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5 from 4 votes

Keto Marinara

Keto Marinara: A flavorful marinara sauce that is super easy to make in a blender. Loaded with spices, sugar free, and the perfect low carb recipe that can be used for pizza sauce, pasta sauce, for lasagna or fathead dough, and more.
Prep Time10 mins
Total Time10 mins
Course: Main Course
Cuisine: American, keto
Keyword: homemade marinara, keto marinara, low carb
Servings: 3 cups
Calories: 161kcal
Author: Rachael


  • 28 oz Peeled Cento San Marzano Tomatoes no sugar added
  • 1/2 cup liquid from the can of tomatoes
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon fresh garlic minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • ½ Tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 Tablespoon red wine vinegar
  • ½ Tablespoon balsamic vinegar


  • Add tomatoes, olive oil, and ½ cup of liquid from the tomato can to a blender.
  • Blend until smooth.
  • Stir in spices, fresh garlic, and vinegars.
  • Taste and adjust the seasoning to your preference.
  • Store in the refrigerator for 3-5 days. Or until ready to use.


This recipe has 3 net carbs per serving, and these numbers were calculated using Cento brand tomatoes. 
If you want to use fresh tomatoes, use 2 lbs: This is 10 to 12 normal sized tomatoes, but you may need to reduce them some as they will have more liquid. 
The sweetness of tomatoes can vary, so if you choose great tomatoes the flavor will be great. But you can add up to a teaspoon of erythritol to get a sweeter sauce. 
Do NOT omit the juice from the tomatoes during pureeing or you’ll end up with less sauce – and your concentration of carbs will be higher per serving. Use the half cup called for in the recipe. 
This recipe makes between 3 and 4 cups of sauce. 


Calories: 161kcal | Carbohydrates: 3g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 871mg | Potassium: 373mg | Fiber: 3g | Sugar: 5g | Vitamin A: 306IU | Vitamin C: 19mg | Calcium: 77mg | Iron: 2mg