This keto lemon curd recipe is rich, silky, and bursting with bright citrus flavor, just like the classic, but made low carb and sugar free. It’s with fresh lemon juice, egg yolks, and butter.
This sugar free lemon curd is the perfect spread for your favorite keto scones, keto cheesecakes, or my Single Serving Keto Lemon Cottage Cheese Bread. It’s so easy to make and unbelievably satisfying, you’ll wonder how you ever lived without it!
Why You’ll Love This Keto Lemon Curd
This isn’t just any traditional lemon curd. It’s smooth, creamy, and made with just a few ingredients you probably already have in your keto kitchen.
The fresh lemon juice and zest give the low carb lemon curd that bright, punchy flavor, while butter and egg yolks make it dreamy and rich. It’s completely sugar free thanks to allulose, so it fits perfectly into your keto diet without the crash.
Whether you’re spreading it over keto pancakes, keto lemon bread, filling mini low carb tarts, or swirling it into a keto dessert, this is your go-to recipe. Trust me, once you taste it, you’ll find a reason to put it on everything.
Ingredients
- Fresh lemon juice
- Lemon zest
- Egg yolks
- Powdered Allulose
- Unsalted Butter
- Pinch of salt
Want an egg-free version? Try my Easy Eggless Keto Lemon Curd with Cottage Cheese—it’s high protein and just as bright and zesty.
Instructions
- In a small saucepan, whisk together lemon juice, lemon zest, egg yolks, allulose, and a pinch of salt.
- Place the saucepan over medium-low heat and cook, whisking constantly.
- After 5-7 minutes, the curd will start to thicken and coat the back of a spoon.
- Remove the mixture from heat and stir in butter until fully melted and smooth.
- Strain the curd through a fine mesh sieve if you want it ultra silky (optional but worth it).
- Let it cool at room temperature, then transfer to a jar or a bowl and refrigerate until set.
Recipe Tips
- Use fresh lemons. Bottled lemon juice won’t give you the same zingy flavor.
- Cook low and slow. Don’t rush it or you might scramble the eggs.
- Strain for smoothness. A fine mesh sieve gives it that luxe pastry shop texture.
- Store it in glass. Keeps it fresh and flavorful longer.
Ingredient Swaps
- Coconut oil can replace butter for dairy-free. The flavor will be slightly different but still delicious.
- Want it brighter yellow? Add a pinch of turmeric instead of food dye.
- For a creamier finish, stir in 1 tablespoon of heavy cream at the end.
Storage Tips
Store your lemon curd in a sealed glass jar in the fridge for up to 10 days.
It also freezes beautifully. Just scoop into a freezer-safe container and thaw in the fridge overnight.
What to Serve It With
- Keto Cottage Cheese Breadsticks
- Keto Lemon Poppy Seed Cottage Cheese Bars
- Keto Pancakes
- Keto Lemon Bread
- Keto Blueberry Jam – Pairs beautifully as a layered curd + jam combo.
- Cottage Cheese Ice Cream – Swirl curd into it!
Conclusion
This perfect keto lemon curd is a game-changer for low carb baking and sweet treats. It’s zesty, buttery, and totally guilt-free. Make a batch and watch how fast it disappears!
FAQ
Q: Can I use whole eggs instead of just yolks?
A: You can, but the texture will be slightly lighter. Yolks give it that creamy, rich finish.
Q: Is allulose the only sweetener I can use in this sugar free lemon curd recipe?
A: Allulose is best because it keeps the curd smooth. Other sweeteners may crystallize.
Q: Can I double this recipe?
A: Absolutely! Just use a larger saucepan and whisk a bit longer.
Q: Is this lemon curd freezer friendly?
A: Yes! Store in small jars and freeze for up to 3 months.
Q: Can I make it without butter?
A: You can use coconut oil for a dairy-free option, but the flavor and texture will be different.
Simple Keto Lemon Curd with Eggs
Ingredients
- 1/2 cup lemon juice fresh
- 2 teaspoons lemon zest about 1 lemon
- 3 egg yolks
- 1/3 cup powdered allulose
- 1/4 cup butter unsalted
- 1 pinch salt
Instructions
- In a small saucepan, whisk together lemon juice, lemon zest, egg yolks, allulose, and a pinch of salt.1/2 cup lemon juice, 2 teaspoons lemon zest, 3 egg yolks, 1/3 cup powdered allulose, 1 pinch salt
- Place the saucepan over medium-low heat and cook, whisking constantly.
- After 5-7 minutes, the curd will start to thicken and coat the back of a spoon.
- Remove from heat and stir in butter until fully melted and smooth.1/4 cup butter
- Strain the curd through a fine mesh sieve if you want it ultra silky (optional but worth it).
- Let it cool at room temperature, then transfer to a jar and refrigerate until set.
Notes
- Tip: Always use fresh lemons for the best flavor.
- Cook low and slow—don’t rush the heat or your curd may curdle.
- If using coconut oil instead of butter, it will slightly change the flavor but works great for dairy-free!
- Lemon curd thickens more as it cools. Chill for at least 20 minutes before using.
- This recipe makes about 3/4 cup of curd, just right for 6 servings – 2 tablespoons each serving..
Really smooth and rich, with just the right lemony flavor. It was easy to make, and I loved it with a slice of almond flour toast. I’ll definitely make it again.