Keto Teriyaki Sauce
Glossy, savory-sweet teriyaki with fresh ginger and garlic, thickened with a pinch of xanthan gum instead of cornstarch.
Nutrition per serving
2 tbsp- Net carbs
- 1g
- Calories
- 19kcal
- Protein
- 1.3g
- Fat
- 0.8g
- Total carbs
- 5.3 g
- Fiber
- 0.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Soy-free (coconut aminos): Coconut aminos replace the tamari for anyone avoiding soy. Aminos are naturally sweet, so the added sweetener is halved, which keeps the carbs in check.
- Use the coconut aminos and the smaller amount of allulose. Aminos are much less salty than tamari, so taste at the end and add a pinch of salt.
- Nice to have (optional)
- Nice to have (optional)
Estimated cost $2.19 for 6 servings ($0.37 each) · how we estimate
Instructions
-
Combine the tamari, water, rice vinegar, allulose, ginger and garlic in a small saucepan. Bring to a simmer over medium heat and cook 2–3 minutes, until the sweetener dissolves and the raw garlic smell fades.
-
Sprinkle the xanthan gum evenly over the surface while whisking hard, then simmer 1 minute more until glossy and lightly thickened.
-
Remove from the heat and stir in the sesame oil. The sauce thickens further as it cools; thin with a little water if needed.
-
Brush on as a glaze during the last few minutes of cooking, or toss with a stir-fry right at the end.
Tips for success
-
Allulose behaves most like sugar here — it caramelizes and stays syrupy in the fridge, while erythritol can turn gritty when cold. - Xanthan gum is potent; too much turns the sauce slimy. Start with ¼ tsp and add only a pinch more if needed.
- Hoisin-style twist: whisk 2 tbsp sauce with 1 tbsp almond butter, ½ tsp sriracha and a pinch of cinnamon. Use either version for stir-fries, beef & broccoli or poke bowls.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Doesn’t freeze well
Reheat: Use cold as a marinade, or warm gently in a small saucepan to loosen before glazing.
Prep tip: It keeps up to 2 weeks in a sealed jar, so a double batch covers two weeks of stir-fries.
Refrigerate in a sealed jar up to 2 weeks. Shake or stir before using.
Variations
1 variation, each with its own ingredients and macrosSoy-free (coconut aminos)
DietCoconut aminos replace the tamari for anyone avoiding soy. Aminos are naturally sweet, so the added sweetener is halved, which keeps the carbs in check.
- tamari or soy sauce → coconut aminos
- allulose (or golden monk fruit sweetener) → allulose (half the usual amount)
2.9 g net · 23 kcal · 0.1 g protein · 0.8 g fat · ≈$0.41 per serving (+1.9 g net carbs vs the original)
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