra spiciness.
6. Add chipotle pepper: I also really like to add chipotle powder sometimes. It gives an added zip that I like a lot. (This is my favorite chipotle powder)

How to Store Homemade Ketchup

To store your ketchup, keep it in a mason jar or any container with a tight-fitting lid in the refrigerator. It will stay fresh for 1-2 weeks and will taste even better after sitting overnight.

Freezing Homemade Ketchup

If you want to freeze it, homemade ketchup freezes well.

Portion it into smaller containers or use freezer-safe bags, leaving a little room for expansion. I will last for up to 3 months in the freezer.

To use, thaw it in the refrigerator overnight before stirring it back to a smooth consistency.

Print Pin

Homemade Whole30 Ketchup | Sugar Free | Paleo

Ingredients

• 1/3 cup pitted medjool dates soaked in hot water to soften & drained
• 6 oz tomato paste
• 1/4 cup water
• 2 tablespoons apple cider vinegar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder double if you really like garlic
• 1/2 teaspoon paprika
• 1/2 teaspoon salt

Instructions

• In a food processor or blender, puree all the ingredients on high speed until smooth.
• Store in a mason jar or other container with tight fitting lid. It can be stored in the refrigerator for 1-2 weeks. I think it tastes best after sitting at least overnight.