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Keto Teriyaki Sauce - Savory, Sweet, and Low-Carb

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Tamari or coconut aminos: Tamari is gluten-free and has a deeper umami; coconut aminos are slightly sweeter and lower in sodium. Use what you prefer.
  • Water: Helps balance the saltiness and creates volume for simmering.
  • Keto-friendly sweetener: Allulose, monk fruit erythritol blend, or pure monk fruit works well. Allulose gives the best glossy finish.
  • Rice vinegar: Adds brightness and balances the sweetness.
  • Sesame oil: A little goes a long way for that nutty, toasty aroma.
  • Garlic: Freshly minced is ideal for punchy flavor.
  • Ginger: Freshly grated for warmth and zing.
  • Xanthan gum (optional): A tiny amount thickens the sauce without carbs.
  • Red pepper flakes or a pinch of chili powder (optional): For a hint of heat.
  • Toasted sesame seeds (optional): For garnish and texture.
  • 1/2 cup tamari (or 3/4 cup coconut aminos; reduce added sweetener if using aminos)
  • 1/2 cup water
  • 3 to 4 tablespoons allulose (start with 3 and adjust)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1/8 teaspoon xanthan gum (optional, see notes)
  • Pinch red pepper flakes (optional)

Method
 

  1. Prep your aromatics: Mince the garlic and grate the ginger. Measure out the sweetener and other liquids so the process moves fast.
  2. Combine the base: In a small saucepan, add tamari (or coconut aminos), water, allulose, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes if using. Stir to dissolve the sweetener.
  3. Bring to a simmer: Set the pot over medium heat. Once it starts to bubble gently, reduce to medium-low. You don’t want a rolling boil; a steady simmer is best.
  4. Thicken (optional): If using xanthan gum, sprinkle it very lightly over the surface while whisking constantly to avoid clumps. Start with 1/8 teaspoon. You can add a tiny pinch more if needed later.
  5. Reduce and cook: Let the sauce simmer for 5 to 7 minutes, stirring occasionally. It should slightly thicken and become glossy. Remember it will thicken more as it cools.
  6. Taste and adjust: Add a touch more sweetener for sweetness, a splash of vinegar for brightness, or a bit of water if it’s too strong. If it’s too thin, simmer another minute.
  7. Cool and use: Remove from heat. Let the sauce sit for 5 minutes to settle. Use right away for glazing or transfer to a jar for later.