Simple Keto Lemon Curd with Eggs (Sugar Free) (Edit recipe)

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This simple keto lemon curd is rich, zesty, and silky smooth, made with fresh lemon juice, egg yolks, and allulose. Perfect for topping keto scones, swirling into low carb cheesecakes, or spreading over keto pancakes. A classic lemon dessert made sugar-free and low carb for your keto lifestyle.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

7 minutes

INGREDIENTS

6

Serves: 6

Ingredients

.5 cup Lemon Juice
2 tsp Lemon Zest
3 Egg Yolk
.333 cup Allulose, powdered
.25 cup Butter, Unsalted
1 pinch Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small saucepan, whisk together lemon juice, lemon zest, egg yolks, allulose, and a pinch of salt.
Place the saucepan over medium-low heat and cook, whisking constantly.
After 5-7 minutes, the curd will start to thicken and coat the back of a spoon.
Remove from heat and stir in butter until fully melted and smooth.
Strain the curd through a fine mesh sieve if you want it ultra silky (optional but worth it).
Let it cool at room temperature, then transfer to a jar and refrigerate until set.

Notes

Tip: Always use fresh lemons for the best flavor. Cook low and slow, don’t rush the heat or your curd may curdle. If using coconut oil instead of butter, it will slightly change the flavor, but it works great for dairy-free! Lemon curd thickens more as it cools. Chill for at least 20 minutes before using.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	81
Fat:	8 g
Carbohydrates:	14 g
Protein:	3 g
Cholesterol:	20 g
Sodium:	73 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.