British · dessert, sauce
Sugar-Free Keto Lemon Curd
Video by All Day I Dream About Food on YouTube · Open on YouTube
- Keto (0.7 g net carbs a serve)
- Vegetarian
- Gluten-free ingredients
- Nut-free
Contains: Egg, Milk. Check labels on stock, sauces and spice mixes.
Eggs, lemon and butter sweetened with erythritol and allulose instead of sugar: 2 tbsp have under 1 g net carbs and no added sugar, with most of the energy from fat.
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 6
Method
Tap a time to watch that step in the video.
- Set a glass or ceramic bowl over a pan of barely simmering water (a metal bowl can give the curd a tinny taste). 1:07
- Put the eggs, lemon zest, lemon juice, powdered erythritol and allulose in the bowl. 1:22
- Whisk to combine, bring the water to a gentle simmer and keep whisking almost constantly; it can take 10–15 minutes to thicken, so don't walk away. 2:02
- When it turns from clear to opaque and the whisk starts leaving tracks, lift the bowl off the pan straight away. 2:31
- Add the butter pieces and whisk as they melt until smooth and creamy. 3:06
- Chill for 2–3 hours until it firms up; press plastic wrap onto the surface if you don't want a skin. 3:20
Tip. Allulose keeps it soft; erythritol alone can turn gritty in the fridge. The video batch makes about 1 cup (serves are our estimate); the cook's written recipe uses 3 eggs. Keeps a week in a jar in the fridge.
The method is a summary in our words — the video shows every step.
One portion (2 tbsp) gives you 1 of 8
Where the energy comes from one serve
- Net carbs 5%
- Protein 11%
- Fat 84%
Fits keto: 0.7 g net carbs a serve, with 84% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
No vitamin or mineral reaches 10% of a day in one serve.
Show the other 15
Selenium7%
3.9 µg a serve, mostly from eggs (98%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin A6%
55 µg a serve, mostly from butter (66%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin B126%
0.1 µg a serve, mostly from eggs (93%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Vitamin C4%
3.5 mg a serve, mostly from freshly squeezed lemon juice (82%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin D2%
0.4 µg a serve, mostly from eggs (78%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin E2%
0.3 mg a serve, mostly from eggs (48%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Folate2%
7.2 µg a serve, mostly from eggs (76%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Omega-32%
0 g a serve, mostly from butter (64%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Potassium1%
30 mg a serve, mostly from eggs (62%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Calcium1%
8.6 mg a serve, mostly from eggs (72%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Iron1%
0.2 mg a serve, mostly from eggs (93%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Zinc1%
0.2 mg a serve, mostly from eggs (91%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin B61%
0 mg a serve, mostly from eggs (77%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Magnesium0%
1.9 mg a serve, mostly from eggs (66%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Vitamin K0%
0.4 µg a serve, mostly from butter (91%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by All Day I Dream About Food; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.