There’s only four ingredients needed to make a simple vegan lemon curd. And, you’ll love that the recipe is low carb and paleo friendly.
I’ve had several people ask if it’s possible to do low carb as a vegan. And, although it’s not impossible, it is difficult to do.
Most recipes rely on eggs, dairy, and meat which are animal based. But, there are some alternatives that can be used.
I decided to make a low carb vegan lemon curd without eggs or dairy. And, it wasn’t that hard to do.
I’ve been avoiding eggs due to an egg white sensitivity. Although I didn’t test sensitive to diary, I avoid it because it’s inflammatory.
There’s also evidence showing that dairy proteins are a leading cause of thyroid disease.
So, I’ve been slowly working on more and more egg free paleo recipes. And, I’m continuing to do regular recipes too.
But, I have others who taste test some of the recipes using ingredients that I’ve been avoiding.
Since this vegan lemon curd is made without eggs and dairy, I ate it up.
It’s so good that I’m going to try a similar method to make a dairy-free version of my low carb chocolate pudding.
What really surprised me is how I got the perfect thickness by using glucomannon powder.
If you aren’t familiar with glucomannon, you need to give it a try. It’s made from konjac root which what’s used to make shiratake noodles.
Since it’s all fiber, the root of the konjac plant is very low carb. The root itself is similar to wild yam.
Another ingredients I used in this vegan lemon curd is lemon monk fruit drops. I love that this sweetener has no sugar alcohol and enhances the lemon flavor.
Although it’s often stated that erythritol doesn’t impact, I seem to be sensitive to it. If I eat too much of the sugar alcohol, I get bloated and crave more sweets.
Concentrated monk fruit and stevia sweeteners work best for me. And, they don’t have any sugar alcohol carbs.
If you don’t have any lemon flavored liquid sweetener, you can use a plain sweetener with a small amount of lemon extract instead.
However, I like to keep a few different flavors of liquid sweeteners in my pantry. It’s convenient to use one product versus two.
Since lemon juice doesn’t have much of a yellow color, I added about 1/16 teaspoon of turmeric powder.
You can certainly leave the natural coloring out. But, the turmeric adds no flavor and makes it look a lot nicer.
What do you do with lemon curd? Personally, I like to eat it with a spoon.
However, I have seen others use it as a muffin or cake filling and to spread on keto toast. It’s great to top off cookies too. And you can likely use it to make keto lemon bars too!
Low Carb Keto Paleo Vegan Lemon Curd Recipe
Vegan Lemon Curd
- Combine lemon zest and juice from lemon with almond milk and monk fruit drops in blender.
- Pour mixture into a medium saucepan. Gradually stir in glucomannon powder. Bring to a boil then remove from heat.
- Pour into container an allow to cool before covering. The lemon curd should thicken as it cools. Store in the refrigerator up to a week.
Array ( [serving_size] => 1.75 [calories] => 5 [carbohydrates] => 0 [protein] => 0 [fat] => 0 [saturated_fat] => 0 [cholesterol] => 0 [sodium] => 45 [fiber] => 0 [sugar] => 0 [calcium] => 33 [serving_unit] => tablespoons )
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Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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