My light and tangy keto lemon curd recipe is the key to adding zest to your favorite treats! All for only 2 grams of net carbs.
Ingredients
▢2 large eggs
▢2 large egg yolks
▢3/4 cup granulated sweetener of choice I used allulose
▢1/3 cup butter unsalted
▢2 large lemons juiced
Instructions
Add your eggs, egg yolks, and sweetener into a small saucepan. Whisk very well until combined.
Place the saucepan over low heat. Add the remaining ingredients and continue to whisk, until it thickens. Once it has thickened nicely, remove it from the heat.
Strain the lemon curd through a sieve into a mixing bowl. Let the lemon curd cool completely, before transferring to a jar or mason jar. Refrigerate for at least two hours, to chill.
Notes
TO STORE: Lemon curd should be stored in an airtight container in the fridge for up to two weeks.
TO FREEZE: Place the lemon curd in a freezer-friendly jar and store it in the freezer for up to six months.
Nutrition
Serving: 1serving
Calories: 26kcal
Carbohydrates: 2g
Protein: 2g
Fat: 2g
Sodium: 14mg
Potassium: 39mg
Fiber: 1g
Vitamin A: 90IU
Vitamin C: 10mg
Calcium: 13mg
Iron: 1mg
NET CARBS: 1g