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    Vegan Lemon Curd (Keto, Dairy-Free, Sugar-Free)

    Gluten FreeDiary FreeNut FreeEgg FreeLow CarbVeganVegetarianPaleoKeto

    A vegan lemon curd recipe from scratch that’s keto, sugar-free and dairy-free. It’s easy to make and only requires a few ingredients.

    Lemon curd is traditionally made with a blend of lemon juice, sugar, butter and egg yolks. This version is made without eggs or dairy and is also gluten free.

    We also have low carb vegetarian lemon and lime curd recipes but this is a dairy free option that is just as thick and creamy.

    vegan lemon curd in dishes
    Jump to:
    • Easy Vegan Lemon Curd Ingredients
    • How to make keto lemon curd
    • Storage
    • How to use vegan lemon curd
    • Recipe Tips
    • Frequently Asked Questions
    • More Low Carb Vegan Sauces
    • Vegan Lemon Curd (Keto, Dairy-Free, Sugar-Free)

    Easy Vegan Lemon Curd Ingredients

    Just 5 ingredients are needed to make this easy vegan lemon curd. Made with coconut milk, this can have a slightly coconut taste to it. Add more lemon juice if the balance is not right for your palate.

    vegan lemon curd
    • Lemon - Fresh and juice lemons for the juice and grated zest. Bottled juice is just not the same.
    • Coconut milk - Full fat and canned coconut milk is used to make this lemon curd creamy without dairy.
    • Turmeric - This gives an extra yellow colour with the absence of egg yolks but is entirely optional.
    • Allulose - Our current favourite low carb sweetener as it does not crystalize or leave any icy after taste. Other low carb sweeteners can be used.
    • Xanthan Gum - This helps to thicken the lemon curd.
    Wholesome Yum - Clean Keto Foods

    How to make keto lemon curd

    This is an easy recipe to make with all the ingredients being added to a saucepan, boiled and simmered until thick. The hardest part is waiting for it to cool and thicken!

    Storage

    Although this is a dairy free recipe, keep this lemon curd in a sealable jar in the refrigerator. It helps to thicken the coconut milk too.

    keto vegan lemon curd

    How to use vegan lemon curd

    As delicious as this lemon curd is being eaten from the jar with a spoon, try it over low carb vegan pancakes, granola or slices of bread. It's great with vegan desserts such as muffins, cakes or tarts. Swirl some through vegan ice cream for a summer dessert.

    Recipe Tips

    To ensure that the xanthan gum does not become lumpy, mix it first into a paste with lemon juice before adding to the curd mixture.

    The curd mixture needs to completely cool before placing into jars. It also needs to be stored in a refrigerator over night to thicken.

    Swap the lemons with lime for a vegan lime curd recipe.

    Frequently Asked Questions

    Why is my lemon curd not getting thick?

    Patience is needed for this to thicken overnight. If the texture after 24 hours is still too liquid, return the curd to a saucepan on a medium heat and add more xanthan gum. Simmer until thickened.

    How long does dairy free lemon curd last?

    Store in the refrigerator for 2 to 3 weeks.

    Can this be frozen?

    Yes, this can be frozen. Store in an air tight container and it will last up to 3 months in the freezer. Defrost the refrigerator.

    Can I use almond milk in place of coconut milk.

    Coconut milk has a higher fat content than almond milk which helps it to thicken. If you want to try this recipe with almond milk you may need to add vegan butter to increase the fat content.

    More Low Carb Vegan Sauces

    Cranberry Walnut Sauce

    Hot Pepper Sauce

    Salsa Verde

    This post may contain affiliate links. Please read my disclosure policy for more information.

    keto vegan lemon curd in jar and dish

    Vegan Lemon Curd (Keto, Dairy-Free, Sugar-Free)

    A keto vegan lemon curd recipe from scratch that’s sugar-free and dairy-free. It’s easy to make and only requires a few ingredients.
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Sauce
    Cuisine Low carb, Vegan
    Servings 16 tablespoons
    Calories 102 kcal

    Ingredients
     
     

    • ½ cup lemon juice
    • 2 teaspoons lemon zest
    • 14 oz coconut milk, canned 1 can
    • ½ cup allulose or other low carb sweetener
    • ½ teaspoon xanthan gum

    Instructions
     

    • In a small dish add the xantham gum and using a teaspoon of lemon juice, mix into a paste.
    • Place all the ingredients in a medium saucepan on a medium heat and whisk to combine.
    • Bring the mixture to the boil and simmer for 15 minutes until the mixture thicken. Stir occasionally.
    • Remove from the heat and allow to completely cool before pouring into a sealable jar.
    • Store in the refrigerator overnight to thicken.

    Notes

    The recipe makes a cup of lemon curd which is about 16 tablespoons.  Nutritional information is for 2 tablespoons
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 2tablespoonsCalories: 102kcalCarbohydrates: 2gProtein: 2gFat: 10gFiber: 1g
    The information shown is an estimate provided by an online nutrition calculator.
    Keyword vegan sauces
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!

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    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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