Keto Lemon Curd

This keto lemon curd recipe is a great way to use up left over egg yolks and whip up a tart little dessert. I love to top it off with a little whipped cream and voilà! Plus, it tastes like sunshine ☀️

Of course, you can increase the proportions for a larger amount of lemon curd or if making a lemon pie. But somehow, I always end up with 2 egg yolks to use up… LOL!

Ingredients

2 egg yolks
2 Tbsp butter, room temperature
1 Tbsp stevia
Zest and juice of 1/2 lemon
Pinch of salt

Yields: 2 servings
Per serving*:
Calories: 170
Net carbs: 2
Protein (grams): 3
Fat (grams): 17

Prep time: 5 min
Cook time: 10 min
Total time: 1 hr 15 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Bring 2 cups of water to a boil in a double-boiler over high heat. You can also use a medium pot and place a heat-safe bowl above it.

Once the water is boiling, reduce heat to medium.

Add the egg yolks, lemon juice and zest, stevia and pinch of salt in the top portion of the double-boiler or in the glass bowl, whisking constantly until they thicken.

Remove the top portion of the double-boiler or glass bowl from the heat, and whisk in the butter.

Pour the lemon curd into a small mason jar and close, or divide between 2 ramekins, then cover with plastic wrap, and refrigerate at least 1 hour.

The lemon curb is great mixed in with low carb yogurt or topped with a little stevia-sweetened whipped cream.

Whipped cream topped lemon curd: For an easy dessert, whisk up 1/4 cup 35% (heavy) cream, 1 tsp stevia and 1/2 tsp vanilla extract. Top the 2 ramekins with the cooled lemon curd and refrigerate another hour. Serve topped with a little lemon zest.

Print

With ImageWithout Image

Keto Lemon Curd

Yield: 2

Author: Georgiana Elias

Prep time: 5 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 15 M

This keto lemon curd recipe is a great way to use up left over egg yolks and whip up a tart little dessert. I love to top it off with a little whipped cream and voilà! Plus, it tastes like sunshine ☀️ Of course, you can increase the proportions for a larger amount of lemon curd or if making a lemon pie. But somehow, I always end up with 2 egg yolks to use up… LOL!

Ingredients

• 2 egg yolks
• 2 Tbsp butter, room temperature
• 1 Tbsp stevia
• Zest and juice of 1/2 lemon
• Pinch of salt

Instructions

1. Bring 2 cups of water to a boil in a double-boiler over high heat. You can also use a medium pot and place a heat-safe bowl above it.
2. Once the water is boiling, reduce heat to medium.
3. Add the egg yolks, lemon juice and zest, stevia and pinch of salt in the top portion of the double-boiler or in the glass bowl, whisking constantly until they thicken.
4. Remove the top portion of the double-boiler or glass bowl from the heat, and whisk in the butter.
5. Pour the lemon curd into a small mason jar and close, or divide between 2 ramekins, then cover with plastic wrap, and refrigerate at least 1 hour.
6. The lemon curb is great mixed in with low carb yogurt or topped with a little stevia-sweetened whipped cream.

Whipped cream topped lemon curd

1. For an easy dessert, whisk up 1/4 cup 35% (heavy) cream, 1 tsp stevia and 1/2 tsp vanilla extract. Top the 2 ramekins with the cooled lemon curd and refrigerate another hour. Serve topped with a little lemon zest.

Calories

170

Fat (grams)

17

Net carbs

2

Protein (grams)

3

* Net carbs and other nutritional information may vary based on brand used

Created using The Recipes Generator