Since I made this low carb ginger syrup for the sugar free Moscow Mules recipe I posted a couple of weeks ago, I have used it in so many delicious ways that I thought it deserved its own post!
This ginger syrup isn’t just delicious and versatile, it’s also good for you. Ginger has potent anti-inflammatory properties and also boosts the immune system – vital during cold and flu season especially! This syrup has a super concentrated ginger flavor and with that comes all of those health benefits as well!
Sounds like a win/win to me!
Even if you don’t use this low carb ginger syrup to make the moscow mules, or any of the other suggestions in this post – you simply have to try it in some hot or iced tea! I have been putting a couple of tablespoons of this syrup in my nightly chai tea or pumpkin spice tea and I’m absolutely ADDICTED to it.
It adds sweetness and a gingery punch that makes it so much tastier than when I drink my tea plain!
You can use this syrup in place of minced ginger to add intense ginger flavor to soups and curries too! And because it’s super concentrated and already strained, you will get even more ginger flavor but without those woody ginger bits in your broth!
Finally, you can use this low carb ginger syrup as an extract in cakes, breads, cookies and even frostings to bring a punch of ginger to almost any baked good or dessert.
I’ve already jotted down some concepts to try out next time I feel like baking – and don’t worry, I’ll share the delicious results with you as soon as I perfect them!
Even though this is a simple recipe – it’s incredibly versatile and if you’re a fan of ginger like I am, I know that you’ll find TONS of ways to use it in your kitchen!
Just be sure to let us know what you come up with so we can try it too!
Low Carb Ginger Syrup – Sugar Free
- Yield: 1.5 cups 1x
Description
This low carb ginger syrup is so versatile that you can use it to flavor cocktails, tea, soups, curries, and even baked goods! Keto, Atkins and Paleo friendly.
Ingredients
- 1/2 cup thinly sliced, peeled ginger
- 2 cups water
- 1/3 cup granulated sugar substitute (I used Swerve)
Instructions
- Combine the ginger, water and sweetener in a small saucepan.
- Bring to a boil over high heat. Lower the heat to medium and simmer for 10 minutes.
- Cool for 1 hour, then strain and store in a clean jar in the fridge for up to 2 weeks.
Notes
Approx. nutrition info per 2 Tbsp: 3 calories, 0g fat, .5g net carbs, 0g protein
- Category: Low Carb Ginger Syrup
- Cuisine: Any
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Kate says
This would be great as a syrup to make ginger ale with my soda maker! Ginger ale is my favorite soda and I’ve been missing it since going keto. I get bad headaches and reactions to artificial sweeteners like Splenda and Truvia has a horrible aftertaste to me. I have tried Swerve in a couple of things and it’s been ok so far, so I will try this. Thanks for the post! I love your recipes and follow you on Pinterest.
Chris Zuber says
I’ve used a store bought gingerbread syrup in some of my baking. I am excited to try this homemade syrup…homemade is almost always better! Thanks for sharing.
Robin says
Can I substitute jarred ginger?
Mellissa Sevigny says
No – you have to use fresh for this.
Muna Kenny says
Hi Mellissa, this ginger syrup looks tasty, I love to use some in my tea.
Cathy Clark says
This is a brilliant idea – I absolutely love ginger. I know some sweeteners go bitter when they’re heated (stevia and splenda both come to mind). Is that an issue with this syrup? And would it work to boil the ginger and water and then add the sweetener at the end?
Mellissa Sevigny says
That’s why I love erythritol Cathy – it doesn’t get bitter during cooking which is great! But if you use something else you can definitely add it at the end!
Marybeth says
I love Swerve and this recipe is so awesome sounding. The interesting thing about erythritol/Swerve is that it doesn’t assimilate or breakdown as a sugar, is absorbed differently in the stomach and doesn’t boost blood glucose like splenda or honey can. Swerve /erythritol is a sugar alcohol and the grams are directly subtracted from the carbs b/c of this. Truvia can have a flowery after taste but liquid stevia glycerite does not. Sometimes adding a cpl drops of stevia glycerite along with the Swerve makes any after tastes disappear. I use the powdered Swerve BC it dissolves better in recipes. Just be careful around dogs BC it is toxic to them. Keto Pancakes and ginger syrup… Yummy sounding!
Shawn Stewart says
Swerve is NOT toxic to dogs….It’s Xylitol that’s toxic to dogs
erika says
How many total carbs? I’m diabetic and every carb affects blood sugars…..
Mellissa Sevigny says
I don’t list total carbs Erika but you can put it into MFP or whatever program you prefer using the sweetener of your choice to get an accurate count for your own purposes.
Sandi says
Mellissa, does this syrup tend to re-crystallize? It sounds yummy!
Mellissa Sevigny says
I had mine in the fridge for almost two weeks Sandi and there was no crystallization at all – maybe because it’s not made with real sugar. The flavor stayed the same all that time too which was great!
Cassandra says
Man I may have to use this to make a ginger bread bulletproof coffee!
Mellissa Sevigny says
THAT sounds AMAZING.
Sherie Harris says
I did exactly that and I have to say, gingerbread bpc is soooo good!
Danielle D. says
I am so going to make this! Love me some Moscow Mules (saw your recipe on that too), but I love ginger in everything. I did something similar a while back, but used Truvia and the taste was so off – too ‘vanilla-y’ if that makes sense, which does not lend itself well to the Mule. Putting Swerve on my grocery list right now. ;)
Mellissa Sevigny says
I resisted Swerve for over a year because of the price, but I have to say it’s the best out there for baked goods and in any cooked applications like this one! Let me know what you thought Danielle!