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5.0 from 72 votes

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 48 Tablespoons
Calories: 25 kcal
Course: Dessert
Cuisine: British

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

    Cup of Yum
  1. 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.
  2. 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.