Lemon Curd Whipped Cream Cups (Keto, Paleo option, Low Carb)

Once I made a Paleo lemon tart which had this scrumptious gimme-gimme effect on me which is quite rare. Up to that point I despised all lemon recipes because they had contained lemon extract and none of the sour sweet lemon pucker I expected. A let down.

Enter lemon curd. What on earth is curd anyway? That’s what I was wondering as I ventured out to try this risky recipe. Lemon curd turned out to be a fluffy lemon-sour, deliciously sweet, fragrant custard or you may even think of it as a pudding.


In the Paleo recipe I had mixed and simply poured the curd into a crust (chances are I will post my crust recipe later with the fully assembled tart recipe as well), but with this rendition I wanted to make it low carb and Keto friendly. I adapted this tart into a delightful Keto/Paleo dessert that was toddler and husband approved! Not to mention I scraped every last finger swipe of curd into my watering mouth…..unashamed.

Try this on for size….

Make the Whipped Cream from coconut cream using this recipe or whip heavy whipping cream like I did, then set in the fridge while you make the lemon curd.

3 eggs

1/2 cup + 2 tbsp Swerve Sweetener

1 tbsp lemon zest

1/2 cup lemon juice (fresh is preferable, but I had to use 1/2 bottled because my lemon didn’t have 1/2 cup 😦 )

1/2 cup butter

Start the butter in a small saucepan on medium melting, meanwhile whisk all of the other ingredients in a bowl. Once butter is totally melted, with your whisk in one hand and the pan in the other, whisk in the butter stirring constantly and pouring slowly so the eggs don’t scramble. Next return the whole mixture to the saucepan on medium and don’t leave it, whisk on medium heat until thickened almost a soupy pudding consistency. It will thicken totally in the refrigerator. Divide into 4 equally portioned cups or store whatever you don’t need for up to a week in the fridge sealed tight.

Once the curd is totally chilled, top with whipped cream (as much as you’d like) and top with cut up strawberries, blueberries or one of my favorites raspberries and enjoy a fresh invigorating treat!

2 Comments Add yours

  1. Arlene Copeland says:

    We were having friends over for Memorial Day and I wanted a light a summery dessert. This was sooo perfect! I used the granulated swerve sweetener so it never quite lost it’s crunch, but one of the guests loved it that way. I have since learned of the powdered version and truly love it! See mom’s can learn from the daughters!


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