Keto Yummy Lemon Curd – A Sweet Spoonful Without the Sugar Crash

There’s something about lemon that just gets people smiling. It’s fresh, sharp, kind of flirty. And when you mix it with something smooth and rich, like butter and eggs, it turns into this magical thing called lemon curd.

Now, if you’ve ever had the regular kind, you know it’s full of sugar. Like, a lot. Which is a problem if you’re trying to keep your carbs down. So we had to fix that.

This version gives you all the flavor, zingy lemon, silky texture, that little melt-in-your-mouth moment, but with zero sugar. It’s fully keto, easy to make, and doesn’t taste like some “diet version” of the real thing. No one would ever guess.

You can spoon it over keto scones, layer it into low-carb cakes, or just eat it with a spoon straight outta the jar like we do around here.

Let’s get straight into it.

Why You’ll Love This Lemon Curd (And Not Just Because It’s Keto)

Let’s be honest—most “keto treats” either taste off or feel like someone’s trying too hard. But this lemon curd? It’s just good. Period.

Here’s why people keep asking for the recipe:

• Bright flavor, no weird aftertaste. We use real lemon juice and zest, and the sweetener blends right in. No cooling sensation. No bitterness. Just balance.

• Only 5 ingredients. You probably have them already.

• Quick to make. Around 15 minutes on the stove. No baking, no double boiler nonsense.

• Thick and smooth. No watery curd or clumps. It sets perfectly once chilled.

• Versatile. Slather it, layer it, swirl it, or just snack on it.

Now if you’re new to lemon curd, don’t sweat it. It’s basically a sweet, rich custard, but with lemon juice instead of milk. This one swaps out the sugar and keeps the rest simple.

Ingredients – Nothing Complicated, Promise

Here’s all you need:

• 4 large egg yolks

• 1/2 cup powdered erythritol (like Swerve or Lakanto)

• 1/3 cup fresh lemon juice (from about 2–3 lemons)

• 1 tablespoon lemon zest

• 1/2 cup unsalted butter, cut into cubes

That’s it.

Let’s break those down a little:

• Egg yolks – They make the curd rich and thick. Save the whites for omelets or cloud bread.

• Powdered erythritol – Don’t use granular. It won’t melt right. Powdered blends in silky-smooth.

• Lemon juice + zest – You want real lemons, not bottled. The zest gives that big lemon punch without extra liquid.

• Butter – Adds creaminess and helps thicken it once cooled.

Optional: a tiny pinch of salt to round things out, but not necessary.

Equipment – You Probably Already Own It

Here’s what you’ll need:

• A small saucepan

• A whisk

• A heatproof spatula or wooden spoon

• A fine mesh strainer (not essential, but nice to have)

• A glass jar or bowl to store it

No fancy tools. No mixer. You don’t even need a thermometer. Just your stove and a little patience.

Step-By-Step – How to Make Keto Lemon Curd Without Screwing It Up

Step 1: Mix your base

In your saucepan (before you turn on the heat), whisk together the egg yolks, lemon juice, lemon zest, and sweetener.

This is your curd base. Make sure everything’s well combined and smooth before it gets hot—clumps here will stay clumps later.

Step 2: Cook low and slow

Turn the burner to low. Yes, low. Not medium. Not high. Low.

Start whisking. Keep whisking. Don’t stop. Don’t go answer a text or chase your dog. Just keep that mixture moving.

After about 5–8 minutes, it’ll start to thicken. You’ll feel the texture change as you whisk—it’ll go from loose to pudding-like.

You’re not looking for it to boil. If it boils, it could scramble. And no one wants lemony scrambled eggs.

Step 3: Add the butter

Once it’s thick enough to coat the back of your spoon, take it off the heat.

Drop in your butter, one cube at a time, whisking between each addition. The butter will melt into the warm curd and make it glossy and smooth.

That’s when you’ll want to taste it. If it needs a touch more sweetener, add it while the curd’s still warm.

Step 4: Strain (optional)

If you’re picky about texture or didn’t zest super finely, pour the curd through a fine mesh strainer into a bowl. It’ll catch any bits and make it ultra smooth.

If you don’t mind the zest in there, skip it. Texture people usually don’t.

Step 5: Chill

Cover the surface with plastic wrap (touching the curd so it doesn’t form a skin), and chill it for at least an hour.

After that, it thickens into that perfect spreadable goodness.

How to Use Keto Lemon Curd – More Than Just Toast

Here’s where things get fun. This curd isn’t just for eating by the spoon (though we fully support that).

Ideas people actually use:

• Keto Cheesecake Topping – Spread a thick layer on top of your favorite low-carb cheesecake. Looks impressive. Tastes even better.

• Lemon Curd Parfait – Layer with whipped cream and berries for a quick no-bake dessert.

• Filling for Cupcakes or Layer Cakes – Just scoop it right into the center before frosting.

• Keto Yogurt Swirl – Mix into plain Greek yogurt for a lemony breakfast or snack.

• Fat Bombs – Freeze it in little silicone molds for bite-sized treats.

• On Almond Flour Pancakes or Waffles – Better than syrup. Yep, we said it.

Storage – How Long Does It Keep?

In a sealed jar or container in the fridge, it’ll last about 7–10 days. That is, if it doesn’t get eaten before then.

You can freeze it, too. Spoon into small freezer-safe jars or silicone molds. Thaw in the fridge overnight when ready to use. Texture stays creamy.

A Few Quick Tips So It Doesn’t Go Sideways

• Always cook on low heat. Anything higher risks curdling.

• Keep whisking. If you walk away, you might come back to lemon-flavored scrambled eggs.

• Don’t skip the lemon zest. It’s where all the flavor is.

• Powdered sweetener only. Granular won’t melt and will make your curd grainy.

• Strain for silky-smooth texture. Especially if you’re gifting or showing off.

Can You Make It Dairy-Free?

Yep. Just swap the butter for coconut oil or vegan butter. Texture might be a tiny bit different, but the flavor’s still bold.

Coconut oil adds a faint tropical note—some folks love it, some prefer the classic. You do you.

What this Keto Lemon Curd Tastes Like

It’s sharp. It’s sweet. It has that buttery smoothness that kind of makes you pause between bites. Like you’re not quite sure how something this good could be keto.

The sweetener doesn’t overpower the lemon. It lifts it. And the texture? Thick enough to dollop, soft enough to melt in your mouth.

We served this to a friend who’s not on keto and didn’t tell them. They licked the spoon and said, “Where’d you buy this?”

That’s the kind of recipe this is.

Reader Tips – What Others Have Tried

Kelsey M. from Austin:
“I used lime juice and added a little pinch of ginger. Wild combo but really worked!”

Tony D. from Portland:
“Piped this into mini fathead dough tarts for my wife’s birthday. She said it tasted like lemon pie filling from childhood. That’s a win.”

Sandra T. from Canada:
“Doubled the recipe and canned it in mini jars for holiday gifts. Everyone loved it. No one knew it was low-carb.”

If You’re Tracking Macros…

Here’s the rough breakdown per tablespoon (based on brands used):

• Calories: 50

• Fat: 5g

• Carbs: <1g net

• Protein: 0.5g

Numbers may vary a bit depending on butter brand and lemon size, but it stays well within keto-friendly territory.

Conclusion

There are a million recipes for lemon curd online, but not many that hit the keto mark without tasting like a chemistry project.

This one’s easy. It’s quick. And it’s something you’ll actually want to eat again and again, whether you’re low-carb or not.

So squeeze those lemons, grab a whisk, and make a batch. You might just find yourself hiding the jar in the back of the fridge so no one else eats it.

If that happens, don’t worry, we won’t tell.

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