Keto Lemon Curd Recipe

Keto Lemon Curd Recipe

Bright, tangy, and luxuriously creamy—this keto lemon curd is made with real lemons, rich butter, farm-fresh egg yolks, and Keystone Pantry Allulose for perfect sweetness without the carbs. Whether you spread it on low-carb scones, layer it into a cake, or enjoy it by the spoonful (no judgment here), this will quickly become your go-to citrus filling.

Why This Lemon Curd is Keto

Traditional lemon curd uses white sugar, which sends carbs and blood sugar soaring. This keto version replaces sugar with Keystone Pantry Allulose, a natural low-calorie sweetener that behaves just like sugar in cooking but doesn’t spike blood glucose. Paired with fresh lemon juice, egg yolks, and butter, you get all the flavor and creaminess—without the carb load.

Ingredients & Their Purpose

• 4 oz Unsalted Butter
  Butter gives lemon curd its rich, silky texture. The fat content also helps keep you feeling full and supports keto’s high-fat, low-carb ratio. Unsalted butter lets you control the flavor balance without added saltiness.

• ½ cup Keystone Pantry Allulose
  Allulose provides sweetness while keeping net carbs near zero. Unlike erythritol, it doesn’t crystallize when chilled, ensuring your lemon curd stays luxuriously smooth. It also caramelizes and dissolves like sugar, making it perfect for stovetop cooking.

• 1 Lemon, Zested
  The zest contains aromatic oils that add an intense, fresh lemon fragrance and a deeper citrus complexity without additional carbs.

• ½ cup Fresh Lemon Juice
  This is where the bright tang comes from! Fresh juice gives a cleaner taste than bottled juice. The natural acidity also helps the egg yolks thicken the curd properly.

• 6 Large Egg Yolks
  Yolks create the velvety custard texture of curd while adding richness and healthy fats. They’re also a great source of vitamins A, D, and choline—important for brain and hormone health.

Step-by-Step Instructions

1. Melt the Butter
   In a small saucepan over medium heat, gently melt the butter until it’s smooth and golden. Avoid browning—it should stay a soft yellow.

2. Add Sweetness & Citrus
   Stir in the Keystone Pantry Allulose, lemon juice, and lemon zest. Continue stirring until the allulose is completely dissolved and the mixture is aromatic.

3. Whisk in the Egg Yolks
   Lower the heat slightly to avoid scrambling the eggs. Whisk in the yolks slowly, keeping the mixture moving so they incorporate smoothly.

4. Cook Until Thickened
   Continue stirring over medium heat until the curd thickens enough to coat the back of a wooden spoon. This usually takes 5–7 minutes. Do not boil, as this can cause curdling.

5. Cool & Store
   Remove from heat and transfer to a heatproof jar or container. Let cool slightly before sealing. Refrigerate for up to one week.

Serving Ideas

• Spread over low-carb toast or scones

• Fill keto lemon meringue pies or tarts

• Swirl into Greek yogurt for a refreshing treat

• Layer in parfaits or cakes for a burst of citrus

Nutritional Facts

Per serving (2 tablespoons)

• Calories: 95

• Total Fat: 9g

• Saturated Fat: 5g

• Cholesterol: 108mg

• Sodium: 5mg

• Total Carbohydrates: 3g

• Dietary Fiber: 0g

• Total Sugars: 0g (includes 3g allulose, not counted toward net carbs)

• Net Carbs: 0g

• Protein: 1g