Zero-Carb Carnivore | Lime Curd in just 10 minutes.
There are only 0.4g of carbs in the whole batch, which means NO CARBS in a serving. Whether you’re doing Keto, Carnivore, or Ketovore, this curd may just be what you need to appease your sweet tooth.
And why not? Carnivore means no plant foods, but really, most carnivores drink coffee, right? So what might be so bad about a few grams of allulose and lime juice? I can’t think of anything. For me, this is a winner, especially between two slices of Sweet Bread. Yum!
How to Make Zero-Carb Carnivore | Lime Curd
Setting up a bain-marie is the only effort required. Find a mixing bowl that will sit over the rim of your pot. Fill the pot with water, and check that there is a 5-6cm gap between water level and bottom of bowl. You don’t want the bowl to come into contact with boiling water, otherwise your egg will curdle.
Weigh and cube butter. Squeeze the juice of 1/2 a small lime. Leave both aside.
Put egg yolk into the bowl. Add allulose (or powdered erythritol, if you don’t mind a curd with granular texture) and gelatine. Stir with a mini whisk. Place it over your pot and bring the water to a gentle rolling boil while you keep stirring.
Add a cube of butter, stir until it melts, then add the next one, and so on.
Once you’ve incorporated all the butter, keep stirring for 2 minutes. Feel the mixture with the tip of your finger: it should be hot – not barely warm and not scalding. Remove the bowl, stir in lime juice and let cool, stirring from time to time.
Transfer the curd to a small jar and refrigerate.
Simple, healthy and delicious, without being sickly sweet.
Enjoy!
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Zero-Carb Carnivore | Lime Curd
Equipment
Ingredients
- 1 egg yolk - large egg, 17g
- 20 g allulose (U.S. option HERE)
- 40 g unsalted butter - cubed
- ½ lime - small, juice only, 10g
- ⅛ tsp beef gelatine powder (U.S. option HERE)
Instructions
- place yolk in a glass mixing bowl over scales, tare (zero), add allulose and gelatine, mix, and set aside for a couple of minutes.1 egg yolk, 20 g allulose, ⅛ tsp beef gelatine powder
- set up a bain-marie (double boiler) and place the bowl over it, leaving a 5-6cm gap between water level and bottom of bowl.
- bring the water to a gentle rolling boil whilst stirring yolk, allulose and gelatine with a small manual balloon whisk.
- add 1 cube of butter and stir until melted, then repeat, ensuring that each cube has melted before adding the next.40 g unsalted butter
- continue to stir with the whisk for 2 minutes - until the mixture thickens a little and feels hot (but not burning) to touch.
- remove from double boiler, stir in lime juice and let cool, stirring occasionally.½ lime
- transfer to a sealable jar and keep refrigerated.
Notes
Nutrition
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Very tasty,a guilt free curd that’s quick and easy to make