Keto Dairy-Free Lemon Curd

Keto Dairy-Free Lemon Curd that’s sugar-free and delightful.

If you’ve been waiting to find a recipe for sugar-free and keto dairy-free lemon curd that’s not fake-tasting or awful because of weird sweeteners, here it is.

I had fresh lemons to use up and had been wanting to try to make lemon curd for ages. Until I discovered Allulose, I didn’t want to bother, since I had been so far not very happy with all other substitutes (which frankly, suck).

Now I’ve successfully made this twice and here is a recipe for not just sugar-free AND keto dairy-free lemon curd, but also for the canning method, to extend the life of your lemon curd. Hope you enjoy!

INGREDIENTS

4 large egg yolks
Juice and zest of 2 medium lemons
3/4 cup of Allulose sweetener
1/4 teaspoon salt
1/2 teaspoon vanilla extract (optional)
3 tablespoons ghee or coconut oil, softened*

DIRECTIONS

Fill a water bath canner with water to cover 4-quarter pint or 2 half-pint jars. Sterilize your jars, lids, and rings.

Prepare a double boiler. You can also mimic a double boiler by filling a small saucepan with 1 1/2 to 2″ of water and then fit it with a heat-safe glass or metal bowl that just sits atop the bottom pan without touching the water.

Bring the water in the bottom pot to boil, then turn down the heat to medium.

Add the yolks, lemon juice, Allulose sweetener, salt, and optional vanilla to the bowl, and whisk together to combine.

Cook mixture while continuing to whisk for about 10-13 minutes or until thickened and slightly frothy. The color and texture you want is a paler yellow and almost like gravy.

Turn off the pot and remove the bowl from the heat, then quickly but carefully add the softened coconut oil or ghee, 1-2 tablespoons at a time, folding gently into the curd (for olive oil, drizzle it in one tablespoon at a time, whisking to combine).

Strain out the lemon zest, if desired (I don’t).

Next, pour the lemon curd into your prepared jars and leave 1/4 inch of headspace.

Allow to cool to room temperature before storing in the refrigerator, if not canning. The sugar-free lemon curd will last 1-2 weeks in the refrigerator.

For canning keto dairy-free lemon curd:

Place the jars into the water bath canner heated to 180F and process for 25-30 minutes, removing to a towel-lined counter to rest undisturbed 12-24 hours.

The canned sugar-free lemon curd is best kept up to 3 months unopened, in the refrigerator. Any jars you have doubts about (or which are opened) will last 1-2 weeks in the refrigerator.

NOTES:

If you don’t want to use coconut oil or ghee, or if you’re not dairy-free, you can use butter. You can also use olive oil as well. Just drizzle in the same amount of olive oil as called for, a tablespoon at a time, while continuing to whisk.

If the lemon curd won’t thicken after 10 minutes of whisking while cooking, increase the heat slightly and keep whisking another 5 minutes.

Allulose is my preferred sweetener for all of my sweet keto recipes, but if you want to substitute it for another granular sweetener, decrease the amount of monk fruit or erythritol sweetener to 1/4 cup.

Allulose also thickens and gels things much easier than the other sweeteners do, and will dissolve completely with no re-crystallization. Erythritol and monk fruit may re-crystallize, making your resulting product may be a bit grainy once it cools again.

Uses:
If you make low carb scones or other pastry, it would be great on those. I bet it might even make a terrific topping for keto versions of cheesecake, cupcakes, tarts, and ice cream.

I spread some of this glorious sugar-free keto dairy-free lemon curd on PSMF bread, and it was amazing.