Sugar-Free Authentic Teriyaki Sauce Recipe (Gluten-Free, Vegan, Keto)
#SugarFreeSeptember: 30 days of sugar-free recipes
A sweet, salty and flavourful sauce perfect for dipping or marinating veggies, chicken, or whatever strikes your fancy! The best part? This sugar-free teriyaki sauce recipe is allergy, vegan, gluten free, keto, and even allergy (if you use coconut aminos) friendly! Who ever said healthy has to be boring?
I have to say that Asian cuisine (especially Thai) is a serious foodie weakness for me. I ate a lot of it growing up, so the flavours are something I really appreciate.
Teriyaki sticks, teriyaki tofu, pad Thai… I can’t enough of it all!
But, the issue is that most Thai food contains brown sugar - hello insulin spikes.
If you’re one of those people (like me) who scours the grocery store shelves for a teriyaki sauce that fits in all your health needs and in the sugar-free category, it’s practically impossible… am I right?
I don’t like to eat sugar other than on treats days - and especially as I’m going no-sugar this month as part of my sugar free September recipe challenge! I’m sharing sugar-free recipe versions of your favorite foods, while also eating no-sugar myself the whole month!
Obviously this means no Thai restaurants for me, and I'm desperate for some grilled veg teriyaki sticks. TANGY and YUM!
As I’m in desperate need of it, I had to get creative with a sugar free teriyaki sauce recipe - and what a wonderful result!
This sugar free teriyaki sauce is today's sugar free September recipe; it’s really simple to make and perfect for crushing Thai food cravings in healthy, vibrant, no-sugar, and chemical free way! It’s way cheaper and faster than buying take-out or going on a store run only to end up picking up something packed with sugar, sodium, and preservatives. Yuck!!!
This is an adjusted recipe from my old teriyaki sauce recipe that contained two tablespoons of brown sugar and honey (which spike blood sugar levels) - the flavour is fantastically replicated while staying SUGAR-FREE and actually low carb too (holla to all the keto eaters out there)!
This homemade teriyaki sauce is healthy AND free from allergens (including soy), but anyone (and I mean ANYONE) can and should give this delicious sauce a go! It’s so easy and delish!
It’s almost like a sweet and sour sauce, but goes more along the lines of a tasty salty/sweet. The texture when cooled is thick and silky, and when warmed a tangy liquid.
Yum-ay…sugar free teriyaki sauce is just a wonderful thing!
To thicken this scrummy Asian sauce, I use xanthan gum, which acts like cornstarch, except it’s grain free, keto, and gluten free... boom that’s awesome!
The secret to making this no sugar teriyaki sauce gluten and soy free is using coconut aminos instead (which is gluten-free and paleo). However, for those of you fine with using soy sauce, I’ve also listed that as another option - just remember to get the low-sodium stuff.
You can use this sauce for any Asian dish really, as a marinade (simply don’t cook the sauce beforehand) to give a dish a pop of flavor, like on sauteed veggies, rice etc., or to use as a dip for sushi.
Store this teriyaki sauce in an airtight glass container in the fridge for up to 2 weeks, or for a big batch, freeze it in an ice cube tray and defrost cubes as needed.
I hope you really enjoy this sugar-free sweet and tangy teriyaki sauce, that’s natural, sugar free and yummy as good be. This sauce is also:
Sesame-Free (if you omit the sesame oil)
Oil-Free (again, if you omit the sesame oil)
With all of that said, here’s your recipe!
Sugar-Free Teriyaki Sauce Recipe (Gluten-Free, Vegan, Keto)
Isabelle McKenzie | Sept 8th 2019
- prep time: 5 mins
- cook time: 20 mins
- total time: 25 mins
1/2 cup soy sauce or liquid aminos (coconut aminos for gluten free eaters)
1 tsp chili paste
1 tbsp garlic paste or fresh minced garlic
1 tbsp fresh grated ginger or ginger paste
1/4 cup rice vinegar
1 cup water
3/4 tsp xanthan gum
1 tbsp sesame oil
1 tbsp brown sugar style erythritol sweetener
2 tsp granulated erythritol
HOW TO MAKE IT:
- Whisk all ingredients except for the xanthan gum in a medium size heavy bottom saucepan.
- Bring to a boil over medium heat, and let it reduce by about 1/4 to 1/2 cup, whisking occasionally to prevent it from boiling over onto the stove.
- Sprinkle over the xanthan gum, whisking constantly, and then bring back to a boil. Let the sauce boil until thickened, and then remove from heat.
- Bring to room temp and store covered into the fridge.
- Serving: 1/20 recipe
- Fat: 0.7g
- Calories: 14
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