Lemon Curd

You'll also find this recipe on page 98 of the Creative Bakes Cookbook.
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The xylitol was purely used to stop the crystallising but if you like it, then there’s no reason you can’t use erythritol :)

Mark Brereton

Hi I’ve made Keto Lemon Curd a few times and love it. It always hits the spot and will make it from your recipe. Interested to find out why you used xylitol and not erythritol. I know the latter crystallises but I like that as an extra thing. I bought xylitol by accident the other day and want to return it as the calories are higher than erythritol and don’t see the benefits?


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