Put the water and Keto Chow in a pan and whisk together well.
Add the tomato paste, vinegar, allulose, salt, white pepper, onion and garlic powders, and ground cloves and blend together with an immersion blender.
Bring to the boil over medium heat then turn heat to low and simmer for ten minutes, or until thick and deep red in color.
Remove from the heat and let cool before carefully pouring into an airtight container, jar, or squeeze bottle.
Store in the fridge for a month. If you wish to store your ketchup for longer, separate into smaller quantities and freeze so that you can defrost and use smaller amounts at a time.