Keto Lemon Curd

Glass jar of yellow lemon cream. Yellow lemons and green mint leaves on white wood back drop.
Delicious homemade tangy keto lemon curd

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Keto Lemon Curd

I must have a label across my forehead that says “BRING LEMONS HERE”. Regularly I have bags of lemons dropped at my front door. An excellent situation to be in when I need to make Keto Lemon Curd.

Of course I use lemons for other recipes, but this curd recipe is great on it’s own or used in my…

yellow lemon slices and green leaves on white back ground.
Lemon pattern on white

Juicy Lemons

When in season Meyer Lemons are a delicacy. These expensive, but juicy babies can give me up to half a cup of juice per lemon. They are also thin skinned and therefore less pithy and bitter.

Store bought lemons are perfect to use in this Keto Lemon Curd, but note that you will need 3-4 regular lemons to produce the 1/2 cup used in this recipe.

Don’t forget to zest the lemons BEFORE you squeeze them. You will need 1-2 tbsp for this recipe.

Pro Tip…Lemons are easier to handle for zesting when they’re full (pre squeeze).

Small round dessert tart with light yellow lemon filling in center. Held in palm of hand top down view.
Keto Lemon Tart

The whole egg

Keto Lemon Curd calls for using the whole egg. Most recipes will use only the yolk…which I loath. What the heck am I to do with leftover egg white in the moment? Omlette? Sure, but I’m making dessert right now so I can’t be bothered.

The whisking of the whole egg with the lemon and POWDERED sweetener gives the Keto Lemon Curd a creamy thick and velvety texture.

Small clear glass jars. Topped with light yellow cream mixture on top.Silver spoon sticking out top of glass jar and topped with green sprig of mint. Small pile of silver spoons off to side on white wood back drop.

POWDERED Sweetener

Most of your low carb sweeteners (Erythritol, PureCane, Allulose) will come granular. You know…granular like real sugar texture. However, low carb sweetener will crystalize when cooled. So…it’s necessary to pulverize the granular into powdered to help with this issue.

When a recipe asks for POWDERED low carb sweetener my coffee grinder comes out. Not for coffee, you silly head!

I use my coffee bean grinder exclusively for powdering my low carb sweeteners. Just a quick pulse of the blades and my low carb sweetener is now a powder for the Keto Lemon Curd.

Glass jar with pale yellow lemon curd.  Spoon with creamy lemon curd.

Don’t Freak Out

Double boiler time. Yes, Keto Lemon Curd calls for a double boiler. Don’t panic. This is just a medium sauce pan (like the one you would have used to cook a can of soup, even though you don’t eat canned soup anymore).

Fill that saucepan with 2 inches of water and place it on the stove top over medium heat. The using a large heat proof bowl (can be glass or metal) that will sit in the saucepan opening.

That’s it.

There is nothing fancy about a double boiler…it’s just a simple way to get indirect heat to those eggs and lemon juice. No one want scrambled lemon eggs…yuck!

Small clear glass jar. Topped with light yellow cream mixture on top.Silver spoon sticking out top of glass jar and topped with green sprig of mint.

Whisk and Simmer

To start my Keto Lemon Curd I like to add all the eggs, lemon juice, etc. to the cold bowl on the counter first. Once the water is at a rapid simmer in the sauce pan I place the bowl (with all the ingredients) on top of the heat.

Start gently and continuously whisking your ingredients over the heat. Turn up the heat to medium/high heat and keep whisking.

Gently whisk and keep whisking for 10 solid minutes. I find it helpful to set my timer for 10 minutes to keep track as you will be wonder how much darn longer you need to be whisking this thing.

At about 10 minutes the Keto Lemon curd will thicken. Keep gently whisking and watch for this last 1-3 minutes to reach desired thickness.

Butter & Xanthan Gum

Carefully remove the bowl of your lemon deliciousness from the sauce pan and stove top. Set on the counter and whisk in the butter and xanthan gum.

Continue stirring the Keto Lemon Curd until the butter is fully melted.

Storage

This recipe is best enjoyed warm used as a dip for fresh berries or in my NO BAKE Lemon Cheesecake Cups.

Small clear glass jar with white creamy filling layer on bottom of jar. Topped with light yellow cream mixture on top.Silver spoon sticking out top of glass jar and topped with green sprig of mint.

However you can cover tightly and store your Keto Lemon Curd in the fridge for up to a week. Please note that as the curd fully chills the low carb sweetener will slightly crystalize. It will still taste the same, but have a slightly crunchy texture.

The gritty texture of chilled low carb sweetener is totally normal and does not affect the taste.

Keto Lemon Curd

I love a good lemon ANYTHING, but Keto Lemon Curd is just pure lemon heaven. Sweet and creamy and tart all in a little spoonful.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
Keyword: basic keto, lemon, lemon dessert, Low Carb Dessert
Servings: 10 servings
Calories: 82kcal

Ingredients

  • 6 eggs
  • 1 cup low carb sweetener POWDERED
  • 1/2 cup lemon juice
  • 1-2 tbsp lemon zest
  • 1/4 tsp xanthan gum
  • 4 tbsp butter cut up in small pieces

Instructions

  • Fill a medium saucepan with 2 inches of water and place over medium heat. Water should be at a rapid simmer.
  • Choose a large heat safe bowl that will fit on top of the saucepan to create a double boiler.
  • First, place eggs, low carb sweetener, lemon juice in the bowl. Then place the bowl on top of the saucepan over the rapidly simmering water.
  • Using a wire whisk continuously whisk the eggs, sweetener and lemon juice together. Turn the heat to high and continuous whisk for 10 full minutes. Whisking should be continuous, but not rigorous.
  • At 10 full minutes of whisking your curd should be thickening up. At this point, continue to whisk and test the thickness of the curd by coating the back of a spoon. Every stove top is a little different, so you may or may not need 1-3 more minutes.
  • When the curd has thickened, remove from the bowl from heat and carefully set on the countertop.
  • Still using the wire whisk, stir in the xanthan gum. Add the butter pieces and stir in until melted.
  • Use curd as a dipping sauce for strawberries and raspberries or use the curd to fill a keto friendly tart shell. This lemon curd is wonderful in my Low Carb Lemon Cheesecake Cups, too.
  • Store in an airtight jar in the fridge for up to a week.

Notes

Note…when low carb sweeteners chill they tend to crystalize. This is normal upon chilling and does not affect the taste, just texture. A few quick pulses with an immersion blender to smooth the consistency.
Note…There are 10 servings in this recipe.ย  Each serving size varies slightly.

Nutrition

Calories: 82kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 110mg | Sodium: 80mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg
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Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.

My secret to lasting weight loss

Maintaining my weight loss, and quite frankly staying healthy, has always been the main driver for this website. Making treats like this Keto Lemon Curd is really my trick.

Sorry, it’s that simple for me…I meal prep and almost always cook at home.

I wrote a few articles about this and will write more. Everyone needs to know that cooking at home is one of my major keys to success.

Every meal does not have to be epic.

When I am prepared I have a much better chance at success and maintaining my best health.

Kellie Logsdon

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