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This sugar-free, keto approved glaze is everything that you need in your life right now. I first made it to be brushed over a delicious side of salmon, baked in the oven. Then I paired it with roasted eggplant. And then I roasted a chicken with it.
I’m thinking of glazing some big wedges of pumpkin with it… You get the idea. It seems to go with everything and adds such an incredible umami flavour-bomb to your dish without being overwhelming at all. Oh geez — I just thought of drizzling it over charred broccoli. Enjoy!
Can I Have Miso on Keto?
Although miso paste is made from soy, which is typically avoided on a whole foods based keto diet, it's unlike most other soy products. Unlike tofu and soy milk which are heavily processed, miso paste is a fermented product and can be included in small amounts together with other keto friendly foods.
Hands-on Overall
Serving size 1 tbsp/ 15 ml
Nutritional values (per 1 tbsp/ 15 ml)
Net carbs1.3 grams
Protein0.2 grams
Fat0.1 grams
Calories7 kcal
Calories from carbs 70%, protein 14%, fat 16%
Total carbs1.4 gramsFiber0.2 gramsSugars0.3 gramsSaturated fat0 gramsSodium110 mg(5% RDA)Magnesium1 mg(0% RDA)Potassium7 mg(0% EMR)
Ingredients (makes 1 1/2 cups/ 360 ml/ 12 fl oz)
- 1 cup coconut aminos (240 ml/ 8 fl oz)
- 3 cloves garlic, minced
- 2 inch knob fresh ginger (14 g/ 0.5 oz)
- 3/4 cup brown sugar substitute such as Sukrin Golden (120 g/ 4.2 oz)
- 2 tbsp miso paste (34 g/ 1.2 oz)
- 1 tsp dried chili flakes
Instructions
- Prepare all of the ingredients. Peel the garlic and ginger.
- Roughly slice the ginger and garlic.
- Place all of the ingredients in a small saucepan and bring to the boil, stirring regularly.
- Reduce the temperature and bring to a simmer. Simmer for 10 to 15 minutes or until sauce starts to reduce and thicken. The glaze will get thicker as it cools so don’t take it too far.
- Remove from the heat, cover and let the flavours steep while it cools.
- Once cool, use a slotted spoon to remove the garlic and ginger and then pour the glaze into clean jars.
- You can strain it through fine mesh sieve but I like to leave the chili in the glaze.
- Store in the refrigerator for up to 2 months, stir well before use.
- Use as a glaze for fish or meat such as chicken breasts, steak or pork chops.
Ingredients
- 1 cup coconut aminos (240 ml/ 8 fl oz)
- 3 cloves garlic, minced
- 2 inch knob fresh ginger (14 g/ 0.5 oz)
- 3/4 cup brown sugar substitute such as Sukrin Golden (120 g/ 4.2 oz)
- 2 tbsp miso paste (34 g/ 1.2 oz)
- 1 tsp dried chili flakes
Instructions
- Prepare all of the ingredients. Peel the garlic and ginger.
- Roughly slice the ginger and garlic.
- Place all of the ingredients in a small saucepan and bring to the boil, stirring regularly.
- Reduce the temperature and bring to a simmer. Simmer for 10 to 15 minutes or until sauce starts to reduce and thicken. The glaze will get thicker as it cools so don’t take it too far.
- Remove from the heat, cover and let the flavours steep while it cools.
- Once cool, use a slotted spoon to remove the garlic and ginger and then pour the glaze into clean jars.
- You can strain it through fine mesh sieve but I like to leave the chili in the glaze.
- Store in the refrigerator for up to 2 months, stir well before use.
- Use as a glaze for fish or meat such as chicken breasts, steak or pork chops.
Nutrition (per serving, 1 tbsp/ 15 ml)
Calories7kcal
Net Carbs1.3g
Carbohydrates1.4g
Protein0.2g
Fat0.1g
Saturated Fat0g
Fiber0.2g
Sugar0.3g
Sodium110mg
Magnesium1mg
Potassium7mg
Detailed nutritional breakdown (per 1 tbsp/ 15 ml)
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