Keto Lemon Curd Dessert – Bright, Creamy, and Low-Carb
This dessert is all about bright lemon flavor and silky texture, without the sugar crash. It’s the kind of treat that feels special, yet simple enough for a weeknight. You get a rich lemon curd layered with a lightly sweetened whipped cream, all made with keto-friendly ingredients.
It sets beautifully in jars or a small dish and looks impressive with minimal effort. If you love tart-sweet desserts and want to keep carbs in check, this one’s a winner.
Ingredients
Method
- Zest and juice the lemons. You’ll want about 1/2 cup of freshly squeezed lemon juice and 1 to 2 teaspoons of zest. Avoid the white pith—it’s bitter.
- Whisk the yolks and sweetener. In a medium, heatproof bowl, whisk 4 large egg yolks with 1/2 cup powdered erythritol or allulose until smooth and slightly lighter in color.
- Add lemon and salt. Whisk in the lemon juice, zest, and a small pinch of salt until fully combined.
- Cook the curd gently. Set the bowl over a pot of gently simmering water (double boiler method). Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 7–10 minutes. Do not let it boil.
- Add butter. Remove from heat and whisk in 4 tablespoons of room-temperature unsalted butter, a piece at a time, until fully melted and glossy.
- Strain for silkiness. Press the curd through a fine mesh sieve into a clean bowl to remove any tiny bits of cooked egg and zest. This step keeps it ultra smooth.
- Chill. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the fridge for at least 1 hour, or until cool and thick.
- Whip the cream. In a cold bowl, whip 1 cup heavy cream with 2–3 tablespoons powdered erythritol or allulose and 1/2 teaspoon vanilla until soft peaks form. Don’t overbeat.
- Assemble. Spoon lemon curd into small jars or glasses, then add a layer of whipped cream. Repeat if you like, ending with cream. Garnish with zest, berries, or coconut.
- Serve or chill. Enjoy right away or refrigerate for up to a day to set the layers. The flavors meld and become even better.
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What Makes This Recipe So Good
- Bold lemon flavor: Fresh lemon juice and zest make the curd tangy and bright, with that classic citrus punch.
- Silky and rich: Butter and egg yolks create a smooth, custardy texture that feels indulgent.
- Truly keto-friendly: Uses a zero-calorie sweetener that won’t spike blood sugar and keeps net carbs low.
- Quick to make: The curd cooks in about 10 minutes, and the rest is just whipping and layering.
- Make-ahead friendly: Curd and cream both hold up in the fridge, so dessert is ready when you are.
- Flexible serving options: Serve in small jars, parfait glasses, or as a filling for keto shortbread cups.
Shopping List
- Fresh lemons: You’ll need both juice and zest.
- Egg yolks: For thickening the curd and adding richness.
- Unsalted butter: Adds body and a silky finish.
- Powdered erythritol or allulose: Choose a powdered or confectioners-style sweetener for a smooth curd.
- Heavy whipping cream: For the topping or layering.
- Vanilla extract: Optional, but it rounds out the flavors.
- Pinch of salt: Enhances the lemon and balances sweetness.
- Optional garnish: Fresh berries (like raspberries), lemon zest curls, or toasted unsweetened coconut flakes.
How to Make It
- Zest and juice the lemons. You’ll want about 1/2 cup of freshly squeezed lemon juice and 1 to 2 teaspoons of zest. Avoid the white pith—it’s bitter.
- Whisk the yolks and sweetener. In a medium, heatproof bowl, whisk 4 large egg yolks with 1/2 cup powdered erythritol or allulose until smooth and slightly lighter in color.
- Add lemon and salt. Whisk in the lemon juice, zest, and a small pinch of salt until fully combined.
- Cook the curd gently. Set the bowl over a pot of gently simmering water (double boiler method).
Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 7–10 minutes. Do not let it boil.
- Add butter. Remove from heat and whisk in 4 tablespoons of room-temperature unsalted butter, a piece at a time, until fully melted and glossy.
- Strain for silkiness. Press the curd through a fine mesh sieve into a clean bowl to remove any tiny bits of cooked egg and zest. This step keeps it ultra smooth.
- Chill. Press plastic wrap directly onto the surface to prevent a skin from forming.
Chill in the fridge for at least 1 hour, or until cool and thick.
- Whip the cream. In a cold bowl, whip 1 cup heavy cream with 2–3 tablespoons powdered erythritol or allulose and 1/2 teaspoon vanilla until soft peaks form. Don’t overbeat.
- Assemble. Spoon lemon curd into small jars or glasses, then add a layer of whipped cream. Repeat if you like, ending with cream.
Garnish with zest, berries, or coconut.
- Serve or chill. Enjoy right away or refrigerate for up to a day to set the layers. The flavors meld and become even better.
Keeping It Fresh
- Storage: Keep the lemon curd in an airtight container in the fridge for up to 1 week.
- Whipped cream: Stabilized whipped cream holds longer. If you want extra stability, add a pinch of gelatin or a little mascarpone while whipping.
- Pre-assembled desserts: Store layered jars for 24–48 hours.
Add garnishes just before serving to maintain texture and color.
- Freezing: Lemon curd freezes well for up to 2 months. Thaw overnight in the fridge and whisk to smooth it out. Whipped cream is best made fresh.
Why This is Good for You
- Low in sugar: Using erythritol or allulose keeps net carbs low and supports steady energy.
- Healthy fats: Yolks and cream offer satisfying fats that help you feel full and reduce cravings.
- Vitamin boost: Lemons bring vitamin C and antioxidants, while egg yolks offer choline and fat-soluble vitamins.
- Blood sugar friendly: For many people, sugar alcohols like erythritol have minimal impact on blood glucose compared to regular sugar.
What Not to Do
- Don’t cook the curd too hot or too fast. Boiling will scramble the yolks and give the curd a grainy texture.
- Don’t skip straining. It seems minor, but it makes a big difference in smoothness.
- Don’t use granulated sweetener as-is. Granules can stay gritty.
Opt for a powdered version or blitz it in a blender first.
- Don’t overwhip the cream. Once it looks thick, stop. Overwhipping turns it dense and can separate.
- Don’t rely on bottled lemon juice. Fresh juice and zest are key to bright, clean flavor.
Alternatives
- Sweetener swaps: Allulose gives the smoothest result and less cooling aftertaste than erythritol. Monk fruit blends also work well.
- Dairy-free: Use coconut oil instead of butter in the curd, and whip full-fat coconut cream with a little vanilla for the topping.
- Thicker set: Stir in a tiny pinch (1/8 teaspoon) of xanthan gum after cooking to firm the curd more, especially for tart fillings.
- Cookie layer: Add a base of crushed keto shortbread cookies mixed with melted butter to create a quick no-bake crust.
- Berry swirl: Fold a few mashed raspberries into the curd for a tart-sweet twist without many extra carbs.
- Lime variation: Swap lemons for limes, keep the rest the same, and garnish with toasted coconut for a tropical note.
FAQ
How many carbs are in this dessert?
It depends on your serving size and the sweetener used, but a small jar (about 1/2 cup curd with whipped cream) typically lands around 3–5 net carbs.
Allulose and erythritol generally don’t count toward net carbs. Always calculate with your specific ingredients.
Can I use whole eggs instead of just yolks?
Yes, but the texture will be lighter and slightly less rich. If using whole eggs, cook gently and strain well, since egg whites set faster and can curdle more easily.
What if my curd doesn’t thicken?
Keep cooking over gentle heat and whisk constantly.
It should coat the back of a spoon and leave a clean line when you run a finger across. If it’s still thin after chilling, whisk in a tiny pinch of xanthan gum to help it set.
Why is my curd grainy?
Most likely it overheated or boiled. Strain it to remove any curdled bits.
Next time, lower the heat and use a double boiler to control the temperature.
Which sweetener tastes best here?
Allulose produces the smoothest, least-cooling taste and blends beautifully. Powdered erythritol works too but can have a slight cooling effect. A blend of allulose and monk fruit is a great middle ground.
Can I make this ahead for guests?
Absolutely.
Make the curd up to 3 days in advance. Whip the cream the day you plan to serve, then assemble a few hours before guests arrive. Add garnishes at the last minute.
Is this safe for kids?
Yes, it’s made with cooked eggs and uses non-sugar sweeteners.
If your child is sensitive to sugar alcohols, start with a small portion or choose allulose, which tends to be gentler.
Can I use ghee instead of butter?
Yes, ghee works and brings a subtle caramel note. Make sure it’s unsalted so you can control seasoning.
Wrapping Up
Keto Lemon Curd Dessert brings bright citrus, creamy texture, and a truly satisfying finish—all with minimal carbs. It’s easy to make, easy to store, and adaptable to your taste.
Whether you spoon it into jars, layer it with berries, or tuck it into a keto tart shell, this recipe delivers that bakery-level flavor without the sugar. Keep a batch of curd in the fridge, and a quick, elegant dessert is always within reach.
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