Keto lemon curd is a deliciously tart, tangy, and sweet spread or filling that can be used in a variety of ways. It’s traditionally made with sugar, butter, eggs, and lemon juice, but this keto version uses a keto-friendly sweetener instead of sugar. This recipe is also gluten-free and low-carb.
This post may include Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Once upon a time, I was a Peace Corps volunteer in the country of Georgia (the one near Russia, not the state). I often visited another volunteer’s host family in a small village in the western part of the country.
One day, I thrilled to find lemon and pomegranate trees covered in fruit in their yard! To this day, those fruits remind me of the family and the incredible welcoming hospitality they showed.
Who doesn’t agree that lemons are happy, bright, fresh, and welcoming? To me, that sums up that amazing family who welcomed us so often. Yes, indeed, their smiles and kindness were a huge influence during my time in the Peace Corps.
So, when I think of low carb lemon curd, it’s sunshine in a jar that takes me back to those summer days, lemon trees, and friends.
Low carb lemon curd
This sugar free lemon curd recipe is tart and tangy with a lovely sweetness. It’s thick and creamy and can be used in so many ways. As a filling for cakes or cupcakes, as a tart filling, or simply spread on keto shortbread cookies. It’s also delicious spooned into yogurt or used as a topping for pancakes or waffles.
It’s one of those keto recipes perfect for spring, summer, and holidays. For example, for Easter, I love to feature it in my keto meringue nests.
This recipe is great for a keto diet, easy to make, and can be stored in the fridge for up to two weeks. So, if you’re looking for a lemon recipe that is delicious, easy to make, and keto-friendly, look no further! This is the best keto lemon curd recipe around.
The history of lemon curd
From what I can tell, the history of lemon curd is a bit of a mystery. The earliest known recipe (at least that I can find a record of) dates back to 18th century England. But it’s unsure how or when lemon curd became a popular spread or filling.
It’s thought that the popularity of lemon curd may be due to its versatility. It can be used in sweet and savory dishes, as a spread or a filling, and is a perfect balance of tart and sweet.
Is lemon curd keto?
It is fairly easy to make a sugar free lemon curd if you realize lemon curd’s not all that difficult to make in the first place! In order to make it low carb or keto, you’ll want to substitute the sugar for a keto-friendly sweetener like erythritol or monk fruit sweetener.
Let’s take a look at the macros. In this recipe for sugar free lemon curd, one serving is two tablespoons. Two tablespoons has 128 calories, 2 grams of protein, 14 grams of fat, and 1 gram net carbs per serving.
These macros for lemon curd are figured with MyFitnessPal, with the ingredients I use in the recipe. I always recommend figuring your own with the exact items/brands you use. It’s especially important to determine your own if you’re keeping close track and want to be accurate.
🍋 What is lemon zest?
Lemon zest is the outermost part of the lemon peel. It’s a great way to add lemon flavor to a dish without adding any lemon juice or in addition to it. Lemon peel is also an excellent source of lemon oil, which is used in many cosmetics and cleaning products.
To zest a lemon, you’ll need a grater or microplane. I prefer using a microplane zester because it’s easier to control the amount of zest I’m adding to a recipe. Simply rub the lemon over the microplane until all the yellow part of the lemon peel is gone. Be careful not to grate too deep or you’ll start getting the white pith, which is bitter.
Fresh lemon juice
After the lemons are zested, slice them in half to prep them. Then juice them by hand with a fork or with a citrus press or juicer. Fresh juice makes a huge difference in flavor, and you’ll need half a cup for this recipe.
🍽 Equipment needed to make keto lemon curd
- small saucepan
- zester or grater
- lemon juicer or fork
- measuring cups and spoons
- knife and cutting board
- wooden spoon (or bamboo) or spatula
- glass jar
🥘 Ingredients in low carb lemon curd
- 4 egg yolks
- 1 large egg
- 1 cup powdered keto-friendly sweetener (Swerve Confectioner’s or other)
- 1/2 cup fresh lemon juice, about the juice of (4) small lemons
- 2 tbsp lemon zest
- 8 tbsp butter, cubed
Now, let’s get to it! How do you make this easy lemon curd recipe?
Start by separating the egg yolks from the egg whites and get out a small saucepan. Add egg yolks and the whole egg to the saucepan, then whisk them together to combine. Don’t throw out those extra egg whites but save them for a meringue or other recipe.
Second, whisk the keto-friendly sweetener of your choice, lemon juice, and zest into the egg yolks, and place the pan over low heat. Then after a couple of minutes, move it up to a medium heat.
There are several keto-friendly sweeteners, but the three main ones I use are Swerve (erythritol), Lakanto Monk Fruit (a blend of erythritol and monk fruit sweetener), and allulose. For this recipe, I most often Swerve Confectioner’s, which is powdered.
Whisk continuously over the heat to cook until the mixture coats the back of a spoon. The mixture thickens as well. Once you know what to look for, the lemon curd thickening becomes pretty obvious. This should take 7–10 minutes.
💭 Top tip in making sugar free lemon curd
Do not let the low carb lemon curd boil or or heat up too fast or it could turn into scrambled eggs. However, if it does curdle, don’t panic and toss the whole thing!
Just pop the lemon curd in the blender for about 40 seconds and then return it to the pan and continue with the recipe.
🧈 Add the butter
Now, remove the pan and lemon curd mixture from the heat, add the butter, and stir constantly until it’s completely melted and incorporated. If you use unsalted butter, I would also add in 1/4 a teaspoon of salt.
After that, set it aside as the curd cools, for about 15 minutes. Spoon into a sterilized glass jar or two, seal, and chill for at least three hours or overnight.
🥣 How to store keto lemon curd
Once your recipe is made, it will keep in the fridge for up to two weeks. Be sure to refrigerate it in a sealed, sterilized jar or container.
You can also freeze keto lemon curd for up to six months. Again, use a freezer-safe, airtight container. I like to portion it into small jars or silicone muffin cups, so I can thaw out only what I need.
🧁 How to use keto lemon curd
This low carb keto lemon curd is incredibly versatile and perfect for so many lemon desserts! Here are some ideas:
- Baked goods
- Filling for chocolates
- On top of pancakes or waffles
- Swirl into fresh whipped cream
- As a fruit dip for fresh berries
- On keto toast with cream cheese
- On meringues (keto meringue nests!)
The list goes on and on! Be creative and enjoy.
👩🍳 Related recipes: other sugar free citrus curds
This is one of my favorite recipes because you can use it to make any type of citrus curd you like. Why not try to make sugar free lime curd or grapefruit curd? Simply sub the fresh lime or grapefruit juice instead of the lemon!
🍋 Lemons, lemons, lemons
This keto lemon curd is ideal for summer. It’s tart and tangy, and it has a bright lemony flavor that pairs perfectly with all sorts of desserts.
If you’re looking for something to add a little zing to your next low carb dessert, this is the recipe for you!
The best part?
It’s super-easy to make. Just follow the simple steps, and you’ll have delicious keto lemon curd in no time! So what are you waiting for? Make this keto lemon curd today!
📋 Related keto recipes using lemon
There’s no shortage of keto desserts or keto lemon recipes on my site. If you like the taste of this keto lemon curd recipe, you might also enjoy these amazing keto lemon cookies or any of those below.
- Keto Lemon Poppy Seed Muffins
- Keto Lemon Curd Meringue Nests (with whipped cream!)
- Creamy Keto Lemon Mousse
- Keto Lemon Pound Cake
- Keto Lemon Meringue Pie
- Low Carb Lemon Blueberry Cream Cake
- Keto Lemon Poppy Seed Salad Dressing
Pin the keto recipe here:
Printable recipe card
- 4 egg yolks
- 1 large egg
- 1 cup powdered keto-friendly sweetener (Swerve Confectioner's or other)
- 1/2 cup lemon juice, about the juice of (4) small lemons
- 2 tbsp lemon zest
- 8 tbsp butter, cubed
- Separate the egg yolks from the egg whites and place them and the whole egg in a small saucepan. Then whisk together the egg yolks and whole egg to combine. Save the extra egg whites for a meringue or other recipe.
- Whisk in the sweetener, lemon juice, and zest, and place the pan over medium heat.
- Whisk continuously over the heat until the mixture coats the back of a spoon and is slightly thickened. This should take 7–10 minutes. Do not let the mixture boil or it could turn to scrambled eggs. (If it does curdle, don't toss it, just pop it in the blender for about 40 seconds and then return it to the pan.)
- Remove the pan and mixture from the heat and add in the butter, stirring constantly until it's completely melted and incorporated.
- Leave to cool for 15 minutes. Spoon into a sterilized jar or two, seal, and chill.
Nutrition Information:Yield: 8 Serving Size: 2 tbsp
Amount Per Serving: Calories: 128Total Fat: 14gCarbohydrates: 1gProtein: 2g
*Nutrition Facts per MyFitnessPal.com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe.
Tag me in your recipe pics on Instagram @explorermomma.
If you LOVE dessert cuisine and this recipe please consider giving it a five-star rating in the review area below!
Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.
I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
This is as accurate as possible, but it’s best to independently calculate nutritional data on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.