Combine ingredients: In a small to medium size pot, add ingredients from the coconut amino to the sweetener.
Simmer: Give it a stir and cover the pot with a lid. Bring it to a gentle simmer (not boiling) over medium-low heat, about 3 minutes.
Thicken: Slowly and gradually sprinkle in the xanthan gum little-by-little while whisking the simmering sauce at the same time. The sauce will thicken pretty quickly.
Enjoy: Turn off the heat. Let the sauce cool to room temperature before packing it to a mason jar. Taste and adjust with more sweetener. Store it in the fridge and best use it in 2-3 weeks.
Notes
Flavor Adjustments: Coconut aminos are sweeter and less salty than soy sauce. Feel free to play with the sweetness or saltiness to your taste.
Soy Sauce Swap: If you use soy sauce, remember it's saltier. Adjust accordingly.
Sweetness Level: This keto sauce is less sweet than the store-bought versions. Add more sweetener if you like it sweeter.
Thickening Alternatives: You can use tapioca or arrowroot starch, but it'll slightly up the carbs.
Marinade Magic: Skip the xanthan gum if you're using this as a marinade. Simmer, Don't Boil: To avoid bitterness and saltiness, simmer gently and avoid cooking it down too much.
A Little Goes a Long Way: Be conservative with xanthan gum to avoid a jelly-like consistency.
If use low sodium gluten-free tamari, the net carb is 1.
Please note: Bragg’s liquid amino is NOT the same as Coconut Aminos. It does not taste the same and the ingredients are not the same. If you use liquid aminos, you will be changing my recipe and I cannot guarantee what it will taste like.