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Refined Sugar Free Paleo Ketchup

Refined Sugar Free Paleo Ketchup doesn’t need to taste like a tube of old tomato paste. Just the right seasonings and simmer will get you a new favorite of this timeless condiment!

Refined Sugar Free Paleo Ketchup

If you’d like to see what a nervous breakdown looks like, head on over to my house. I am entering one of those phases where everything you know comes catastrophically crashing together and yet somehow you have to figure out how to remember to breathe. 

I know, it’s a little dramatic, but I swear I just produced a week’s worth of cortisol in the past 3 hours and my best coping mechanism is to sit down and share a recipe for refined sugar free paleo ketchup with you. I mean what even is that exactly? Ketchup is the answer? What is happening here. 

Refined Sugar Free Paleo Ketchup

What’s happening is this, I first started this blog because I needed a place to pour all of my nervous energy, my fears of being so sick, and a place to create lemonade from rotten a$$ moldy lemons. And it helped. Sitting down and sharing with you is what brought back a sense of purpose besides medical research on “what natural herbs kill Lyme disease” – know what I’m saying? 

So as I started down the spiral of this week, grasping for something that feels solid and reassuring, I realized what I really needed to do was to share a recipe, something that is delicious, healthy, and brings us all together. Because that’s what food is, what food does. So enjoy my favorite recipe for ketchup, from Paleo Kids Cookbook [1] in all of my hysteria, at least we’ve got condiments. 

Paleo Ketchup

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Refined Sugar Free Paleo Ketchup

  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 10 1x


  • 28 ounces organic diced tomatoes
  • 1/2 cup water
  • 1/2 cup 100% maple syrup
  • 1 teaspoon onion powder
  • 1.5 teaspoons sea salt
  • 1/4 teaspoon finely ground black pepper
  • 1/8 teaspoon celery salt
  • 1/8 teaspoon mustard powder
  • 6 tablespoons apple cider vinegar
  • Pinch ground cloves


  1. Combine all of the ingredients in a medium-sized saucepan and turn burner on medium-high heat. 
  2. Stir the mixture and once it reaches a boil, reduce heat to medium and allow it to simmer, covered, for 45 minutes.
  3. Transfer the saucepan contents to a blender, being careful not to splatter the hot mixture. Puree for 1-2 minutes and transfer to a glass container, allowing it to cool for 10 minutes before refrigerating. 
  4. Keep refrigerated until ready for use. 


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