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–+ servings
Close-up, overhead view of a glass jar of keto lemon curd with a silver spoon.

Creamy Keto Lemon Curd

easyhealthyrecipes.com/keto-lemon-curd/
Bright, citrusy, and perfectly sweet without any sugar. Keto lemon curd is a rich and tangy sweet treat that's great on it's own or with your favorite keto pound cake.
Prep: 10 minutes
Cook: 15 minutes
Chill: 2 hours
Total: 2 hours 25 minutes
Recipe makes approximately 4 servings

Equipment Needed

  • medium saucepan
  • large heat-safe glass bowl, (should just sit in saucepan like a double-boiler)
  • whisk
  • refrigerator-safe jar or bowl
  • Plastic Wrap

Ingredients Needed

  • water
  • 4 large egg yolks (at room temperature)
  • ½ cup Granular Swerve Sweetener (or other keto sweetener)
  • ⅓ cup freshly squeezed lemon juice
  • 1 tablespoon fresh lemon zest (optional)
  • 5 tablespoons butter (divided)

Instructions

  • Fill medium saucepan with 2 to 3 inches water. Place over high heat and bring water to boil, then reduce heat to low. Place large heat-safe bowl on top of saucepan to create double-boiler. Note: top of water should not touch bowl. Be sure to leave space between.
    Medium saucepan with large glass bowl sitting on top.
  • Add egg yolks, Swerve, lemon juice, and lemon zest (if using) to bowl. Vigorously whisk without stopping until mixture has thickened, approximately 8 to 10 minutes.
    Overhead view of ingredients for keto lemon curd in a large glass bowl.
  • Carefully remove bowl from heat. Add 1 tablespoon butter to mixture and whisk thoroughly until butter has completely melted. Repeat with remaining 4 tablespoons butter, adding in 1 tablespoon increments and melting completely before adding next tablespoon.
    Overhead view of ingredients for keto lemon curd in a large glass bowl with a whisk.
  • When all butter is fully incorporated, carefully transfer lemon curd mixture to jar or bowl. Cover with plastic wrap, gently pressing plastic wrap against top of lemon curd.
    Overhead view of keto lemon curd in a glass jar covered with plastic wrap.
  • Place covered lemon curd in refrigerator and chill at least 2 hours or until completely cooled. Serve chilled.

Recipe Notes

  • If your heat is too high, the curd will burn.
  • Lemon Juice: You'll notice a difference in texture and flavor if you use bottled lemon juice and not fresh. For the best lemon curd, use fresh lemon juice!
  • Sweeteners: The amount of sweetener you need will vary depending on the type you use. If you're using allulose instead of Swerve, you may need more; with monk fruit or stevia you may need less.
  • Leftovers: Refrigerate in an airtight container up to 1 week.

Nutrition Info (Approximate)

Serving: 1serving | Calories: 185kcal | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Total Carbs: 26g | Fiber: 1g | Sugar: 1g | Erythritol: 24g | Net Carbs: 1g | Vitamin C: 10mg | Cholesterol: 221mg | Sodium: 121mg | Potassium: 46mg | Calcium: 29mg | Iron: 1mg