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    Home ยป Keto

    Keto Marinara (Paleo & Whole30)

    Published: Jun 29, 2020 Updated: Nov 16, 2020 By: Cassidy Stauffer May earn from affiliate links.

    Jump to Recipe Print Recipe
    keto marinara sauce pin
    marinara sauce with text

    You'll say goodbye to store-bought marinara forever after you try this keto marinara sauce! It's super fast and easy to make, loaded with flavor, healthy, and cost-effective. Plus, it's also naturally gluten-free, dairy-free, paleo, and whole30-compliant!

    marinara sauce in mason jar with wooden spoon
    marinara in a mason jar with a wooden spoon and basil

    While store-bought marinara sauce is convenient, it's usually loaded with sugar, soybean oil, fillers, and other undesirable ingredients.

    And if you do find a good marinara sauce with high-quality ingredients and no added sugar, it's crazy expensive!

    But I'm here to tell you that making your own is super easy and cost-effective.

    It's perfect to whip up and put on top of flatbread, zucchini noodles, or used to make some killer stuffed peppers!

    Jump to:
    • ๐Ÿ’ญ Frequently asked questions
    • ๐Ÿ… The tomatoes
    • Ingredients
    • ๐Ÿ”ช Easy instructions
    • Storage instructions
    • Looking for more recipes?
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    💭 Frequently asked questions

    Is marinara sauce keto?

    Although tomatoes are naturally a bit high in carbs, marinara can be keto-friendly if eaten in moderation and there is no added sugar. This low-carb marinara only has 3 net carbs per serving!

    Is marinara sauce paleo and whole30?

    Many store-bought marinara sauces have added sugar and soybean oil - making them not paleo or whole30-compliant. So you need to read the labels carefully. Or you can make your own homemade marinara sauce which is super easy and cheaper than the store-bought variety.

    What if I don't have an immersion blender but want a smooth sauce?

    Allow the sauce to cool, then blend in either a food processor or blender. After it's smooth, it can be returned to the pan and reheated.

    Do I have to use whole, peeled tomatoes?

    No, you can use also use 28 oz. of diced tomatoes or crushed tomatoes. If you use diced tomatoes, they are harder to crush so you'll probably need to blend them. And crushed tomatoes are a bit higher in carbs, which is why I chose not to use them.

    🍅 The tomatoes

    The taste of this gluten-free keto marinara largely depends on the tomatoes you use. So be sure to use some that are of high quality!

    I prefer to use San Marzano tomatoes (the brand doesn't matter) because they have such a great taste, however, you can use any tomatoes you prefer.

    Ingredients

    Here are the super-simple ingredients to make easy keto marinara sauce:

    • Oil - avocado, coconut, or olive oil
    • Diced Onion 
    • Minced Garlic 
    • Beef or Vegetable Broth
    • Whole, Peeled Tomatoes
    • Parsley
    • Oregano
    • Sea Salt
    • Red Wine Vinegar
    • Basil, for garnish

    🔪 Easy instructions

    sauteed onions in cast iron skillet
    sauteed onion and garlic in a cast iron skillet

    Step #1: Saute an onion.

    Heat some oil over medium heat. Once hot, add chopped onion and cook for 3 to 5 minutes, or until the onion is translucent.

    Step #2: Add garlic, then deglaze the pan with beef broth.

    Get some beef broth ready to go (you don't want the garlic to burn!), then add 4 cloves of garlic.

    Cook for around 30 seconds, or until fragrant, then add the broth. Allow to bubble for 2 to 3 minutes.

    marinara in cast iron skillet with basil
    keto sauce in cast iron skillet with fresh basil

    Step #3: Stir in the tomatoes and seasonings. Simmer until thickened.

    Stir in a 28-oz can of whole peeled tomatoes, parsley, oregano, and sea salt. Use a wooden spoon or potato masher to crush the tomatoes.

    Bring to a simmer and simmer, uncovered, for 15 to 20 minutes, or until thickened.

    Step #4: Stir in red wine vinegar and adjust seasonings.

    Add some red wine vinegar, then taste and adjust salt and seasonings as needed.

    And please don't skip the red wine vinegar! It adds a depth of flavor that you don't want to miss 😀

    If you prefer a little sweetness to your sauce, feel free to add 1 tablespoon of Keto Sweetener.

    For a smooth sauce, blend with an immersion blender.

    If you don't have an immersion blender: Allow it to slightly cool, then process in a food processor or blend in a stand blender.

    Garnish with basil and serve!

    Storage instructions

    • Fridge: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
    • Freezer: Store in the freezer for up to 6 months. I recommend storing it in individualized portions so you can just use it as you need.
    • Reheat: If frozen, allow to thaw. Then, heat on stovetop until heated through.

    Looking for more recipes?

    • Whole30 Stuffed Peppers {Keto & Paleo}
    • Meat Sauce {Keto, Paleo, & Whole30}
    • Keto Salsa Using Fresh Or Canned Tomatoes + Canning Instructions!!!

    If you've tried this Keto Marinara or any other recipe on the blog, please let me know in the comments below.

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    ๐Ÿ“– Recipe

    marinara sauce in mason jar with wooden spoon

    Keto Marinara {Paleo & Whole30)

    You'll say goodbye to store-bought marinara forever after you try this keto marinara sauce! It's super fast and easy to make, loaded with flavor, healthy, and cost-effective. Plus, it's also dairy-free, paleo, and whole30-compliant!
    4.80 from 5 votes
    Print Pin SaveSaved!
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    Cuisine: Italian
    Diet: Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb, Paleo, Vegan, Whole30
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 13
    CALORIES :37kcal
    CARBS :4g
    FIBER :1g
    Author: Cassidy Stauffer

    Ingredients

    • 2 tablespoon Oil - avocado, coconut, or olive oil
    • 1 large Onion - diced
    • 4 cloves Garlic - minced
    • ½ cup Beef or Vegetable Broth - use vegetable broth for vegan
    • 28 oz Whole, Peeled Tomatoes
    • 1 tablespoon Parsley
    • 1 teaspoon Oregano
    • 1 teaspoon Sea Salt - + more as needed (I usually add an additional ยผ tsp.)
    • 1 tablespoon Red Wine Vinegar
    • Basil - for garnish
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    Instructions

    • In a medium, heavy-bottomed saucepan, add the oil and heat over medium heat.
    • Once hot, add the onion and saute for 3 to 5 minutes, or until translucent.
    • Get the broth ready to go, then add the garlic and cook until fragrant, around 30 seconds.
    • Then, stir in the beef broth. Allow to bubble 2 - 3 minutes or until reduced by about half.
    • Stir in the tomatoes, parsley, oregano, and sea salt. Mash with a wooden spoon or potato masher. Bring to a simmer and lightly simmer, uncovered, 15 - 20 minutes, or until thickened.
    • Stir in the red wine vinegar. Then, taste and add additional salt and seasonings as needed.
    • If you prefer a smooth sauce, blend with an immersion blender. If you don't have an immersion blender: Allow to slightly cool, then process in a food processor or blend in a stand blender.
    • Garnish with basil and serve warm.
    • The sauce can be stored covered in the refrigerator for up to 4 days or frozen up to 6 months.

    Add Your Own Notes

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    Video

    Notes

    • If you prefer a little sweetness to your sauce, you can add 1 tablespoon of Low-Carb Sweetener.
    • The taste of this low-carb marinara largely depends on the tomatoes you use. So be sure to use some that are of high quality! I prefer to use San Marzano tomatoes (the brand doesn't matter) because they have such a great taste, however, you can use any tomatoes you prefer.
    • Please don't skip the red wine vinegar! It adds a depth of flavor you don't want to miss 😀
    • Although tomatoes are naturally a bit high in carbs, marinara can be keto-friendly if eaten in moderation and there is no added sugar.

    Nutrition

    Serving: 0.25cup | Calories: 37kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 301mg | Potassium: 140mg | Fiber: 1g | Sugar: 2g | Vitamin A: 97IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

    Keto Resources
    Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!

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    1.6K shares
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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

    Read Moreโ€ฆ

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      Recipe Rating




    1. Kay says

      September 20, 2021 at 10:18 pm

      This would only be Vegan if you use vegetable broth. Super excited to make this!

      Reply
    2. Fran Frost says

      June 16, 2021 at 2:03 pm

      Just made it last night and added meatballs. Very good! Would make again. Thx for sharing.

      Reply
      • Cassidy Stauffer says

        June 16, 2021 at 2:41 pm

        Thank you! I'm so happy you liked it ๐Ÿ˜€

        Reply
    3. Brenda says

      January 02, 2021 at 9:15 pm

      5 stars
      I just made this and it is absolutely delicious! I did go with the vegan option and made it with vegetable broth. I couldnโ€™t find the brand of tomatoes recommended, but did find another brand of whole Italian tomatoes (no salt added) at sprouts farmers market. I didnโ€™t have oregano on hand and added some basil flakes instead. I chopped up the onions in a processor and left the sauce fairly chunky, but used at my immersion blender on it just a bit. The sauce looks just as fabulous as it tastes and I could eat it by the spoonful all by itself! I do not miss all that added salt at all! Definitely a thumbs up!

      Reply
      • Cassidy Stauffer says

        January 03, 2021 at 3:06 pm

        Thank you so much Brenda - I'm excited you liked it!!! And thanks for letting me know that your substitutions worked ๐Ÿ™‚

        XO,
        Cassidy

        Reply
    4. Sunshine says

      November 28, 2020 at 8:31 pm

      This recipe is labeled as vegan, but one of the ingredients is beef broth. I'm going to try it with veggie broth and hope for the best. I just didn't want you to get clobbered by an angry vegan.

      Reply
      • Cassidy Stauffer says

        November 28, 2020 at 10:37 pm

        Oh no, I forgot to add the vegan option!!! Thank you SO much for pointing this out to me, I'll fix it right away!!!

        -Cassidy

        Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

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