Sugar-Free Lemon Curd Recipe for Keto and Low-Carb Diets

Need a quick, easy dessert that fits a low carb or keto way of eating? This sugar free lemon curd is fast to make, stores well in the fridge, and satisfies those after-dinner sweet cravings without the sugar.

How do you make sugar free lemon curd?

This sugar free lemon curd recipe is simple to prepare and makes a wonderful low carb or keto-friendly topping for toast, pancakes, scones, yogurt, or berries. Using a granular sweetener such as Swerve keeps the texture and sweetness you expect from curd while avoiding sugar. The recipe cooks quickly on the stovetop and firms up further after chilling in the refrigerator.

What you’ll need for this recipe

2 large eggs
2 large egg yolks
1/3 cup lemon juice (fresh is best)
2 tsp lemon zest (optional for texture and extra lemon flavor)
3/4 cup Swerve (or substitute your preferred granular sugar-free sweetener)
1/4 cup salted butter

Instructions

Beat the butter and Swerve together with an electric mixer for about two minutes until light and combined, similar to creaming butter for cookies.
Slowly add the eggs and yolks while mixing, then beat for another minute to incorporate. Stir in the lemon juice. The mixture may look curdled at this point — that’s normal and it will smooth as it cooks.
Pour the mixture into a medium saucepan and cook over low heat, stirring constantly, until it becomes smooth. Once smooth, increase the heat to medium and continue stirring until the curd thickens and coats the back of a spoon.
If you notice any small lumps, pass the curd through a fine-mesh sieve into a clean bowl to remove them for a silky finish.
Transfer the curd to jars or a container and refrigerate for a few hours. It will thicken more as it cools. Store in the fridge and use within one to two weeks.

This lemon curd will definitely kill those cravings!

Tips for a perfect sugar free lemon curd

Be patient while the curd thickens. Depending on stove and pan, it can take around 8–12 minutes of steady stirring before the mixture sets to the right consistency.
Salted butter adds a bright contrast to the sweet and tart flavors. A small amount of salt helps balance the sweetness and enhances lemon flavor—use salted butter unless you must limit sodium.
If you prefer a textured curd, add the lemon zest. For an ultra-smooth curd, strain and omit the zest. A tablespoon of zest will give a pronounced lemon profile.
Use fresh lemon juice for the best flavor; bottled juice will work in a pinch but fresh yield is brighter.

Close up shot of the sugar free lemon curd in a bowl and a jarred batch in the background.

Storage and shelf life

Stored in a sealed jar or airtight container, this lemon curd will keep in the refrigerator for about 1–2 weeks. In practice it often disappears sooner! If you use Swerve or other erythritol-based sweeteners, you may notice a thin, crystalline layer form on the surface after a day or two — simply scoop it away and stir before serving.

Nutrition information (per serving)

Calories: 83 kcal
Carbohydrates: 18 g
Protein: 2 g
Fat: 8 g
Saturated Fat: 4 g
Cholesterol: 104 mg
Sodium: 68 mg
Potassium: 30 mg
Vitamin A: 300 IU
Vitamin C: 4.5 mg
Calcium: 14 mg
Iron: 0.3 mg

All nutrition values are estimates based on standard ingredient data and will vary with brands, measuring technique, and portion size.

Hope you enjoy this simple sugar free lemon curd — it’s a versatile, low carb way to add bright lemon flavor to many desserts and breakfasts.

Happy low carbing,
Mike