Keto Lemon Curd

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5 from 508 votes
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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

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?

The Ingredients

  • 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. 

The Instructions

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. 

low carb lemon curd

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.

sugar free lemon curd

What to serve lemon curd with

keto lemon curd

Keto Lemon Curd

5 from 508 votes
This keto lemon curd is thick, creamy, and spreadable, you won't believe it is low carb! Made with just 4 ingredients, it's perfect for baked goods, bread, and desserts!
Servings: 12 servings
Prep: 1 minute
Cook: 10 minutes
Total: 11 minutes

Ingredients  

Instructions 

  • 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.

Notes

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.

Nutrition

Serving: 1servingCalories: 26kcalCarbohydrates: 2gProtein: 2gFat: 2gSodium: 14mgPotassium: 39mgFiber: 1gVitamin A: 90IUVitamin C: 10mgCalcium: 13mgIron: 1mgNET CARBS: 1g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. I would really love to make your Lemon Curd recipe BUT using Stevia granules! How much do I use???Please regard this as a genuine enquiry!
    Kind Regards
    Carolyn Martin

    Hope to hear from you ASAP! 🙂

  2. 5 stars
    I made this tonight, and it is amazing! So easy to make; I followed the directions exactly, and it came out perfect. I used allulose like suggested. Perfection. Thank you.

  3. Lovely lemon curd. I did add the zested peel of the lemons to the pot and added the butter at the end, off the burner (like my Mum use to do.) I strained for stray seeds and any lumpy egg bits. Will make again.

  4. I used 3.5 large lemons and little less than 1/2 cup erythritol and it was WAY too sweet. Next time, I would use 1/4 cup erythritol only. I also used 1/4 cup salted butter and it was not too salty.

  5. I made this as a middle for my 19 yr old daughter’s birthday cake. Our lemons gave us 3/4 cup, but since you did not say how much juice and Canada doesn’t get very big lemons I think it turned out perfect.

  6. 5 stars
    Had to go a bit above low heat, but seemed to work fine and tastes good. I don’t have a reference for consistency unfortunately. Need a better video that let’s you see the consistency while you are making it.

    Allulose is expensive where I am so I did 1/2 Allulose, half Erythritol. I put the Erythritol in the Vitamix (dry container) and powdered it first. There is not even a hint of grainyness.

  7. The grittiness comes from the recrystallization of the sugar alternative.
    I use monk fruit and it almost always does this to me no matter how long I cook it. You can always try using the powdered form of the sub sweetener as in the case of monk fruit they have just ground it superfine and did not add any additional ingredients.

  8. 5 stars
    I made this deliciousness today. What a wonderful treat! Thank for a simple, yet tasty dessert. I’m going to use some tomorrow to stuff in my waffles.

  9. 5 stars
    Holidays can be difficult on keto, this sure helped. I made the curd tonight and might too a little bit with meringue tomorrow. Supper yummy with a nice bite. I usually use Splenda monk fruit mix for a sweetener, but tried erythritol, the lemon eliminated the cooling effect and there was no graininess.

  10. 5 stars
    Outstanding recipe – as you said, hard to believe it’s keto friendly. I use it now to layer on a keto vanilla custard.
    Thank you, this is a game changer.