Low carb keto teriyaki sauce

Close up shot of an opened glass jar filled with homemade teriyaki sauce with sesame seeds and topped with green onions.

5 from 1 vote

Low carb keto teriyaki sauce

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.

Prep Time5

Cook Time10

Total Time15

Course: Sauces and condiments

Cuisine: Japanese

Keyword: Gluten-free sauce, Keto sauce, Teriyaki sauce

Servings: servings

Calories: 85kcal

Author: Anna

Equipment

Large (11-inch/28cm) non-stick skillet

Ingredients

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

Add-ins

Sesame seeds
Green onions, chopped

Serving ideas

Instructions

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.

Notes

NET CARB: 5g (if using arrowroot flour as a thickening agent)

Store the completely cooled sauce in an air-tight container in the fridge for up to 1 week.

If you use sweeteners other than allulose, the sauce will crystalize in the fridge. To make it smooth again, heat it gently in the saucepan while stirring occasionally. Then use it for cooking or pour over the entrée of your choice.

Nutrition