Low Carb Homemade Ginger Beer
Craft a bold, refreshing beverage with this *Low Carb Homemade Ginger Beer*, perfect for satisfying your cravings without compromising your diet! This recipe is a game-changer, featuring the bold spice of fresh ginger root balanced with zesty lemon and lime juice, delicately sweetened with erythritol for a keto-friendly twist. Effortlessly brewed with active dry yeast for natural carbonation, this bubbly, sugar-free drink is ready to dazzle in just a couple of days. The addition of vanilla extract creates a subtle, creamy undertone, making it exceptional as a standalone treat or a vibrant mixer for cocktails. With just 30 minutes of prep time and simple ingredients, this low-carb ginger beer is a refreshing, guilt-free choice that captures the authentic zing of traditional ginger beer—perfectly chilled over ice!
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Recipe Information
Ingredients
- 100 grams Fresh ginger root
- 1 liter Water
- 50 grams Erythritol
- 60 milliliters Lemon juice
- 60 milliliters Lime juice
- 1 teaspoon Vanilla extract
- 1 teaspoon Active dry yeast
- 1 cup Additional water
- 1 cup Ice cubes
Instructions
Peel and finely grate the ginger root. You'll want the ginger to be finely grated to maximize flavor extraction.
In a pot, combine the grated ginger with 1 liter of water. Bring to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes.
Remove the pot from heat and let the ginger mixture cool to lukewarm. Once cooled, strain the liquid using a fine mesh sieve or cheesecloth into a large bowl, pressing to extract as much liquid as possible. Discard the solids.
Dissolve the erythritol in the strained ginger liquid by stirring well. Add the lemon juice, lime juice, and vanilla extract to the mixture, stirring until combined.
In a small cup, combine the active dry yeast with 1 cup of lukewarm water. Stir until the yeast is dissolved. Let it sit for about 5 minutes or until bubbles form, indicating the yeast is active.
Pour the yeast mixture into the ginger liquid and stir well.
Transfer the mixture into a large sealable bottle or jars, leaving some space at the top for carbonation. Seal tightly and leave it at room temperature for about 24 to 48 hours, allowing the carbonation to develop.
Check the ginger beer after 24 hours by opening a bottle slightly to release pressure. If it's fizzy enough for your liking, transfer the bottles to the refrigerator. If not, reseal and allow it to ferment for another 12 to 24 hours.
To serve, chill the ginger beer thoroughly. Pour over ice cubes and enjoy fresh or use it as a mixer in your favorite cocktails.
Nutrition Facts
Calories |
130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 620 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
