Sugar Free & Keto Lemon Curd. 1g carb per 100g.
With a whole egg, rather than just egg yolks, this curd is deliciously light, super-smooth, with a wonderful zingy flavour.
Lots of beautiful recipes call for lemon curd. You can use it as cake filling, for meringue-based desserts, as a topping, or combined with whipped cream for a heavenly mousse. You might wish to try my Lemon Curd Sandwich Biscuits.
There is absolutely no reason to buy ready-made lemon curd. It will always taste inferior and most likely contain additives that you can easily do without.
How to Make Sugar & Keto Free Lemon Curd
With my quick-method lemon curd you can have a 190g jar of this yumminess in minutes.
You’ll need an egg, two small lemons, a keto-friendly sweetener, unsalted butter, and gelatine.
You’ll note that I use allulose for this recipe. It’s perfect because it doesn’t crystallise and doesn’t have the cooling effect of erythritol. You can use a different sweetener, but you won’t create the same luscious curd. In the UK you can purchase allulose from iHerb, where you’ll find several options (you need the powder for this recipe, not the liquid type).
Gelatine isn’t entirely necessary, but it helps make the curd a little bit thicker. If you prefer a more fluid curd, simply leave it out. I only ever use powdered gelatine, as it’s easier to manage than sheets. You’d probably only need 1/3 or 1/4 sheet, although the gelling strength varies from brand to brand (just like with the powder), so it will be a case of trial and error.
Set up your double boiler and the rest is a cinch. You don’t even need special equipment. Just a manual wire whisk and almost constant attention for 8-10 minutes.
Enjoy!
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Sugar Free & Keto Lemon Curd
Ingredients
- 1 medium egg 50g without shell
- 30 g allulose (UK option HERE) * see notes
- ¼ tsp pure stevia powder (US option HERE)
- 2 lemons small, unwaxed
- ¼ tsp gelatine powder (US option HERE)
- 30 g unsalted butter room temperature
Instructions
- fill 3/4 of a tall saucepan with water and place a Pyrex mixing bowl over it; check that the bottom of the bowl sits 2-3cm above water level.
- remove the bowl and bring the water to a gentle simmer while you grate the zest of 1 lemon and extract 60g juice.
- crack the whole egg into the bowl and beat it with a manual wire whisk; add sweeteners, lemon juice, zest and gelatine, whisking again to combine.
- place the egg mixture bowl on top of the saucepan and carry on whisking almost constantly for about 10 minutes until the mixture is creamy and thick.
- remove from heat and incorporate butter.
- set aside to cool completely before storing in a sealed jar.
Notes
Nutrition
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Help! We can’t get allulose in Australia. Can we have success using another artificial sweetener? I usually use erythritol but since that is not suitable, what about monkfruit?
Hi Lucy, thank you for reaching out.
You can use erythritol, as long as you don’t mind the granular mouth-feel it will deliver. As for monkfruit, I’ve never experimented with it, so I don’t know how sweet it is and how it behaves mixed with other ingredients and when it cools. That said, if you’re familiar with it, why don’t you give it a try and report back? I’m sure other readers would welcome your experience with a different sweetener.
sorry just read your comments for my questions
How long will it keep in the fridge please
I assume it cannot be frozen!
It will keep 10 days in the fridge. 2 months in the freezer. Longer if you sterilise your jars first.