This keto lemon curd is a simple and elegant spread made with just 4 ingredients, you won’t believe it is low carb! Ready in minutes, it’s perfect on baked goods, bread, or your favorite desserts! 2 grams net carbs per serving.
Keto Lemon Curd
When it comes to keto condiments and spreads, my favorite recipes to make are Nutella, almond butter, and this keto lemon curd.
Growing up, one of my staple foods was toast with a plethora of spreads. My mom would always have her pantry stocked with peanut butter, Nutella, and tons of varieties of jams. Being quite the explorative eater, I would love to try out a different jam or jelly for breakfast. While I enjoyed most of mom’s offerings (excluding the marmalade!), my favorite was the lemon curd.
Also known as lemon spread, lemon curd was my absolute favorite thing to add to my toast. I remember sneaking spoonfuls of it during the day and it was definitely the spread that got replaced the most. When I first moved out of home, I started making my own homemade version and when I went keto, it was the first recipe I gave a low carb makeover to.
I’ve been meaning to share a keto lemon curd recipe for quite some time. It’s so easy to prepare and needs just 4 ingredients. I love spreading it over keto bread and low carb baked goods, or even drizzling over desserts!
No sugar and no dairy are needed, but you’d never tell. The texture is thick, gooey, and easily spreadable. It is sweet and full of lemon flavor, without being overpowering.
My sister is the biggest fan of all things lemon and she could not stop eating it- She didn’t believe it was low carb, it tasted too sinful for it!
How to make keto lemon curd?
- Eggs AND egg yolks– A mix of both eggs and egg yolks are used to keep the mixture thick and gooey. Use room temperature eggs, not refrigerated ones.
- Granulated sweetener of choice– Allulose is my preferred keto sweetener, as it melts exactly as sugar does. Monk fruit sweetener and erythritol can also be used, but there is a risk of it being slightly gritty.
- Butter– Unsalted and room temperature butter.
- Lemons– Which will be juiced.
Start by adding the eggs, egg yolks, and sweetener into a small saucepan and whisking together, until combined. Next, place it over low heat, before adding the butter and lemon juice. Whisk continuously until smooth and it begins to thicken. Once it has thickened, remove it from the heat.
Now, strain the lemon curd through a sieve, to remove any potential clumps. Let the lemon curd cool to room temperature, before transferring to a jar and refrigerating it for 2 hours, until chilled.
Tips to make the best low carb lemon curd
- You must use fresh lemon juice, not bottled. The latter often has additives in it that can affect the overall texture of the curd and lack the lemon flavor.
- If you’d like an extra thick curd, continue to let it simmer.
- Be sure to use a sterilized jar or container, to ensure mold does not build up around the edges.
Storing and freezing sugar free lemon curd
- To store: Lemon curd should be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
- To freeze: Place the lemon curd in a freezer friendly jar and store it in the freezer for up to 6 months.
What to serve lemon curd with
Keto Lemon Curd
- 2 large eggs
- 2 large egg yolks
- 3/4 cup granulated sweetener of choice I used allulose
- 1/3 cup butter unsalted
- 2 large lemons juiced
- Add your eggs, egg yolks, and sweetener into a small saucepan. Whisk very well until combined.
- Place the saucepan over low heat. Add the remaining ingredients and continue to whisk, until it thickens. Once it has thickened nicely, remove it from the heat.
- Strain the lemon curd through a sieve into a mixing bowl. Let the lemon curd cool completely, before transferring to a jar or mason jar. Refrigerate for at least two hours, to chill.
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How much butter do you use? You forgot to put it in the ingredients. Thank you
Hi!! 1/3 cup, sorry I updated it now, thanks for letting me know!
Can I use salted butter?
I wouldn’t recommend it as it can be a little overpowering with the lemon 🙂
I was really excited to see a dairy free curd recipe. How do you make it dairy free as it contains butter?
Dairy free butter.
How much is a serving?
made this yesterday! so lovely, I did neglect to strain it at the end as it looked so smooth and today I think the granulated sweetner re-crystalized as there are crunchy bits in it (which I totally don’t mind). Is this why you are supposed to strain it at the end? or did I just not cook it long enough?
Really awesome. Made with your lemon cheesecake. Best keto desert we’ve ever had. Can’t wait to take into work and surprise everyone. Thanks for posting!
Another incredible recipe! I make this one at least once or twice a month. It is sooooooo good (whether using it for as a topper, OR eating right out of the bowl…it is delicious! I used your shortbread cookies as a base, cheese cake topped with your lemon curd! Also used the lemon curd atop your shortbread cookies. People who try my baked goods using your recipes that something that tastes so good are not full of sugar and flour, and are so easy to make! Thank you for sharing.
Thank you, Lori xx
This is excellent lemon curd very tart. I had all ready squeezed a bag of lemons. I used 2 duck eggs and two small chicken eggs and 4 ounces of lemon juice to approximate juice of two lg lemons. I measured the sweetener as the recipe instructed and approximated the butter. Other that extreme tartness it turned out well and all I did was add a few drops of stevia to the prepared curd. Excellent texture and taste! Thanks for the instructions and recipe.
There’s no such thing as dairy-free butter. And I wish this gave an actual amount of lemon juice. As written, it’ll be different for everybody.
Yes there is. There is such thing as dairy free butter.
Just made this and it’s absolutely heavenly. I used 2 tbs of canderel sugarly and it’s got the perfect amount of bite to it. Perfect on almond flour waffles… looking forward to making more of your recipes… Thanks
Best lemon curd ever and so easy. Thank you!
I cannot begin to say how easy and wonderful this was! I tried two recipes. One with butter, this one without. Could not tell a difference in taste, and it saved me a ton of calories.
I love the flavor in this recipe! I used Swirl and wonder if there’s a way to get rid of the grittiness.
What is the purpose of straining, please?
Sometimes there could be clumps or random lemon seeds 🙂