As many of you know, I am diabetic so I eat gluten and sugar-free. I am also prone to nausea when in a car and sucking on ginger really helps. I also get nauseous during my longer keto fasting days. I knew that ginger would help but needed a sugar free recipe.
I sucked on these sugar free candied ginger during a recent road trip and was able to not take any of the “tablets” that put me to sleep! They are pretty addicting, spicy, and sweet. Be careful not to add too much of the extra reserved water when adding the erythritol as it will make this a tad spicy. Read below to learn how to make sugar free candied ginger.
Preparation & Cooking Time: 60 minutes – Makes 1 C
1 cup ginger
1 cup water
1 cup erythritol
Peel the ginger and chop to the size you would like. I chop mine into little ‘nuggets’. (You can also use a food processor to chop very finely).
Line a baking pan with parchment paper and sprinkle a little erythritol over it.
In a medium pot, add the ginger and water.
Bring it to a boil and reduce heat to medium- simmer. Cover and cook until the ginger is tender. It will take roughly 20 to 30 minutes. Longer if you want it very soft.
Drain the water, saving just a 1/8 of a cup in the pot.
Add the erythritol to the pot. Cook on medium heat for about 15 to 20 minutes until the water has evaporated and the ginger has crystallized.
Transfer to the parchment paper and I like to reserve a little erythritol to sprinkle 2 tsps on top.
Lay out to dry overnight. Once completely dry, you can transfer to a jar and store in the fridge and your sugar free candied ginger is ready. I sometimes lay this out in the sun when I make it in summer.
Find many dessert recipes in my cookbook Trudy Ann’s Masala Kitchen.
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