Make my keto spaghetti sauce recipe whenever you need a rich, deeply flavorful red sauce. It’s easy to make, completely sugar-free, and perfect over low-carb pasta! 3 grams of net carbs. 

I’ve been making spaghetti sauce from scratch for years, ever since my mom shared her recipe with me. Since going keto, I’ve had to give my favorite recipes a low-carb makeover. 

I didn’t have to stray far from her original recipe; I just swapped sugar for something else. I tested a few options (monk fruit and allulose), and allulose dissolved the best and tasted closest to sugar.

Made with tomatoes, fresh garlic, and onions, it doesn’t taste keto- it just tastes homemade. 

Table of Contents

1. Arman’s recipe highlights
2. Key Ingredients
3. How to make keto spaghetti sauce
4. Arman’s recipe tips
5. Storage instructions
6. Keto Spaghetti Sauce (Recipe Card)

Key Ingredients

Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.

• Onion, garlic, and celery. My mom calls these the non-negotiables of a good pasta sauce, and I don’t disagree. Finely chop them so they soften quickly.
• Extra virgin olive oil. To sauté the veggies. I really recommend a good-quality olive oil because it makes a difference.
• Crushed tomatoes. Most grocery stores stock Italian-style crushed tomatoes, which are ideal, but plain crushed tomatoes will also work. Just make sure there is no added sugar. You can also blend up my fire roasted tomatoes to use in place of the crushed ones.
• Allulose (or keto sweetener of choice). You may or may not need this, depending on how sweet the tomatoes are. I find just a pinch balances the tomatoes’ acidity.
• Basil. Fresh basil is preferred, but dried can also work. If you use the latter, use about 1/3 of the amount, as it’s more concentrated.
• Salt and black pepper. To taste. 

How to make keto spaghetti sauce

Step 1- Combine ingredients. Add olive oil to a large pot over medium heat. Once hot, add the veggies and cook until tender. Add the remaining ingredients and bring to a boil. 

Step 2- Simmer. Once boiling, reduce the heat to low, cover, and simmer for 40 minutes.

Step 3- Serve. Remove the sauce from the heat and serve.

Arman’s recipe tips

• Make a smooth sauce. Once it’s done simmering, let it cool slightly, then blend everything until smooth. Don’t forget to vent the lid!
• Make a meat sauce. Add 1 lb ground beef, chicken, or your preferred protein, and cook fully before adding the tomatoes. If it’s a higher-fat cut, drain the excess fat. If you’re using chicken or turkey, I like to add 1 tablespoon more olive oil.
• Make a pink sauce. Right before serving (and on low heat), stir in 2-4 tablespoons of heavy cream and 1/4 cup of freshly grated Parmesan cheese. 
• Prefer a thicker sauce? Simmer for an extra 15-30 minutes uncovered.

Storage instructions

To store: Store the pasta sauce in an airtight jar in the refrigerator for up to two weeks. 

To freeze: Place leftover sauce in a shallow container and freeze it for up to 6 months. 

Reheating: Simmer in a pan over medium heat or microwave until warm.