A delicious authentic Japanese sugar free keto teriyaki sauce that’s sweet and sticky, just like the original! Use this Japanese teriyaki sauce recipe to make various teriyaki flavoured dishes!
The Best Keto Teriyaki Sauce
To keep the flavours of this keto teriyaki sauce as authentic as possible, I used organic tamari, aka organic gluten free soy sauce, Lakanto golden instead of brown sugar, and xanthan gum instead of corn starch.
But don’t worry, if you’re worried about soy, I also give the recipe using coconut aminos for a complete soy-free teriyaki sauce! The best part is that both version pretty much tastes the same!
Easy Soy Free Teriyaki Sauce
I’ve tried and tested this recipe multiple times so that you could make this teriyaki sauce soy free if you wanted to! I give the option to either use tamari soy sauce, liquid aminos or coconut aminos to make this keto teriyaki sauce.
Tamari Soy Sauce
Tamari soy sauce is a soy sauce that’s been fermented with rice instead of wheat. It tastes very similar to regular soy sauce, but is gluten free. I use organic tamari in all of my recipes for authentic flavours. The great thing about tamari is that you can replace it with either liquid aminos or coconut aminos as a 1-1 replacement.
I recommend using the Organic Tamari from Eden‘s as it’s super delicious!
Liquid Aminos is a vegetable protein seasoning made from non-GMO soybeans. This product still contains soy, the only difference is that it’s not fermented and has other ingredients added to it.
However, liquid aminos has less carbs than soy sauce and tastes pretty similar. It’s a 1-1 replacement for soy sauce. I recommend getting Bragg’s liquid aminos!
Coconut Aminos is a soy free alternative to soy sauce. It’s a 1-1 replacement for soy sauce. However, it has a lot of carbs. It has 3g of carbs per tablespoon and you usually need to add lots of tablespoons to different Asian dishes.
So keep in mind that if you want to stay soy-free, just remember that coconut aminos has more carbs than tamari or liquid aminos.
What are Teriyaki Sauce Ingredients?
The ingredients for traditional Japanese teriyaki sauce usually consists of soy sauce, mirin, sugar, and sake. For a Western style Teriyaki sauce, the ingredients are usually water, soy sauce, brown sugar, honey, garlic, ginger and cornstarch.
I have decided to make this healthy teriyaki sauce recipe a mix of both Japanese-style and Western-style. I wanted to have a thick and sweet sauce, but make sure to have that distinct ginger and garlic taste.
But because this is a low carb teriyaki sauce, the ingredients I used were tamari, Lakanto, garlic, ginger, sake and xanthan gum.
What is Sake?
Sake is an alcoholic drink made from fermented rice, water, yeast and koji. Just like wine is made from fermented grapes and beer from fermented barley, sake is made from fermented rice.
Sake is one of the most quintessential ingredient used in Asian cooking. You can use normal Japanese sake or cooking sake when making Japanese recipes. It adds exceptional flavours to dishes and is something that shouldn’t be left out!
Cooking sake is essentially the same thing as drinking sake, but manufacturers add salt to it to make it undrinkable so that shops without liquor licenses can sell it.
You can either use nihonshu (Japanese sake) or cooking sake. Both will work. If you can’t find sake, you could use a dry sherry or mirin. Note that mirin has added sugars so the carb count is really high.
What about the carbs in sake?
100ml of sake from Gekkeikan has about 4.6g of carbohydrates, 96 calories, 0.3g of protein and 0 grams of fat. That’s about 0.69g of carbs per tablespoon. I think it’s pretty low in carbs considering you don’t need that many tablespoons in recipes. Usually 1-6 tablespoons is all you’re going to need in any Asian recipe.
If you live in Japan, Gekkeikan sells a 0 net carb drinking sake that you can use in your cooking dishes. I highly recommend it as it’s super delicious to drink and cook with.
How to Make Teriyaki Sauce Without Corn Starch
You can easily make teriyaki sauce without corn starch by using other low carb alternatives, such as xanthan gum, guar gum, or glucomanan.
For slightly higher carb options, you can use arrowroot flour or tapioca starch and create a slurry with it.
I prefer to use xanthan gum to thicken sauces, just like in my low carb beef stew over on My PCOS Kitchen.
How to Make Teriyaki Sauce Thick
To thicken your teriyaki sauce, you’ll want to add about 1/2 tsp of xanthan gum to the hot teriyaki sauce. Do not add the xanthan gum to cold ingredients as it will not thicken at all. You absolutely need to add it while your teriyaki sauce is bubbling hot.
Sprinkle it all over, whisk on high heat for a minute and your sauce will be thickened!
If you do not want to use xanthan gum, you can either use arrowroot flour or tapioca starch and make a slurry with water. It will add a little bit of carbs to your total, but not that much.
How to Make Sugar Free Teriyaki Sauce
Making sugar free teriyaki sauce is incredibly simple and only takes a few minutes of your time! What’s even better is that you can keep this low carb teriyaki sauce in the fridge for weeks to use in other dishes!
You’ll want to combine all of your ingredients in a frying pan or sauce pan and heat on medium heat. Mix everything with a whisk for a minute until the Lakanto has melted.
Once the teriyaki sauce has started to bubble, sprinkle in the xanthan gum and whisk to incorporate. Heat the sauce for about a minute and turn off the heat immediately.
Do not simmer down the sauce
Do not let the sauce simmer down to let it thicken naturally. It will become extremely bitter and salty because there is no sugar or corn starch added to it. To thicken the sauce, you absolutely need to add a thickening agent. Simmering it down will not work (taste wise). The sauce will thicken, but it will taste horrible.
Once your sauce is thickened up, you can transfer it to a jar to keep for later use. Note that the sauce will crystallize in the refrigerator, but you will still be able to brush it over any dishes of your choice.
What to Make with Leftover Teriyaki Sauce
This healthy teriyaki sauce can be used in a variety of dishes. You can make teriyaki chicken wings in the air fryer, baked teriyaki salmon, teriyaki chicken stir-fry, teriyaki brochettes and so on. You can even add some teriyaki sauce to this pressure cooker whole chicken to give it that nice Japanese sticky sauce feeling!
You can also make stir fries with different proteins and low carb noodles. You’ll want to use low carb pasta alternatives to make noodle stir fries, but it’s really easy to find or make your own low carb noodles!
Simply brush the sauce on some protein or vegetables and bake, or stir-fry your protein and vegetables along with the sauce. I suggest cooking the protein and vegetables first, then adding the sauce at the end to coat everything. Cook it down and your dishes will be ready to serve.
Tips to make this Low Carb Teriyaki Sauce
Here’s a recap of all the tips you’ll need when making this Japanese teriyaki sauce recipe!
- You can substitute the cooking sake for normal sake (nihonshu). In worst cases you can try to substitute it for dry sherry or mirin, but mirin has lots of sugar so the carb count will go up.
- You can substitute the soy sauce for liquid aminos or coconut aminos, but the flavours will be just a tad different. Note that liquid aminos still contains soy.
- Use fresh ginger and fresh garlic. It will make a huge difference in taste.
- Do not let the teriyaki sauce simmer down to thicken. Thicken with a thickening agent like xanthan gum, guar gum, arrowroot flour or tapioca starch.
- You can either use Lakanto golden or Sukrin gold.
- Use Lakanto maple syrup instead of Mirin, the Japanese sweet rice wine.
- Instead of Lakanto maple syrup, you can also use fiber syrup.
Sugar Free Keto Teriyaki Sauce
- 10 tbsp (10 tbsp) organic tamari soy sauce (or coconut aminos, liquid aminos (in same amount))
- 2 tbsp (2 tbsp) cooking sake (or dry sherry)
- 2 tbsp (2 tbsp) Lakanto maple syrup (or fiber syrup)
- 2 tbsp (2 tbsp) Lakanto Golden (or sukrin gold)
- 2 cloves (2 cloves) garlic
- 1 tbsp (1 tbsp) ginger (grated)
- 1/4 tsp (0.25 tsp) xanthan gum (or guar gum, arrowroot, tapioca)
- Mince the garlic and grate the ginger.
- Place all of the ingredients except the xanthan gum in a frying pan and put to boil. Once the Lakanto Golden sweetener has melted and the sauce is bubbling, sprinkle in the xanthan gum. Stir until the sauce has thickened. This should take 1-2 minutes. Immediately turn off the heat.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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