Sugar Free Candied Ginger
A sugar free version of candied ginger for all you low carb holiday baking needs
Servings: 8 servings
Calories: 1kcal
Ingredients
Instructions
- 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.
Notes
The leftover ginger sauce is great for desserts. Pour over cakes, pancakes, waffles or ice cream!
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g