I just nailed a Homemade Teriyaki Sauce that’s garlic-and-ginger forward, sugar-free, and only 1g net carb per serving so your stir-fries stay saucy without wrecking your keto.
I’m obsessed with this Keto Teriyaki Sauce because it tastes like the real thing without wrecking my macros. I love how salty-sweet hits the spot when I drizzle it over chicken or stir fry.
But the best part is the punch from fresh ginger paste and tamari or low sodium soy sauce. Real depth, none of that syrup sludge.
I call it one of my go-to Keto Sauces and my favorite Homemade Teriyaki Sauce. Sticky, glossy, tangy, and only a whisper of carbs.
Keeps dinner interesting. Keeps me coming back for more.
I eat it on everything, no regrets ever.
Ingredients
- Tamari gives salty depth and gluten-free vibe, it’s the backbone here.
- Water thins things so it’s pourable and not gluey.
- Basically rice vinegar adds bright acidity that cuts the salt.
- Allulose melts smooth and sweet without sugar spikes, erythritol can be grainy.
- Fresh ginger adds zing and warmth, it wakes up the sauce.
- Garlic brings a savory punch and that familiar homey comfort.
- Toasted sesame oil adds nutty perfume, use sparingly because it’s strong.
- Xanthan gum thickens without carbs, just a tiny pinch makes it cling.
- Basically onion powder adds rounded savory notes, low effort boost.
- Broth adds meaty depth so the sauce feels fuller, not flat.
- Plus sesame seeds for crunch and little toasty bits on top.
Ingredient Quantities
- 1/2 cup tamari or low sodium soy sauce
- 1/2 cup water
- 1/4 cup unseasoned rice vinegar
- 3 tablespoons allulose or erythritol (allulose dissolves better)
- 1 tablespoon fresh ginger paste or 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced or 1 teaspoon garlic paste
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon xanthan gum (for thickening)
- 1/2 teaspoon onion powder (optional, but I usually add it)
- 1 tablespoon low sodium chicken broth or beef broth (optional, for depth)
- 1 teaspoon toasted sesame seeds (optional garnish)
How to Make this
1. In a small saucepan combine 1/2 cup tamari or low sodium soy sauce, 1/2 cup water, 1/4 cup unseasoned rice vinegar and 3 tablespoons allulose or erythritol; stir to dissolve the sweetener before applying heat.
2. Add 1 tablespoon fresh ginger paste or grated ginger, 2 cloves minced garlic or 1 teaspoon garlic paste, 1 teaspoon toasted sesame oil, and 1/2 teaspoon onion powder if using. Stir to mix everything.
3. If you want extra depth add 1 tablespoon low sodium chicken or beef broth now, otherwise skip it.
4. Place the pan over medium heat and bring the mixture to a low simmer, stirring occasionally. Let it simmer gently for 3 to 4 minutes to marry the flavors.
5. Sprinkle 1/2 teaspoon xanthan gum evenly over the surface while whisking vigorously. Keep whisking for about 30 to 60 seconds to avoid clumps and to help the sauce thicken.
6. Turn the heat down to low and simmer another 1 to 2 minutes while stirring, the sauce will thicken more as it cools. If it gets too thick add a tablespoon of water at a time to reach the texture you like.
7. Taste and adjust: add a pinch more sweetener if you want it sweeter, a splash more vinegar if it needs brightness, or a little extra soy for salt.
8. Remove from heat and let the sauce cool for a few minutes; it will continue to thicken as it cools.
9. Transfer to a jar or airtight container, sprinkle 1 teaspoon toasted sesame seeds on top if you like, refrigerate and use within 1 to 2 weeks. Reheat gently before using.
Equipment Needed
1. Small saucepan (about 1 to 2 quart)
2. Whisk (for xanthan gum, vigorous whisking helps prevent clumps)
3. Measuring cups and measuring spoons
4. Silicone spatula or wooden spoon (for stirring and scraping)
5. Microplane or fine grater (for fresh ginger)
6. Chef knife and cutting board or garlic press (for the garlic)
7. Small mixing bowl or ramekin (to measure or mix optional broth or extras)
8. Fine mesh sieve (optional, if you want an ultra-smooth sauce)
9. Jar or airtight container with lid for storing the sauce
10. Spoon for tasting and transferring into the jar
FAQ
Keto Teriyaki Sauce Recipe Substitutions and Variations
- Tamari or low sodium soy sauce: coconut aminos (lighter, soy free), regular low sodium soy sauce if you don’t need gluten free.
- Allulose or erythritol: monk fruit blend or a erythritol + stevia mix (use less, tastes sweeter), note: pure stevia is much stronger so start tiny amounts.
- Unseasoned rice vinegar: apple cider vinegar or white wine vinegar both work fine though they change the flavor slightly.
- Xanthan gum: guar gum (use slightly less) or gelatin dissolved in warm liquid for a more natural thickener.
Pro Tips
1. Warm the sweetener in the water first so it dissolves faster before you heat everything up. if you add granulated erythritol cold it can leave a slightly grainy texture.
2. Sprinkle the xanthan gum over a spoon or small sieve while whisking hard, then keep stirring for at least 30 seconds. this stops clumps and gives a silkier finish. if it still gets too thick, add a tablespoon of hot water, not cold.
3. Use fresh grated ginger when you can, but if you only have paste, squeeze a bit of lemon or lime into the sauce to brighten it up since paste can be a hair muted.
4. Let the sauce cool to just warm before storing. it thickens as it cools and resting also lets the flavors settle so it tastes better the next day.
Keto Teriyaki Sauce Recipe
I just nailed a Homemade Teriyaki Sauce that's garlic-and-ginger forward, sugar-free, and only 1g net carb per serving so your stir-fries stay saucy without wrecking your keto.
8
servings
10
kcal
Equipment: 1. Small saucepan (about 1 to 2 quart)
2. Whisk (for xanthan gum, vigorous whisking helps prevent clumps)
3. Measuring cups and measuring spoons
4. Silicone spatula or wooden spoon (for stirring and scraping)
5. Microplane or fine grater (for fresh ginger)
6. Chef knife and cutting board or garlic press (for the garlic)
7. Small mixing bowl or ramekin (to measure or mix optional broth or extras)
8. Fine mesh sieve (optional, if you want an ultra-smooth sauce)
9. Jar or airtight container with lid for storing the sauce
10. Spoon for tasting and transferring into the jar
Ingredients
1/2 cup tamari or low sodium soy sauce
1/2 cup water
1/4 cup unseasoned rice vinegar
3 tablespoons allulose or erythritol (allulose dissolves better)
1 tablespoon fresh ginger paste or 1 tablespoon grated fresh ginger
2 cloves garlic, minced or 1 teaspoon garlic paste
1 teaspoon toasted sesame oil
1/2 teaspoon xanthan gum (for thickening)
1/2 teaspoon onion powder (optional, but I usually add it)
1 tablespoon low sodium chicken broth or beef broth (optional, for depth)
1 teaspoon toasted sesame seeds (optional garnish)
Directions
- In a small saucepan combine 1/2 cup tamari or low sodium soy sauce, 1/2 cup water, 1/4 cup unseasoned rice vinegar and 3 tablespoons allulose or erythritol; stir to dissolve the sweetener before applying heat.
- Add 1 tablespoon fresh ginger paste or grated ginger, 2 cloves minced garlic or 1 teaspoon garlic paste, 1 teaspoon toasted sesame oil, and 1/2 teaspoon onion powder if using. Stir to mix everything.
- If you want extra depth add 1 tablespoon low sodium chicken or beef broth now, otherwise skip it.
- Place the pan over medium heat and bring the mixture to a low simmer, stirring occasionally. Let it simmer gently for 3 to 4 minutes to marry the flavors.
- Sprinkle 1/2 teaspoon xanthan gum evenly over the surface while whisking vigorously. Keep whisking for about 30 to 60 seconds to avoid clumps and to help the sauce thicken.
- Turn the heat down to low and simmer another 1 to 2 minutes while stirring, the sauce will thicken more as it cools. If it gets too thick add a tablespoon of water at a time to reach the texture you like.
- Taste and adjust: add a pinch more sweetener if you want it sweeter, a splash more vinegar if it needs brightness, or a little extra soy for salt.
- Remove from heat and let the sauce cool for a few minutes; it will continue to thicken as it cools.
- Transfer to a jar or airtight container, sprinkle 1 teaspoon toasted sesame seeds on top if you like, refrigerate and use within 1 to 2 weeks. Reheat gently before using.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 39g
- Total number of serves: 8
- Calories: 10kcal
- Fat: 0.8g
- Saturated Fat: 0.1g
- Trans Fat: 0g
- Polyunsaturated: 0.3g
- Monounsaturated: 0.4g
- Cholesterol: 0mg
- Sodium: 331mg
- Potassium: 88mg
- Carbohydrates: 0.4g
- Fiber: 0.1g
- Sugar: 0.1g
- Protein: 0.9g
- Vitamin A: 0IU
- Vitamin C: 0.1mg
- Calcium: 8mg
- Iron: 0.2mg
