Aug 4, 2022
Sarah Phillips has created a guilt free, low carb, keto Ginger Chew for all you ginger lovers! Wheat & gluten free.
Keto ginger Crunch

Makes 16 pieces

Keto Cookie Base:
1 cup Justine's Keto Protein Raspberry white Choc Cookie Crumbs
40g Melted Butter
2 tsp Ground Ginger

Keto Ginger Caramel:
200g Butter (I use Countdown Salted)
1 cup Cream
½ cup Allulose (this makes it chewy)
1 tbsp Ground Ginger

Combine base ingredients until a dough ball forms.
Press this into a lined loaf pan
Bake at 180° for around 20mins until baked golden brown.
Let cool completely.

For the Keto  Ginger Caramel combine ingredients
TIP: You can add the ginger at the end as the caramel will go a delicious caramel brown when it’s almost ready, this will be hard to tell if the ginger has already been added.

Combine caramel ingredients and bring to the boil on a medium to low heat this will take 20 minutes or more stirring continuously  (low and slow is key too hot & it will burn)
Once caramel is ready (add ginger) stir well and then pour over the base.
Put in freezer overnight to set.
Slice, store in refrigerator.

Note: If the caramel hasn’t cooked long enough it will stay sticky – this is fine but you may like to keep it in the freezer so it doesn’t run off the base.

You can use other keto sweeteners, monkfruit, eythritol, natvia but your caramel will be a different texture.

Macros per chew:
217 Calories
1g Carbs
2g Protein
23g Fat