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Turn your classic lemon curd into a delicious tropical treat with sweet-tart passion fruit. It's the perfect low-carb filling for summer pies. I used my classic Low-Carb Lemon Curd and swapped passion fruit juice for the more common lemon juice. It's so incredibly delicious, just the perfect flavor for summer!
Instead of sugar we are using a healthy low-carb alternative. Allulose would be your best option as it would make the curd super smooth. Erythritol-based sweeteners are fine but there might be some sweetener crystals once the curd is chilled.
Is Passion Fruit Keto?
Although passion fruit is a tropical fruit which is relatively high in carbs, it can be included in a well formulated low-carb and keto diet, as long as you use small amounts. The good thing about passion fruit is that you don't need a lot of it to bring amazing flavor!
You may have heard from other bloggers that certain "foods are not keto" which is a myth we've debunked here. If anyone ever tells you that, remember that lower carb is not always better, and zero-carb doesn't necessarily mean it's a healthier approach for you.
To find out what works best for you, make sure to download our KetoDiet App. Tracking as well as a ton of useful features are free!
How To Use Passion Fruit Curd
Use this passion fruit curd just like my lemon curd, cranberry & orange curd or raspberry curd — try some of these recipes:
How to Use Leftover Egg Whites
Here are a few tips on how you can use leftover egg whites:
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Hands-on Overall
Serving size 2 tbsp/ 30 ml
Nutritional values (per 2 tbsp/ 30 ml)
Net carbs2.3 grams
Protein1.5 grams
Fat7.2 grams
Calories84 kcal
Calories from carbs 12%, protein 8%, fat 80%
Total carbs3.7 gramsFiber1.4 gramsSugars1.9 gramsSaturated fat3.9 gramsSodium25 mg(1% RDA)Magnesium4 mg(1% RDA)Potassium55 mg(3% EMR)
Ingredients (makes about 1 1/4 cups/ 270 g/ 9.5 oz)
- 1/2 cup fresh passion fruit juice, 4 to 6 fruits (120 ml/ 4 fl oz)
- 4 large egg yolks
- 1/3 cup granulated Erythritol, Swerve or Allulose (67 g/ 2.4 oz)
- pinch of sea salt
- 1/2 stick unsalted butter, ghee or virgin coconut oil (57 g/ 2 oz)
Instructions
- To prepare passionfruit, cut each piece in half with a sharp knife and scoop out the edible seeds and juicy flesh that surrounding them in a fine mesh sieve placed over a bowl.
- Push the seeds against sieve with a spatula or back of a spoon, to extract all the juice and flesh. This will a few minutes. Once done, discard the seeds.
- To the bowl add the egg yolks, granulated low-carb sweetener (Erythritol or Allulose) and a pinch of salt.
- Place the bowl over a saucepan filled with simmering water and stir constantly; make sure the water doesn’t touch the bottom of the bowl. Keep stirring for 8-10 minutes or until the custard starts to thicken. Then take off the heat.
- Add butter cut into small pieces and mix until melted and well combined. (You can try this with ghee or coconut oil if you can't have butter).
If you happen to accidentally scramble the curd, you can use a blender or a food processor and pulse for just a few seconds.
- Place the bowl with the curd in a larger bowl filled with ice water (cold water with ice cubes) and mix until the curd is chilled.
- When done, place in an airtight jar and keep refrigerated for up to 10 days. Passion fruit curd works great as a dip with grain-free crackers, poured over berries, as topping in parfaits such as Eton Mess or filling in pies.
Ingredients
- 1/2 cup fresh passion fruit juice, 4 to 6 fruits (120 ml/ 4 fl oz)
- 4 large egg yolks
- 1/3 cup granulated Erythritol, Swerve or Allulose (67 g/ 2.4 oz)
- pinch of sea salt
- 1/2 stick unsalted butter, ghee or virgin coconut oil (57 g/ 2 oz)
Instructions
- To prepare passionfruit, cut each piece in half with a sharp knife and scoop out the edible seeds and juicy flesh that surrounding them in a fine mesh sieve placed over a bowl.
- Push the seeds against sieve with a spatula or back of a spoon, to extract all the juice and flesh. This will a few minutes. Once done, discard the seeds.
- To the bowl add the egg yolks, granulated low-carb sweetener (Erythritol or Allulose) and a pinch of salt.
- Place the bowl over a saucepan filled with simmering water and stir constantly; make sure the water doesn’t touch the bottom of the bowl. Keep stirring for 8-10 minutes or until the custard starts to thicken. Then take off the heat.
- Add butter cut into small pieces and mix until melted and well combined. (You can try this with ghee or coconut oil if you can't have butter).
If you happen to accidentally scramble the curd, you can use a blender or a food processor and pulse for just a few seconds.
- Place the bowl with the curd in a larger bowl filled with ice water (cold water with ice cubes) and mix until the curd is chilled.
- When done, place in an airtight jar and keep refrigerated for up to 10 days. Passion fruit curd works great as a dip with grain-free crackers, poured over berries, as topping in parfaits such as Eton Mess or filling in pies.
Nutrition (per serving, 2 tbsp/ 30 ml)
Calories84kcal
Net Carbs2.3g
Carbohydrates3.7g
Protein1.5g
Fat7.2g
Saturated Fat3.9g
Fiber1.4g
Sugar1.9g
Sodium25mg
Magnesium4mg
Potassium55mg
Detailed nutritional breakdown (per 2 tbsp/ 30 ml)
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