Keto Lemon Curd – Easy Low Carb & Sugar Free Recipe

ana resim

Our Sugar-Free Keto Lemon Curd recipe is so easy to make! Smooth and zesty yet still sweet, using natural low-carb sweeteners to taste. Keto lemon curd is the ideal condiment or ingredient for many low-carb desserts.

This low carb lemon curd recipe is modified from one that I used in my first year of being a chef. We would make 50+ jars at a time to sell in the restaurant – we would 10 times the recipe below in one very, very large bowl!

You can make or find unsweetened lemon curd but it is quite bland and tart and doesn’t quite taste right. Using a natural sweetener blend such as Natvia or Swerve really makes the keto curd undistinguishable from the traditional recipe.

Using Keto Lemon Curd

  • Spread over a slice of Keto Bread
  • Add a dollop to your Cheesecake Chia Pudding
  • Whisk 2 tablespoons through your Vanilla Cheesecake Fat Bombs

This low-carb keto lemon curd recipe makes 650g/23oz of Lemon Curd or 32 servings. 1 serving is 1 tablespoon (20g/0.7oz).

Keto Lemon Curd Ingredients

  • 1 cup of Erythritol
  • ¾ cup of Lemon Juice
  • 1 tablespoon of Lemon Zest
  • 1 cup of Unsalted Butter
  • 3 Egg Yolks
  • 2 Whole Eggs

How to Make Keto Lemon Curd

  1. In a large heatproof bowl, add the erythritol, lemon juice and zest, and butter.
  2. Set the bowl over a saucepan of simmering water.
  3. When the butter has melted, remove the bowl from the saucepan and ensure that the liquid isn’t too hot. If you can keep your finger submerged for a few seconds then it is cool enough.
  4. In a separate bowl, whisk together the eggs and yolks.
  5. Pour the eggs into the lemon mixture while whisking, until all ingredients are combined.
  6. Place the mixture back over the saucepan of simmering water and whisk continuously until the mixture thickens.
  7. Remove from the heat and continue to whisk for another 10-15 minutes while the curd cools.
  8. Pour into a clean jar and place cling film directly onto the curd.
  9. Place the jar in the fridge for at least 4 hours to completely chill before enjoying.

Ingredients

  • 1 cup Erythritol
  • 3/4 cup Lemon Juice
  • 1 tablespoon Lemon Zest
  • 1 cup Unsalted Butter
  • 3 Egg Yolks
  • 2 large Eggs

Instructions

  • In a large heatproof bowl, add the erythritol, lemon juice and zest, and butter.
  • Set the bowl over a saucepan of simmering water.
  • When the butter has melted, remove the bowl from the saucepan and ensure that the liquid isn’t too hot. If you can keep your finger submerged for a few seconds then it is cool enough.
  • In a separate bowl, whisk together the eggs and yolks.
  • Pour the eggs into the lemon mixture while whisking, until all ingredients are combined.
  • Place the mixture back over the saucepan of simmering water and whisk continuously until the mixture thickens.
  • Remove from the heat and continue to whisk for another 10-15 minutes while the curd cools.
  • Pour into a clean jar and place cling film directly onto the curd.
  • Place the jar in the fridge for at least 4 hours to completely chill before enjoying.

Nutrition

Serving: 20g | Calories: 63kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 7mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)



Be the first to comment

Leave a Reply

Your email address will not be published.


*