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Keto Ginger Crunch

Keto Ginger crunch, sugar free and great for keto lovers to help the cravings on their keto diet journey. The ginger taste is fantastic.

Keto Ginger Crunch

Keto Ginger Crunch came out in the test kitchen today, as Frenchie experimented with his new Bread Baking mix (out soon!). Turns out it is also a nifty base for this grand ol’ kiwi classic.
3.34 from 3 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 1 hr
Course Dessert
Servings 14 pieces

Ingredients
  

  • For the base
  • 70 g Butter
  • 1/2 cup betta sweet stevia or Erythritol
  • 1 cup Frenchies new bread baking mix
  • 1 tsp baking powder
  • 1 tsp Ground ginger
  • For the filling
  • 200 g Butter
  • 3/4 cup Betta sweet stevia or erythritol
  • 1/3 cup Cream
  • 2 tsp Ground ginger

Instructions
 

  • Preheat oven to 180 c
  • Mix all base ingredients in a bowl to make a smooth dough.
  • Line a baking tray with baking paper.
  • Roll the dough,place in the baking tray and cook for 15 minutes
  • In the meantime start your filling
  • melt butter in a sauce pan
  • and cook gently while stirring all the time until it start to froth.
  • add the sugar sweetener and keep stirring for 3 minutes
  • Add the cream and ginger and keep mixing from time to time until the mixture start to thicken
  • Pour the filling on top of the baked cake and chill until set,
  • slice and enjoy

Comments (7)

  • Ahleah Thompson Reply

    what can I use instead of your bread baking mix plz

    26/09/2020 at 1:15 am
  • Ahleah Thompson Reply

    what could I use instead of your bread baking mix? plz

    26/09/2020 at 2:31 am
    • frenchies Reply

      Hello You can use 11/2cup ground almond and 1 cup1/2 sunflower seeds ground plus 1 tps baking powder, 1/4 tsp xanthan, 1/4 tsp salt 1/4 cup erythritol and 1 to 2 eggs to bring it together. Hope it helps

      26/09/2020 at 3:05 am
  • Monese ball Reply

    Hi, tried making this for first time tonight. For the filling, how thick should it be? It did not really thicken and I kept it on element a while, let it cool whilst stirring every now and again and on base and in fridge. But wondering if it will just soak through the bread base etc

    30/01/2021 at 8:50 pm
    • frenchies Reply

      Hi, tried making this for first time tonight. For the filling, how thick should it be? It did not really thicken and I kept it on element a while, let it cool whilst stirring every now and again and on base and in fridge. But wondering if it will just soak through the bread base etc

      30/01/2021 at 9:40 pm
    • frenchies Reply

      Hello Monese. you will know it is ready when it coats nicely the back of your spoon. It will set quickly in the fridge. Happy cooking.

      30/01/2021 at 9:40 pm
  • Monese ball Reply

    It worked and is amazing flavour. So to clarify you don’t simmer the cream in it all. Mix ginger and cream after it comes off the heat. Thank you

    31/01/2021 at 8:54 am

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