This easy keto lemon curd recipe that is just as delicious as any store bought jar but has a lot less sugar. It is so easy to make too.
Great for keto desserts, it's enjoyable by the spoon from the jar for a sweet citrus treat that is sugar-free, low carb and gluten-free.
I love the fresh lemon taste of this as you cannot beat the taste of home made with fresh ingredients. Processed foods does not come near. Which also explains the colour as it is not the bright yellow you get from the sugary, processed, full of E-flavourings you buy from the supermarket.
This post may contain affiliate links. Please read my disclosure policy for more information.
HOW MANY CARBS IN LEMONS
One medium-sized lemon (about 58 grams) contains around 5 grams of total carbs, including 1.5 grams of fiber, which means it has about 3.5 grams of net carbs. This small amount of net carbs can be easily incorporated into a keto diet, as long as you monitor your overall carb intake and stay within your daily carb limit.
Lemons also offer a range of health benefits, including being a good source of vitamin C and other antioxidants, which can help boost your immune system and reduce inflammation. So, feel free to add lemons to your keto diet in moderation.
LEMON CURD INGREDIENTS
Just 5 ingredients are all you need to make homemade lemon curd.
The butter should be unsalted and a good quality butter.
Fresh lemon juice not anything out of a bottle is essential.
For the low carb sweetener we used allulose as the powdered form makes it easy to dissolve and once cooled does not crystalize and give a grainy texture. You could use powdered monk fruit sweetener, erythritol or even Swerve instead.
HOW MANY CARBS ARE IN LEMON CURD?
Traditional lemon curd is full of sugar and can have 7g net carbs per tablespoon. Our sugar-free lemon curd is 12g net carbs for the whole recipe.
HOW TO MAKE KETO LEMON CURD
This is an easy keto lemon curd recipe to make. For some reason I though that lemon curd was a complicated sauce to make. Who knows why?
The whole recipe makes about 2 cups with one serving being 3 tablespoons. That's what I told myself as I ate 3 tablespoons directly from the jar and called it a serving!
Try a keto vegan lemon curd recipe for a dairy free option too.
Blend everything but the butter.
Pour into a saucepan and gently heat.
Add the butter and whisk until smooth
Stir until thickened
This will keep in the fridge for up to 2 weeks. Keep the lemon curd in a tightly sealed glass jar.
FREQUENTLY ASKED QUESTIONS
The recipe has a serving being 3 tablespoons. The whole recipe makes about 2 cups of lemon curd.
If you don't have lemons, why not try a lime curd instead?
This can happen when lemon curd is exposed to air. To remove the crystals, gently heat the lemon curd in a saucepan on the stove.
For a stronger lemon taste add the lemon zest. Add a teaspoon at time and taste test until you have the flavor you want. If the lemon zest is too sharp, add more low carb sweetener.
To freeze lemon curd, first let it cool to room temperature. Once cooled, transfer the curd to an airtight container or freezer bag, leaving a bit of room for expansion. Label the container or bag with the date and place it in the freezer. It should last up to 4 months. Defrost in the fridge, stirring, if there are any separation.
Properly stored in the refrigerator, homemade lemon curd can last for up to 2-3 weeks in jars.
USING LEMON CURD
Once you have made this, you can use it as a spread, smother in on pancakes, use it as a filling for tarts and cakes, drizzle over a lemon cheesecake or just enjoy it with some berries on the side with a dash of whipped cream.
Here are a few low carb recipes that use our lemon curd recipe.
Lemon Speckled Keto Easter Cake
Lemon Curd Filled Butterfly Cakes
This recipe was originally published in March 2013. The content has been updated but the recipe and photos have remained the same.
Low Carb Lemon Curd
- 4 tablespoons butter cut into pieces
- ½ cup lemon juice
- 1 cup allulose or sugar substitute
- 3 medium eggs
- 1 medium egg yolk
- ¼ teaspoon salt
- Place the butter into the freezer for at least an hour.
- Blend the other ingredients in a blender.
- Add the blended ingredients in a saucepan over a low heat. Keep stirring. Do not let the mixture boil.
- When the sauce starts to thicken, remove from the heat and add in the butter, stirring until it has completely blended.
- If you think the taste is too sharp, add some more allulosel or another drop of butter.
- Pour into an airtight glass jar and allow to cool.
- Eat and enjoy!
Leave a Reply