Keto Lemon Curd EGGLESS with Cottage Cheese (Edit recipe)

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This eggless keto lemon curd is smooth, creamy, and packed with lemon flavor, made with fresh lemon juice, full-fat cottage cheese, and a low carb sweetener like Swerve or allulose. It's high in protein, low in carbs, and comes together in minutes. A perfect creamy keto spread for low-carb bread, pancakes, or as a lemony dip.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

6

Serves: 6

Ingredients

.5 cup Cottage Cheese, full fat
.25 cup Butter, Unsalted
.25 cup Lemon Juice
1 Tbsp Lemon Zest
.333 cup Granular Sugar Substitute - Swerve
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 high-speed blender or food processor, blend the full-fat cottage cheese until completely smooth.
Melt the unsalted butter in a small saucepan over low heat or microwave.
Add lemon juice, lemon zest, low carb sweetener, and a pinch of salt to the butter and stir well.
Pour the lemon mixture into the blender with the cottage cheese and blend again until fully creamy.
Taste and adjust lemon or sweetener if needed.
Transfer to an airtight container and chill for 30 minutes before serving.

Notes

Blend until smooth – a high-speed blender works best for the creamiest texture. Use full-fat cottage cheese for more protein and better flavor. Allulose tip: If swapping for Swerve, use ⅓ cup + 1 tbsp allulose for the same sweetness level. Perfect for topping keto pancakes, low-carb bread, or eating straight with a spoon! Not freezer-friendly – best stored in the fridge and used within 5 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	97
Fat:	9 g
Carbohydrates:	1 g
Protein:	5 g
Cholesterol:	23 g
Sodium:	134 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.