Vegan Lemon Curd (Keto, Paleo, egg-free, dairy-free)
If you are looking for an AIP-friendly Lemon Curd, look no further! This recipe is free of refined sugar, is low in carbohydrates and, best of all, it is both egg and dairy-free!
All the lemon-y things for Spring!
Lemon curd has always been one of my favorite toppings.
I love lemon bars, lemon frosting, lemon cake… basically anything with lemon in it!
So you can imagine how hard it was for me once I learned about my egg intolerance. How was I going to keep enjoying my favorite lemon flavors if I can’t use recipes with eggs in them?
That is why I went ahead and developed this Vegan Lemon Curd recipe. Because those of us that cannot eat eggs deserve to enjoy our tart lemon desserts!
It is versatile!
This Vegan Lemon Curd is perfect as a frosting or as a layer on a birthday cake. In fact, the first time I made it was for one of my daughters’ birthdays. Last year I made her an excellent Paleo lemon cake and used this Vegan Lemon Curd as the middle layer.
You can also use this lemon curd to make an amazing filling for Paleo lemon bars. Or, if you’re up for it, you can just eat it straight out of the jar (don’t worry, I won’t judge!).
Low carb but beware
This Vegan Lemon Curd recipe is keto-friendly but it does have quite a few cashews in it. And this can add up quickly.
It’s doubtful that you can eat enough in one sitting to knock you out of ketosis, but don’t hold me to that.
Cashews are always best soaked before eating because it helps to break down some of the anti-nutrients, such as phytic acid and lectins. These anti-nutrients are hard on digestion and can trigger inflammation.
Fortunately, I have a guide for soaking and dehydrating nuts here if you are new to this process! This will allow you to eat various foods without experiencing digestive distress.
Now go on and enjoy this Vegan Lemon Curd. I promise I won’t tell anyone if you just eat it straight out of the bowl!
Vegan Lemon Curd (Keto, Paleo, egg-free, dairy-free)
Ingredients
- 1 ½ cup raw cashews (soaked for 90 minutes in warm water)
- 1 cup coconut oil
- 2/3 cup lemon juice
- 1/3 cup coconut cream (the solid part from a can of full-fat coconut milk)
- 1/3 cup Swerve confectioner’s sweetener
- 2 Tbsp. lemon zest
- 1 tsp. vanilla extract
- 1/4 tsp. liquid stevia
- 1/8 tsp. sea salt
Instructions
- Soak the raw cashews in a bowl of warm water for at least 90 minutes, and up to 4 hours. Strain and lay on a towel to soak up the excess liquid.
- Melt the coconut oil in a small saucepan over low heat. If it is softened already you can skip this step, you just don’t want it super hard.
- Put all the ingredients together in a high-powered blender. Blend on high for 1 minute or until totally smooth. You may need to scrape the sides with a spatula and then blend again for 30 seconds or so.
- Pour the lemon curd into glass jars and refrigerate until firm, about 2 hours.
Notes
Use it as a frosting or layer for cakes, a topping for muffins and scones, or enjoy it right out of the jar. I’ve used this lemon curd to make Paleo lemon bars too.
Refrigerate the lemon curd for up to a week or freeze it for up to 3 months. Prior to use, you will want to take the lemon curd out of the fridge for about 45-60 minutes so that it is softened enough to spread.
You definitely need to use a high-powered blender in order to get this lemon curd totally smooth.
Nutrition Facts
Calories
200Fat
21Sat. Fat
14Carbs
9Fiber
1Net carbs
8Sugar
1Protein
2Sodium
20Cholesterol
0