Keto lemon curd is a delicious and healthy lemon-flavored spread that can be made with just a few ingredients. It is gluten-free and sugar-free, perfect for a ketogenic diet.
This low-carb lemon curd can be eaten on its own or used as a spread or filling to complement cakes and other desserts. Once you try our keto lemon curd recipe, you'll never go back to store-bought lemon curd!
How to Make Keto Lemon Curd
Note: The full instructions are provided in the recipe card below.
Cream the butter with allulose and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the lemon mixture into a 2-quart nonstick saucepan, and cook over low heat until thickened (about 10 minutes), stirring constantly.
The lemon curd will thicken at about 170 degrees F or below simmer.
Stir in the vanilla extract, transfer the lemon curd into a heatproof bowl, and lightly press plastic wrap directly onto the surface to prevent skin from forming. Refrigerate until completely set, at least 4 hours, and up to 5 days.
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Recipe
Easy Keto Lemon Curd
Equipment
Ingredients
- 5 large eggs , room temperature
- 200 g (1 cup) Allulose
- Zest from 3 large lemons
- ½ cup freshly squeezed lemon juice
- 113 g (1 stick) unsalted butter, room temperature
- ⅛ teaspoon kosher salt
- 3 teaspoons pure vanilla extract
Instructions
- Cream the butter with allulose and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. Pour the lemon mixture into a 2-quart nonstick saucepan, and cook over low heat until thickened (about 10 minutes), stirring constantly.
- The lemon curd will thicken at about 170 degrees F or just below simmer. Stir in the vanilla extract, transfer the mixture into a heatproof bowl and lightly press plastic wrap directly onto the surface to prevent skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
Notes
- Other citrus juices, such as orange, grapefruit, tangerine, or lime juice, can also be used in place of lemon juice to make different flavors.
- For a smooth Lemon Curd, strain the mixture through a fine-mesh sieve, pushing it through with a rubber spatula once thickened.
- Allulose is my preferred keto sweetener of choice. Monk fruit sweetener and erythritol can also be used, but there is a risk of being slightly gritty.
Press plastic wraps directly onto the surface to prevent skin from forming. - The curd will continue to thicken as it cools.
- For the best flavor, lemon curd should be made with freshly squeezed lemon juice.
- When peeling the zest, do not peel the white membrane (pith) underneath because it is bitter.
- Use a heavy-based, nonreactive saucepan: stainless steel, anodized aluminum, and enamel are excellent choices. Some materials, such as unlined copper or plain aluminum, react with the acid in the lemons, discoloring the curd and imparting a metallic flavor.
- Stir or whisk the lemon curd often to keep it creamy and to prevent burning.
- Don't let the curd boil; boiling can cause the curd to curdle.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
