Easy and quick to make, this sweet and tangy keto teriyaki sauce can be made ahead or used right away in cooking various dishes. It’s a gluten-free and sugar-free low carb sauce that will especially complement dishes made of chicken or salmon.
Ingredients and substitutes
Coconut aminos – Helps us with the sweetness that teriyaki sauce is famous for while reducing the amount of soy products.
Sweetener – Allulose will be a go-to sweetener for any keto sauces recipes out there. It doesn’t crystalize after the sauce is chilled and it behaves very similarly to regular sugars; it browns and almost caramelizes while cooking. However, blends of erythritol and stevia like those from Sukrin and Swerve will work great as well. Alternatively, you can use brown sugar substitutes such as Brown Swerve or Sukrin Gold (Sukrin Gold is not gluten-free).
Apple cider vinegar – This ingredient is responsible for that little bit of tanginess that we all love in teriyaki sauce. You can also use white wine vinegar or rice wine vinegar instead.
Soy sauce – I always use tamari soy sauce to make sure that my dishes are gluten-free.
Ginger and garlic – I highly recommend using fresh ginger and garlic to make this keto sauce. It will bring in those authentic flavors while creating a glossy and smooth consistency. Powders work too, but don’t be surprised if you end up with a slightly grainy texture.
Sesame seed oil – I just love how a small amount of sesame seed oil brings those Asian flavor notes to dishes.
Arrowroot slurry – After experimenting with xanthan gum over a long period of time, I came to the conclusion that it’s not an optimal thickening agent for sauces. Yes, it’s used commercially as a thickening agent for a variety of products (sauces as well), but there’s a whole lot more that come into play when those are produced in factories. Being a home cook, I can’t use xanthan gum without getting a weird, slimy consistency at the end when making sauces. I’ve tried! So I’ll just stick with my tasteless gluten-free and grain-free arrowroot powder, which will do its job at a fraction of the net carbs.
Step by step directions
First, prepare a wet mixture by combining the coconut aminos, sweetener, apple cider vinegar, tamari soy sauce, and sesame seed oil in a mixing bowl; set aside.
Then, heat a little bit of olive oil in a non-stick skillet over a medium-high heat and cook the garlic and ginger for 20 seconds to release the flavors.
Next, add the liquid mixture and stir well. Bring to a light simmer and cook until the liquids are reduced significantly and thickened to your taste. Optionally, make an arrowroot slurry by combining the arrowroot powder with 3 tablespoons of water and adding to the hot sauce. Gently simmer until thickened to your taste.
Remove from the heat and serve right away over the entrée of your choice, or use the sauce to make teriyaki chicken, salmon, etc. Garnish everything with sesame seeds and freshly chopped green onion, if you like.
Pour this sugar-free teriyaki sauce on top of salmon or chicken fried with salt and pepper, or make a simple stir fry with the protein and veggies of your choice. Another great idea is to go full-blown takeaway style and make my KETO TERIYAKI CHICKEN served on top of LOW CARB KETO CAULIFLOWER RICE.
Carbs in low carb teriyaki sauce
Depends on how long you simmer the sauce and whether you use arrowroot slurry. You’ll get ⅔ of a cup to one cup of sugar-free keto teriyaki sauce, which I prefer to divide into 4 servings. Every single serving will have around 5g net carb.
It will last for up to 1 week in an air-tight container.
Yes, you can! Freeze it in an air-tight container for up to 3 months. When ready to use, thaw in the fridge overnight.
The best way to thicken keto teriyaki sauces is to use arrowroot powder. Dissolve 1-2 teaspoon of the powder in a little bit of cold water to create a slurry for every cup of the sauce. If you don’t mind a little bit of a slimy consistency, you can also use xanthan gum as a keto sauce thickening agent. Use ¼- ½ teaspoon of xanthan gum powder per cup of liquids.
More low carb sauces and condiments
Low carb keto teriyaki sauce
- Large (11-inch/28cm) non-stick skillet
- 2 tablespoon (30g) coconut aminos
- ¼ cup allulose sweetener or other keto-friendly sweeteners of your choice
- 3 tablespoon apple cider vinegar
- ½ cup (120g) tamari soy sauce
- 2 teaspoon sesame seed oil
- 1 tablespoon olive oil
- 2 teaspoon grated ginger
- 2 cloves garlic, pressed
- 1 teaspoon arrowroot powder, optional
- 3 tablespoon water, optional
- Sesame seeds
- Green onions, chopped
- In a small mixing bowl, combine the coconut aminos, sweetener, apple cider vinegar, tamari soy sauce, and sesame seed oil; set aside.
- Heat a little bit of olive oil in a non-stick skillet over a medium-high heat.
- Add the garlic and ginger and cook for 20 seconds. Then, add the liquid mixture and stir well. Bring to a light simmer and cook, stirring occasionally, until the liquids are reduced and thickened to your taste. Optionally, make an arrowroot slurry by combining the arrowroot powder with 3 tablespoons of cold water and adding to the hot sauce. Simmer gently until thickened to your taste.
- Remove from the heat and serve right away over the entrée of your choice - or use the sauce to make teriyaki chicken, salmon, etc. Garnish with sesame seeds and freshly chopped green onions.
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com