This low carb lemon curd is creamy, dreamy, lemony stuff. I’ve found a new easy method that uses whole eggs and makes the best sugar-free lemon curd ever. Lemon lovers, rejoice! There are so many amazing low carb desserts you can make with this gorgeous curd. Instructional video included.
Oh. Em. Gee. There are exactly 54 days until the release of Easy Keto Desserts! Not that I am counting or anything. I am not in the least bit excited for this cookbook. Nope, not me. I don’t really like dessert at all. I could take it or leave it, really. My sweet tooth is not strong and I much prefer savory keto recipes.
Giggle. Snort. Giggle giggle giggle.
I LOVE DESSERT! DESSERT MAKES ME A HAPPIER PERSON! I LOVE CREATING LOW CARB DESSERT RECIPES! YES I AM SHOUTING, THAT’S HOW MUCH I LOVE KETO DESSERTS!
If you haven’t pre-ordered your copy yet, it’s time to hightail it over to Barnes & Noble or Amazon. Because you, my fellow low carb dessert lover, want that book as soon as it hits the market. I know you are going to love it!
How To Make Keto Lemon Curd
So yes, we have a ways to go here but I thought I’d bring you a little teaser in the form of this amazing and easy keto lemon curd. I’ve made lemon curd any number of times before but I was experimenting a lot when I was writing the book and I decided to try a whole egg lemon curd. Typically lemon curd is made with just egg yolks, which leaves you with leftover egg whites. Not the worst problem in the world but it’s all that much easier when a recipe uses the whole egg. Less fuss, less muss, and nothing sitting in your fridge, waiting to be used up.
I have to say that this was easily the best sugar-free lemon curd I’ve ever made. It was creamier and a little fluffier, and it didn’t seem to curdle as easily. And oh my goodness, I could have just stood there, spooning the curd into my mouth, even when it was still warm. I will never make lemon curd any other way ever again. I featured it in two recipes in Easy Keto Desserts, including some mini tarts and some keto lemon mousse, but there are so many other things you can do with it. I am excited to make more and start playing with it.
But in the meantime, friends, here are some great low carb recipes that go perfectly with my delicious keto lemon curd! (Use this new recipe in place of the older one).
Mini Lemon Bundt Cakes with Lemon Curd Filling
Low Carb Lemon Curd
Ingredients
- 3 large eggs
- ½ cup powdered Swerve Sweetener
- ¼ cup freshly squeezed lemon juice
- 2 teaspoons grated lemon zest
- 4 tablespoons butter cut into 3 pieces
Instructions
- In a glass or ceramic bowl set over a pan of barely simmering water, whisk together the eggs, sweetener, lemon juice, and lemon zest. Whisk continuously until the mixture thickens, about 10 minutes. Watch carefully as it will thicken all of a sudden.
- Immediately remove from heat and add the butter. Let sit a few minutes to melt and then whisk until smooth and creamy.
Michele says
Is there anything I can use besides powdered swerve? Lakanto Monk Fruit?
Carolyn says
Only if it’s powdered.
Michele says
Would it also be possible to make this with an Orange? I’m trying to use it to make orange pineapple ice cream. I couldn’t find a recipe for it or anything like it on your blog.
Carolyn says
Sure.
Marion M. Klein says
I was in Paris last week, had a vanilla cake (yes I had a cheatday) at the Café Aux deux Margots. I almost dropped some tears, because the vanilla cake, was the best vanilla cake, I have ever had in my whole entire life. Now back in Berlin I thought I´d like to try Carolyns Lemon Curd Cake. I made the cake this afternoon – well after I tasted it – I started crying 🙂 – dropped joyful tears – as this cake is absolutly the best lemon cake ever. Thank you Carolyn for your passion for good recipes and millions of trials and errors. You absolutly made my day – now my week!
Will try more recipes and keep on baking 🙂 … Cheers from Germany, yours Marion
Carolyn says
Thanks so much!
Sandy A says
Delicious….set well. Took about 20 minutes to thicken enough. When I first tasted it felt it might be too sweet, but on a keto bun the next morning, seems just right.
karen says
Delicious and super easy, I’ve uses the granulated Swerve before and it resulted in grainy curd so your recipe with the confectioners should be perfect. Just a note that my glass bowl cracked over a low simmer so i switched to plastic and it was fine.
Julie says
Can this be stored in the fridge? If so, how and for how long?
Carolyn says
Lemon curd is best kept only for a few days (2 to 3), because of the eggs.