This zingy condiment comes in at about 2 carbs per tablespoon.

6 Oz Tomato Paste
6 Oz Water
1 Tbsp Granulated Splenda
1 tsp Vinegar
½ tsp. Onion Salt

Put tomato paste in a small sauce pan. Add the granulated splenda to the water to disolve it easily. Pour the sweetened water into the tomato paste and stir until smooth. Add vinegar and salt and bring to slow simmer. Kill heat and let cool to room temperature before moving ketchup to a squeeze bottle for storage. Keep refrigerated.


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