Lemon curd is one of my favorite light summer desserts, so creating a Keto version was a must! The key to this delicious, thick Keto lemon curd is in the choice of alternative sugar.
In this case, we’re opting to use Bochasweet, which has zero after taste, and even non-keto family members will have no idea you didn’t use regular sugar (unless you tell them, of course!).
Combine the fresh lemon juice, fresh lemon zest, eggs, and Bochasweet in a heavy saucepan. You can even screw up and accidentally add the butter like I did because I was in a hurry, but, it’s better if you add the butter at the end.
Whisk the ingredients together, then turn the heat to low-medium, whisking constantly until it’s thick. You will want to whisk this the entire time because if you don’t, the whites of the eggs will cook prematurely and leave little dots of cooked white in your curd.
Remove from heat, whisk in the butter and lemon extract.
This tangy lemon curd goes wonderfully on almond flour keto crepes or to make shortbread lemon bars.
Keto Lemon Curd
You’ll Need
1/2 cup fresh lemon juice (about 2-3 large lemons)
1 cup BochaSweet
Zest of 1 large lemon
3 large eggs
2 tablespoons butter, room temperature
1/2 teaspoon lemon extract
Combine fresh lemon juice, lemon zest, eggs, and Bochasweet in a heavy saucepan. Whisk the ingredients together, then turn the heat to low-medium, whisking constantly until it’s thick.
Remove from heat, whisk in the butter, and lemon extract.
Makes 6 Servings
Note: The nutrition data provided is based on the quantities listed and the brand(s) of products I personally used. These can fluctuate depending on the brands you choose to use, read more here.
Keto Lemon Curd
Ingredients
- ½ cup fresh lemon juice
- 1 cup BochaSweet
- Zest of 1 large lemon
- 3 large eggs
- 2 tablespoons butter room temperature
- ½ teaspoon lemon extract
Equipment
Instructions
- Combine the fresh lemon juice, lemon zest, eggs, and BochaSweet in a heavy saucepan.
- Whisk until evenly blended.
- Cook over low to medium heat, whisking constantly, until the mixture thickens.
- Remove from heat.
- Whisk in the butter until smooth.
- Whisk in the lemon extract.
- Cool, then transfer to a jar or airtight container and refrigerate.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep and cook times are estimates based on the written steps.
Store covered in the refrigerator for up to 4 days.
Freeze for up to 1 year for best quality. Thaw in the refrigerator and use within 4 weeks.
