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Keto Teriyaki Sauce

5 from 5 votes

Perfect for dipping, saucing, marinating, or just adding a pop of flavor, keto Teriyaki Sauce is a quick-fix that’s loaded with flavor.

keto teriyaki sauce in a glass jar with scallions, ginger and garlic nearby
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This sugar-free teriyaki sauce only has a few ingredients, making it a secret weapon in your recipe arsenal.

And, it only takes a few minutes to make, so you can whip it up in time for dinner before taking the kids to soccer practice.

Hungry? Let’s get started!

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What You Need to Make Keto Teriyaki Sauce

  • Brown sugar alternative – I personally like So Nourished brand but use what you’ve got
  • Coconut aminos – or soy sauce if you don’t mind a few extra carbs
  • Garlic – fresh is best
  • Ginger – NOT powdered!
  • Xanthan gum – essential to thicken this sauce

Packed with Flavor

So many teriyaki sauce recipes are timid – just a wee bit of garlic and a wee bit of ginger.

Well, my friends, I’m not afraid of flavor and neither should you be, so I’ve amped up this recipe and packed it with flavor making this the perfect sauce for all your easy-peasy Chinese dishes.

How To Make Teriyaki Sauce without Cornstarch

  1. Mince the garlic and ginger.
  2. Heat the coconut aminos or soy sauce and water in a small pot until warm but not boiling. Add the sugar substitute and stir until it is all dissolved.
  3. Add the ginger and garlic and cook for 3-4 minutes at a bare simmer. You need to cook the ginger and garlic!
  4. Turn off the heat and let cool.
  5. Thicken with a tiny bit of xanthan gum. This sauce should be slightly thickened and glossy but not thick like gravy.

How Do I Use This Teriyaki Sauce Marinade?

Simple!

Start with chicken, beef, shrimp, pork or your favorite protein – or veggies!

Trim them up, if needed, and add enough of this sauce to coat whatever protein you’re using.

Let it sit in the fridge for at least 20 minutes – the more the merrier! The more time you can let it marinade, the bigger the flavor.

Cook as directed by the recipe or grill, broil, or air fry until cooked.

With so much garlic and ginger in it, this is simply the best teriyaki sauce recipe out there!

I also love serving Asian dishes with other Asian picks like Robin’s Salt and Pepper Chicken. Yum!

Chef Jenn’s Tips to Make Keto Teriyaki Sauce

  • Use fresh ginger and fresh garlic to make this recipe really POP!
  • Use a brown sugar substitute for the best flavor – not a white or powdered sugar substitute
  • If you don’t like xanthan gum you can skip it but your sauce won’t be sauce – it’ll just be pretty runny. If you’re fine with that then go for it!
  • Xanthan gum is weird – there’s no doubt about it. Add just 1/4 tsp total to this recipe. No more! You don’t want it to get slimy.
  • Whisk in the xanthan gum vigorously to get it all combined.

How To Store Keto Teriyaki Sauce

Keep this sauce in the fridge, tightly covered, for up to a week.

Stir it well before using.

Can I make Japanese Teriyaki Sauce from scratch?

You sure can! It’s basically just soy sauce, water, ginger, garlic, brown sugar, and a thickening agent.

Is teriyaki sauce the same as teriyaki marinade?

Yes! The difference is in how you use it. For a sauce, get dipping! For a marinade, soak your proteins in it to infuse the meat with flavor.

Can I use teriyaki sauce on seafood?

Yes! Teriyakis sauce pairs wonderfully with salmon, shrimp, and more.

Like This? Also Try:

keto teriyaki sauce in a glass jar with garlic, ginger and scallions nearby
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5 from 5 votes

Keto Teriyaki Sauce

Loaded with ginger and garlic, this easy keto Teriyaki Sauce adds instant flavor to all your favorite dishes!
Course Sauces / Spices / Dressings
Cuisine Japanese
Keyword garlic, ginger, teriyaki
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 23kcal

Ingredients

Instructions

  • Add the coconut aminos (or soy sauce) to a small pot along with the water and So Nourished brown sugar substitute.
  • Heat this over medium heat until the brown sugar has dissolved.
  • Add the garlic and ginger and simmer for 3-4 minutes. Turn off the heat and let cool.
  • Add the xanthum gum, using a whisk to vigorously whisk it in. Let it sit to thicken about 10 minutes before using. Enjoy!

Nutrition

Serving: 2tbsp | Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 456mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg | Net Carbohydrates: 4g

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.

Chef Jenn’s Picks

There’s LOTS more fabulous keto recipes to try, and these are my current favorites at the time I published this recipe:

And if you’re having trouble counting carbs, check out this handy net carb calculator.

By Chef Jenn

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