Keto Marinara Sauce

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An easy keto marinara sauce that is great to have with zucchini noodles or a pizza topping. Ready to eat in 20 minutes.

This version of a marinara sauce has an additional ingredient just for us low carb vegetarian and vegans! Although not traditionally in this sauce, I’ve added nutritional yeast!

Nutritional Yeast

Nutritional yeast is a great source of Vitamin B12 and is a good way to add additional proteins and minerals to your meal. I used it in this sauce because I used to add Parmesan to my marinara sauce for extra flavour and texture. For this keto vegetarian sauce, I wanted to keep it dairy free and vegan too so I reached for my packet of nutritional yeast!

It is purely optional in this recipe and feel free to omit it!

How to Make Keto Marinara Sauce

You could use either fresh or tinned tomatoes for this keto marinara sauce. When choosing tinned tomatoes check the nutritional label and ingredients for sugar and additives. If you are using fresh, the ripest tomatoes are the best. I prefer either cherry tomatoes or plum.

Serving Suggestions

As well as simply adding to zucchini noodles, this sauce can be used in many ways. A few suggestions are:

Eggplant Meatballs

A dip with Vegetarian Pigs in a Blanket

Pizza bombs

Keto Marinara Sauce

Course: Sauce

Cuisine: Italian

Keyword: easy sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 71kcal

An easy keto marinara sauce with an extra ingredient for us vegetarians & vegans!

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US Customary – Metric

Ingredients

• 14 oz tomatoes tinned or fresh
• 4 cloves garlic peeled & chopped
• 1/2 medium onion peeled & chopped
• 1 tablespoon oregano
• 1 tablespoon basil ideally fresh
• 2 tablespoons tomato puree
• 1/4 cup nutritional yeast
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

• Heat the oil in a saucepan and add the onion and garlic. Sautee for 3-5 minutes until soft.
• Add the tomatoes, oregano, basil, nutritional yeast, tomato puree, salt and pepper.
• Bring to the boil, then cover and simmer for 20 minutes.
• Either serve chunky style or process in a blender for a smoother sauce.

Notes

Servings are based on 1/4 cup (60g)

This will be a chunky sauce, but for a smoother sauce, process in a blender.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Calories: 71kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Fiber: 2g | Sugar: 2g

Tried this recipe?Mention @ketovegetarianrecipes or tag #ketovegetarianrecipes

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