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Lemon Curd (Keto, Low Carb, Dairy Free)


1-1/2 cups lemon juice

1 cup granulated sweetener of your choice (I used Pyure)

Zest from one lemon

1/2 cup coconut manna

5 egg yolks, whisked and set aside in a stainless steel or glass bowl


In a food processor, process the lemon zest and sweetener for approximately 45 seconds, until well combined. Set aside.

In a small pot over medium heat, melt the coconut manna. Add in the lemon zest /sweetener mix. Stir together very well. Slowly pour in the lemon juice. Whisk and increase heat to medium high.

Add 1/4 cup of the lemon mixture into the bowl containing the egg yolks and whisk very rapidly.

After doing so, slowly add in the egg yolks to the pot. Reduce heat to medium low and whisk for approximately 3 minutes.

Remove from the heat, pour into a glass jar and allow to cool.

Keep refrigerated up to 7 days.

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