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GET IT NOWMy Sugar Free Teriyaki Sauce Tastes Better Than Takeout
Once I figured out how to make sugar free teriyaki sauce at home, I stopped searching for a clean version at the store. This one has all the sweet, sticky, umami flavor I love, without any of the usual sugar or weird ingredients. I use it for everything — marinades, glazes, quick Asian dishes, even drizzled over bowls. Here’s why it’s become a staple in my kitchen:
- Tastes like takeout, but better – It has that bold, sweet-and-savory flavor you’d expect from a restaurant, but I get to control the ingredients. Honestly, I like this version way more.
- No weird thickeners – This sauce thickens naturally as it simmers. I didn’t need xanthan gum or anything fancy to get that perfect texture.
- Ready in no time – It comes together in less than 25 minutes, so I can whip it up while the rest of dinner cooks. No waiting around for takeout.
- Naturally healthy – Thanks to my sugar free brown sugar substitute and honey, this homemade teriyaki sauce is sweet, clean, low carb, and just plain healthier.
Once you taste it, you’ll be hooked. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free teriyaki sauce recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Sugar Free Honey – It’s thick and sweet just like the real thing, so there’s no need for extra thickeners. You can use regular honey if you want, but it won’t be a keto teriyaki sauce recipe anymore.
- Besti Brown Monk Fruit Allulose Blend – This sweetener tastes just like real brown sugar and melts in smooth. I’ve tried others, but they don’t dissolve right.
- Coconut Aminos – This is my favorite soy sauce substitute because it adds that savory, salty flavor without being too overpowering. You could totally use low sodium soy sauce or tamari instead if that’s what you have.
- Apple Cider Vinegar – Adds a little tang and helps balance the sweetness, kind of like mirin does.
- Spices – I went with garlic powder and ground ginger to keep things simple and smooth, but you could use fresh if you don’t mind sautéing it first.
- Sesame Oil – Totally optional, but I love the extra layer of flavor. Just stir it in after cooking so it doesn’t burn.
How To Make Sugar Free Teriyaki Sauce
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine. Mix everything except the sesame oil in a small saucepan and give it a good whisk.
- Simmer. Let the mixture come to a gentle boil, then simmer over medium heat until it thickens up the way you like.
- Finish. I take it off the heat and stir in the sesame oil at the end because it adds that perfect finishing touch to this sugar free teriyaki sauce.
My Recipe Tips
- Keep the heat low once it starts to simmer. A gentle bubble is all you need to thicken it without burning.
- Make sure to stir often so nothing sticks. I used this saucepan because it heats evenly and nothing sticks to it.
- The sauce will thicken more as it cools. If it seems a little thin while it’s hot, give it time to cool down before deciding if it’s thick enough.
- If it thickens too much after cooling, just add a splash of water and reheat it until smooth again. It comes right back to the perfect consistency.
Sugar Free Teriyaki Sauce
My sugar free teriyaki sauce is sweet, tangy, and sticky—just like the real thing, but made with clean ingredients and no added sugar.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a small saucepan, whisk together coconut aminos, keto honey, apple cider vinegar, Besti Brown, garlic powder, and ground ginger.
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Bring the sauce to a gentle boil, then simmer for 20-30 minutes, until thickened to your desired consistency.
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Remove from heat. Whisk in the sesame oil, if using.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 tbsp
- Tips: Check out my recipe tips above to help you get the right texture and keep the sauce smooth every time.
- Serving ideas: See my serving ideas below for the best ways to use this sauce on meats, Asian meals, and more.
- Store: Just pop the sugar free teriyaki sauce in an airtight container and keep it in the fridge. It’ll last about 1 to 2 weeks.
- Reheat: You can use it straight from the fridge, but if you want it warm, just heat it up on the stove or in the microwave for a few seconds.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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sugar free teriyaki sauce
Serving Ideas
My sugar free teriyaki sauce goes with so much more than just chicken! Here are a few tasty ways I like to use it:
- Meats – I love using this sauce as a glaze for baked chicken breast, grilled salmon, shrimp skewers, or sirloin steak. It’s also awesome in my juicy burger recipe or brushed onto crispy air fryer chicken wings!
- Rice and noodles – Teriyaki sauce goes so well with shirataki rice, cauliflower rice (or cauliflower fried rice), or even shirataki noodles. Total takeout vibes, minus the junk.
- Asian-style dishes – I use it to make my teriyaki chicken bowl, classic teriyaki chicken, and my salmon bowl all the time. It’s also great for stir fried veggies instead of stir fry sauce!
18 Comments
Ruth
0Thank you. I wanted teriyaki marinade and had all the ingredients on hand. However, I only had enough coconut aminos for one batch so I substituted tamari for the second batch. I heat/whisk mixture just enough to dissolve the sweeteners and let it cool down. We have a favorite marinade now and we know exactly what went in it. None of that “natural flavoring” mumbo jumbo. Thank you again.
Wholesome Yum D
0Ruth, I love hearing that! So glad this marinade has become a favorite for you, and I couldn’t agree more about knowing exactly what’s going in the food we eat. 🙂
David
0Hello Maya, could you freeze this in an ice cube tray to be able to keep it longer?
Maya | Wholesome Yum
0Hi David, Yes, you can do that!
Andrea Morse
0This was great! I made it early in the day and when I went to use it, it was hard, but I read that by reheating it is would liquify and it did! Thanks for a great recipe!
Kerry Lawson
0I ended up with teriyaki toffee, but the combination was a nice flavor. ?
Maya | Wholesome Yum
0Hi Kerry, It sounds like you cooked it too long – it does get thick if it reduces too much. Depending on how thick it got, you might be able to thin it out by reheating with some water or additional aminos added.
Andrea Morse
0I did too, but when I reheated it, it softened right up!
Lori M.
0How much additional water, allulose blend and xanthum gum or other thickener would be needed to replace your lovely (but expensive) honey for similar result? I am assuming the texture would not be as perfect but sometimes I need to use what’s already in the cupboard. Also, any thoughts on developing a recipe for an inexpensive sweet chili sauce using cheap red pepper flakes? Thanks for your guidance!
Wholesome Yum D
0Hi Lori, I have not attempted to use anything besides keto honey in this recipe so I cannot give you any guidance on making it with the allulose blend.
Katie
0I love that there is a sugar free version of this! Just as delicious while being healthier, and I love that!
Amy L Huntley
0This sauce is so delicious! So many possibilities for food to drizzle it over!
Kristyn
0I have been on the hunt for a delicious teriyaki sauce & I think I found it!! So tasty!! Makes the chicken taste amazing!
Raquel
0Homemade teriyaki sauce is the best! This was so easy to make too!
Taryn
0Easy recipe to follow. Thanks for all the tips within the post.
Taylor
0This sauce has the absolute BEST flavor and texture. We used to make a vegetable stir fry and it was so delicious! I’m thinking teriyaki meatballs next time 🙂
Toni
0I loved it!! Such a perfect healthy version of our favorite! Thanks!
Jan Steves
0Thank you so much for this!! I make it all the time now.