This homemade candied ginger is incredibly sweet and spicy, it's SO GOOD! It's also sugar-free, keto, low-carb, paleo, and vegan.
Keyword: candied ginger, low-carb
2mediumknobs of fresh gingerapproximately 1 inch in diameter, 3 inches in length each, or 1.5 ounces of ginger total
1/3cupgranulated sweetener of choiceI 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.
Nutrition Facts (per serving, recipe makes 8 servings): 11 calories, 0 g fat, 11 g total carbs, 8 g sugar alcohol, 1 g fiber (2 g net carbs), 1 g protein