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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Aine Mc Donnell says
Can I use it after 2 weeks? It still looks ok. I used Stevia.
★★★★★
Robin says
Love this syrup. We mix the syrup with sparkling water from our Soda Stream. It is pretty darn close to ginger beer. I also add a lot more ginger to give it that spicy punch.
Thank you!
★★★★★
Aurora says
How do you keep the swerve from crystallizing? Every syrup (pancake, etc), baked goods (cheese cake) I’ve made with swerve has ended up having crystals. Thanks!
Heather L says
Agreed, I was heating something with powdered swerve on the stovetop and it crystallized/hardened ;/
Shira Sorensen says
Hi Aurora, not stirring as soon as heat bubbles appear is critical to prevent crystals. Also, once removed from heat, don’t stir until syrup has cooled a bit.
Calvin says
Unique taste and nice flavour to it. Natural and has ginger properties.
Christina says
I’ve been looking for bottles like the one you’re using. Where do you get them? Thanks!
Mellissa Sevigny says
It’s been a few years but I think I got them at Target!
Richard Dietzel says
I grated the ginger to create more surface area and since it was going to be strained I tossed in the ginger bark I had trimmed off I usually toss those bits into leftover pickle juice and the keep radishes and the like in the juice or into less expensive gin or vodka to flavor it before straining. I will probably use less Stevia the next time but it’s a lovely start.
★★★★★
Valeria says
1/2 cup of fresh ginger root is 48g mass on a scale, according to USDA nutrient database.
★★★★★
Valeria says
Thank you for this recipe. I was planning to make something like this as I’m trying to heal myself with anti-iflammatory foods since my Drs. don’t know what is wrong with me. I wanted to make golden milk and tea, but my meds might interact badly with Awesome Turmeric ( as In a deadly way, I’m now mad I’m on this med cause the turmeric would have had many fewer side effects!) Anyway, I’m left with Ginger, so I want to use it in as many ways as I can. I think I’ll make a huge batch and freeze some into icecubes for hot tea ( I have, as the Japanese say, a cat’s tongue so hot drink are hard for me ) I’ll boils the water and let the cube melt and make warm tea. and I’ll keep the syrup in the fridge for mixing with tonic water for a cool drink. I don’t like many sweet meals but maybe I can try it in some asian inspired dishes. I want to maybe try the syrup to make candied ginger for those time my meds give me heartburn, or if I just want a sweet flavored treat. If I can make the candied ginger I might go farther and coat it in cocoa bark. but I’m getting ahead of myself. Time to go shopping. My local Asian food store has the most beautiful ginger for the best price. I’m gonna make her happy today by buying a bunch! Happy Thursday!
Lisa says
I make a similiar syrup but I use 1/2 pound of ginger! My favorite use is a GinGin martini. One oz. Ginger simple syrup, one oz fresh lime juice, two oz gin. Shake well. Moisten the rim of a martini glass with the ginger syrup, then dip in sugar. Stain gin mix into the glass. Garnish with candied ginger (from the ginger slices you used to make the syrup-deelish!)
Bonnie says
Have you tried freezing this and if so, how did the texture turn out when defrosted?
Mellissa Sevigny says
I haven’t no, but in theory it should work the same!
Tanya says
I made this and follow directions exactly, but mine did not turn out the same color as yours. It was very milky. Did I do something incorrect? Tasted ok though.
M says
Mine was also very milky looking.
Helena Angelina says
I’m loving this! Iced Tea, here I come!
★★★★★
Robin says
I made this last night. I’m wondering if I can use the left over ginger for anything else? Eager to use the syrup. Thank you!
MojoMama says
Yes, you can! Goggle David Lebovitz Ginger Syrup (it is on his blog). He has several suggestions but if you read through the comments at the bottom there are a TON more ideas for the leftover ginger. He also says you don’t need to peel if you clean the skin. Hope that helps!
★★★★★
Gloria L. says
Thank you. I was about to ask, why peel the ginger if you’re going to strain it? That was for cleanliness, I guess, since ginger gets handled by others before I buy it.
Lisa says
I take the ginger slices, drain them well until they are mostly dry (at least 4 hours), then shake in a ziplock bag with sugar. Place the slices on a sheet of parchment or a drying rack and let dry overnight. Store in the refrigerator in a ziplock bag. I eat it like candy, my mom uses it daily for nausea, use in cooking or as garnish.
Lisa says
I forgot to mention that I simmer the ginger for much longer if I am planning to Candy the ginger. It need to simmer almost an hour or so, and make sure to slice the ginger across the grain. Otherwise the slices are stringy
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!