This sugar-free lemon curd strikes the perfect balance between sweet and tart. It's so easy to make and comes out creamy and delicious every single time. With no sugar, it is perfect for keto and low-carb diets!
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I have to admit that I was hesitant to post this recipe because there are about a billion recipes for lemon curd out there already. But when I found a way to make a delicious and sugar-free lemon curd that is almost guaranteed to come out perfect each and every time I just didn't feel right about keeping it to myself!
I first shared this recipe in my Keto Lemon Lush Dessert which was almost instantly a huge hit. If lemon is your thing, then you'll definitely want to check out that recipe too. Also, be sure to check out my sugar-free coconut curd for a unique flavor!
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Ingredients and Variations
Here is what you will need to make this lemon curd:
- Butter, or for dairy-free lemon curd you can use coconut oil!
- Powdered Sugar Substitute - I like to use a monk fruit and erythritol blend but you can use any sweetener you like. If you don't have powdered sweetener, simply pulse granulated sweetener in a blender or food processor until it is powdery.
- Eggs plus egg yolks
- Lemon Juice - Fresh is best, but bottled lemon juice will also work. You can also make this with other citrus fruits such as orange or lime! Be sure to check out my keto coconut curd recipe as well!
- Xanthan Gum - xanthan gum is a naturally low-carb and gluten-free thickener. You can read more about it here. If you wish to leave it out you can, but your lemon curd will not be as thick.
How to Make Keto Lemon Curd
Start out by beating the butter and sugar substitute together until it is light and fluffy. Then, add the eggs and yolks, one at a time while mixing at low speed. Continue to mix until it is smooth and creamy.
Next, add the lemon juice and continue to beat on low speed until incorporated. At this point, the mixture will be lumpy and look curdled.
Transfer the mixture to a saucepan and place it over low heat. Whisk until it is heated through and no longer has a curdled appearance. Then increase the heat to medium and stir constantly, using a rubber spatula being sure to also scrape the bottom and sides of the saucepan, until the mixture thickened to a pudding-like texture.
Remove from heat, sprinkle the Xanthan Gum on top, and whisk it in.
You can enjoy the lemon curd immediately or store it in the fridge for up to 2 weeks. It will thicken more as it chills.
What can you do with Lemon Curd?
Lemon curd is a dessert sauce or spread. It's got a sweet, yet tangy flavor. It is usually pretty creamy and fairly rich, so a little goes a long way. It can be used in many ways, but here are some of my favorites:
- Serve it on top of plain Greek yogurt
- Use it as a filling for tarts
- Make Lemon Bars
- Use it as a topping or filling for low-carb cakes.
- Serve it warm over top of your favorite low-carb pancakes.
- Stir in some berries and top with fresh whipped cream for an easy and refreshing dessert.
- Swap the frosting in THIS keto fruit pizza with homemade lemon curd for a little extra flavor!
- Make a roast chicken with it. Nope, I haven't lost my mind 🙂 Check out this easy recipe for a delicious lemon and herb-roasted chicken and prepare to be amazed.
- Try this simple Lemon Vinaigrette, Just swap the honey for some extra sweetener, sugar-free maple syrup or leave it out entirely to make it completely keto-friendly.
📖 Recipe
Foolproof Sugar Free Lemon Curd | Keto
Ingredients
- 6 tablespoon Butter softened
- ¾ cup Powdered Sugar Substitute or to taste
- 2 Eggs
- 2 Egg Yolks
- ½ cup Lemon Juice
- ½ teaspoon Xanthan Gum Optional
Instructions
- In a medium mixing bowl, cream together the butter and sugar substitute with an electric mixer until light and fluffy.
- Add the eggs and egg yolks, one at a time while mixing on low speed. Continue to beat on low for another minute or two. The mixture should be smooth and creamy.
- Next, add the lemon juice and continue to beat on low speed until incorporated. At this point, the mixture should look curdled and broken.
- Transfer to a medium sized saucepan and place over low heat. Whisk until the mixture is heated through and no longer has a curdled appearance.
- Increase the heat to medium and stir constantly, using a rubber spatula being sure to also scrape the bottom and sides of the saucepan, until the mixture thickened to a pudding-like texture.
- Remove from heat, sprinkle the Xanthan Gum on top and whisk it in.
- Enjoy immediately or transfer the mixture to a dish and place it in the fridge to cool (it will thicken more as it cools).
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Michael Siddle says
I have used powdered erythritol in sugar free maple syrup and sugar free chocolate sauce. Previously the erythritol crystals would recombine in the fridge. However, since I have started adding xanthan gum the erythritol powder stays up in suspension and doesn’t recrystalise. I am looking forward to seeing if adding xanthan gum to the lemon curd has the same Anti- crystallising effect. I will let you know.
Sabra says
I can't wait to hear how it goes!
Marilyn says
The Lemon Vinaigrette recipe link posted doesn’t work. Please post it again. I tried to search on the website, but it didn’t work.