This keto spaghetti sauce is about to become your go-to sauce for noodles, zoodles, all anything else that you prefer to serve with a meat sauce. We are combining all of the Italian flavors you love like garlic, basil, and oregano, to a simple base of canned tomatoes and ground beef to create a homemade low-carb red sauce that will delight any plate you add it to. For this recipe, we are keeping the carbs low all around serving it on shirataki noodles.
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While traditional store-bought and most homemade pasta sauce recipes call for added sugar, we are ditching the sweetener in this recipe to create a homemade keto spaghetti sauce that is gluten-free, dairy-free, sugar-free, low-carb, and keto-friendly that is full of flavor and a WHOLE LOTTA YUM!
Looking for more low-carb zoodle recipes? Be sure to check out our keto chicken noodle soup and homemade alfredo with zoodles.
A red sauce is not the only low-carb sauce you will find on Whole Lotta Yum. Try our other low-carb and keto-friendly sauces like this cheddar cheese sauce, this super easy and flavorful pesto, and of course, this keto alfredo sauce.
Is Spaghetti Sauce Keto?
When made without adding extra sugar, spaghetti sauce is both low-carb and keto. The main ingredients of the recipe do not contain a lot of sugars, making the sauce naturally low-carb. The issue comes with most store-bought and even homemade versions call for adding sugar to sweeten the sauce making them high-carb and therefore not keto.
Instead of adding sweeteners, we are sticking to basics and adding flavor through herbs and seasoning.
Keto-Friendly Spaghetti Sauce
Most people can agree that spaghetti with homemade sauce is worth the time and effort. There is something special and almost comforting to a meal that is common all around the world.
Even better is when we can create a homemade version that is healthier than the store-bought stuff by including fresh ingredients, no additives, and sugar-free.
Whether your family is full keto, low-carb, or you are simply looking for a tasty and easy homemade spaghetti sauce, this keto-friendly sauce will work and it is sure to please all of the palettes around your table.
We served our low-carb sauce over shirataki noodles. We didn’t know what to expect with tofu-based noodles but found that they are very mild in flavor and complimented the sauce well. Tofu is naturally bland so it pairs well with a flavorful sauce. We were pleasantly surprised by this noodle variation and our teenaged son scarfed down an entire bowl and asked me to make this a regular recipe!
Why This Recipe Works
- A classic sauce updated for today’s modern diets, this low-carb spaghetti sauce contains all of the flavors you want without the added ingredients you don’t need.
- Made with fresh garlic, oregano, and basil, keto spaghetti sauce tastes just like you would expect from a classic Italian sauce.
- Ready to go in just an hour, this sauce will taste like you simmered it for hours (which you can if you’d prefer, but you don’t need to).
- Fresh onion and green peppers add extra veggies to your sauce and a depth of flavor you won’t want to skip out on.
Ingredients
Your keto spaghetti sauce is all about the ingredients you choose. For this recipe, you are going to want quality ground beef, your favorite cooking onion, fresh garlic (not powdered), and a couple of good cans of tomato sauce. (Just make sure your tomato sauce doesn’t have sugar added.) For the herbs, you are perfectly fine using dried.
- 1 lb ground beef (80/20)
- 3/4 cup chopped onion
- 1/2 chopped green pepper
- 2 garlic clove, minced
- 3 (15 oz) cans tomato sauce
- 1/2 cup water
- 2 tsp balsamic vinegar
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- optional– 1/2 tsp sweetener (We didn’t add any but know many recipes add a touch for sweetness. For true keto, use a keto-approved sweetener.)
Keto “noodles” – shirataki (cooking instructions included below), zoodles, or spaghetti squash noodles all work well with this sauce.
Supplies We Used
- Dutch oven or stock pot
- wooden spoon or rubber tool
- knives
- measuring cups
How to Make Keto Spaghetti Sauce
Cooking the Sauce
In a dutch oven or large stockpot, begin by browning the beef over medium-high for 6-7 minutes. When the beef is fully cooked there is no need to drain it. The extra fat adds tons of extra flavor!
Add the chopped onions and green pepper to the beef and cook an additional 5-6 minutes until the vegetables are tender. Add the garlic and cook one minute until it gets fragrant. Add the remaining ingredients and simmer for 1 hour.
Cooking Shirataki Noodles
We used an 8 oz package, which serves 1 person, so when purchasing for multiple people, you’ll want to buy at least one 8 oz package per person.
- Drain the shirataki and rinse thoroughly. Separate with a fork into “noodles” before cooking.
- Bring a pot of water to a boil and boil the shirataki for 2-3 minutes.
- Drain well and serve.
- For best results, after boiling saute the noodles on the stovetop (for better texture). Add 2 tsp olive to a pre-heated skillet on medium and cook for 2-3 mins.
Serving
Top 8oz of shirataki with 2/3 cup of low-carb spaghetti sauce. Garnish with parmesan, if desired.
Recipe Tips
- If you love garlic, feel free to add more!
- For a heartier, veggie-rich sauce, include mushrooms, tomatoes, and even zucchini!
- Additionally, feel free to include sausage (Italian or spicy) in your sauce.
- Do not drain your beef after you brown it. The grease adds flavor to your sauce and helps to tenderize your vegetables while sauteing.
- We recommend using an organic tomato sauce that is made without added sugar.
- This recipe can easily be doubled. Store leftovers in the fridge for 3-4 days covered or freeze for up to 3 months.
- Double the meat if you want to turn the sauce into a higher protein dish.
Adapting to Diet Restrictions
Vegan– For a vegan sauce, omit the ground beef. Saute your vegetables in 1-2 Tbsp of oil. Add additional vegetables to your liking.
Gluten-free– Keto spaghetti sauce is naturally gluten-free. To keep your entire meal gluten-free opt for gluten-free pasta or serve with vegetable noodles.
Common Questions
How to Store Low Carb Spaghetti Sauce
Your keto spaghetti sauce can be store in the fridge, covered, for 3-4 days. Reheat before serving.
Can you freeze Keto Spaghetti Meat Sauce?
Yes, you can freeze your sauce for up to 3 months.
Uses for Keto Pasta Sauce
Low-carb pasta sauce is the perfect sauce for a variety of dishes. Serve the sauce over low-carb noodles such as shirataki, zoodles, or spaghetti sauce. Omitting the meat gives you a great marinara sauce to use with homemade pizza, chicken parmesan (make a low-carb chicken parm with these chicken tenders and some fresh mozzarella), or as a dip for mozzarella sticks.
Keto Spaghetti Sauce Brands
Here are a few of our favorite keto spaghetti sauce brands to buy at the grocery store. While homemade keto spaghetti sauce is always best, we totally get sometimes you don’t want to make EVERYTHING from scratch!
- Keto spaghetti sauce (Trader Joes)– Roasted Garlic Spaghetti Sauce
- Keto spaghetti sauce (Walmart and online)- Italo’s
- The most POPULAR storebought keto pasta sauce- RAO’S Marinara!! It’s so so good, seriously tastes homemade, and it’s our personal favorite. Stock up when it goes on sale! I’ve seen it at both Kroger’s, Walmart and Whole Foods.
More Keto “Pasta” Recipes
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Keto Low Carb Spaghetti Sauce with Meat & Pasta
A low carb spaghetti sauce with meat that goes great with zoodles, skirataki noodles or spaghetti squash. Double the recipe to freeze for later.
Ingredients
- 1 lb ground beef (80/20)
- 3/4 cup chopped onion
- 1/2 chopped green pepper
- 2 garlic clove, minced
- 3 (15 oz) cans tomato sauce
- 1/2 cup water
- 2 tsp balsamic vinegar
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- optional- 1/2 tsp sweetener
Instructions
- In a dutch oven or large stockpot, begin by browning the beef over medium-high for 6-7 minutes. When the beef is fully cooked there is no need to drain it. The extra fat adds tons of extra flavor!
- Add the chopped onions and green pepper to the beef and cook an additional 5-6 minutes until the vegetables are tender. Add the garlic and cook one minute until it gets fragrant. Add the remaining ingredients and simmer for 1 hour.
Cooking Shirataki Noodles
- We used an 8 oz package, which serves 1 person, so when purchasing for multiple people, you'll want to buy at least one 8 oz package per person.
- Drain the shirataki and rinse thoroughly. Separate with a fork into "noodles" before cooking.
- Bring a pot of water to a boil and boil the shirataki for 2-3 minutes.
- Drain well and serve.
Notes
- If you love garlic, feel free to add more!
- For a heartier, veggie-rich sauce, include mushrooms, tomatoes, and even zucchini!
- Additionally, feel free to include sausage (Italian or spicy) in your sauce.
- Do not drain your beef after you brown it. The grease adds flavor to your sauce and helps to tenderize your vegetables while sauteing.
- We recommend using an organic tomato sauce that is made without added sugar.
- This recipe can easily be doubled. Store leftovers in the fridge for 3-4 days covered or freeze for up to 3 months.
- Double the meat if you want to turn the sauce into a higher protein dish.
Recommended Products
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Crock Pot Artisan 7 Quart Enameled Cast Iron Round Dutch Oven, Sapphire Blue - Vegetable Spiralizer Vegetable Slicer with 5 Blades, Zucchini Spaghetti Maker Zoodle Maker Veggie Pasta Maker, Strongest and Heaviest Duty Mandoline Slicer with Container, Lid, Brush
- Scanwood Olive Wood Utensil Spatula Spoon Ladle 3 Piece Set 12 Inch
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 172Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 50mgSodium 417mgCarbohydrates 4gNet Carbohydrates 3gFiber 1gSugar 2gProtein 16g
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