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My versatile KetoLuxe Teriyaki Sauce recipe makes a delicious marinade or condiment. Here's how to make a home version.

Teriyaki Sauce

When Sam and I first started dating, we ate a lot of Asian food. Chinese, Vietnamese, Japanese, Korean, Thai, and combinations of all these cuisines were our favorites. When we would go out to eat, we often saw Teriyaki Sauce on the menu at fusion and Japanese restaurants. Why not? The sauce is tasty with a sweet umami.

Now the we eat keto, we skip restaurant Teriyaki Sauce because of the soy, sugars, and gluten. After about a year of not having any, I got fed up. That’s when I started researching and experimenting with my own low carb, gluten free, and sugar free recipe. Allulose and liquid aminos to the rescue! Last night, I marinated and grilled pork steaks that I served over shirataki noodles with mushrooms and snow peas for a quick meal.

Chef Alexa introduces her KetoLuxe Teriyaki Sauce made with coconut aminos and KetoLuxe Allulose. Gluten free, soy free, and sugar free yumminess. 

Slather this sauce on my upcoming Teriyaki Chicken recipe and any of your favorite pan-Asian dishes. Fatty meats do especially well with teriyaki. Whether you have hours to marinate or just a few minutes to apply a sauce after cooking, this Teriyaki Sauce will do the trick to replace the ones from restaurants. Beware, your guests will start looking for take-out containers in the trash. Having healthy, delicious fare without fuss? That’s KetoLuxe.

Want to skip the grocery store and stove? Order Chef Alexa's KetoLuxe Teriyaki Sauce already made for your dinner.

Less than 5 minutes

30 minutes

½ cup coconut aminos
¼ cup water
2 tablespoons rice vinegar
1 cup KetoLuxe Allulose
2 tablespoons KetoLuxe Catsup
4 cloves garlic, split
1 ounce fresh ginger, peeled and coarsely chopped
¼ teaspoon red chili flakes
1 teaspoon sesame oil
¼ teaspoon xanthan gum


  1. In a medium sauce pan, combine all ingredients except xanthan gum. Stirring often, bring to a boil over medium heat.
  2. Boil for 5 minutes.
  3. At that point, while boiling, whisk in xanthan gum.
  4. Remove from heat and strain out garlic and ginger.
  5. Let cool uncovered in refrigerator.
  6. Store in an airtight container for up to one week.

16 servings

Want it spicier? Add your favorite chilies.

Net carbs: 1 gram
Sugar alcohols: 0 grams
Allulose: 2 grams
Total carbs: 3 grams
Fiber: 0 grams
Fat: 0 grams
Protein: 1 grams
Sodium: 347 milligrams

Calories: 8

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