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Home » Favorite Sugar Free Lemon Curd (Low Carb, Keto)

Favorite Sugar Free Lemon Curd (Low Carb, Keto)

By Kim Hardesty

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Deliciously tart and bright, this sugar-free lemon curd comes together in 10 easy minutes with no double boiler or food processor needed. Run, don’t walk, to your keto kitchen to make this low carb lemon curd today!

Deliciously tart and bright, this sugar-free lemon curd comes together in 10 easy minutes with no double boiler or food processor needed.Jump to Recipe     Print Recipe

THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.

Did you know about 20 years ago I took Culinary Arts at my local community college? The program was quite comprehensive and I fully intended to work in restaurants upon graduation. Instead, we bought a house in another town and began our adoption journey.

A favorite recipe I learned how to make in class was lemon curd. I had always thought that making it would be hard but it’s super quick and easy. No fancy equipment here – just a pot and a whisk!

The best sugar-free lemon curd you will ever eat!

It’s not surprising that often times the foods that are the most delicious are the foods that are the simplest to make. This easy lemon curd recipe is no exception. It’s tangy and bursting with bright lemon flavor. It’s so delicious I could eat it right off the spoon.

My sugar-free lemon curd gives you all the tangy flavor of traditional lemon curd with no added sugar. Instead I use a natural low carb sugar alternative: an erythritol and stevia blend which measures 1:1 for sugar.

Are Lemon Curd and Lemon Pie Filling the Same?

No. Lemon curd is a tart spread flavored with lemon juice and zest. Its main ingredients are eggs, sugar, and lemon. It’s cooked on the stove like a custard and served chilled.

Lemon curd is slathered on bread and pastries at breakfast, spooned over cakes and used to fill crepes, tarts and cakes. It is not a pie filling, but can be made into a pie filling upon altering the recipe.

Low Carb Lemon Curd Pie is an easy Summer favorite in my house. | low carb, gluten-free, paleo, thm | lowcarbmaven.com

Lemon Curd Pie made with this sugar free lemon curd recipe.

Low Carb Lemon Curd Ingredients

A good lemon curd doesn’t call for many ingredients. Mine calls for whole eggs, egg yolks, lemon juice, lemon zest, butter, and natural low carb sweeteners.

Adding a tablespoon of arrowroot/cornstarch helps thicken this into the most beautifully silky custard. Although, the cornstarch or arrowroot is optional, don’t omit if you plan to use this lemon curd to make my lemon curd pie. Omitting the starch lowers the total carbs for the whole recipe by 7 grams and results in a thinner (runnier) spread.

What Kind of Lemons Should I Use?

Lemons are the star of this recipe, contributing the citrusy bright flavor that I love so much. Because they are so important, you need to make sure you use the right lemons. To get the nice tart zing in this low carb lemon curd, make sure to use tart lemons like Eureka or Lisbon not Meyer lemons, which are much sweeter and less acidic.

If you taste this and find that it is a little too tart for your liking, balance the tartness out by using a little more low carb sweetener. If the lemons are more watery, which sometimes they are, and the flavor isn’t tart enough add 1-3 packets of True Lemon crystallized lemon juice. It can be found in the grocery store or on Amazon. They also make great lemon mug cakes!

Low Carb Coconut Lemon Curd Cake

Make This Easy Lemon Curd Recipe in Minutes!

This recipe is very easy to make and only takes a few minutes. You only need a sieve, a pot and a whisk! (See post for complete instructions.)

  1. Stir the dry ingredients together in a medium pot.
  2. Roll the lemons on the counter to get them juicy.
  3. Zest the lemons, juice them, and measure ¾ cups of juice.
  4. Separate the eggs adding the yolks to the whole eggs and beating well.
  5. Strain the juice and eggs into the pot and whisk ingredients to blend.
  6. Place the pot over medium-low heat and whisk until the curd is thickened and coats the back of a spoon.
  7. Add the remaining ingredients.
  8. Cool and refrigerate in an airtight container.
  9. Use within two weeks.

While you can keep this sugar free lemon curd stored in your fridge for 2 weeks, it won’t last that long. Trust me! Everyone will go crazy for this delicious tangy spread!

Low carb lemon lush layered dessert with pecans and lemons.

Low Carb Lemon Lush made with sugar free lemon curd.

What To Do With Lemon Curd or Put Lemon Curd On?

While eating it directly off a spoon certainly is an option for fellow lemon lovers, you can use this sugar-free lemon curd for the following delicious things:

● Lemon Curd Pie 
● Low Carb Lemon Lush 
● low carb lemon tarts
● Low Carb Crepes 
● slathered on low carb toast, scones and muffins
● spooned over low carb angel food, bundt, and pound cake
● used between layers in low carb layer cakes like this Coconut Lemon Curd Cake I developed for All Day I Dream About Food
● low carb cupcake and pastry filling
● low carb lemon curd ice cream
● mixed into yogurt

And if you aren’t going to eat it yourself, you can put it in a pretty jar and tie a bow on it and give it to your friends and family this holiday season. Everyone raves about this lemon curd so it’s a gift you know will be appreciated and enjoyed.

Thick sugar free lemon curd in jar and slathered on angel food cake.

My Favorite Low Carb Lemon Curd

An easy recipe for low carb lemon curd that's tart, sugar-free and doesn't require the use of a food processor or double boiler. Do you have 10 minutes?
4.94 from 16 votes
Print Pin Rate
Course: Basics, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 10
Calories: 120kcal
Author: lowcarbmaven.com

Ingredients

  • 3/4 cup (6 ounces) lemon juice, about 3-4 large lemons
  • 1/2 cup low carb sugar (or Swerve, or Lakanto Monkfruit)
  • 4 large eggs
  • 4 large egg yolks
  • the zest from all of the lemons
  • 1/4 teaspoon stevia glycerite
  • 6 tablespoons salted butter
  • 1 tablespoon arrowroot powder (tapioca starch or cornstarch)

Instructions

  • Measure the erythritol and arrowroot powder and put them in a medium pot. Stir together.
  • Roll the lemons on the counter to get them juicy, then zest the lemons adding the zest to the erythritol.
  • Separate 4 eggs and add the yolks to the erythritol in the pot. Add the 4 whole eggs to the pot and whisk the eggs and erythritol together.
  • Juice the lemons and measure 3/4 cup. Strain the lemon juice and stir it into the eggs.
  • Turn the heat to medium and continuously whisk the mixture until it begins to thicken - it only takes a few minutes. Turn the heat down to medium-low and continue whisking. The lemon curd will thicken - all at once
  • Remove the pot from the heat and continue to stir with the whisk for one minute more. Pour into a clean container and add the stevia glycerite and salted butter incorporating completely.
  • To cool, place a piece of plastic wrap right on top of the low carb lemon curd and refrigerate. I like to make a water and ice bath in a larger bowl, set the bowl with the lemon curd inside of the bigger bowl and stir the lemon curd until it is cool.
  • Store in an airtight container and refrigerate up to 2 weeks.
  • Makes about 2 cups. Serving size is about 3 tablespoons with 2.5 net carbs per serving.

Nutrition

Calories: 120kcal | Carbohydrates: 2.6g | Protein: 3.74g | Fat: 10.7g | Cholesterol: 187mg | Sodium: 81mg | Fiber: 0.1g | Sugar: 0.64g

Low Carb Lemon Curd Pie is an easy Summer favorite in my house. | low carb, gluten-free, paleo, thm | lowcarbmaven.com

Low Carb Lemon Curd Pie

Lemon lush layered dessert on a plate with fork.

Low Carb Lemon Lush Dessert

About Kim Hardesty

Kim HardestyKim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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Filed Under: Basics, Breakfast, Desserts

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  1. AvatarKimberley S.

    August 2, 2020 at 3:23 pm

    AMAZING!!!!

    Reply
  2. AvatarV St Clair

    July 21, 2020 at 5:25 am

    There are about 100 calories in those 6 tbs of butter. Will this work without any butter?

    Reply
    • Kim HardestyKim Hardesty

      July 21, 2020 at 11:05 am

      You can make it without butter, however the butter adds a richness and mellows the lemon flavor. -Kim

      Reply
  3. AvatarKaren

    May 11, 2020 at 7:59 pm

    Would xantham gum work instead of cornstarch?

    Reply
    • Kim HardestyKim Hardesty

      May 12, 2020 at 9:34 am

      Hi Karen. Xanthan gum makes things slippery. If you are using this to fill a cake, to make the lemon cream pie or to use in the lemon lush, use the cornstarch or arrowroot powder stated in the recipe. My arrowroot powder has lasted for years because I only use small amounts in just a few recipes. I test my recipes extensively with all kinds of thickeners before sharing and if I add starch as an ingredient, it’s because it produced the best possible result. Xanthan gum makes things slippery and dulls flavor. I’m interested in sharing the best texture and tastes, not a “good enough” result.

      If you decide to use xanthan gum, mix it into the sugar so it doesn’t clump. If you are using the lemon curd as a dessert topping, you may omit the starch altogether. This recipe produces a thick lemon curd. You may prefer a thinner one depending on use. -Kim

      Reply
  4. AvatarBrenda Alonso

    January 19, 2020 at 11:29 am

    So tasty. Great tart lemon flavor. Easy to prepare. I substituted liquid stevia for stevia glycerite. Make sure you have 8 eggs on hand, because you need 4 yolks and 4 whole eggs.

    Reply
  5. AvatarAmanda

    January 16, 2020 at 11:05 am

    I just made the lemon curd recipe and it turned out fabulous!! Thank you for sharing your recipes. I can’t wait to try many more!

    Reply
  6. AvatarAmy Broder Maimon

    January 6, 2020 at 4:31 pm

    Why does mine keep coming out tasting metallic!!?? I’ve tried twice!!! 😭😭😭

    Reply
    • Kim HardestyKim Hardesty

      January 8, 2020 at 9:55 am

      Hi Amy. What sweetener are you using? Are you using fresh lemon juice or bottled? What type of pot are you using? Swerve leaves a metallic taste in the back of my mouth so I prefer using an Erythritol/Stevia blend or a mixture of half regular erythritol and half Bocha Sweet. That seems to be my favorite combination at the moment. If you are using fresh, whole lemons, make sure to wash and scrub them very well because they may have pesticide on their skins. I’ve not made the recipe with bottled lemon juice, so I don’t know how that would turn out. If you have aluminum pans or use an aluminum whisk or spoon, the acid is breaking down the aluminum into the lemon curd. These are all things to look into. Also, you may want to replace one of the whole eggs with 2 egg yolks. -Kim

      Reply
  7. AvatarLisa ONeal

    August 18, 2019 at 3:15 pm

    I’ve got a recipe calling for lime curd, have you ever tried making lime curd with this recipe?

    Reply
    • KimKim

      August 18, 2019 at 5:56 pm

      Hi Lisa, actually I have. The amount of lime zest depends on the taste buds of the person making the lime curd, though. Lime zest can be bitter sometimes. -Kim

      Reply
  8. AvatarTara

    April 18, 2019 at 10:23 am

    Hi! I’m making your layered coconut dessert for Easter, but I am subbing the coconut layer with this lemon curd (as I saw you suggested in one comment answer). Layered Lemon was my favorite dessert growing up so I’m so excited to find a Keto sub! My question is, do I need to double this curd recipe or is one enough? Also, I know you say the cornstarch is optional. In another post (I believe the coconut cream) you explained how you experimented so much with Keto thickners and nothing compared. Is it the same with this? Should I include cornstarch or could Xantham gum or guar gum work?

    Reply
    • KimKim

      April 23, 2019 at 10:12 am

      Tara, I am SO SORRY I didn’t get to your comment earlier. You don’t have to double. The layer is thinner, but it is very tart and the flavor carries through. -Kim

      Reply
  9. AvatarKeri

    April 14, 2019 at 7:01 am

    Awesome! I did 6 yolks and 2 eggs.
    Also I put the monk fruit sweetener in a food processor until it became powdery. No grit in my curd!

    Reply
  10. Avatarkim

    April 2, 2019 at 9:05 am

    I made this and left the butter out completely as I’m watching my fat…creamy, silky, delicious! I used Pyure (stevia) and left out the cornstarch and the stevia glycerite. so incredibly easy!

    Reply
    • KimKim

      April 2, 2019 at 5:08 pm

      I’m so happy you like the recipe, Kim. Have a wonderful evening. -Kim

      Reply
  11. AvatarShirley

    February 26, 2019 at 4:00 pm

    I haven’t made this…yet, but I’m wondering if you could suggest a sweetener other than Swerve? I have digestion issues with alcohol sweeteners. Thank you – this recipe looks great.

    Reply
    • KimKim

      February 26, 2019 at 4:11 pm

      You could try stevia glycerite. -Kim

      Reply
      • AvatarJacolyn Dorland

        January 13, 2020 at 3:19 am

        what is this stevia glycerite

        Reply
        • Kim HardestyKim Hardesty

          January 13, 2020 at 7:48 am

          Hi Jacolyn. Stevia glycerite is a concentrated viscus liquid stevia product which I do not find bitter like other liquid stevias. I love it and use it in smoothies, salad dressings, and marinades as well as dessert recipes. I use it because erythritol tends to recrystallize in wetter recipes, forming crunchy clumps. Therefor, I use a smaller amount of erythritol based sweeteners and bump the sweetness with stevia glycerite. -Kim

          Reply
  12. AvatarTracey

    January 13, 2019 at 8:33 am

    I’m a lemon lover and this is delicious!!

    Reply
    • KimKim

      January 13, 2019 at 9:45 am

      I’m so happy you like it Tracey. I love lemon, too! -Kim

      Reply
  13. AvatarJim

    October 28, 2018 at 4:16 pm

    Just found out I am type 2 diabetic last month. This website is the only reason I’m not killing myself… seriously I’m not kidding.

    Reply
  14. AvatarSuzie

    July 14, 2018 at 3:59 pm

    This is such a treat! Thank you.

    Reply
  15. AvatarLisa B.

    June 3, 2018 at 4:11 pm

    Not to blow anybody’s minds here, but I just spooned this on cloud bread to make lemon danishes…..to die for! Thanks for the recipe!

    Reply
    • KimKim

      June 3, 2018 at 6:43 pm

      That sounds sooooo good, Lisa! -Kim

      Reply
  16. AvatarAnneke

    April 15, 2018 at 6:33 pm

    Hi Kim,

    I use Natvia for years and it seems to be the same as erythritol, but everytime I use it to make jam or Lemon butter it has got a crystallised top on the jar after it has cooled down. I use a ThermomoBlend appliance to make it.
    I have tried to blend it on high speed again, but the jam and Lemon butter is still very crunchy. The strange thing is, that when it is still, hot, you don’t taste any granules at all,

    Any idea why and what I can do about it??

    Kind regards, Anneke.

    Reply
    • KimKim

      April 15, 2018 at 8:06 pm

      Hi Anneke. Unfortunately, that is a characteristic of erythritol. They only way to avoid the “crunch” is to use less erythritol and to mix it with something like xylitol. I have been using tagatose (sold as Tagatesse in the U.S. by Sukrin) and it does not cause the crystallization and is also twice as sweet as sugar, so I can use much less. You may want to look into using it for your jam and lemon butter recipes. -Kim

      Reply
  17. AvatarCher

    March 15, 2018 at 7:51 pm

    I’ve seen several recipes with erythritol, yet I don’t think the grams are calculated into the recipe. Is there a reason for this? I’m trying to figure out if I should use it or not. My package says 4 grams per teaspoon. Would love some feedback. 1/2 cup would yield 24 teaspoons. I’m hoping there is a simple explanation.

    Thanks….

    Cher

    Reply
    • KimKim

      March 16, 2018 at 8:45 am

      Hi Cher, great question. Erythritol is a sugar alcohol which is not digested by the body. It leaves in the same chemical form as it enters the body, therefore it has no carbs and no impact on blood sugar. Erythritol is a sugar alcohol which has a chemical structure similar to both sugar and alcohol but it is neither. There are several kinds of sugar alcohols, but only erythritol is not broken down or absorbed in the body. When looking at labels, subtract the grams of sugar alcohols from the total carbs – you can subtract all of the sugar alcohols from erythritol, but not from other sugar alcohols as some are broken down partially in the body and absorbed.

      Some erythritol is sold as 1:1 sugar replacements. They are either blended with stevia, sweet fiber, monk fruit extract or another ingredient. Those blended with stevia, sweet fiber or monk fruit extract will have zero carbs and no impact on blood sugar. Some of the erythritol blends are blended with Splenda or even sugar, which would impact blood sugar, so read the ingredients of the package you buy. BTW, Sucralose itself does not have carbs, but it is blended with maltodextrin to fluff it up so it measures like sugar. Maltodextrin has a higher glycemic index (blood sugar impact number) than sugar!

      I, and other low carb/keto bloggers do not count the “carbs” from erythritol in our recipes. I hope this helps. -Kim

      Reply
  18. AvatarKathianne

    October 21, 2017 at 6:35 pm

    I’ll be using this as a flavoring for my homemade lowfat Greek yogurt! Thanks!

    Reply
    • KimKim

      October 21, 2017 at 6:58 pm

      What a great idea, Kathianne. Yum. Thanks for taking the time to comment and rate the recipe. Have a great weekend. -Kim

      Reply
  19. AvatarNKC

    August 6, 2017 at 7:46 pm

    I took your recipe and modified it slightly to make sugar-free lemon ice cream. It was divine! I keep wanting to try more of your amazing recipes, but I tend to make my favorites over and over. I love learning about your techniques – it’s helped me come with my own creations, like using your pastry cream recipe to make an Almond Joy pie.

    Reply
    • KimKim

      August 6, 2017 at 9:12 pm

      Oh, great! I love that you are using the recipes as a jumping off point for other delicious creations. Thank you so much for sharing that with me. You’ve made my night! I’ve had lemon curd ice cream on my to-do list forever. I’m happy to hear that it’s good. I can’t wait to try myself. Your almond joy pie sounds crazy good. Have a nice evening. -Kim

      Reply
  20. AvatarLindsay Z

    April 25, 2017 at 8:22 pm

    This is so good! I had 4 egg yolks leftover and I’m so glad I chose to make this. I mixed lemons and limes, just because that’s what I had in the fridge.

    I prefer mine super smooth, so I ran it through a sieve before I wished in the butter.

    Great recipe!!

    Reply
    • KimKim

      April 26, 2017 at 8:50 am

      So glad you liked it, Lindsay! Enjoy your day. -Kim

      Reply
  21. AvatarStacy

    April 15, 2017 at 4:26 pm

    WOW WOW WOW!

    Kim, this is amazing. I used Sukrin Melis and 8 egg yokes since I had them left over from another recipe. Everything else exactly as written. Can’t decide if I want to eat it straight or use it for pie. Absolutely decadent!

    Thank you for all you do!

    Reply
    • KimKim

      April 15, 2017 at 5:34 pm

      So glad you’re happy with it, Stacy. The pie is really good – I use it in the Lemon Curd Pie which is just whipped cream folded into the lemon curd. Thanks so much for leaving a comment. Enjoy your weekend. -Kim

      Reply
      • Avatarsusan

        July 14, 2017 at 5:58 pm

        I use whole eggs, mix in the ninja, add a little extra sweetener and lemon. Mix all up in the ninja. My butter slow. Pour it all in and whisk til it thickens. Worked perfectly and is delicious. I like to mix it in plain Greek yogurt

        Reply
        • KimKim

          July 14, 2017 at 9:13 pm

          Thank you for sharing, Susan. -Kim

          Reply
  22. AvatarJennifer

    April 2, 2017 at 6:35 pm

    Oh my good grief I am in low-carb lemon Heaven! This is just about the closest thing to my aunt’s lemon icebox pie that I have found! I love you; you are my hero! :-)

    Reply
    • KimKim

      April 2, 2017 at 6:50 pm

      Yay! So glad that you found a recipe that reminds you of your Aunts. Enjoy! -Kim

      Reply
      • AvatarPam

        July 21, 2017 at 11:09 am

        could u thicken it wit chia seeds

        Reply
        • KimKim

          July 21, 2017 at 11:39 am

          No, Pam, chia seeds would give it a weird flavor. You can leave out the starch if you are not using the recipe as part of the lemon cream pie. You can also use more xanthan gum but the texture may be a little more sticky-gummy. I hope this helps. -Kim

          Reply
  23. AvatarBrenda

    March 6, 2017 at 10:42 am

    I grind my erythritol in a coffee grinder to a fine powder, I find that granulated eryhtritol does not dissolve well and often will crystallize in the curd when it is refridgerated

    Reply
    • KimKim

      March 6, 2017 at 12:49 pm

      It does happen Brenda. I like the blends like Sukrin and Swerve because you can use a little less and help lessen that crystallization effect. If you can tolerate xylitol, you may want to give it a try. Xylitol has different properties than erythritol and I prefer it for some things. Unfortunately, it can effect the blood sugar in some individuals. I would try using less erythritol and a little more stevia next time. I hope this helps. -Kim

      Reply
  24. AvatarBob

    February 8, 2017 at 8:08 pm

    Thank you I can’t ×a it to try the lemon curd recipe

    Reply
  25. AvatarNKC

    October 21, 2016 at 1:13 am

    Kim, you are my favorite low-carb baker! Another perfect pie recipe! I love the SweetLeaf liquid stevias and used a half teaspoon of the Lemon Drop flavor instead of stevia glycerite. I so rarely get to use that flavor, lol.

    Reply
    • AvatarNKC

      October 21, 2016 at 1:17 am

      Oops, meant to post under the pie recipe.

      Reply
    • KimKim

      October 21, 2016 at 6:45 am

      Hi NKC. Wow! That’s high praise considering the great company I keep in the low carb blogging world. I appreciate it! The SweetLeaf Lemon Drop sounds perfect for this. That is one of the only flavors of liquid stevia I liked when I used them. So glad you found a use for it! It is also good in fruit desserts like blueberry sauce or something similar. Thanks for leaving such a nice comment and for sharing with others what alternate ingredient you used. Have a wonderful weekend. -Kim

      Reply
  26. Avatarmargie

    October 9, 2016 at 3:59 pm

    Great recipe! Where did you get those wonderful jars?

    Reply
    • KimKim

      October 9, 2016 at 4:01 pm

      Hi, Margie, thanks. I bought the jars from Amazon. They are made by Weck. -Kim

      Reply
  27. AvatarDeb

    August 17, 2016 at 9:18 am

    Must I use the stevia glycerite? I don’t have it right now and I want to make this! Thanks!!!

    Reply
    • KimKim

      August 17, 2016 at 9:40 am

      Hi Deb, great question. No, I use it because too much erythritol makes my throat burn. Use your favorite sweetener to taste. Just a heads up, erythritol tries to recrystallize as it sits in things – especially at a higher amount. Your lemon curd may get little crystals in it – it’s not the recipe but the erythritol. My husband doesn’t notice it, but I do. Just so you know! Enjoy this thick and tangy lemon curd. -Kim

      Reply
      • AvatarDeb

        August 17, 2016 at 9:48 am

        Thank you! Now the stevia is it regular liquid stevia! Just getting to know stevia. I didn’t even know it came in different flavors! And I am getting some just not hetre yet!

        Reply
        • KimKim

          August 17, 2016 at 10:35 am

          Another great question, Deb. Not all stevia is created equal. Some brands taste more bitter than others. Part of that is because all of our taste buds register taste differently. I like the stevia glycerite because I think it is less bitter than other brands. Other people like NOW brand or Sweet Leaf. All stevia takes some getting used to and if you have something made with a lot of erythritol and then eat something with stevia in it, it will taste “diet” until your taste buds adjust to the stevia again. It also tastes more bitter in bitter things like chocolate so be careful how much you use. I hope this helps. Have a great day! -Kim

          Reply
  28. AvatarGail Janusz

    July 14, 2016 at 12:01 pm

    Hi,
    Just found some of your recipes today through Pinterest and am so excited to try your Lemon Curd with the Lemon-Coconut Tart Crust. Thanks for being here!

    Reply
    • KimKim

      July 14, 2016 at 12:57 pm

      What a nice comment, Gail. That sounds like a great combination. I hope you enjoy! -Kim

      Reply
  29. Avatarpatricia

    June 21, 2016 at 8:31 am

    Kim, do you have a recipe for a low carb angel food cake?

    Reply
    • KimKim

      June 21, 2016 at 9:29 am

      Hi, Patricia. No, I don’t. I worked on an angel food cake recipe all last Summer. The low carb flours were either too heavy or too “ragged” in texture and broke the lovely whipped eggs whites apart during the folding process. They also collapsed because they didn’t have sugar to give them structure. The best recipe I tried was from Birgit Kerr – Birgit’s Daily Bytes. She uses barley flour in her recipe. Her recipe works pretty well but is full of splenda as well. Her second recipe uses oat flour. I used all kinds of combinations of cornstarch, protein powder, coconut flour, oat flour, barley flour, bob’s red mill glutenfree mix, xanthan gum. Some attempts were close, but none were super great. I must have tested it over 20 times! You can see my best attempt in the photos of this post. I may attempt again with xylitol because it behaves a little differently than erythritol. So that’s where I am with the recipe. Lol. A longer answer than you bargained for! Have a great day! -Kim

      Reply
    • AvatarJennifer

      April 2, 2017 at 6:17 pm

      Maria mind body health has an excellent one! Just Google keto adapted low-carb angel food cake. It’s amazing!

      Reply
      • KimKim

        April 2, 2017 at 6:49 pm

        Thanks for pointing out a great recipe, Jennifer! -Kim

        Reply
  30. Avatarzouhair fiorino najjar

    February 10, 2016 at 7:12 am

    hi as i said on facebook indeed it is amazing , i posted on my social madia accounts, than you

    Reply
    • KimKim

      February 10, 2016 at 7:25 am

      Thank you, Zouhair, I appreciate it! :) -Kim

      Reply
  31. AvatarBrenda

    February 9, 2016 at 2:03 pm

    Delicious – and the easiest lemon curd I’ve made. I’m having it tonight on your Mini Coconut Milk Muffins!

    Reply
    • KimKim

      February 9, 2016 at 2:30 pm

      Brenda, I’m so glad to hear that the recipe was easy to make and that you are enjoying it! Thanks for your comment! Enjoy your treat. -Kim

      Reply
  32. AvatarHolly Schneider

    August 16, 2015 at 2:55 pm

    I have been making my grandmother’s lemon curd recipe for years. The recipe has no gluten in it at all and once you put it through cheese cloth to eliminate the lemon zest it is silky smooth.

    6 eggs, slightly beaten
    1 stick butter
    2 cups sugar
    Juice and zest from 2 large lemons

    put all ingredients in double boiler. Stir with silver knife and then do not stir again until the butter has melted and only stir slightly Let the curd cook until thick, about one hour or so. Once it has cooled, strain curd through cheese cloth. Store in glass jar and enjoy.

    Reply
    • AvatarKim

      August 16, 2015 at 3:15 pm

      Hello, Holly. Thank you for sharing your grandmother’s recipe. It’s so nice to have family recipes to help us keep connected to our families and traditions. I bet you think of her every time you make her recipe. Have a nice day. -Kim

      Reply

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