Add water, tamari sauce or coconut aminos, low carb brown sweetener, sesame oil, garlic, and ginger to a saucepan over medium heat. Whisk together.
Bring to a boil and lower heat to medium-low and simmer to slightly reduce the sauce.
While whisking continuously, sprinkle in the xanthan gum. Turn up the heat to medium and bring to a low boil. Continue whisking until the sauce has thickened, then remove from the heat.
Stir in optional sesame seeds.
Serve warm, or cool to room temperature and store in an airtight container in the fridge.
Notes
*All nutritional data are estimates based on the products I used*Yield: 1 ¼ cup, Servings: 10, Serving Size: 2 tbsp, Net Carbs per Serving: 1g, Amounts per Serving-