Keto Soy Sauce Alternative (Soy Free!)
This soy-free, low-carb seasoning sauce simmers bone broth with apple cider vinegar, ginger and garlic until concentrated. Keep it in the fridge to add a savoury, tangy note to stir-fries, marinades and dipping sauces.
Ingredients
- 360 ml (1.5 cups)bone broth
- 2 teaspoonsapple cider vinegar
- 1 teaspoonmaple extract or another liquid keto sweetener, to taste
- 1/8 teaspoonground ginger
- 1/16 teaspoongarlic powder
- 1/16 teaspoononion powder
- 1/16 teaspoonsalt
Instructions
- 1
Simmer the ingredients
Add all the ingredients except the salt to a saucepan and bring to a simmer over medium heat. Keep it simmering for about 15 minutes, until the liquid has reduced by a third, then season with the salt.
- 2
Bottle the sauce
Pour the sauce into a bottle or jar with a tight-fitting lid. Refrigerate for up to 1 week and shake well before using.
What is soy sauce alternative?
Soy sauce is a savoury, salty seasoning used across many East and Southeast Asian cuisines. This version is a soy-free substitute rather than a traditional fermented soy sauce, using broth, vinegar and dried aromatics for a different but useful flavour.
Reduction is what brings the ingredients together: simmering concentrates the broth and gives the finished sauce a stronger taste than the starting liquid.
Nutrition and macros by portion
The nutrition label shows one serving as written: 2 calories, 1g protein, 0g carbs, 0g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Use less sweetener | 1 kcal | 0g | 0g | 0g |
| This serving | As written | 2 kcal | 1g | 0g | 0g |
| Hungry | Use a larger serving | 3 kcal | 1g | 0g | 0g |
The small serving is mostly broth, so its estimated protein comes from the broth, while the vinegar and seasonings contribute very little energy. Fat and carbohydrate are expected to be minimal, though the broth and chosen sweetener can change the figures. Use it to season a meal that also includes vegetables and a filling protein source.
Choosing the ingredients
Bone broth: The broth forms the base, so choose one whose flavour you enjoy. Its saltiness varies, which is why the listed salt is best added at the end.
Maple extract: Use the extract or another liquid keto sweetener, adjusting it to taste. The recipe gives a starting amount rather than requiring a strongly sweet result.
Dried seasonings: Ginger, garlic and onion powders disperse easily in the liquid. Measure carefully: these quantities are small, and extra can quickly dominate a small batch.
Why reduce the broth
A gentle simmer evaporates some water and concentrates the broth's savoury character. Keep the heat moderate and let the liquid bubble steadily rather than boil hard.
Checking the consistency
Use the recipe's visual cue: the liquid should have reduced by about a third after roughly 15 minutes. It will still be pourable; this is a seasoning sauce, not a thick glaze.
Taste after reducing, then add the measured salt. If your broth is already salty, take that into account before adding it.
Timing and batch size
The simmer takes about 15 minutes, within the stated total time of 20 minutes. The recipe makes 16 servings, so store the finished sauce in a jar or bottle with a tight-fitting lid.
How to use it
Shake the chilled sauce before measuring, as the seasonings may settle. Use it where you want a savoury, tangy accent, such as in a stir-fry, marinade or dipping sauce.
For a balanced meal, pair a modest amount of sauce with vegetables and a protein source; the sauce itself contributes little volume to a plate.
Recipe notes & tips
- Taste the broth before cooking so you know how salty the base already is.
- Keep the simmer gentle to reduce the liquid without rapidly boiling it away.
- Measure the small amounts of powdered seasonings carefully.
- Add the salt after reduction, as directed, so you can judge the concentrated flavour first.
- Shake the jar well before each use.
Variations
- More ginger: Increase the ginger slightly for a warmer, more aromatic sauce.
- Extra garlic: Add a little more garlic powder for a stronger savoury note.
- Sweeter finish: Adjust the liquid keto sweetener to taste.
- Sharper flavour: Add a small extra splash of apple cider vinegar after simmering.
- Herby broth: Choose a bone broth with herbs for a different savoury base.
Common mistakes to avoid
- Adding salt too early: Reduction concentrates the broth, so season after simmering as the method directs.
- Boiling too vigorously: The liquid can reduce faster than intended; keep it at a steady simmer.
- Over-measuring the powders: Their quantities are tiny, so use level measures to avoid overpowering the broth.
- Skipping the reduction: The sauce will taste less concentrated; simmer until the liquid has reduced by about a third.
- Forgetting to shake: Seasonings can settle in storage, so shake the bottle before pouring.
How to store
Keep the sauce in a tightly sealed bottle or jar in the refrigerator for up to 1 week. Shake well before using.
Frequently asked questions
Does this taste exactly like soy sauce?
No. It is a soy-free seasoning sauce made from broth, vinegar and powdered aromatics, so its flavour differs from fermented soy sauce.
Can I use a different liquid sweetener?
Yes. The recipe allows another liquid keto sweetener; use it to taste.
Why does the sauce need to simmer?
Simmering reduces the broth by about a third and concentrates its flavour. Allow roughly 15 minutes for this step.
When should I add the salt?
Add it after the liquid has reduced. Broths vary in saltiness, and reduction makes their flavour more concentrated.
How long does it keep?
Store it in a tightly lidded bottle or jar in the refrigerator for up to 1 week.
Do I need to shake it before using?
Yes. Shake the bottle well before pouring, since the seasonings can settle.
Cook it from the original
This recipe comes from carnivore.diet. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on carnivore.diet