Step 1

Peel the ginger

Step 2

Slice the ginger into very thin strips.

Step 3

Place the ginger strips and water in a small saucepan.

Step 4

Bring to the boil and cover. Simmer the ginger for 30 minutes until soft.

Step 5

Drain the water from saucepan BUT keep about ¼ of the boiled water with the ginger.

Step 6

Return to the heat and add the allulose.

Step 7

Simmer until you have a sticky sauce.

Step 8

Remove the ginger from the pan and dry the slices on a parchment sheet. I put my parchment paper on a cooling rack to help dry.

Step 9

Allow them to dry and harden overnight.

Step 10

Once dry, roll them in the monkfruit for a low carb sugar coating.

Step 11

Store in sealed container for 1 – 2 weeks.