Love lemon curd but don't want to eat all that sugar? This is the best lemon curd I had since going keto and it's been a favorite in my house ever since. It's smooth, creamy and packed full of flavor with the right zing!
It's the perfect filling for pies and cakes like these Low-Carb Lemon Curd Tarts, Low-Carb Lemon Curd Cream Cake and even summer parfaits like these Low-Carb Lemon Meringue Parfaits. You can even drizzle some lemon curd on keto ice cream or stir it in this No Churn Lemon Keto Ice Cream.
But how about egg yolks and egg whites? Not all recipes require both and you may end up wondering what to do with them. As long as you make sure that you store raw egg whites or egg yolks sealed in the fridge for no more than two days, they can be used in other recipes.
How to Use Leftover Egg Whites
Here are a few tips on how you can use leftover egg whites:
How to Use Leftover Egg Yolks
Apart from making this delicious lemon curd, here are some other recipes you can try:
Freezing Tips for Eggs
Egg yolks don't freeze very well — they become too thick when frozen. However, there is a trick you can use if you plan to use them in a savoury recipe: simply add a pinch of salt (about 1/4 teaspoon per 8 egg yolks), beat in, seal well and freeze for up to 3 months.
Yes, you can place egg whites in freezer bags and freeze in batches for up to 3 months. When ready to be used, defrost in the fridge overnight.
Serving size 3 heaped tbsp
Allergy information for The Best Low-Carb Lemon Curd
✔ Gluten free
✔ Dairy free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
- Recipe can be made dairy-free or coconut-free.
Nutritional values (per serving, 3 heaped tbsp)
Net carbs2.6 grams
Calories from carbs 7%, protein 6%, fat 87%
Total carbs2.9 gramsFiber0.3 gramsSugars1.2 gramsSaturated fat7.5 gramsSodium8 mg(0% RDA)Magnesium3 mg(1% RDA)Potassium44 mg(2% EMR)
Ingredients (makes 8 servings, 1 1/2 - 1 3/4 cups)
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