Sugar Free & Keto Lemon Curd
Servings: 160 g
Light, velvety smooth, full of citrus zing and super-quick.
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Ingredients
- 1 medium egg 50g without shell
- 30 g allulose * see notes
- ¼ tsp pure stevia powder
- 2 lemons small, unwaxed
- ¼ tsp gelatine powder
- 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 is for 100g but serving size depends on use. Calculate accordingly.
Keep refrigerated and consume within 10 days. If using sterilised jars, the curd will keep for several weeks. Alternatively, fill ice cube trays and freeze for up to 2 months.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 100g | Calories: 189kcal | Carbohydrates: 1g | Protein: 4g | Fat: 19g
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