Silky smooth, creamy, with a delightful lemon flavor, this keto lemon curd is easy to make, with only 4 simple ingredients!
I love the idea of homemade puddings. They are super easy to make and have no questionable ingredients. So, it was no stretch for me to learn how to make curds. They are a basic pudding, but use juice instead of milk.
Simple enough, right? You bet. A basic lemon curd recipe will call for lemon juice, eggs, butter, and sugar. Boil together, allow to cool and BAM! Lemon curd yumminess.
However, the regular sugar in the “normal” lemon curd recipe is not keto friendly. Not even a little bit. Regular sugar has 4.2 grams of carbs per teaspoon of sugar. That can mean that the lemon curd recipes you find with regular sugar have nearly 15-18 carbs per serving. That’s almost an entire day’s worth of carbs for a lot of us!
Now you can have your lemon curd and stay on your keto goals.
This keto lemon curd is just as silky smooth as it’s sugar laden counterpart, but without the carby guilt.
Some tips in making your keto lemon curd successfully:
- Start with gathering all your supplies together. Once you start making your keto lemon curd, you won’t want to leave it alone for even a second. Turning your back on lemon curd is like turning your back on a toddler. It can lead to all sorts of trouble. 🙂
- Make sure that the mixture is nice and thick before you pour it into your serving dishes. Do this by holding the spoon outside of the heat, allowing the mixture to cool slightly before testing. If it doesn’t coat the back of the spoon, or it runs off the spoon completely, it will be a runny mess even when you chill it. Patience is key in allowing it to thicken completely.
- Adding the butter at the end gives it the silky smooth finish, and helps bring all the curd together. Make sure the butter is all melted into the lemon curd by continuing to stir the curd after adding the butter.
- Chill your keto lemon curd completely before digging in, if you can. It’s still yummy warm, but the flavor and texture improve greatly when it’s completely chilled.
Desserts
Blueberry Lemon Cheesecake
Vanilla Custard
Basil Ice Cream (keto friendly, low carb, dairy free)
Ingredients:
- 3 large eggs
- 3/4 cup erythritol
- Juice of 2 lemons or 1/2 cup bottled lemon juice
- 1/4 cup butter, diced into cubes
INSTRUCTIONS:
- In a small saucepan, whisk together eggs, erythritol and lemon juice until smooth.
- Set over low heat, stirring constantly to allow mixture to thicken.
- After 3-4 minutes, curd will start to thicken and is done when it coats the back of a spoon.
- Turn off heat, and add butter, stirring until smooth.
- Pour into serving cups and chill for 2 hours before serving.
- Makes approximately 4 1/2 cup servings.
What is your favorite dessert? Will you try this keto lemon curd? Be sure to let me know what you think!
Keto Lemon Curd
Ingredients
- 3 large eggs
- 3/4 cup erythritol
- Juice of 2 lemons or 1/2 cup bottled lemon juice
- 1/4 cup butter, diced into cubes
Instructions
- In a small saucepan, whisk together eggs, erythritol and lemon juice until smooth.
- Set over low heat, stirring constantly to allow mixture to thicken.
- After 3-4 minutes, curd will start to thicken and is done when it coats the back of a spoon.
- Turn off heat, and add butter, stirring until smooth.
- Pour into serving cups and chill for 2 hours before serving.
- Makes approximately 4 1/2 cup servings.
Recommended Products
-
NOW Foods Erythritol Natural Sweetener, 1 lb -
Santa Cruz 100% Organic Pure Lemon Juice, Not From Concentrate, 32 oz | Pack of 1 -
Cuisinart 719-16 Chef's Classic Stainless Saucepan with Cover, 1 1/2 Quart -
OXO Good Grips 11-Inch Better Balloon Whisk
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Nutrition Information:
Yield:
4Serving Size:
1/2 cupAmount Per Serving: Calories: 156 Total Fat: 15g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 170mg Sodium: 213mg Carbohydrates: 0.9g Fiber: 0.1g Sugar: 9g Protein: 6g
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