This keto lemon curd is super easy to make at home with just 4 ingredients. Sugar-free lemon curd is perfectly sweet but tart, smooth, and super creamy. It’s delicious on its own, but it can also be used as a topping for cakes, tastes, and scones.
I’m a huge fan of making homemade sauces and spreads, and I recently shared a recipe for keto Nutella and ranch dressing.
Made from fresh lemon, sweetener, eggs, and butter, this elegant spread is creamy, perfect for fancy desserts or simply spreading on toast.
- 1 Is Lemon Curd Keto?
- 2 Reasons You’ll Love this Low Carb Lemon Curd Recipe
- 3 Keto Lemon Curd Ingredients
- 4 How To Make Keto Lemon Curd
- 5 How To Know If Lemon Curd Is Ready?
- 6 Tips For Making The Best Keto Lemon Curd
- 7 Storing Instructions
- 8 How To Use Lemon Curd
- 9 More Keto Lemon Recipes
- 10 Keto Lemon Curd
Is Lemon Curd Keto?
No, classic lemon curd is not keto because it’s made with regular sugar, which is too high in carbs. However, you can easily make the best keto lemon curd that has less than 1g net carbs for a tablespoon.
Reasons You’ll Love this Low Carb Lemon Curd Recipe
- Super smooth and creamy
- Only 4 ingredients needed
- Ready in less than 10 minutes
- Just 1g net carbs per serving
Keto Lemon Curd Ingredients
The key ingredient in this sugar-free lemon curd is lemon, so it’s essential to use freshly squeezed lemon juice for the best flavor. Here’s a note on the ingredients:
- Eggs – you’ll need 3 whole large eggs for an elegant texture.
- Sweetener – use your favorite keto granulated sweetener such as Erythritol, Allulose, or Monk Fruit.
- Lemons – Juice 3-4 whole lemons to get about 1/2 cup of lemon juice.
- Butter – use unsalted butter for a creamy and decadent flavor.
How To Make Keto Lemon Curd
- Add eggs, sweetener, lemon zest, and a pinch of salt to a medium saucepan. Whisk until frothy.
- Place the saucepan over low heat and add the rest of the ingredients. Whisk constantly for 7-8 minutes or until it starts to thicken. You know lemon curd is ready when it coats the back of a spoon.
- Strain the lemon curd through a fine sieve and discard the solids for the creamies texture.
- Cool room temperature, then transfer to a jar and refrigerate for at least 2 hours before serving.
How To Know If Lemon Curd Is Ready?
Lemon curd is done cooking when it looks thick and covers the back of a spoon. When it is ready, lemon curd reads 175F on an instant-read thermometer.
Tips For Making The Best Keto Lemon Curd
- It’s essential to use freshly squeezed lemon juice because bottled lemon juice is way too acidic, and the taste will be off.
- Use the lowest heat, and don’t try to speed up the process of cooking, or the eggs will scramble.
- Whisk continuously until you remove the pan from the heat.
- You can use a double boiler to prevent the eggs from overcooking if your stove doesn’t have a low setting.
- This keto lemon curd continues to thicken as it cools, so it’s important to cool it completely before serving.
- Refrigerator – Store lemon curd in the refrigerator for up to 2 weeks in an air-tight container.
- Freezer – Transfer the cool lemon curd to a freezer-safe container and freeze for up to 3 months. Thaw overnight and stir it when ready to use.
How To Use Lemon Curd
Lemon Curd tastes incredible served on its own, but here are a few of my favorite ways to enjoy it:
- Serve with Scones, Muffins, Waffles, Keto Pound Cake
- Topping for this almond flour cake.
- Top it with homemade keto whipped cream
- Mix it in yogurt, cottage cheese, or drizzle on ice cream.
More Keto Lemon Recipes
- The Best Keto Lemon Bars – Only 4g Carbs
- Juicy Lemon Pepper Chicken Tenders
- Easy Keto Blueberry Bread with Lemon Cheesecake Frosting
- Keto Blueberry Dump Cake
Keto Lemon Curd
- 3 large eggs
- 3/4 cup granulated sweetener
- 3 lemons juiced and zested
- 6 tbsp unsalted butter cut into small pieces
- 1/2 tsp vanilla extract
- In a medium saucepan add eggs, sweetener, lemon zest, and a pinch of salt. Whisk well until combined for 1-2 minutes.
- Place the mixture over low heat and add the rest of the ingredients. Whisk constantly until it starts to thicken. Once it starts simmering, remove it from the heat.
- Strain the mixture through a fine sieve and discard the solids.
- Let the lemon curd cool to room temperature, then transfer to a jar and refrigerate for at least 2 hours before serving.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.