Step 1

Place the soy sauce, brown sugar substitute, minced garlic, ginger paste and sesame oil in a small saucepan over medium heat on the stove. Bring to a slight boil.

Step 2

Reduce the heat to medium low and whisk in the xanthan gum. Simmer until the sauce thickens.

Step 3

Remove from the heat and stir in the sesame seeds. Let the sauce cool and then use or store in an airtight container in the fridge for up to a week.