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Low-Carb Teriyaki Sauce Recipe
This Low-Carb Teriyaki Sauce recipe delivers all the rich, umami flavors of classic teriyaki without the excess sugar and carbs. Crafted with Low-Carb soy sauce, grated ginger, garlic, and a low-carb sweetener like Splenda (or substitute erythritol or allulose), this sauce strikes a perfect balance of salty, sweet, and savory. Ideal for marinating meats, glazing grilled dishes, or drizzling over stir-fries and vegetables. It’s an easy, versatile sauce that fits seamlessly into low-carb, keto, and paleo lifestyles.
PrintLow-Carb Teriyaki Sauce Recipe
This couldn’t get easier! As with the Low-Carb Orange Teriyaki Chicken Recipe, I would now use allulose instead of Splenda, adding an extra tablespoon. Oh, and I now buy jarred grated ginger root at the local Asian market.
- Yield: 3/4 cup (12 Servings) 1x
- Diet: Diabetic
Ingredients
- 1/2 cup soy sauce
- 1/4 cup dry sherry
- 1 clove garlic, crushed
- 2 tablespoons Splenda granular
- 1 tablespoon grated ginger root
Instructions
- Combine all the ingredients.
- Refrigerate until ready to use.
Nutrition
- Calories: 13
- Fat: trace (7.2% calories from fat)
- Carbohydrates: 1g
- Fiber: trace
- Protein: 1g
(Recipe from 300 Low Carb Slow Cooker Recipes by Dana Carpender, copyright 2011 by Fair Winds Press and Dana Carpender)
More Low-Carb Recipes & Articles by Dana Carpender.
