Low-Carb Teriyaki Sauce

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:

• Use in this Keto Teriyaki Chicken Bowl.
• Marinated eel fillet (sushi style) or as a dip with these Keto Sushi Burritos.
• Chicken wings — swap the sauce for the the teriyaki sauce in my Chili-Lime Chicken Wings recipe
• Fishballs
• Meatballs — swap the sauce for the pesto in my Keto Turkey Meatballs
• Chicken tenders such as Keto KFC Chicken
• Shrimp — grilled or Keto Southern Fried Shrimp
• Grilled Halloumi
• Stir fries such as my Keto Spring Roll in a Bowl and Keto Egg Roll in a Bowl
• Grilled or baked salmon — plain or try with Low-Carb Ginger & Lime Grilled Salmon

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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Step-by-step

1. 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.

   

2. 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.)

   

3. 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.

4. 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.

   

5. 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.

   

Recipe

Low-Carb Teriyaki Sauce

★★★★★5.0 (76 ratings)

This sugar-free and keto homemade Teriyaki Sauce is so much better and healthier than store-bought. Look no ...

Hands on

15m

Overall

15m

Servings

10

1.3 g

Net carbs

1.6 g

Protein

0.5 g

Fat

16

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings20 servings30 servings40 servings

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Ingredients makes 1 ¹/₄ cups, 300 ml/ 10 fl oz

• ³/₄ cup water, divided (180 ml/ 6 fl oz)
• ¹/₂ tsp glucomannan powder (see post for alternatives)
• ¹/₂ tsp bee pollen (recommended but can be skipped)
• ¹/₄ cup tamari sauce or coconut aminos (120 ml/ 4 fl oz)
• 3 tbsp rice wine (45 ml)
• 5 tbsp brown sugar substitute such as Sukrin Gold, Allulose or Erythritol (50 g/ 1.8 oz)
• 1 clove garlic, finely minced
• ¹/₂ tsp ground ginger
• 1 tsp toasted sesame oil

Instructions

1. 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.

2. 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.)

3. 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.

4. 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.

5. 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.

Nutrition per serving, 2 tbsp/ 30 ml

Carbs 33%Protein 40%Fat 27% of calories

Net carbs

1.3 g

Total carbs

6.2 g

Fiber

0.3 g

Sugars

0.5 g

Protein

1.6 g

Fat

0.5 g

Saturated fat

0.1 g

Calories

16 kcal

Sodium

808 mg · 35.1% RDA

Magnesium

6 mg · 1.62% RDA

Potassium

34 mg · 1.7% EMR

Nutrition by ingredient

Per 2 tbsp/ 30 ml	Net carbs	Protein	Fat	kcal
Water, still	0 g	0 g	0 g	0
Glucomannan powder, thickening agent	0 g	0 g	0 g	0
Bee pollen, organic	0.1 g	0 g	0 g	1
Tamari sauce (gluten-free soy sauce)	0.7 g	1.5 g	0 g	9
Shaohsing Rice Cooking Wine (Qian Hu)	0 g	0 g	0 g	1
Sukrin Gold, brown sugar substitute	0.4 g	0 g	0 g	0
Garlic, fresh	0.1 g	0 g	0 g	0
Ginger (ground, dried), spices	0.1 g	0 g	0 g	0
Sesame oil, toasted	0 g	0 g	0.5 g	4
Total	1.3 g	1.6 g	0.5 g	16

Serving size 2 tbsp/ 30 ml

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan