Keto Japanese Barbecue Sauce
Elevate your keto-friendly cooking with this irresistible Keto Japanese Barbecue Sauce, crafted to deliver authentic umami flavors without the carbs. This recipe replaces traditional sugar with granulated erythritol or monk fruit sweetener, making it perfect for low-carb and gluten-free lifestyles. With aromatic notes from minced garlic, ginger paste, and sesame oil, combined with a tangy kick of rice vinegar and a touch of fish sauce, this sauce is ideal for marinating, dipping, or drizzling over grilled meats and veggies. Thickened with xanthan gum, it achieves the perfect glossy texture while staying keto-compliant. Ready in just 20 minutes, this versatile Japanese-inspired barbecue sauce will quickly become a staple in your kitchen, offering a guilt-free way to enjoy bold, savory flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup Soy sauce (low-sodium, gluten-free)
- 0.25 cup Tamari (for gluten-free option)
- 2 tablespoons Rice vinegar
- 2 tablespoons Granulated erythritol or monk fruit sweetener
- 2 teaspoons Minced garlic
- 1 teaspoon Ginger paste
- 1 tablespoon Sesame oil
- 1 tablespoon Tomato paste
- 1 teaspoon Fish sauce
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 0.25 teaspoon Xanthan gum (for thickening)
- 0.5 cup Water
Instructions
In a small saucepan, combine the soy sauce, tamari, rice vinegar, and water over medium heat.
Add the granulated erythritol or monk fruit sweetener, minced garlic, ginger paste, sesame oil, tomato paste, and fish sauce to the saucepan.
Stir the mixture well and allow it to heat until it begins to lightly simmer.
Reduce the heat to low and continue to simmer for about 5 minutes, occasionally stirring to combine the flavors.
If you prefer a spicier sauce, add the crushed red pepper flakes and stir well.
Sprinkle the xanthan gum over the sauce and whisk immediately to prevent clumping.
Allow the sauce to thicken while simmering for an additional 2-3 minutes.
Once the sauce reaches your desired consistency, remove it from the heat and let it cool.
Transfer the sauce to a glass jar or airtight container and store it in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9044 mg | 393% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.6 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
