Low Carb Lemon Curd
If you’re on the hunt for some low carb lemon curd, you’re in the right place! This keto lemon curd uses no sugar and is super easy to make on the stove with just a few ingredients!
The recipe card at the bottom of the post has the full list of ingredients and instructions for your convenience. Before you scroll there, there is important information in the post!
I didn’t know you could make your own lemon curd. I thought it was that little jar on the shelf in England to be purchased once, enjoyed and then dreamed about.
But, turns out, you can easily make it yourself. Lemons are easy to get, or simply use lemon juice!
I really like my lemon curd tart so I do not add a lot of sweetener to it but you are totally welcome to add more. For this recipe, you can use a mixture of stevia and erythritol, or monkfruit sweetener. If you have a different sweetener that you prefer you are welcome to use it. Use the equivalent of about 2 Tbsp of sugar.
Lemon Curd Ingredients
The ingredients for this keto lemon curd are super simple!
- Egg Yolks
- Lemon Juice
- Sweetener (Erythritol or Monk Fruit Sweetener)
Yep! That is it!
What do you do with Lemon Curd?
Lemon curd is served on a lot of baked goods and sweet treats. It is like a tart jam that goes really well with cream cheese (in my opinion)
This would pair well with our Low Carb Puff Pancake Dutch Baby! It is perfect for pastries and this is one of my favorites.
You could also serve it with some Keto Strawberry Muffins.
This recipe is for Keto Key Lime Cheesecake Bars and it uses the same technique to make curd, except it is lime curd. You could top cheesecake with lemon or lime curd!
How to make Sugar Free Lemon Curd
The sugar free lemon curd recipe takes a little bit of work, but only a few minutes. It is totally worth it though.
You’ll need a wire whisk and to stay by the mixture the whole time, because curds are very time-sensitive. Essentially you’ll bring the mixture to a low boil, continuously stirring until it thickens to the point of coating the whisk wires when you pull it out. Then you’ll remove it from the heat promptly.
If you cook it too long, I honestly don’t know what will happen, because I’ve made sure to stay close to it.
After it cooks you add butter. I’ve seen recipes that call a LOT of butter, but I did not like the flavor. It tasted too heavy, I found adding 2 Tbsp to be just right. You’re welcome to add more.
This is super good as a topping on low carb pancakes, waffles, scones, or muffins. What would YOU eat it on?
This holds for at least a week in the fridge.
More Keto Lemon Recipes
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For THM friends, this is an (S)
Low Carb Lemon Curd
- 6 Egg yolks
- 1/2 cup Lemon juice
- 2 Tbsp Erythritol or Monkfruit Sweetener (extra to taste)
- 2 Tbsp Butter
- In a saucepan, mix all of the ingredients except the butter with a wire whisk.
- Heat the pan to medium-low and stir with a whisk constantly. You don’t want the mixture to stick to the bottom.
- After the mixture comes to a soft boil reduce to low, continue whisking until the whisk comes out with a light coating of the curd on the wires. This takes only a few minutes. **
- Remove from heat and whisk in butter.
- Store in a mason jar and consume within a week.