Most of you have been asking what to do with leftover egg yolks from making keto bread. Well, this is the best way – keto bread and lemon curd to spread on the bread !

If you love lemons like I do, you’ll definitely love this lemon curd which is rich, luscious and silky-smooth. I love the tangy, mildly sweet and refreshing taste. My sister tried it with the Keto Walnut Bread ( I made for her and she loves it so much that she said it will be her staple for breakfast and tea everyday haha.. The best part is that unlike other jams, you just to spread a thin layer and it’s enough to enjoy the taste and flavor.

Using egg yolks only makes a thick texture with a golden color which I really like. But if you prefer a runnier texture, just reduce the amount of egg yolks and add some whole eggs. This Keto Lemon Curd is so versatile as you can enjoy it not only with bread but with pancakes, waffles, crackers, ice cream and so much more. Next up, I will be showing you how to use this lemon curd to make a keto cake so stay tuned.

The recipe can be viewed and printed at this link;

[ Total Servings = 25 servings ]
Per Serving of 20 g ;
Total Carb = 0.7 g
Dietary Fiber = 0
Net Carb = 0.7 g
Calories = 60
Total Fat = 5.7 g
Protein = 1.8 g

Egg Yolks = 16 large (Note: Using egg yolks makes the texture thicker and more golden in color. But if you prefer the texture to be less thick, you can just reduce the amount of egg yolks and add some whole eggs)
Fresh Lemon Juice = 120 ml / 1/2 cup (About 3 to 4 lemons)
Lemon Zest = 3 lemons
Allulose = 200 g / 1 cup ( (Note: Allulose is the best option as it does not crystallize when chilled. If you can’t get hold of Allulose then you can try Stevia liquid or any other keto friendly sweetener)
Cold Cubed Unsalted Butter = 85 g / 3/8 cup

NOTE : In the video, I doubled the recipe to make extra for my sister who loves this lemon curd with the Keto Walnut Bread I made for her.

1. Add all the ingredients (except the butter) into a sauce pan and whisk to combine.
2. Turn on the heat of the stove to low and cook, stirring constantly.
3. Once the mixture thickens and coats the back of the spoon, it is ready.
4. Turn off the heat and remove the pan.
5. Add the cold cubed butter and stir until the butter has melted.
6. Sieve the lemon curd to remove the lemon zest and rough lumps.
7. Store in clean and dry jars in the refrigerator for up to 2 weeks or frozen for months.
8. This lemon curd is rich, thick, mildly sweet and silky-smooth.
9. It is great on fresh bread, toasted bread, waffles, pancakes, crackers, ice cream and many other options. In the video, I spread the lemon curd on my Keto Coconut White Bread which is free of psyllium husks, xanthan gum and yeast. The bread is so soft and fluffy (link to video here – )

This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases. Thank You for your support !

Music Credit :
Bread (Prod. by Lukrembo)
Marshmallow (Prod. by Lukrembo)

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