5 from 1 vote

Sugar-free Teriyaki Sauce

Sugar-free teriyaki sauce made in one pan with simple ingredients and classic sweet-savory flavor. Ready in about 15 minutes.

Prep Time5

Cook Time10

Total Time15

Course: Sauce

Cuisine: Asian

Servings: tbsp

Calories: 3kcal

Author: Davinah

1 cup Water
1/4 cup Soy Sauce or coconut aminos
1/3 cup Keto Brown Sugar Replacement this cooks and tastes like regular brown sugar
1/2 teaspoon Ground Ginger or 1 tbsp fresh ginger puree (comes in a tube at the grocery store)
1/2 teaspoon Garlic Powder or 6 cloves garlic minced
1/2 tsp red pepper flakes optional

1/4 tsp Xanthan Gum or 1/2 tsp cornstarch (add the cornstarch in step 3 if using)

Add all of the sauce ingredients to a mixing bowl (or your sauce pan if you don't mind using a whisk in your saucepan)
Whisk to incorporate
Heat the whisked sauce in a saucepan over medium-low heat. If using cornstarch: I make a slurry with some of the warm liquid from this step. Then, I pour the slurry back into the saucepan
Cook the sauce for 10-15 minutes, stirring occasionally. Allow the sauce to reduce by about half and coat the back of a spoon.
Remove the sauce from the heat and let the sauce cool. It will thicken as it cools.

This recipe makes about 1 cup of sauce. One serving is 1 tablespoon.

Use a slurry for thickening. Mixing your thickener with liquid first helps it blend smoothly into the sauce without clumping.
Go easy with xanthan gum. Sprinkle it in gradually while whisking quickly to avoid lumps. For extra insurance, stir it into a few drops of neutral oil (like avocado oil) before adding it to the pan.
Cornstarch works best when pre-mixed. Take a little warm sauce from the pan, whisk it with the cornstarch to make a slurry, then pour it back into the saucepan and continue cooking until thickened.