An easy Keto Lemon Curd recipe you’ll fall in love in! This bright and fresh condiment is loaded with nutrients and healthy fats. Top almond flour cake with this low carb lemon curd, or simply enjoy it with a dollop of whipped cream on top.
5 NET CARBS PER 1/4 CUP SERVING
An Easy Keto Lemon Curd Recipe
I recently made a Keto Angel Food Cake for my mom’s birthday. I have a really old GIANT angel food cake pan, so I ended up needing 24 egg whites to make the recipe fit the pan!
Egg yolks are the most nutritious part of the egg, so there was no way I was throwing them away. What to do with so many egg yolks?
Lemon curd! It ended up being the perfect solution. I have never made it before, but it was so easy, and so delicious. We enjoyed it dolloped on top of the angel food cake along with whipped cream and berries. A perfect spring or summer dessert!
Ingredients in Keto Lemon Curd
- Egg yolks – for the best nutrition, use pastured eggs, which are much higher in omega-3s, vitamin E, and vitamin A than organic eggs.
- Lemon Juice – fresh is always best, but buy a glass jar of organic lemon juice to save time. I do this!
- Monk Fruit Sweetener – I use Zensweet with is a blend of erythritol and monk fruit. It tastes just like sugar and even non-keto dieters will enjoy desserts made with this.
- Pastured Butter – eat butter, but eat the kind that is highest in Omega 3s and CLAs. Pastured butter and grass fed beef are great sources of this important nutrient that lowers the risk of cancer.
How to Make Easy Lemon Curd
- Add egg yolks, lemon juice, and powdered monk fruit sweetener into a saucepan. Whisk well before turning heat on medium low.
- Once the mixture has begun to warm, add the butter, and whisk until the butter is melted and mixed in.
- Continue whisking every minute or so, until the mixture reaches 160º F. Another test, if you don’t have a thermometer, is to check with a spoon once in a while. When the mixture coats the back of a spoon when dipped in, it’s ready.
- Allow to cool. For the smoothest lemon curd, whisk every 5 minutes or so to keep it super smooth. Refrigerate to fully cool. This lasts about 10 days refrigerated.
Serving Suggestions for Lemon Curd
- Dollop on top of angel food cake or keto almond flour cake.
- Add some to a small dish and top with whipped cream or a crumbled Keto Macaroon.
- Add to the top of a small serving of strawberries or blackberries.
- Make a keto lemon meringue pie.
- Top keto pancakes or keto waffles.
Recommended Products to Make Lemon Curd
- ZenSweet Monk Fruit Sweetener – the best sweetener for a taste close to real sugar.
- Wecks Jars for storing. These adorable jars are great for homemade salad dressings, dips, and for this homemade lemon curd.
- Digital Meat Thermometer – I love this handy little thermometer and using it for grilling as well as recipes like this.
Keto Lemon Curd
- 12 egg yolks
- 3/4 cup monk fruit sweetener powdered
- 3/4 cup lemon juice
- 1/2 cup pastured butter
- In a sauce pan, add egg yolks, lemon juice and monk fruit sweetener. Whisk until well combined, and then begin to heat the pan over low heat.
- Continue whisking, with the temperature on the low side of medium low. Once the mixture has warmed, add the butter and continue to whisk every minute or so to incorporate the butter and keep the curd super smooth.
- Warm the lemon curd to 160º F. If you don't have a thermometer, dip a spoon in the curd, and if the curd coats the back of the spoon, it's ready.
- As the curd cools, continue whisking once every 5 minutes or so until it's cool enough to store in the refrigerator.
Other Easy Keto Condiment Recipes
- Avocado Jicama Salsa, by Blissfully Low Carb
- Arugula Basil Pesto, by Sunkissed Kitchen
- Spicy Thai Almond Salad Dressing, by Sunkissed Kitchen