Sugar Free Crystallised Ginger is easier to make than you might think. <1g carb per serving!
All you need to make your own keto-friendly version is fresh ginger and sweetener. And a bit of time. That’s it.
The fiery-sweet taste of crystallised ginger makes it a perfect little snack on its own. You could even add it to keto-friendly granola for a touch of spicy sweetness. And you don’t need me to tell you that it’s a super useful ingredient to bake treats with.
Plus of course, Ginger is a powerhouse of antioxidants.
How to Make Sugar Free Crystallised Ginger
To start off with, get 2 large pieces of fresh ginger root. Try to select bulbous ones with the least nooks and crannies. Being a tortuous root, a vegetable peeler isn’t suitable. Peeling ginger with a knife isn’t difficult, and you’ll avoid wasting chunks of it. As long as you use a very sharp knife, your ginger pieces will be naked in no time.
I tend to throw away the most woody parts – the ones with stringy bits that I find unpleasant, but that’s just personal choice.
Once peeled, wash your ginger pieces, then slice or cut them into chunks. The smaller the better, as they will soften more quickly. I aim for (about) 1cm cubes, which require less simmering time. If you prefer slices, I would recommend them to be no more than 0.5cm thick.
The rest is pretty simple: boil, add sweetener and boil again. Be mindful that the ginger can burn quickly towards the end of cooking time. As you can see in the image below, on one occasion I took my eyes off and ended up with dark, rock-hard ginger pieces that went straight in the bin!
But fear not. Read the recipe, follow it exactly, and it won’t happen to you.
There is no need to sprinkle extra sweetener at the end. Scraping the crystals and mixing them with the ginger pieces is more than sufficient.
Absolutely delicious, natural, and healthy candied ginger at your fingertips.
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Sugar Free Crystallised Ginger
- using a sharp knife, peel the ginger and cut it into fairly even 1cm chunks or 3mm slices.
- simmer for 45 minutes, then remove the lid, stir in erythritol and continue to simmer, uncovered, until very little liquid remains and the ginger colour has changed from pale yellow to golden; this will take about 45 minutes (IMPORTANT: see Notes below).
- pour your ginger pieces including the residual liquid on a cooling tray or oven rack lined with non-stick parchment paper.
- after a few minutes, erythritol in the liquid will have crystallised a bit; scrape it off the paper and mix it with the ginger pieces.
- re-scatter the ginger and leave to dry (best overnight).
- store in an airtight container.
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