Keto Lemon Curd served in glass jar.

Sugar-Free Keto Lemon Curd

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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!

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!

close up of lemon curd

Don’t forget to comment and hit the 5-star button! I love hearing from you!

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Keto Lemon Curd served in glass jar.

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!
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiments, Dessert
Cuisine American, British
Servings 10 oz
Calories 90 kcal

Equipment

Ingredients
  

  • 5 large egg yolks
  • cup lemon juice freshly squeezed, 2 large lemons
  • 1 tbsp lemon zest 2 large lemons
  • ½ cup allulose
  • ¼ cup granular erythritol
  • 6 tbsp butter

Instructions
 

  • In a small saucepan, whisk together yolks, lemon juice, zest, and sweeteners until smooth. Over small flame, heat mixture while constantly whisking until simmering and thickened (can cover the back of a spoon).
  • Take away from flame, add butter and whisk until smooth. Store in an airtight container (glass jar works great) in refrigerator for 2 weeks or freezer for 6 months.

Notes

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 Confectioner.
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. 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.

Nutrition

Serving: 1ozCalories: 90kcalCarbohydrates: 1gProtein: 1gFat: 9gFiber: 0.1gSugar: 0.3g
Keyword keto dessert, keto spread, sugar-free dessert
Tried this recipe?Let us know how it was!

4 Comments

  1. Hi there,
    We can’t easily buy Allulose in Australia so can I substitute 3/4 cup Monk Fruit sweetener for the Allulose and Erythritol combination?
    Thanks for your recipes. I can’t wait to make the Hamburger Buns.

    • I would think that be OK (it’s not pure Monk Fruit your using though, right? Cause that would be too sweet I believe). It may not turn out as soft as the allulose version, but should work. Let me know how it turns out!

  2. Thanks for your advice. I like your YouTube channel so I hope you will keep posting recipes to share with us.
    Warm regards from,
    Lynne

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