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Citrus Curd

Adapted from the citrus curd recipe here:

Servings: 20 (15ml / 1 tablespoon per serving)

180ml (3/4 cup) of citrus juice

the zest of one large citrus fruit or two small ones (~8g)

1/2 large egg (25g)

2 large yolks (40g)

95g (1/2 cup) erythritol OR xylitol

56g (4 tb.) cubed, cold butter

1/8 ts. salt


Whisk together the egg, yolks, salt and sweetener until fully combined, then add the zest and juice until well mixed. Heat over low flame, stirring constantly, until it is thick enough to coat the back of a spoon and is just on the verge of boiling. If you have a thermometer do not let it pass 180F. Strain the mixture into a bowl and mix in the butter cubes. Chill thoroughly before using.


Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate, AND I don't think it tracks net carbs, so a portion of the carbs listed may be processed by your body as fiber and NOT actually absorbed as energy.

net carbs = total carbs - dietary fiber (dietary fiber is what makes up about half of most sugar-alcohols, as well as most of the carbs in coconut flour)

Full-Carb Lemon Curd (1 serving):         kcal 48 / Carbs 10g / Sugars 8g / Fat 1g/ Protein 0g

TPH Low-Carb Lemon Curd (1 serving):  kcal 29 / Carbs 1g / Sugars 0g / Fat 3g / Protein 0g

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