Sugar-Free Lemon Curd – Bright, Buttery, and Keto-Approved

The original lemon curd recipe is all butter, egg yolks, sugar, and lemon. So honestly? It’s about 90% keto already—just needs a sweetener swap and a little love over low heat to keep it from scrambling. I’ve tested versions with different sweeteners and yolk ratios to land on this: thick, spreadable, and smooth.

💡 What Makes This Feel Like Real Food

The key to good lemon curd? Low and slow whisking and not cutting fat. This one is full-fat, rich with yolks, and sweetened with a keto-safe blend that doesn’t crystallize or taste like chemicals.

🧾 What I Used (And Why It Worked)

• 1/2 cup butter – Real, unsalted. Adds richness and makes it spread like a dream.
• 1/2 cup xylitol blend (or allulose/BochaSweet) – Sweet without the spike. Allulose gives the smoothest finish, xylitol works but use with caution (pets + digestion).
• 1/2 cup fresh lemon juice – Bottled won’t cut it—fresh is worth it.
• 1/4 cup lemon zest – Adds depth and extra citrus pop.
• 6 egg yolks – Gives structure and that silky curd texture. You want yolks, not whole eggs.

🔁 Low-Carb Substitutions That Hold Up

Ingredient	Keto Swap Option	Notes
Xylitol blend	Allulose or BochaSweet	Smoother texture, no cooling aftertaste
Butter	Ghee	Slightly nuttier flavor, still keto
Lemon juice	Lime juice	More tropical, still low-carb

⚠️ Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Curd scrambled	Heat too high or whisking too slow	Always cook on low heat, whisk constantly
Gritty texture	Sweetener recrystallized	Use allulose for best texture
Too runny	Undercooked or yolks too small	Cook until thick enough to coat spoon

👩‍🍳 How to Make It (Step-by-Step)

1. Melt butter in small saucepan over low heat.
2. Remove from heat. Whisk in sweetener, lemon juice, and zest until dissolved.
3. Whisk in egg yolks until smooth.
4. Return to stove on low. Whisk constantly 6–10 mins until it thickens and coats the back of a spoon.
5. Strain through a fine sieve into a bowl to catch any bits.
6. Cool to room temp. Store in a sealed jar in the fridge for up to 1 month.

🧠 Tricks That Made This Work Better

• I always strain the curd—even if it looks smooth. There’s always a surprise bit in there.
• Use a silicone whisk if you’re using a non-stick pot.
• Let the lemon juice warm up to room temp before adding to avoid shocking the butter.

🧊 Storage + Tracking Tips

• Fridge life: Up to 1 month in a sealed glass jar.
• Freezer: Yes! Freeze in portions; thaw in fridge. Texture holds well.
• Macros: 2 tbsp = ~98 kcal | 10g fat | <1g net carb if using allulose

❓ What I Googled Before Making This

Is lemon curd keto?
Most versions aren’t—loaded with sugar. But this one, sweetened with non-glycemic options and packed with fat? Definitely keto.

Why use only yolks?
They thicken better than whole eggs and give that classic creamy texture.

Can I use bottled lemon juice?
You can, but don’t. Fresh juice + zest = flavor explosion.

🧮 Full Nutrition Facts (Per 2 Tbsp Serving – Makes ~12 servings)

Nutrient	Amount
Calories	98 kcal
Total Fat	10g
└ Saturated Fat	~6g
Cholesterol	~115mg
Sodium	~5mg
Potassium	~20mg
Total Carbs	~1g
└ Fiber	0g
Net Carbs	<1g
Protein	1g
Sugar	0g
Vitamin C	~8% DV

Check out More Recipes:

• Sugar-Free Lemon Muffins – Bright, Fluffy, and Low-Carb Approved
• Sugar-Free Lemon Bars – Low-Carb, Tart-Sweet, and Just 5g Total Carbs
• Keto Lemon Cake – Sugar-Free, Fluffy, and Full of Zing