Keto Lemon Curd whips up in just a few minutes, and is indistinguishable from the full sugar original. A tasty & versatile low carb condiment for lemon lovers!
Anyway, I’m sharing my recipe for sugar-free lemon curd today.
Coming up with the best lemon curd took a bit of experimenting, but I did end up coming up with a low carb lemon curd that is absolutely indistinguishable from traditional lemon curd - it all comes down to a couple of things:
1. What sweetener you use
2. How much of it you use.
When making your own sugar free homemade lemon curd, I recommend going with the recipe as-is. While you can make a pretty good lemon curd with other alternative sweeteners, the results will vary.
As-is? This turned out pretty much the perfect keto lemon curd!
Great texture, no weird sensations in the mouth, a perfect balance of sweet and sour - no one will be able to tell that it’s NOT a traditional recipe!
Anyway, I’ve definitely wasted enough time getting this recipe out there, so let’s just get right to it!
As a note: For best results, use a silicone whisk. Metal ones can impart a metallic flavor, as they can react with the acid in the lemon juice.
Nutritional Information
Want to know how this recipe will fit into your keto diet, or affect your blood sugar? Here we go:
This recipe makes about 1 ⅔ cups, which works out to about 13 Servings at 2 tablespoon each.
10.5 grams of carbs per serving come from sugar alcohol, leaving only 0.5 grams of net carbs per serving! (There are no grams of fiber to deduct, in this case).
Those nutritional values are absolutely perfect for any low carb diet - including for those following a ketogenic diet.
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Ways to Use Keto Lemon Curd
This wonderful recipe lends itself to all kinds of uses, from eating it straight with a spoon, to incorporating it into your favorite keto desserts.
I have some fabulous recipes for lemon desserts coming - including a sugar free lemon meringue pie and FABULOUS lemon tarts - but for now, here are a few low-carb dessert ideas:
1. Whip up some heavy cream to stiff peaks, and mix some curd in for an easy lemon mousse.
2. Top my Keto Cheesecake with it... or mix some into the batter for a keto lemon cheesecake. (This is really good topped with fresh fruit!)
3.Break up some sugar free meringues, top with a bit of this sugar free keto lemon curd and freshly whipped cream. Basically a low carb Eton mess - add some berries, if you like!
5. It’s a great spread for keto scones, or toasted low-carb bread.
6. Use it in place of regular lemon curd in recipes for your favorite desserts - lemon bars, a lemon curd pie...
Really, there’s no wrong way to enjoy the bright lemon flavor of this keto lemon curd!
Just a note, though: This sugar free lemon curd will last for 2 weeks in the fridge, or a few months in the freezer. (Thaw overnight in the fridge before use!)
Ingredients
This recipe only uses a few really basic ingredients, but I do have some notes on them for you:
Fresh Lemons
I use lemons both for the fresh lemon juice, and the lemon zest.
As with my regular lemon curd recipe, this easy keto lemon curd works best with regular lemons - Meyer lemons aren’t a great substitute.
They’re smaller, AND less acidic. While you can make up for the juice volume with another lemon, the acidity is the big issue here.
The acid works with the egg yolks to thicken the lemon curd. Less acid = runnier lemon curd.
If you REALLY want to use meyer lemons - or any other citrus fruits - though ... I’d mix ½ teaspoon Citric Acid in with the sugar substitute.
This raises the acid level, without adding more liquid or diluting the meyer lemon flavour.
Low Carb Sweetener
The first time I attempted designing a keto lemon curd recipe, I used an erythritol blend. I wasn’t fond of the minty mouth feel - it really doesn’t work with curd, IMHO.
So, I’ve since moved on to using Allulose. It tastes like sugar, doesn’t give any weird mouth sensations, etc.
The main difference is that it isn’t quite as sweet as sugar - and that’s been taken into account here.
You can use other sugar substitutes, you’ll just need to adjust the amount used. If you’re using an Allulose-Monkfruit Blend, or any other cup-for-cup type of sweetener, you’ll want to use ¾ cup, instead of a full cup.
Large Eggs
This recipe uses a mix of whole eggs, and egg yolks.
You’ll need 4 eggs in total, but you’ll end up with 3 egg whites left over.
While this seems a bit wasteful, it gives you the best balance in flavour and texture. Having too many egg whites / whole eggs can give your sugar free lemon curd an “eggy” taste.
Salted Butter
You can substitute unsalted butter, but you’ll want to add at least a pinch of salt, to brighten up the flavour.
How to Make Keto Lemon Curd
The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:
First Step: Zest and Juice the Lemons.
Add the zest and sugar substitute to your mini food processor, blitz until zest is finely chopped and well incorporated in the sugar substitute.
Personally, I find that way to be a lot more hassle - but if you don’t have a mini food processor, it’s the way to do it!
Juice your lemon(s), measuring out ⅓ cup of the juice.
Second Step: Make & Cook your Curd Mixture.
In a small saucepan, whisk together egg yolks, large egg, and lemon sugar until well combined. Add the ⅓ cup of juice, whisk until well combined.
It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of a spoon.
Ideally, you want the mixture to reach at least 165F - I use an instant read meat thermometer for this.
You’ll know it’s ready when the bubbles / foam incorporate into the curd.
If you want to strain the curd, press it through a metal strainer at this point.
Third Step: Finish Your Curd
Once mixture is thick / hot enough, transfer to a heat proof glass bowl.
Add the chilled butter, whisking until fully melted and well incorporated.
Once all of the butter has melted in and been fully incorporated into the curd, allow to cool to almost room temperature, transfer to your storage container and chill for at least 1 hour before use.
Storage
Lemon curd will last for 2 weeks in the fridge, or a few months in the freezer. (Thaw overnight in the fridge before use!)
More Low Carb Dessert Recipes
Looking to indulge your sweet tooth with delicious keto desserts that won’t spike your blood sugar? Here are some of my favorite recipes!
Keto Chocolate Cookies
Low Carb Chocolate Chip Cookies
Keto Chewy Lemon Bars
Keto Chocolate Truffles
Keto Raspberry Coconut Bars
Low Carb Bananas Foster Truffles
Keto Cheesecake
Fudgy Keto Brownies
Marbled Keto Pumpkin Cheesecake Brownies
Keto Biscotti
Sugar Free Sour Peach Gummies
Keto Ladyfingers
Gluten-Free Keto Rum Cake
Keto Tiramisu
Keto Cream Cheese Mints
Keto Chocolate Mousse
Low Carb Holiday Desserts
Keto Creme Brulee
Keto Carrot Cake
Easy Keto Lemon Curd Recipe
Equipment
- Whisk
Ingredients
- 1-2 Lemons
- 1 cup Allulose ¾ cup if using a cup-for-cup sugar substitute
- 3 Large Egg Yolks
- 1 Large Egg
- 6 tablespoon Salted Butter Chilled and cut into pieces.
Instructions
- Zest the lemons.
- Add the zest and sugar substitute to your mini food processor, blitz until zest is finely chopped and well incorporated in the sugar. Note: See post for details on skipping this step.
- Juice your lemon(s), measuring out ⅓ cup of the juice.
- In a small pot, whisk together egg yolks, large egg, and lemon sugar until well combined. Add the ⅓ cup of juice, whisk until well combined.
- Cook over medium heat, whisking constantly, until mixture thickens. It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of the spoon. Ideally, you want the mixture to reach at least 165F - I use an instant read meat thermometer for this.
- You’ll know it’s ready when the bubbles / foam incorporate into the curd.
- If you want to strain the curd, press it through a metal strainer at this point.
- Once mixture is thick / hot enough, transfer to a bowl. Add the chilled butter, whisking until fully melted and well incorporated.
- Once all of the butter has melted in and been fully incorporated into the curd, transfer to your storage container and chill for at least 1 hour before use.
Notes
Nutrition
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