This sugar free teriyaki sauce is a simple and fast way to curb the hibachi craving on your ketogenic diet. Ready in just 10 minutes. Perfect for keto chicken teriyaki, beef, hibachi vegetables, or cauliflower rice!
I guess by now you all know I LOVE Asian cuisine. Mexican will always reign number one but Japanese comes in at a very close second. Teriyaki chicken, pork katsu, hibachi… I love it all!
This sugar free teriyaki sauce recipe came up as a result of me desperately needing some hibachi food in my life. When I started keto in 2017, it was really helpful for me to find ways to replicate some of my favorite foods. Having easy but delicious keto dupes really helped me stay on track with my diet and my goals.
I used to make homemade teriyaki chicken bowls all the time but the recipe I used had both brown sugar and honey in the sauce. Yikes! Talk about an insulin spike!
That obviously wasn’t going to work in the long run. I tweaked my old recipe to replicate the flavor but keep it low carb and sugar free.
Why You Will Love This Recipe?
- Low is Carbs
- Takes just 10 minutes to prepare
- Can store in an airtight container for up to 2 weeks in the fridge
- Can be used for stir fry, grilled meat and even as a dipping sauce
What is Teriyaki Sauce?
Teriyaki is a sauce with a sharp and very distinctive taste often used in Japanese cooking. It is on the sweeter side, quite salty and tangy, with a sticky texture. It is often used in hibachi cooking, as a sauce on grilled meat or even as a stir fry sauce.
Is Teriyaki Sauce Keto Friendly?
Traditional teriyaki sauce contains quite a bit of sugar which makes it high in carbs. Also, a lot of the store bought teriyaki sauce bottles contain soy and other additives making it not suitable on a keto diet. So here I am presenting you all with a keto friendly teriyaki sauce recipe which is incredibly easy to make.
Ingredients and Substitutions for This Easy Keto Teriyaki Sauce
If you’re new to the ketogenic diet or low carb cooking, some of these ingredients might seem foreign to you. Have you ever heard of arrowroot powder or brown sugar erythritol? Probably not.
Arrowroot powder is just like cornstarch except that it is grain free and gluten free. You can use it to thicken sauces, jams, etc. And you can even whisk it will a little water to make a low carb slurry, just like we do in this sugar free teriyaki recipe.
If you don’t have arrowroot powder, or don’t think you’ll ever use it again (but you will because it’s super common in low carb cooking), you can substitute it with xanthan gum. Simply omit the water and start with about 1/2 teaspoon of xanthan gum in place of the slurry.
This recipe also uses brown sugar erythritol. Of course, if you’re more of a monkfruit fan, then the Lakanto Golden would be a good alternative! Monkfruit is a sweetener that is not a sugar alcohol and it is quickly becoming one of my favorite sweeteners of any of the keto sweetener options.
What Can You Use Teriyaki Sauce For?
One of my favorite, and easiest ways to use this keto teriyaki sauce is in low carb teriyaki chicken bowls. I love to whip up a batch of my fried cauliflower rice, omitting the pork, and steaming some broccoli.
If I have them on hand, sometimes I even saute some carrots, zucchini, and onion just like the chefs at our favorite hibachi grill!
One other way you could use this keto teriyaki sauce is in teriyaki beef. Mix the sauce ingredients, without the slurry, and use it to marinade some stir fry beef. Fry your beef in a hot skillet, saute the same veggies I just mentioned, and use the reserved marinade to make your sauce!
How to Store Homemade Teriyaki Sauce?
I always make teriyaki sauce in bulk so the chances are I always have leftovers. You can store teriyaki sauce in an airtight container and store it in the fridge for up to 2 weeks before you have to whip out another batch. You can also freeze it, it will last up to 3 months. My final recommendation if you have an extra ice cube tray would be to freeze it and take out one ice cube a couple of hours ahead of your meal. It will gently melt into the most delicious teriyaki sauce!
- 1/4 cup water
- 1/2 cup soy sauce (or coconut aminos for gf)
- 1 tablespoon rice vinegar
- 4 teaspoons granulated erythritol
- 4 teaspoons brown sugar substitute
- 1 teaspoon garlic powder
- 1 tablespoon fresh ginger, minced (or 3 teaspoons ground ginger)
- 1.5 tablespoons arrowroot powder + 3 tablespoons water (slurry)
- Combine everything, except the slurry, in a small sauce pan.
- In a separate measuring cup, whisk the slurry with a fork.
- Bring the sauce mixture to a low boil and slowly whisk in the slurry. Continue whisking about 1 minute as the sauce thickens.
- Serve with chicken, beef, or vegetables. Store unused sauce in an airtight container in the refrigerator up to 1 week.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 39Total Fat: 0.3gCarbohydrates: 5.9gFiber: 0.5gProtein: 4.4g
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