Low Carb Lemon Curd
Servings: 1 Jar
A sugar free lemon curd for summer
- 4 tablespoons butter cut into pieces
- 1/2 cup lemon juice
- 1 cup erythritol or sugar substitute
- 3 medium eggs
- 1 medium egg yolk
- 1/4 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 erythritol or another drop of butter.
Pour into an airtight jar and allow to cool.
Eat and enjoy!
Nutritional Info whole recipe - 675 Calories, 63g Fat, 20g Protein, 12g Total Carbs, 0g Fibre, 12g Net Carbs
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1recipe | Calories: 675kcal | Carbohydrates: 12g | Protein: 20g | Fat: 63g