This sugar free, dairy free, keto lemon curd is easy to make, is so much more healthier than shop varieties, is sweet yet zesty and tarty, tastes intensely yummy and is super gut friendly. Once you've made this, you'll never buy shop brands again.
I've always loved lemon curd, but not shop brands, they just aren't the same. Given how easy it is to make, I urge you to start making making it, especially if you've never made it before.
What I love about my lemon curd is that it's zesty but sweet, it isn't runny, it's thick and silky without any cornstarch or other flours. Because I've combined it with coconut cream and coconut oil it's texture makes it velvety and creamy.
Use it on bread, toast or even as a sweet sauce for desserts.
This recipe calls for the simplest of ingredients, and it's super quick to make and cook. If you're a keto fan, then it's more than probable you've already got most of the ingredients stored in your cupboard. If not they're easy enough to find in your local supermarket.
Chef's Keto Lemon Curd Notes & Tips
For the best flavor, never use pre-made lemon juice like jiffy, it's horrible stuff. Home made lemon curd should be made with unwaxed lemons, preferably organic.
Buy lemons that have brightly colored yellow skins, are smooth, firm, plump, large and heavy. At all cost, never buy lemons with blemishes, squishy or wrinkled.
Before you zest the lemons wash them thoroughly with soap and water to ensure they're super clean.
When you zest the lemons do not remove the pit underneath the yellow rind as it tastes very bitter. Once you have removed the outer rind, cut them in half across the middle not top to bottom. You are now ready to squeeze the lemons either by hand or with a lemon squeezer. We use an Oxo Good Grips Citrus Juicer and for grating we use OXO Good Grips Box Grater.
For the coconut cream use the cream from a can of coconut milk. I always have a can stored in my fridge. The cold temperature sets the cream making it easier to use.
When cooking you can use a double broiler. A makeshift broiler is a pyrex or stainless steel bowl sat in a pan of boiling water. I however have never done this, I just use a medium size pan, it's easier and I've never had any issues.
Before cooking sterilize a jar, I pour boiling water into the jar and lid. Let them sit in the boiling water until your ready to use. Use a cloth to hold the jar and lid when removing the water because they'll be very hot.
Once you've cooked lemon curd store it in your fridge, it's best use by date is at least two weeks, unlike store brands that can be stored in a cupboard for weeks on end.
Tools To Make Keto Lemon Curd
It makes your life easier when you prepare foods with the correct kitchen appliances. Here’s what you need to get started:
Step By Step Instructions:
- Combine all the ingredients in you're double broiler or pan.
- Mix together thoroughly preferably using a wooden.
- Over a medium heat stir constantly to avoid lumps and curdling.
- Stir until the lemon curd starts to thicken and coat the back of your spoon, about 10 minutes. This indicates the temperature is 160 degrees.
- Pour into your sterilized jar, seal it with the lid.
- Let it cool before storing in the fridge.
- Wait overnight before using.
*If you use other ingredients or quantities, I can’t guarantee the results.
Keto Lemon Curd Nutrition Facts
This makes an average 20 servings, each serving equates to 27.6 Calories, 0.75g Protein, 1.75g Fats, 0.39g Net Carbs. These calculations exclude optional extras.
Per 1 Serving