My keto teriyaki sauce turns out thick, glossy, sweet, and tangy — completely sugar free at just 1.8g net carbs per serving. It comes together in about 5 minutes, and I stopped buying bottled teriyaki years ago.
I started making my own teriyaki from scratch years ago, and at this point I genuinely cannot go back to store bought. The bottled stuff is all sugar and corn syrup, and even the low carb options cost too much for a tiny jar. This takes me about 5 minutes, uses ingredients I already have in my pantry, and tastes better than anything off a shelf.
The thing that makes this recipe work is arrowroot powder. I used to use corn starch like everyone else, but corn starch goes cloudy and arrowroot stays glossy. That amber, clingy sheen you see in the photos? That's the arrowroot. It thickens fast though. I'm talking 30 seconds at medium heat, so you need to stand at the stove and watch it. Walk away and you'll come back to paste.
For the base, I use liquid aminos instead of soy sauce. Once you've made enough Asian sauces, you just stop buying soy sauce. Liquid aminos have a cleaner, rounder flavor without the wheat. Tamari works too if you're gluten free and want something more traditional. Coconut aminos are an option, but they'll bump up your carb count.
What I like about this recipe is how many ways you can use it. Toss it on keto teriyaki chicken, drizzle it over cauliflower fried rice, or pour it into a chicken stir fry as the base. I've been keeping a batch in my fridge at all times, and it's become one of those staples I don't think about anymore. If you want another Asian sauce in rotation, my stir fry sauce is a good companion to keep alongside this one.
You don't have to cook this to use it, either. If you're marinating chicken thighs or steak for the grill, just whisk everything together and pour it over the meat raw. Skip the arrowroot if you're going to toss the marinade after soaking. I only heat it when I want that thick, glossy consistency for drizzling or dipping.
A reader named Wendy brought a batch to her friend's house, and the friend refused to believe she made it herself. She had to pull up the recipe on her phone as proof. That's the kind of reaction I want you to have when you try this.
What is teriyaki?
Teriyaki is Japanese in origin. Teri means luster and yaki means to grill or broil, so technically it’s a cooking method, not a sauce. But here in the States, when I say teriyaki, I’m talking about that glossy, amber-colored, sweet-umami sauce that goes on everything from chicken to salmon to vegetables. I’ve been making my own version since I went keto, and this is the one I keep coming back to.
How to use it: sauce, marinade, or glaze
This recipe is more versatile than you’d expect. I use it three different ways depending on what I’m cooking.
As a sauce: The most common way. Pour it over keto beef and broccoli, chicken katsu, or grilled shrimp. I toss it into stir fry for a weeknight dinner with whatever protein and vegetables I have on hand.
As a marinade: Pour it over chicken thighs, steak, or fish and let it soak before grilling. You can skip the arrowroot powder if you’re discarding the liquid after marinating. I usually let meat sit in it for at least 30 minutes, but overnight in the fridge is even better.
As a glaze: Let it simmer longer until it gets thick and shiny. I love this on roasted broccoli, green beans, or asparagus. Mix it with zucchini noodles or shirataki noodles for a teriyaki noodle bowl, or drizzle it over a poke bowl with an Asian cucumber salad on the side.
How to store it
I keep mine in a mason jar in the fridge, and it stays good for about 2 weeks. Some sites claim 3 months, but this is a homemade sauce with no preservatives, so I wouldn’t push it that far. Two weeks is my tested window, and honestly it never lasts that long in my house anyway.
You can freeze it too. Pour it into a freezer-safe bag or container and it’ll keep for a couple of months. To thaw, I drop the bag into a bowl of hot water and let it sit until it’s liquid again. Takes about 10 minutes.
Store bought alternatives
If you’re short on time, here are some premade options I’ve looked at. None of them are as good as homemade (or as cheap), but they’ll work in a pinch.
Pour into a saucepan and heat over medium heat until bubbly and thickened (about 2-3 minutes).
Remove from heat and pour over chicken, your favorite vegetables, or cauliflower rice.
Key ingredients
Soy sauce, tamari, or liquid aminos: Any of these works as the base. Soy sauce is the cheapest and easiest to find. I personally use liquid aminos as my go-to because the flavor is cleaner and rounder. Pick tamari if you're gluten free. Coconut aminos work but they're higher in carbs (3 g net per tablespoon).
Avocado oil: My standard for cooking and baking. It helps the sauce cling to chicken thighs when you're making teriyaki chicken. Olive oil works too. I sometimes add a splash of sesame oil for extra depth.
Apple cider vinegar: Adds a slight tang that balances the sweetness. White vinegar or rice wine vinegar both work here. I've tried all three and the difference is subtle.
Garlic: I use a fresh clove, minced. Garlic powder works in a pinch (use 1/2 teaspoon). Garlic paste is another option.
Tomato paste: This is my secret ingredient. It deepens the flavor without making the sauce taste like tomato at all. Not strictly necessary, but I always keep it in. Tomato sauce works as a substitute.
Arrowroot powder - This is the thickener I swear by. It has 7x the thickening power of all-purpose flour, stays glossy (corn starch goes cloudy), and is low in carbs. Xanthan gum technically works, but it can make the sauce slimy if you use even slightly too much.
Ginger: Fresh grated ginger gives the best flavor. Ground ginger works if that's what you have. Add more or less to your taste.
Sesame seeds: Optional, just for looks. Toasted, black, or white all work.
In a small bowl, add soy sauce/tamari/liquid aminos, avocado oil, brown sugar substitute, apple cider vinegar, garlic, tomato paste, arrowroot powder, ginger and sesame seeds if using. Whisk until combined.
For this step
Soy sauce, tamari or liquid aminos
Avocado oil
Brown sugar substitute
Apple cider vinegar
Garlic
Tomato paste
Arrowroot powder
Ginger
Sesame seeds (optional)
2
Thicken the sauce
Add sauce to a medium saucepan and heat over medium heat until sauce is bubbling and thickened.
Nutrition
Per serving: 2 tablespoons
Calories
78
Fat
7g
Protein
2.4g
Total carbs
2.1g
Net carbs
1.8g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Do I have to cook this sauce or can I use it raw as a marinade?
You don't have to cook it. I use it uncooked as a marinade all the time, especially for chicken thighs going on the grill. Just whisk everything together and pour it over the meat. If you're going to toss the marinade after soaking, skip the arrowroot powder since you don't need the thickening. I only heat it on the stove when I want that thick, glossy pour-over consistency.
How long does homemade teriyaki last in the fridge?
I keep mine in a sealed mason jar and it stays good for about 2 weeks. I've seen other sites claim 3 months, but this is homemade with no preservatives, so I wouldn't stretch it that far. Two weeks is my tested window. You can freeze it for a couple of months if you want to make a big batch.
Can I make a spicy version?
I add red chili flakes when I want heat. About 1/2 teaspoon gives it a nice kick without overpowering the sweetness. Sriracha works too (maybe a teaspoon), but it changes the color a bit. I've done both and my preference is the chili flakes because you get the heat without diluting the sauce.
What's the difference between arrowroot and xanthan gum as a thickener?
I've used both extensively and I stick with arrowroot. It thickens in about 30 seconds at medium heat, produces a glossy, clear finish, and keeps the carbs low. Xanthan gum technically works, but if you add even a tiny bit too much, everything goes slimy. Corn starch is the other common option, but I switched away from it years ago because it makes the sauce cloudy instead of that clear amber you want.
Can I use rice wine vinegar instead of apple cider vinegar?
Yes, and it gives a slightly more authentic flavor. I've tested apple cider vinegar, white vinegar, and rice wine vinegar in this recipe, and the difference is honestly subtle. Rice wine vinegar is a touch milder and rounder. I default to apple cider vinegar because I always have it on hand, but if you've got rice wine vinegar in your pantry, go for it.
Can I use coconut aminos instead of soy sauce?
You can, but it will bump up the carb count. Coconut aminos have about 3 g net carbs per tablespoon compared to nearly zero for soy sauce or liquid aminos. The flavor is actually really good with coconut aminos (I think it's better than liquid aminos, if I'm being honest), so if the extra carbs fit your macros, it's a solid swap.
Is store bought teriyaki sauce keto friendly?
Most of it isn't. I've checked dozens of labels over the years and the majority use sugar, corn syrup, or dextrose as primary ingredients. You're looking at 4-8 g carbs per tablespoon from most brands. Kikkoman's classic teriyaki, like most mainstream bottles, is sweetened with real sugar, so skip it on keto. There are a few sugar free options out there like G Hughes (I list more above), but they're pricey and still not as good as homemade. My version comes in at 1.8 g net carbs per serving, and I know exactly what's in it.
Is teriyaki sauce keto?
Traditional teriyaki sauce is not keto. The classic recipe is built on sugar and mirin, so most bottled brands run 4-8 g of carbs per tablespoon, and a restaurant teriyaki dish can add 10-15 g of carbs or more. My version swaps the sugar for a brown sugar substitute and comes in at 1.8 g net carbs per serving, which works out to just under 1 g per tablespoon. So yes, teriyaki sauce can absolutely be keto when you make it yourself.
The smell when the garlic and ginger hit the hot pan sold me before I even tasted it. First time making any sauce from scratch and I was nervous about the arrowroot, but it thickened up glossy in maybe two minutes. Brushed it on chicken thighs and it held up fine.
There’s a depth you can’t quite get without toasted sesame oil, and I only figured that out by reading the ingredient list on the Kikkoman bottle I was replacing, which is honestly a little embarrassing. A half teaspoon stirred in right when the pan comes off heat, while it’s still hot but not on the burner. That smell. That’s the one.
I whisk the arrowroot into the cold sauce before heat goes in. That’s what finally stopped the lumpy batches. No slurry needed.nnOne thing worth knowing: this sauce thickens way more in the fridge than you’d expect. Making a batch for the week? Pull it off the heat a little thin. The cold will finish it. I once thought I’d wrecked an entire batch before I figured that out. (A splash of water loosens it back up fine and doesn’t touch the flavor.)nnFour stars because I’m still working out the arrowroot amount. Dipping and marinating want really different viscosities, and the recipe splits the difference, maybe intentionally. Hope the fridge thing saves someone.
The fridge thing got me early on too. I pull mine a bit thin on purpose now, a splash of water fixes it if it over-sets in the cold. For dipping vs marinating, Brooke, I’ve started keeping two batches: 1/2 tsp arrowroot for a marinade, closer to 1 tsp when I want something thick enough to actually cling.
Tomato paste in teriyaki? No. That’s what I thought opening this recipe for the first time. Cooked it anyway, figured at worst I’d waste a few ingredients. That teaspoon does something I can’t explain, but it’s why this doesn’t taste like that flat soy-sweet syrup out of a Kikkoman bottle. Went a little heavy on the ginger my first try, which is on me, but once I dialed it back this went into permanent rotation.
Donna, I almost pulled the tomato paste after every test batch. Always the most questioned call in the recipe. Fresh ginger is the other one that sneaks up, it runs about twice as strong as the ground.
Heads up if you’re new to arrowroot: it sets way faster than cornstarch. Pull the pan the second you see bubbles or it goes gel on you. First batch I had to add water to loosen it back out. Once I got that down, the sauce came out exactly right and smelled great on the stove.nnI’d go heavier on the sweetener next time. At the listed ratio the soy sauce runs a little salty for me, and I wanted more of the sweet-tangy thing to come through. Still making it regularly though. Four stars not five, just because of that ratio, but it’s a keeper.
Hi Crystal, thank you for the feedback. I’d go up to 3 tablespoons of the brown sugar substitute next time and leave the soy sauce where it is. Brands vary a lot in salt, so that ratio lands differently depending on which one you grabbed. You’re right about the arrowroot too, it sets fast at medium heat.
Tastes good but mine came out thinner than I expected even after heating until it was bubbling. Might double the arrowroot powder next time to get it closer to bottled consistency. Still worth making from scratch.
My son has been reaching for the same Kikkoman bottle his entire life, so when he asked me where I bought this one, I knew it had worked. Made it Sunday over grilled chicken thighs and watched it go from that thin, runny mix to something glossy and thick once it hit the heat. He’s 16 and has never once voluntarily asked about a condiment. The arrowroot does something the cornstarch versions I’ve tried before never quite pulled off. Quadrupling the batch next time.
Ha, a 16-year-old asking where you bought a condiment. Might be my favorite comment on this recipe. Chicken thighs are right for this one, the char makes it. Smart to quadruple.
My husband poured this over salmon last night and then asked if we could just keep a jar of it in the fridge permanently. He’s never requested a condiment before. I used tamari and fresh grated ginger, and it thickened up perfectly in maybe 3 minutes.
I’ve made you sauce several times, and my non-keto family loves it.
While I was out of town, my husband made stir fry using a bottle of sauce from the grocery store. None of them liked it, and my son said it tasted bland.
