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prep time
5 min
cook time
5 min
ready time
10 min
Keto Easy Teriyaki Sauce
This easy Keto Teriyaki Sauce is made up of soy sauce, fresh garlic, grated ginger, sherry wine, rice vinegar for tang, and brown sugar sweetener. It is a quick low carb sauce that can be made by adding all the ingredients to the pan and heating it until thickened. Uses for teriyaki sauce are endless! Keto teriyaki sauce would make the best glaze for a low carb stir fry or as a dip. Also, feel free to use the Keto teriyaki sauce as a marinade or for basting meat on the grill.
What kind of soy sauce should I use?
A high-quality soy sauce would be the best as the soy sauce is the main flavor in this sauce.
Do I have to strain the sauce?
No, straining the sauce helps to make the sauce smooth, but it is not a necessary step. It is purely a personal preference!
Serving suggestions
This smooth Keto Teriyaki sauce would work great as a marinade on chicken, beef, pork, or shrimp. If grilling the meat, the sauce can be used for basting. The sauce would work well for a dip or even as a mix into an Asian-style salad.
Net Carbs
1.4 g
Fiber
0.6 g
Total Carbs
5.5 g
Protein
1 g
Fats
2.3 g
35 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Water
1 cup
Soy Sauce
¼ cup
Garlic, Fresh
1 clove
Ginger
1 teaspoon
Baking Aids Xanthan Gum by Bob's Red Mill
1-¼ teaspoon
Sherry Cooking Wine by Holland House
1 tablespoon
Rice Vinegar
2 tablespoon
Avocado Oil
1 tablespoon
Brown Sugar Replacement by Swerve
2 tablespoon
Recipe Steps
steps 4
10 min
Step 1
In a saucepan, combine all the ingredients and mix with a whisk to smooth any lumps of xanthan gum.Step 2
To add the garlic and ginger, be sure to use a fine grater like a microplane to make it very fine. You can decide if you want to strain the mixture after it thickens.Step 3
Bring the mixture to a boil and then down to a simmer. Simmer like this for 5 minutes or until the mixture thickens.Step 4
Decide if you want to strain the sauce or not. If you do want to strain the sauce, place a strainer over a bowl and pour the sauce through the strainer. Use a spatula to push the sauce through. Use immediately or store in an airtight jar in the fridge for up to two weeks.
