Sugar-Free Keto Lemon Curd

Start making your own Sugar-Free Keto Lemon Curd! It’s rich, creamy, and so much better than any store-bought version!

I can’t get enough of this lemon curd! The fresh lemony flavor is amazing and so is its velvety, smooth texture! It truly is so much better than the curd you find at the supermarket, which is filled with sugar, and often times food dye and added flavors!

This Keto Lemon Curd is not only completely sugar-free, but only made with a handful of wholesome ingredients: Egg yolks, lemon, allulose, erythritol, and butter. And once you find how easy and quick it is to make your own lemon curd, you will NEVER buy the inferior commercial product again!

Why just yolks?

I like old-fashioned recipes. That’s why I decided to keep it as traditional as possible, and only use egg yolks. I know many lemon curd recipes today use the whole egg to keep the curd lighter, but I really find that sticking with yolks only produces a richer and more authentic curd. And while our curd is made with yolks only, I don’t think it tastes eggy at all. The flavor is sweet, refreshing, and zingy!

Another advantage of this recipe is that it’s great for using up leftover yolks! It works especially well for meringue-based desserts that require lots of egg whites. Try my lemon curd with my Sugar-Free Pavlova recipe!

Ways to use lemon curd!

• serve with Keto Crepes
• add to Keto Pancakes
• try it with Sweet Keto Bread Rolls
• drizzle over Keto Danishes
• fold into whipped cream
• add it as a spread to your breakfast/buffet table
• make lemon bars
• add to homemade Keto Bread and Butter Pudding
• serve with Keto Vanilla Ice Cream

Tips for making creamy lemon curd!

Yolks. Separate 5 yolks from the whites. You can use the whites for another recipe like meringues. If possible use high-quality organic eggs.

Lemons. We need about 2 large lemons for this recipe. With a small grater (aka zester) remove 1 tablespoon of zest. Then with a lemon squeezer, juice 1/3 cup of lemon juice.

Sweetener. I use both allulose and granular erythritol for this recipe. Allulose really helps keeping the curd velvety smooth even after refrigeration. If you don’t have allulose, you can replace it with powdered erythritol or Swerve Confectioners.

Cooking. Whisk together ingredients in a saucepan and cook over a LOW flame. Keep whisking until the mixture begins to simmer and covers the back of spoon. Then remove saucepan from heat. I know many recipes call for cooking the curd over a double boiler, but I never had issues making it directly on the stove top. Since we just use yolks and not the whole egg, it’s unlikely that you will end up with bits of cooked egg. Just make sure to keep the heat low.

Butter. Lastly, stir in the butter. This will give the curd a beautiful shine and thick texture.

Straining. I don’t strain my curd. It’s just an extra step that I don’t find necessary. However, you are welcome to strain if that’s your preference.

Storage. I store my curd in a closed glass jar in the fridge. You can refrigerate it for 2 weeks, or freeze it for 6 months.

It’s time to make your own homemade lemon curd!

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