Once youve given it a try, Im sure youll agree: keto teriyaki sauce tastes so much better than the sugary store bought versions! The recipe comes together in only 10 minutes and lends amazing flavour to stir fries, baked chicken or roasted salmon. Sugar and gluten free.
Traditional teriyaki sauce has four main ingredients: soy sauce, sake (alternatively mirin, if you dont want the alcohol), ginger and sugar lots of sugar.
A healthy teriyaki sauce
Instead of soy sauce, my sugar free teriyaki sauce uses tamari, which is a gluten and wheat free soy sauce. The sugar I replaced with a sugar free erythritol based sweetener.
I like Sukrin Gold because of its gentle caramel flavour here, or Lakanto Golden, which is a brown sugar erythritol/monk fruit blend (aff links). Even so, simple white granulated erythritol (or xylitol) will also work here.
I also decided to add coconut aminos to this recipe. Coconut aminos are a ridiculously tasty seasoning sauce made from the fermented sap of coconut palm and takes the sauce to the next level.
Despite being made from a sugary substance, they are low in sugar due to the fermentation process (roughly 1 gram of sugar per teaspoon). Coconut aminos are also brilliant in salad dressings, by the way, and they are wheat, soy and gluten free.
How to make keto teriyaki sauce step by step:
1.) Fry the garlic and ginger in sesame oil for about 30 seconds 1 minute on a medium/ low heat until fragrant.
2.) Add the tamari sauce, coconut aminos, low carb sweetener, water, apple cider vinegar and spices. Cook for 2 minutes on a low simmer.
3.) Whisk in 1/4 tsp xanthan gum and heat until it thickens and reaches your desired consistency. Mine took about 4 minutes.
Pour the sauce into a sterilised jar and allow to fully cool. Store in the fridge for up to 5 days with the lid on. Sprinkle with sesame seeds before serving.
Recipe tips and variations
This sugar free teriyaki sauce is super duper tasty yet not incredibly sweet because thats how I like it best. I recommend that you sweeten this sauce to taste simply add more erythritol if needed.
Dont like tamari? You can substitute it for all-out coconut aminos if you prefer and cut the sweetener down to about 1 tbsp, or to taste. Coconut aminos is naturally sweeter than tamari so you could even get away without a sweetener if you dont like things too sweet.
If you cant get hold of coconut aminos at all (which would be such a shame!!!), you can leave it out and use more tamari instead.
The xanthan gum works great as a thickener for this sauce. As an alternative, you could also try 1 tsp of ground chia seeds or a pinch of grass-fed gelatin but only a tiny amount as you dont want it to set to jelly!
Easy sugar free teriyaki sauce marinade
To use this sauce as a marinade, you can leave out the xanthan gum. Simply marinate your fish or chicken for about 20 minutes before stir-frying!
More delicious Asian-inspired recipes:
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Sugar Free Keto Teriyaki Sauce
This sugar free teriyaki sauce contains all the wonderful flavour we love about this popular Japanese sauce, but none of the sugars and preservatives. Use it for marinating meat and fish or as a dipping sauce for appetisers!
- 1 tbsp toasted sesame oil
- 1 garlic clove (minced)
- 3 cm piece of ginger (peeled and grated (18g))
- 1/4 cup Tamari
- 1 tbsp coconut aminos
- 3 tbsp granulated erythritol
- 3/4 cup water
- 1/2 tsp apple cider vinegar
- 1/8 tsp cracked black pepper
- Pinch of onion powder (optional)
- 1/4 tsp xanthin gum
To serve
- 1/2 tsp sesame seeds
- Fry the garlic and ginger in sesame oil for about 30 seconds 1 minute on a medium/ low heat until fragrant.
-
Add the soya sauce, coconut aminos, low carb sweetener, water, apple cider vinegar and spices. Cook for 2 minutes on a low simmer.
- Whisk in 1/4 tsp xanthan gum and heat until it thickens and reaches your desired consistency. Mine took about 4 minutes.
Makes 1/2 cup / 8 tbsp of sauce (1 tbsp per portion 1.2g net carbs per tbsp).
Store in a sealed glass jar in the fridge for up to one week. (It probably lasts much longer than that because of the vinegar but mine was always gone within a week :))
To use this sauce as a marinade, leave out the xanthan gum. Simply marinate your fish or chicken for about 20 minutes before stir-frying!
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