This homemade keto lemon curd is a great little staple to have in your fridge for all kinds of uses.
You can fill low carb tart shells, make a whipped cream lemon parfait, smear it on low carb pancakes, or have it on hand to fill cakes or top cheesecakes. It’s a lot of flavor without many carbs, and the best part is the recipe is quick and easy.
Lemons for curd
You will want to use fresh lemons for this recipe. If you use bottled lemon juice, your final product is going to be bitter and metallic tasting. I have yet to find a bottle of lemon juice that actually tastes like lemon juice. Fresh is how to go with this recipe if you want a beautifully smooth and mellow lemon curd.
Which Sweetners Work best in this recipe?
I used allulose in this recipe. Allulose is my go-to lately because it tastes and bakes very similarly to sugar without a weird aftertaste or texture. Allulose will create a curd that will stay smooth even when cold.
Bocca sweet works very well in this recipe as well.
You can use monk fruit in this keto lemon curd, it will change the flavour profile, but the lemon does help disguise the bitterness a bit.
Erythritol or xylitol will also work, but you will not have a creamy curd after it is refrigerated. Any sugar alcohol-based sweetener (like erythritol or xylitol) will crystalize when cold, especially in recipes where the sweetener is in high concentrations.
Answers about Sweeteners, Low Carb Baking Tips, and General FAQ
Cooking Tips & Tricks
There are a few tips I want to give you for making this keto lemon curd perfect every time.
- Use allulose as your sweetener. Allulose will thicken, get sticky, gooey, and will not crystallize when cooled.
- I said it before, but I will repeat it, fresh lemon juice, please. Add the lemon juice to the allulose and stir.
- Add two large eggs and two large egg yolks, 2 tablespoons of heavy cream to your pan, and whisk well. Cook on low heat, constantly stirring until the mixture coats a spoon’s back (about 7-10 minutes).
- Add 2/3 cup butter and blend in until melted.
- Continue to whisk the lemon curd until it thickens up a tiny bit.
- Place the curd in a bowl to cool and cover with plastic wrap allowing the plastic wrap to touch the curd’s top.
Keto Lemon Curd Storage & Serving Suggestions
You need to store the keto lemon curd in the fridge. It will be good to use for up to 4 days. Be sure to keep it covered.
This recipe does not freeze well.
More Lemon Recipes
If you love lemons as much as we do you might want to check out these recipes:
- 2/3 cup allulose
- 1/2 cup lemon juice
- 2 eggs
- 2 egg yolks
- 2 Tbsp heavy cream
- 2/3 cup butter
- Add eggs, egg yolks, lemon juice, allulose, and heavy cream into a heat-safe bowl and whisk together.
- Cook on low heat until the mixture coats the back of a spoon. This process can take up to 7-10 minutes. Use a whisk and stir constantly while cooking to avoid burning.
- Once the mixture thickens, add the butter in cubes one at a time and whisk until fully melted.
- Place the lemon curd in a bowl and cover with plastic wrap. Cool in the fridge.
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Nutrition Information:Yield: 18 Serving Size: 1 Tbsp
Amount Per Serving: Calories: 81Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 61mgSodium: 65mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.