Ingredients
4 large eggs
2 tablespoons coconut oil
Juice and zest of 2 lemons
2 cups fresh raspberries
2 tablespoons erythritol
1 teaspoon stevia
1 teaspoon pure vanilla extract
Sterilized glass jars
Mint leaves (optional, for garnish)
Instructions
Zest 2 lemons and set the zest aside
Juice the lemons
In a medium saucepan, whisk egg until frothy
Add coconut oil and lemon juice, stirring until melted
Fold in raspberry puree (blend 2 cups raspberries until smooth)
Add lemon zest, erythritol, and stevia; mix thoroughly
Cook over medium heat, whisking continuously until mixture thickens and coats the back of a spoon
Remove from heat, stir in vanilla extract
Pour curd into sterilized jars while still warm
Let cool completely before refrigerating and storing
Notes
Adjust sweetness by adding more raspberries for tartness or sweeteners for extra flavor
Use glass jars for optimal preservation and freshness
Garnish with mint leaves just before serving
Can substitute raspberries with strawberries or blueberries for a different twist
Thaw in fridge for 5 minutes before spooning if chilled too long
- Prep Time: 10
- Cook Time: 12
- Category: Desserts
- Method: Stovetop
- Cuisine: Fusion Dessert
- Diet: Keto, Sugar-Free
Nutrition
- Serving Size: 1 jar (40g)
- Calories: 120
- Sugar: 2g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 9g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg