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Skillet with keto marinara sauce, garnished with chopped basil.

Keto Marinara Sauce

This Keto Marinara Sauce is super fast to make, flavourful, absolutely delicious and very cost effective compared to store bought sugar free pasta sauce!
Course Main Course, sauce
Cuisine Canadian, Italian
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 3 cups
Calories 61kcal
Author Aleta


  • 2 tbsp avocado or olive oil
  • 4 cloves garlic
  • 28 oz organic diced tomatoes
  • ½ cup water
  • 2 tsp monk fruit / erythritol sweetener
  • 1 tbsp red wine vinegar
  • ¼ tsp dehydrated red pepper flakes
  • 1 tsp dehydrated onion flakes
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp dried parsley
  • 1 tsp sea salt
  • ½ tsp ground black pepper


Equipment Needed


  • Heat a saucepan on medium heat with the avocado (or olive oil). Mince the garlic and, once the oil is hot, add the garlic and fry until fragrant, about 1 minute.
  • Stir in the diced tomatoes, water, red wine vinegar, sweetener, red pepper flakes, onion flakes, basil, oregano, parsley, salt and pepper. Bring the sugar free pasta sauce to a boil, reduce to a simmer and cook for 5 minutes to thicken the sauce.
  • Use an immersion blender to puree the sauce into a dreamy, creamy, smooth Keto Marinara Sauce.


Expert Tips

  1. Use a garlic press to easily and efficiently press the garlic into smithereens.
  2. Leave your sugar free pasta sauce chunky if you prefer, though I highly recommend it nice and smooth!
  3. Don't have an immersion blender but want a smooth sauce? Cool it to room temperature and then blend in either a food processor or blender. After it is processed smooth, it can be returned to the saucepan to be reheated.
  4. Use this Keto Marinara Sauce immediately or cool to room temperature, pour into an air tight container or jar and store in the refrigerator for up to 5 days, or freeze and it will last 3-4 months!
Nutrition Facts
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
 * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
Deduct the fibre ( 1.1g ) and sugar alcohols ( 1g ) from the total carbs to get 4.1 g net carbs per 1/2 cup sauce.


Serving: 0.5cup | Calories: 61kcal | Carbohydrates: 6.3g | Protein: 0.8g | Fat: 4g | Sodium: 520mg | Fiber: 1.1g | Sugar Alcohols: 1g | Net Carbs: 4.1g