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Keto Teriyaki Glaze Recipe


Atkins Keto Teriyaki Glaze
0.9g
Glucides nets Atkins™
Prep Time:5 Minutes
Style:Asian
Cook Time:10 Minutes
Phase:Phase 1
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

1.4g

Protein

0.4g

Fat

4.1g

Fiber

25.2cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1 1/2tspGarlic
  • 2TbspGinger Root, fresh, grated
  • 8tbspTamari Soybean Sauce
  • 0 3/4cupTap Water
  • 0 1/4cupXylitol
  • 0 1/24pinchStevia
  • 0 1/2tspThick-It-Up
  • 1tspToasted Sesame Oil
  • 1tbspSodium and Sugar Free Rice Vinegar

DIRECTIONS

  1. Crush garlic and add to a sauce pan with ginger, soy sauce, water and granular sugar substitutes.  Warm over medium-high heat to simmer.
  2. Reduce mixture until it is about 3/4 cup.  Add 1/2 teaspoon Thick-It-Up (leave out if a thin sauce is desired); stir to combine and continue to cook another minute to thicken.  Adjust salt content by adding more water a teaspoon at a time or an extra pinch of stevia if more sweetness is desired.  
  3. Allow to cool slightly then place all in a blender and pulse to incorporate the ginger and garlic.  
  4. Add in 1 teaspoon toasted sesame oil and 1 tablespoon unsweetened rice vinegar; stir to combine.  Use in place of traditional teriyaki glaze or leave the Thick-It-Up out and use as a marinade (once cooled) for protein such as chicken, beef or shrimp.  1 serving = 1 tablespoon.

You can use 1/8 teaspoon xanthan gum in place of thick-it-up if desired.

Cooking Tip

Make your own variation of this glaze by using the ginger and garlic quantity to your taste. You can also add mirin, sake, soy sauce, brown sugar, or hot red pepper flakes depending on how you like the flavor (just pay attention to net carbs whenever you add ingredients).

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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