Creamy and delicious Keto Lemon Curd is the dessert you’ve been craving. It’s sweet, tangy, and each tastes leaves you wanting more. Use it as a topping to your favorite treats or enjoy a tasty spoonful!
In a small saucepan over medium-low heat melt the butter and sweetener. Cook until slightly thickened. Remove from the heat and cool for 5 minutes.
Whisk in the egg yolks one at a time. Return to the stove and cook over medium-low heat until thick.
Add the lemon juice and whisk until smooth. Add the cream and whisk again. Strain through a fine mesh strainer in case there are any bits of scrambled yolk.
Cool to room temperature. Refrigerate for 3-4 hours to set before serving.
Notes
Nutrition: this only had 1 NET carb per serving. There are 8 servings in the recipe, each being about 1 ounce.Dairy-Free: omit the heavy cream or sub in coconut cream.To Store: keep lemon curd in the refrigerator until ready to use. It will last up to a week as long as it’s kept airtight. To Freeze: you can freeze them lemon curd for 6-8 months and sometimes even longer—Thaw in the refrigerator before serving. Prep Time: because you can store the lemon curd in the fridge for a week and several months in the freezer, it’s easy to completely prepare it and have it on hand for meal prep. Notes on Sweeteners: