This sugar free ginger recipe is the key to your keto holiday recipes. Enjoy nibbling on a piece or make cookies and cakes with it.
Candied ginger is a staple in Christmas cooking but for those of us looking for a sugar free life can be a tempting treat we should not indulge in. However, your Christmas ginger baking can be back on track with this keto candied ginger recipe.
We use fresh ginger in the Caribbean a lot. It cures everything apparently! Boil up a few slices for ginger tea for whatever ails you. It's not just for Christmas!
How to make sugar free candied ginger
The main ingredient to ensure a keto candied ginger is the low carb sugar substitute. There are now many different choices for us but I prefer allulose to cook with the ginger, then a granular monkfruit for the crunchy topping once the ginger slices are cooked.
It's a personal preference to use allulose as it does not tend to crystalize with a minty after taste that some brands of erythritol can. All my low carb sweeteners have to be shipped in, so I can be very selective in what I use because I seem to be keeping the island Customs department in duties!
If the ginger is not soft after 30 minutes of cooking it, continue until it is. Your fresh ginger from the store may not be as fresh as you think and will need extra cooking.
Keep the drained water aside for a glass of ginger tea.
Ways to use sugar free candied ginger
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Sugar Free Candied Ginger
- Peel the ginger
- Slice the ginger into very thin strips.
- Place the ginger strips and water in a small saucepan.
- Bring to the boil and cover. Simmer the ginger for 30 minutes until soft.
- Drain the water from saucepan BUT keep about ¼ of the boiled water with the ginger.
- Return to the heat and add the allulose.
- Simmer until you have a sticky sauce.
- Remove the ginger from the pan and dry the slices on a parchment sheet. I put my parchment paper on a cooling rack to help dry.
- Allow them to dry and harden overnight.
- Once dry, roll them in the monkfruit for a low carb sugar coating.
- Store in sealed container for 1 – 2 weeks.