Easy Keto Lemon Curd
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!
Tools
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
How to Store
To store Keto Lemon Curd, cool it completely and transfer it to an airtight container. Place plastic wrap directly on the surface to prevent a skin from forming, seal the container tightly, and refrigerate for up to 5 days. Stir before using if stored for a while.
Make-Ahead
This Keto Lemon Curd can be frozen for up to 3 months. After the keto lemon curd has completely cooled, transfer it into a freezer-friendly jar and store it in the freezer for up to 3 months. Before serving, remove it from the freezer and let the curd thaw overnight in the refrigerator.
How to Freeze
To freeze Keto Lemon Curd, transfer it to a freezer-safe container, leaving some space for expansion. Seal tightly and label with the date. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight before use, stirring gently. Consume within a few days after thawing.
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 Facts
Easy Keto Lemon Curd
Serving Size
15 g
Amount per Serving
Calories
25
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
22
mg
7
%
Sodium
13
mg
1
%
Potassium
10
mg
0
%
Carbohydrates
4
g
1
%
Fiber
0.1
g
0
%
Sugar
0.1
g
0
%
Protein
1
g
2
%
Vitamin A
84
IU
2
%
Vitamin C
1
mg
1
%
Calcium
4
mg
0
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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