Teriyaki sauce has long been on my to-do list. Ever since I first tried eel nigiri sushi marinated in this rich Japanese sauce packed with umami, I knew I needed to make a keto style, sugar-free and grain-free Teriyaki sauce!
This homemade sweet and salty sauce is so versatile. Teriyaki is perfect for dipping and drizzling over cooked meat, veggies and stir-fries. It's ideal for glazing and marinating fish, seafood, chicken, pork and beef. (If you want to use this sauce as a marinade, I recommend skipping the glucomannan powder.)
Now that we also know how to make keto-approved sushi by using sticky cauliflower rice, imagine all the healthy low-carb dinners you can make with this sauce!
Ingredients For Low-Carb Teriyaki Sauce
To make this delicious Asian sweet & salty sauce at home, you'll need the following ingredients. Don't worry if you don't have everything as I listed some alternatives.
- Tamari sauce is fermented soy sauce that is gluten-free (If you follow a whole foods based keto diet, fermented soy can be included in moderation). If you can't have soy, you can substitute it with the same amount of coconut aminos.
- Rice wine. You can use Shaoxing or Mirin. This ingredient can be substituted with dry sherry.
- Garlic. You want finely chopped/minced garlic or crushed garlic. For super smooth results, use 1/8 to 1/2 teaspoon of garlic powder instead of fresh garlic.
- Sweetener. To keep this recipe keto-approved, I used Erythritol-based brown sugar substitute. You can use other options such as Allulose, Erythritol or Swerve, and optionally add 1/2 to 1 teaspoon of blackstrap molasses.
- Ginger. You can use ground ginger or about one teaspoon of finely grated ginger root. Ground is better for smooth results.
- Bee pollen is a great alternative to honey that is commonly used in homemade Teriyaki sauce recipes. It's not essential but will add great flavor.
- Sesame oil. To add great flavor, you want to use toasted sesame oil.
- Glucomannan powder and water. Glucomannan powder, also known as konjak powder is used as a replacement for cornstarch which is used to thicken the sauce. Go easy on glucomannan powder. Even 1/2 teaspoon is enough to thicken the sauce. Use 1/4 tsp for thinner sauce, or up to 3/4 tsp for thicker sauce. If you don't have any glucomannan powder, use the same amount of xanthan gum. Make sure to use a fine mesh sieve and gradually sprinkle the powder in a bowl filled with water, then swirl to combine and sprinkle more until all powder is dissolved.
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How To Use Keto Teriyaki Sauce?
You can use this homemade keto teriyaki sauce just like my Spicy Sweet Chili Sauce: as a dip, marinade or topping. Here are just some of the many options:
How Can I Store Keto Teriyaki Sauce?
Just like my Spicy Sweet Chili Sauce, this sugar-free Teriyaki Sauce will keep in the fridge for up to 2 weeks if stored properly. You can also freeze it in an ice tray and then just pop into a freezer bag and store for up to 6 months. When you need to use it, let it defrost in the fridge overnight or on the kitchen counter for until defrosted. Gently heat up before serving to make it smooth again. This sauce is great for canning too!
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Serving size 2 tbsp/ 30 ml
Allergy information for Low-Carb Teriyaki Sauce
✔ Gluten free
✔ Dairy free
✔ Egg free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, 2 tbsp/ 30 ml)
Net carbs1 grams
Calories from carbs 28%, protein 43%, fat 29%
Total carbs1.4 gramsFiber0.3 gramsSugars0.5 gramsSaturated fat0.1 gramsSodium808 mg(35% RDA)Magnesium6 mg(2% RDA)Potassium34 mg(2% EMR)
Ingredients (makes 1 1/4 cups, 300 ml/ 10 fl oz)
- Use a fine mesh sieve to sprinkle the glucomannan powder in a jar or bowl filled with 1/2 cup (120 ml) of water. Gradually sprinkle it in two to three parts and swirl in between so the powder doesn't clump. Set aside.
Note: See recipe tips above for alternatives and amounts for thinner or thicker sauce.
- Use a mortar and pestle to crush the bee pollen until powdered. Alternatively, you can crush it in a small bowl by using the back of a spoon. (This ingredient is not essential but highly recommended.)
- To a saucepan add the remaining 1/4 cup (60 ml) of water, tamari sauce (or coconut aminos), rice wine, sweetener (brown sugar substitute, Allulose or Erythritol), finely minced garlic and ground ginger. Cook on medium for 2 to 3 minutes.
- Add the content of the bowl with the glucomannan powder and stir through. Cook on medium for 2 to 4 minutes until thickened. The longer you cook it, the thicker it will get. Depending on how long you cook it for, you'll get 1 1/4 (300 ml) to 1 1/2 cups (360 ml) of keto Teriyaki sauce. The sauce will thicken even more once it cools down. Take off the heat and stir in the sesame oil.
- Pour into a jar and let it cool down. Seal with a lid and store in the fridge for up to 2 weeks, or freeze in an ice tray for longer.
Ingredient nutritional breakdown (per serving, 2 tbsp/ 30 ml)
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