This homemade candied ginger is incredibly sweet and spicy, it’s SO GOOD! It’s also sugar-free, keto, low-carb, paleo, and vegan.
Are your taste buds ready for a flavor explosion?!
Ginger and I have had our ups and downs. It’s fantastic as an ingredient in desserts, Asian cuisine and for soothing a sore stomach, but I’ve never been the hugest fan of it by itself.
However, when I had candied ginger for the first time, all that changed because there is something so magical about the combination of sweet and spicy. Plus after boiling the ginger, it mellows out quite a bit, making it much more palatable.
So if you’re anything like me, you will totally love the combination of sweet and spicy, and will be snacking on these as a treat, or adding them to other dessert recipes for a delicious burst of flavor!
Speaking of adding them to other desserts, I have a super tasty surprise coming in a few weeks that involves this recipe and another dessert item. Any guesses? 🙂
To make this super-tasty candied ginger, you will want to start by peeling and thinly slicing (as thin as possible is best!) the ginger. I sliced mine by hand, but a mandoline slicer can be super helpful to get them nice and uniform.
I did notice that some of the thicker slices did not cook as thoroughly, so uniformity is really important here.
Toss the sliced ginger into a pot of water and boil until it softens to your liking. It might take awhile, depending on the thickness of the pieces. Once it is cooked to your liking, drain almost all the water, leaving just a little bit left at the bottom (about 1/4 cup).
To a pan over medium heat, add the leftover water, the ginger, and the sweetener. Cook until the water boils off, forming a syrup on the ginger.
Lay the ginger out onto a cookie drying rack to cool. Lay paper towels or parchment paper underneath and sprinkle with additional sweetener, if desired. Allow to dry fully before putting in an air-tight container. These store up to a week at room temperature.
Not sweet enough!
Add more sugar until they are sweetened to your liking. I based the recipe off of what I like, which is usually a bit less sweet than the average person used to the Standard American Diet.
My ginger is not softening enough as I boil it.
Let it keep boiling. You might need to add more water to your pot if it takes awhile. It can take longer to cook, if your ginger is harder and more fibrous.
What sorts of recipes can I use candied ginger in?
Candied ginger can be used in any sort of sweet recipe that calls for regular ginger, or even any savory recipes when you want a touch of extra sweetness. I’ve used it in Asian-inspired dishes such as this spring roll pasta (not keto, but can be made with keto noodles) and it turned out wonderfully.
If you are looking for a delectable dessert recipe, these delicious candied ginger snap cookies are HEAVENLY!
You will also love these other recipes:
Free meal plan you will love:
Homemade Candied Ginger (Sugar-Free, Keto)
- 2 medium knobs of fresh ginger approximately 1 inch in diameter, 3 inches in length each, or 1.5 ounces of ginger total
- 6 cups water (1.4 liters)
- 1/3 cup granulated sweetener of choice I recommend a stevia/erythritol blend (64 g)
- Peel skin off knobs of ginger, then slice into very thin slices, approximately 1/8" thick (0.3 cm).
- Add slices of ginger to a pot with water. Bring to a boil and boil until ginger is soft (approximately 30 minutes).
- Drain all the water except for 1/4 cup. Add ginger, remaining water and sweetener to a pan, and turn to medium heat. Simmer until all water is absorbed.
- Remove from heat and place ginger onto a cookie rack or sheet to dry. Sprinkle with additional sweetener, if desired. Once fully dry, move candied ginger to an air-tight container. Store at room temperature for up to a week.
- NOTE: If your house is humid, the ginger may not dry completely. If this happens, I recommend putting in a dehydrator, or an oven at a low temperature until fully dried.