This low carb lemon curd pudding is bright and vibrant, bursting with rich lemon flavor and custard-like goodness!
Low carb lemon curd pudding is one of my favorite recipes for using up extra eggs. When working on my meal plan for the week, occasionally I’ll add a dessert or two to make, but usually I bake things more on a whim or based on what I have that needs to be used. So if I have an abundance of eggs on hand, my meal plan might include things like, quiche, German pancakes, or this low carb lemon curd pudding.
Those that are on a keto diet or follow a similar low carb diet and clean eating style can enjoy this rich dessert with out any guilt. See this low carb cream cheese peanut butter fudge or low carb coconut oil fudge for some other great sweet options and low carb desserts.
If you’ve made homemade lemon curd before then you are in for a treat because this dessert is very similar with the addition of a creamy texture to make a pudding like consistency.
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The first time I made this recipe, it was a winner! I knew instantly I wanted to share this recipe with my readers, and for several different reasons!
1. It is low carb and I have a little corner of my blog that is dedicated to low-carb desserts and other recipes!
2. This is a lemon recipe! And I love lemon recipes!
3. I knew my readers would love it!
This recipe uses no thickening agent like cornstarch or xanthan gum.
This delicious recipe is so fresh and the bright yellow color reflecting the egg yolks and lemon juice are perfect in the Spring season. I love anything lemon- from desserts, to lemonade decor; I love the addition of lemons in my life, especially when the Spring months arrive. However, this low carb lemon curd pudding can be enjoyed any time of the year!
Some of my other favorite lemon desserts are Kamut lemon bars, lemon meringue pie, lemon curd cake, lemon curd pie, easy keto lemon curd, keto lemon curd cheesecake and lemonade jello salad.
Reminder: keep fresh lemons on hand at all times for when that moment comes that you want to make a lemon dessert, like this one:)
Why make low carb lemon curd pudding
Great way to use up eggs: This wonderful recipe uses several whole eggs, plus egg yolks for added richness and creaminess. Keep this easy recipe on hand when that egg basket is overflowing!
Easy: This recipe can be mixed up all in one bowl and there are no multiple steps involved.
Full of flavor: Lemon curd pudding is made with simple ingredients that you likely have on hand and is one of the most flavorful desserts out there in my opinion, IF it is made with real lemon juice and the addition of extra egg yolks. 🙂
Ingredients for low carb lemon curd pudding
4 whole eggs
4 egg yolks
½ cup lemon juice
½ teaspoon lemon flavoring or lemon extract
¼ cup Pyure or Truvia (or similar low carb sweetener)
3 tablespoons butter
1/3 cup heavy cream
What kind of lemon juice to use?
Use fresh lemon juice whenever possible. It gives incredible flavor and potency.
Equipment needed:
small pot
whisk
measuring cups
measuring spoons
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Truvia sweetener
How to make low carb lemon curd pudding
- Whisk together everything except cream.
- Cook on low-medium heat stirring constantly until thickened.
- Be very careful with the temperature because the eggs may start to curdle.
- Slowly whisk in cream.
- Transfer to a container to cool.
This recipe serves 3-4. Store in an airtight container, or a container with a lid to enjoy the next day.
What to do with the extra egg whites:
The egg whites from the egg yolks used in this recipe, can be stored in an airtight container in the fridge for many recipes.
Here are some great ideas:
- scrambled eggs
- egg casseroles
- angel food cake
What to serve with low carb lemon curd pudding
- ice cream
- angel food cake
- sunshine cake
- whipped cream
- angel food cake
This is a perfect keto lemon curd to layer on a cake for something a little extra special.
Don’t forget to pin this recipe for later!
Low carb lemon curd pudding
This low carb lemon curd pudding is bright and vibrant, bursting with rich lemon flavor and custard-like goodness!
Ingredients
- 4 whole eggs
- 4 egg yolks
- ½ cup lemon juice
- ½ teaspoon lemon flavoring or lemon extract
- ¼ cup Pyure or Truvia (or similar low carb sweetener)
- 3 tablespoons butter
- 1/3 cup heavy cream
Instructions
- In a small pot, whisk together everything except cream.
- Cook on low-medium heat stirring constantly until thickened. Be VERY careful to not have the heat TOO high or the pudding will scorch. Also stir very frequently to prevent clumping. Small clumps are ok but if they bother you, then use an immersion blender for 5 seconds to get rid of them.
- Slowly whisk in cream. Continue to stir/ whisk until thick and bright yellow.
- Transfer to a container to cool.
Notes
Be VERY careful to not have the heat TOO high or the pudding will scorch.
Stir very frequently to prevent clumping. Small clumps are ok but if they bother you, then use an immersion blender for 5 seconds to get rid of them.
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
Read more about me here.
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Happy baking!
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