Keto Lemon Curd EGGLESS with Cottage Cheese

This high protein easy keto lemon curd is completely egg-free, made with full-fat cottage cheese, and loaded with fresh lemon juice and lemon zest. It’s a light, creamy twist on traditional lemon curd that skips the eggs but still delivers a smooth, tangy lemon flavor that lemon lovers crave.

If you prefer a richer, cooked version with egg yolks, check out my Traditional Keto Lemon Curd, perfect for a pastry-style finish.

With simple ingredients and no eggs to temper, this sugar-free lemon curd comes together fast in your blender or food processor—no curdling, no cooking, no stress. Plus, it’s perfect for anyone who follows a low carb diet, avoids eggs, or wants a high protein lemon dessert that fits the keto diet.

I especially love spreading this curd on my Single Serving Keto Lemon Cottage Cheese Bread for a protein-packed lemon treat.

Traditional vs Eggless Lemon Curd – What’s the Difference?

If you’re used to the traditional lemon curd recipe with egg yolks cooked slowly in a medium saucepan over low heat, this version might surprise you. It skips the whole eggs, avoids the risk of curdling, and skips the need for precise food preparation steps like tempering or constant stirring.

Instead of cooking on the stovetop, this egg-free lemon curd uses a blender or food processor, just blitz and chill! It’s made with simple ingredients, perfect for beginners, and still gives you that smooth, tangy lemon flavor we all love.

Plus, thanks to full-fat cottage cheese, this version delivers more protein, fewer net carbs, and a light mousse-like texture. It’s a creamy keto dessert that’s great for those avoiding eggs for various reasons – whether for allergies, preferences, or just wanting something quicker.

No more guessing the right way or ending up with scrambled eggs in your curd. This method is the best lemon curd shortcut you didn’t know you needed.

Think of this as part lemon mousse, part curd, part creamy keto magic. It’s rich but refreshing, thanks to the bright lemon flavor and silky texture from blended full-fat cottage cheese and unsalted butter.

Unlike a regular lemon curd recipe made with egg yolks or whole eggs, this version gives you the best results with 2.1 grams of protein and fewer than 1.5 grams of net carbs. Plus, it’s naturally low carb, sugar-free, and made with your favorite low carb sweetener (like Swerve, allulose, or monk fruit).

Ingredients

• Full-fat cottage cheese
• Unsalted butter
• Fresh lemon juice
• Lemon zest
• Powdered Swerve (or allulose – see swaps below)
• Pinch of salt

Instructions

• In a high-speed blender or food processor, blitz the full-fat cottage cheese until completely smooth.
• Pour in the melted unsalted butter, add the lemon juice, lemon zest, low carb sweetener, and a pinch of salt.
• Blitz again until everything is creamy and fully combined.
• Taste and adjust lemon or sweetener if needed.
• Pour into an airtight container, chill until thickened, and enjoy your easy keto lemon curd!

Recipe Tips

• Use full-fat cottage cheese for that creamy keto texture and more protein.
• Blend really well – you want a smooth curd with no lumps.
• Allulose gives a smoother finish than Swerve. Use ⅓ cup + 1 tbsp allulose if swapping.
• Let it chill fully before using—it thickens more as it cools.

Ingredient Swaps

• Swap Swerve for allulose or monk fruit – all are great sugar-free options.
• Add 1 tbsp heavy cream if you want a silkier, mousse-like curd.
• Add a pinch of xanthan gum if you’d like it thicker without chilling.

Nutrition Comparison

Here’s how this recipe compares to my traditional lemon curd made with eggs:

	Traditional (Egg Yolks)	Eggless (Cottage Cheese)
Calories	101.6 kcal	87.7 kcal
Net Carbs	1.7g	1.4g
Protein	1.6g	2.1g
Fat	10.1g	8.5g

You get more protein, fewer carbs, and a lighter option without losing that bold lemon flavor. It’s ideal for keto followers looking for high-protein, low-carb lemon curd alternatives.

Storage Tips

• Store in an airtight container in the fridge for up to 5 days.
• Not freezer-friendly—the texture may separate.
• Serve cold or at room temperature. It gets thicker after a few hours in the fridge.

What to Serve It With

• Crumble a keto sugar cookie on top of it
• Single Serving Keto Lemon Cottage Cheese Bread
• Cottage Cheese Brownie Mug – For citrus-chocolate lovers.

Conclusion

If you’re a fan of cottage cheese and love lemon desserts, this eggless keto lemon curd is going to be your new obsession. It’s smooth, creamy, rich in grams of protein, and made with simple ingredients.

Whether you’re avoiding eggs for various reasons or just want a new way to use that tub of cottage cheese, this is one of those tasty recipes you’ll want to save and remake often.

More Keto Recipes to Try

• Traditional Keto Lemon Curd with Eggs
• Keto Mug Cake with Berry
• Keto Lemon Poppy Seed Cottage Cheese Bars
• Whipped Cottage Cheese Lemon Keto Fluff
• Whipped Lemon Cottage Cheese Mousse
• Keto Lemon Cheesecake Fluff

FAQ

Q: How is this different from regular lemon curd?
A: This version skips the egg yolks and uses full-fat cottage cheese instead. It’s lighter, higher in protein, and more mousse-like.

Q: Can I use a low-fat cottage cheese?
A: You can, but it may be watery. For best results, stick with full-fat.

Q: Is it okay for diabetics?
A: Yes! It uses sugar alcohols like Swerve or allulose and won’t spike your blood sugar.

Q: Can I thicken it more?
A: Yes, add a small amount of xanthan gum or chill longer for a firmer set.

Q: What if I want it more lemony?
A: Add more lemon zest or a splash of lime juice!