Lemon lovers, rejoice! Easy Keto Lemon Curd takes only 4 ingredients and is the creamiest, dreamiest lemon dessert sauce. And it has less than 1g of carbs per serving!
I’ve been making my own sugar free lemon curd for what feels like a gajillion years now. I made my first batch in 2011 and was astonished that it worked out so well. And I’ve been improving upon that recipe ever since.
It’s one of those recipes that always surprises me when I taste it. I seemingly forget how much I like keto lemon curd between batches. And then when I make it again, I wonder why I don’t make it more often.
If you love lemon, I dare you not to eat the whole batch in one sitting. If you can resist the temptation, then you can use it to make Keto Lemon Curd Tart. Or spread it over Keto Cheesecake for an out-of-this-world keto dessert experience!
Why you need to try it
When I embarked upon writing the Easy Keto Desserts cookbook, I struck upon a trick for making sugar free lemon curd even easier than before: using whole eggs.
Typically, lemon curd calls for just the yolks. But using the whole egg works just as well and eliminates the step of separating the yolks from the whites. Less fuss, less muss, and nothing sitting in your fridge, waiting to be used up.
I’ve been making it this way ever since. It’s a little creamier and a little fluffier, and it doesn’t curdle quite as easily. And it takes only 20 minutes to make!
Reader Reviews
“I love this recipe. I can’t count how many times I’ve made it. Today I was out of fresh lemons, so I made it with bottled key lime juice and it was awesome. Thank you!!!” — Martha
“Amazing recipe!! Much easier than the lemon curd I used to make before I went keto!” — Sarah
“Wow, this stuff is delicious! I could sit and eat it with a spoon. I doubled the recipe and it took about 20 minutes to get thick. I can’t wait to make your ice cream with it!” — Becky
Ingredients you need
- Lemons: Curd uses both the zest and the juice of the lemons. Make sure to wash the lemons well before zesting.
- Eggs: No need to separate the eggs for this easy keto lemon curd recipe!
- Butter: This helps firm up the curd and makes it extra creamy. You can also use coconut oil for a dairy-free version.
- Sweetener: I find that a combination of Swerve Confectioners and allulose gives the best results. See the Expert Tips section for more options.
Step by Step Directions
1. Use a double boiler: Set a glass or ceramic bowl over a pan of barely simmering water.
2. Whisk and cook: Whisk together the eggs, sweeteners, lemon juice, and lemon zest. Whisk continuously until the mixture thickens, about 10 minutes. Watch carefully as it will thicken all of a sudden.
3. Add butter: Immediately remove from heat and add the butter. Let sit a few minutes to melt and then whisk until smooth and creamy.
4. Refrigerate: Chill in the refrigerator for 2 hours to set.
Expert Tips
Always use a glass or ceramic bowl when making lemon curd. Lemon juice reacts with metal bowls and can give the curd a tinny or metallic taste.
The trick to perfect keto lemon curd is to take it off the heat at just the right moment. Keep a close eye on it at all times. The mixture will start to move more slowly and your whisk will begin to make tracks through it. The mixture will also become more opaque. Once it does, remove the bowl from over the pan to stop the cooking process.
Sweetener options: Curd relies on eggs to set properly so you can use your preferred sweetener. But do note that curd made with allulose alone takes a long time to thicken properly. It also stays a lot softer, even after refrigeration. Do not use liquid allulose, as it will introduce too much liquid into the mixture.
Using erythritol based sweeteners alone will cause some recrystallization. This is why I recommend a combination of sweeteners like Swerve and allulose.
Dairy-free option: You can make dairy-free lemon curd by replacing the butter with coconut oil. Use only 3 tablespoons in place of the ¼ cup of butter.
Frequently Asked Questions
Conventional curd has about 20g of carbs per serving of 2 to 3 tablespoons. However, this keto lemon curd recipe has only 0.7g carbs per serving. So you can enjoy it with abandon!
Homemade lemon curd can be refrigerated in an airtight container for up to 7 days. I recommend storing it in glass jars so that the acidity doesn’t react with the container. You can freeze this sugar free lemon curd, but it does change consistency a little during the freezing and thawing process.
I have not tried canning this sugar free lemon curd but it should work. Lemon has a great deal of acidity, which significantly reduces the risk of spoilage and contamination. Make sure your jars seal properly and store in a cool dark place for up to 3 months.
How to use Keto Lemon Curd
So once you’ve made this sweet and tangy lemon spread, what do you do with it? I mean, besides just eating it with a spoon! Here are some delicious ideas:
- Use as a spread for keto scones. It’s amazing with keto blueberry muffins too!
- Serve as alternative to syrup for almond flour keto pancakes.
- Make this gorgeous Keto Lemon Lush.
- Use it as the filling for Keto Lemon Bar Cookies.
- Churn up a batch of Keto Lemon Ice Cream.
Keto Lemon Curd Recipe
Ingredients
- 3 large eggs
- ⅓ cup Swerve Confectioners
- 3 tablespoon allulose or BochaSweet (use granular varieties)
- 2 teaspoons grated lemon zest
- ⅓ cup freshly squeezed lemon juice
- ¼ cup butter cut into 3 or 4 pieces
Instructions
- Set a glass or ceramic bowl over a pan of barely simmering water.
- Whisk together the eggs, sweeteners, 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.
- Refrigerate 2 to 3 hours to firm up.
Cynthia Gilbreth says
This is definitely the best keto lemon curd recipe out in internet land. I’m at 5,000 ft, so cooking over a barely simmering pot of water will take forever. I use a brisk simmer, about 198-200 F, which is just below boiling at my altitude. Then I make sure the mixture cooks to 160 F, which makes it nice and thick. Sometimes I’ll add an extra yolk and a bit more butter. I always use a large lemon, which gives me a bit over the 2 tsp zest and a bit under the 1/3 cup juice. I appreciate that you give measurements for the zest and juice, instead of saying “2 lemons” or something like that, which is highly inaccurate and can lead to less than optimal results. I generally try to stay away from keto desserts, but this one is a must have. Thanks!
Deborah Desmond says
OMG, mine took longer to thicken but it was worth it! Delicious!
Mrs Bridget Carr says
This is my go to Lemon Curd recipe as it used Whole eggs – absolutely love it. I mix all but the butter – then microwave in 1 minute intervals stirring in between. after the 3rd or 4th it will thicken – stir the butter in and pop it in a jar – enjoy xxx
Nancy McCravey says
As with all of your recipes, this was Devine! I can always count on loving it .Your recipes are well though out and easy to understand! I love that you give substitution on ingredients. Your website is easy to navigate. But truly it’s your YouTube channel that go to most for inspiration. I also find that your daily emails will spark an interest in cooking. Thank you for helping me keep keto my lifestyle.
Michael Thiessen says
recipe has 3 eggs but your video has 2 eggs
Carolyn says
If you watch the video carefully, you will see I am only making 2/3 batch, because it’s what I needed for another recipe.
Gator Pam says
I’m sure you would have mentioned if you have already tried, but have you made this in an Instant Pot or similar pressure cooker? I’ve made full sugar lemon curd successfully in the Instant Pot, and wonder if the same can be done using your ingredients.
Carolyn says
Never have! To be honest, I wouldn’t try it… might easily over-cook it.
Amanda Miller says
It took a lot longer than 10 minutes to thicken up (more like 30), but it was well worth it. I added this to your lemon curd ice cream recipe and it was *chef’s kiss.*
D JORDAN says
Thank you from the bottom of my heart for sharing this recipe. I make this every time I make PSMF bread. I t is absolutely divine. I is excellent on chaffles or by itself. I use 6 egg yolks to make 3 servings, just count 2 egg yolks to my protein total.
Christine Krantz says
Finally got around to making this ! its delicious and was much easier than I had anticipated to make ! Thank you for a wonderful recipe I am sure to make many many more times.
Jeaneth says
I don’t know why I waited so long to make this lemon curd. So delicious, yet so simple to make. Thank you. Your recipes are the best. ♥️🍋🍋😋😋
Maria says
Amazing!!!! So tired of trying recipes that are supposed to taste great and don’t. I just end up throwing it away and wasting hard earned money. This recipe is absolutely perfect!!! You will 100% be my go to when I’m in need of a Keto recipe! Thank you!!! Thank you!!! Thank you!!!
Debi Harris says
I just made this and it turned out awesome! Oh yeah, I was licking my whisk and the bowl. Can’t wait for it to cool down and eat it on something! I’ve never used allulose before – the combination worked great, does not have that “fake” sweet taste to me – most excellent! Thank you!
Lynn Ellis says
I forgot to add…now I need to find something to hold it up, as in cake? Small tart? Or just a spoon?
Lynn Ellis says
I just made this curd since I haven’t for awhile. It turned out nice and creamy and smooth. I cannot lie, I had to taste test it.
KatK says
Have you tried any alternatives to Swerve? I have violent/hospitalization reactions to erythritol, but can’t have sugar, either. So many recipes call for alternatives that contain this, but it’s really dangerous and needs warning labels 🙁
Carolyn says
Please read the blog post. FYI… erythritol is GRAS, which stands for “generally regarded as safe” by the FDA. This means that reactions such as yours are few and far between and warning labels are not warranted. Keep in mind that we all experience these sweeteners very differently. For some, allulose causes terrible reactions, whereas for many others, it’s fine.
Jennifer says
I just made this. I used erythritol along with BocaSweet. I even let it cook for 15 plus minutes. Mine’s soupy. Can I fix it somehow?
Carolyn says
That shouldn’t be the case if got cooked enough. The eggs cook enough to give it some thickness. Have you tried refrigerating it to see if it firms up?
Jennifer says
Yes, overnight. I eventually just heated it in the microwave and it firmed up. It’s not very smooth, but will try again sometime. Thanks.
Trish says
Hi,
I’ve made and loved this several times. I especially like to make your lemon ice cream with it. The morning I was lazy and decided to try it in the instant pot. I mixed all the ingredients, including melted butter, in the blender. Then poured it in to a stainless bowl,covered tightly with tinfoil and cooked 10 min and 10min release. Whisked it up and yum nice thick,creamy ,lemony,curd so easy!! Thank you for your recipes we love them!!
Debra says
I made this so many times last summer but I’m sure I cooked it in the microwave. It was fast and easy but I can’t find any instructions for that. Any idea how long in the microwave?
Vicki K says
Super easy lemon curd. I love that it uses whole eggs instead of just yolks. I have made it twice with lemon and once with lime. It takes all the will power I have not to take a spoon and eat the whole recipe. Will keep making this.
Jocelyn says
Can I use real stevia powder instead?
You use the whole egg not only the yolks?
Carolyn says
Please read the blog post, as it answers both of your questions.