Keto Teriyaki Sauce
This Keto Teriyaki Sauce is a game changer! Sweet, savory, and low-carb, it’s perfect for stir-fries, marinades, and dipping with keto-friendly ingredients.
Servings: 6 servings
Ingredients
Ingredients
- 1/2 cup soy sauce Use gluten-free soy sauce if needed
- 1/3 cup granulated sweetener I used keto brown sugar for a rich flavor
- 2 cloves garlic minced
- 1 teaspoon ginger freshly grated
- 1 cup water
- 1 1/2 teaspoon xanthan gum or 2 tablespoons cornstarch for thickening
Instructions
Method: Keto Teriyaki Sauce
- In a small saucepan, combine the soy sauce, granulated sweetener, minced garlic, grated ginger, and water. Stir until the sweetener is mostly dissolved.
- Place the saucepan over medium heat. Allow the mixture to come to a gentle simmer, stirring occasionally to prevent sticking.
- Once simmering, slowly sprinkle in the xanthan gum while continuously whisking. If using cornstarch, dissolve it in a small amount of water before adding it to the saucepan to prevent clumping.
- Continue to simmer the sauce for about 2-3 minutes, or until it reaches your desired thickness. Remove from heat and let it cool slightly.
- If you're not using the sauce immediately, transfer it to a storage container. Allow it to cool completely before sealing and refrigerating.
Equipment
- Measuring Cups and Spoons
- Whisk
- Small Saucepan
- Storage container
Notes
- Sprinkle xanthan gum slowly while whisking to avoid clumping in the sauce.
- Adjust the amount of sweetener to suit your taste preferences for perfect sweetness.
- Store in an airtight container in the refrigerator for up to two weeks or freeze in ice cube trays for longer storage.
- Use tamari or coconut aminos as gluten-free soy sauce alternatives.
- Fresh ginger is recommended, but ground ginger can be used if necessary.