Not quite a pudding or a custard, these keto lemon curd filled donuts are a special dessert. Keto vanilla donuts are filled with a silky, creamy, lemony curd and topped with a little powdered sugar. They look so fancy but are a really easy low carb, sugar free treat to enjoy anytime!
Why this recipe is just so good....
- Lemon curd is a super simple recipe to make. It is similar to custard since they are both very creamy but lemon curd does not use cream or milk and is easier to make than custard. It only needs 4 ingredients and about 20 minutes.
- We love this lemon curb since it has an extra tang to it and is not overly sweet. If you prefer less lemon and a bit sweeter, it is easy to adjust the amount of lemon and sugar substitute in the recipe.
- Use fresh lemons and zest in this recipe, not the bottled kind. You will love the taste of freshly squeezed lemons and zest.
- We are using only the egg yolks for the lemon curd. This gives it the richest, thickest texture. Don't worry about leftover egg whites. My Keto Angel Food Cake is a perfect way to use the whites. Food52 has an article about how to freeze them as well.
- The donuts are made with both almond and coconut flours, based on my low carb glazed donuts. I added some psyllium husk to create a soft bread-like texture in the donut. If you don't have psyllium husk, you can substitute golden flaxseed meal or arrowroot powder.
- I like to use a combination of sugar substitutes, in this case Monkfruit and Swerve (erythritol). Combining them makes baked goods taste more like sugar with little, if any, aftertaste or cooling effect that some people notice in a low carb recipe.
Step by Step Directions
- Sift together the dry ingredients and whisk in eggs, oil and extract. Stir well to form a dough.
- Use a piping bag, plastic storage bag with corner snipped, form into four balls and lightly flatten.
- Bake on a parchment lined or silicone mat. Let cool.
- Combine egg yolks, sugar substitute, lemon juice and zest. Whisk well. Heat on low temperature in a small saucepan. Stir slowly and frequently until curd thickens.
- Remove from heat, add in butter and continue to stir. The curd will be thick and shiny and will hold its form on a spoon. Refrigerate until fully cooled.
- Split cooled donuts in half. Place about two tablespoons of lemon curd on bottom half, cover with top. Sprinkle with powdered sugar substitute.
The curd must be cooked long enough on low heat in order for it to thicken. It can take 10-15 minutes for this small batch. It will also thicken as it cools. But don't raise the heat to speed up the process. It could boil and then it will curdle.
This tangy low carb spread can be used on scones and muffins. Or try it as a filling layered in a cake or on top of a pound cake. It is delicious on pancakes or waffles as well.
Store it in an airtight container in the refrigerator for up to a week. You can also freeze for 2-3 months.
Here are some other desserts to try. Please let me know in the comments if you have enjoyed one of my recipes. That tells me what you want to see more of on the blog. I would also love if you gave my recipes a rating too! 😊Print
Keto donuts are filled with a silky, creamy lemon curd. Sprinkle a little powdered sugar substitute on top and you have a very pretty and easy sugar free dessert.
- 2 tablespoons coconut flour
- ½ cup almond flour
- 1 tablespoon psyillium husk meal
- ¾ teaspoon xanthan gum
- ½ teaspoon baking powder
- 2 tablespoons Erythritol (Swerve)
- 1 tablespoon Monkfruit sweetner
- 2 large beaten eggs
- 2 tablespoons coconut oil,melted
- 1 teaspoon vanilla extract
- 4 large egg yolks
- ½ cup sugar substitute (Swerve)*
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ¼ cup (4 tablespoons) unsalted butter
To make donuts:
- Preheat oven to 350°F.
- Sift the dry ingredients together over a bowl. Whisk together to combine.
- Add the beaten eggs, coconut oil and vanilla. Mix until it comes together in a thick dough.
- Use a piping bag or plastic zippered bag with a corner snipped off to pipe 4 equal sized balls of dough onto a parchment or silicone lined baking sheet. Lightly press down on dough so it looks like a slightly flattened round of dough. *
- Bake in 350°F oven for 15 -20 minutes. They should be lightly golden brown.
- Cool on rack while making curd.
- Mix the egg yolks and sugar substitute in a small bowl. Whisk together for a minute to combine well.
- Scrape the egg mixture into a saucepan, add the lemon juice and zest and whisk to blend.
- Heat on low flame and cook slowly while stirring with wooden spoon or spatula constantly. You will see the curd begin to thicken. Keep stirring and cooking on the low heat. This should take between 10 -15 minutes. **
- Remove the curd from the stovetop and stir in the butter. Stir occasionally as the curd cools and reaches room temperature.
- Refrigerate until ready to fill donuts.
- Slice donuts in half after they have fully cooled and the curd has cooled in the refrigerator.
- Smooth curd over the bottom half of donut. Cover with top of donut and sprinkle with powdered sugar substitute if desired.
*This lemon curd recipe is not overly sweet. Give it a taste test and add an additional tablespoon of sugar substitute if you prefer.
**If you don't have a piping bag or want to use your hands, lightly dab with some oil and form the dough into the balls and lightly press down to flatten.
***The key to a smooth, lump free curd, is stirring frequently over a low flame. This will slowly thicken the curd without forming any lumps or curdling. Small bits of cooked egg can be strained with a fine mesh strainer.
****The curd will keep in refrigerator for up to a week and can be frozen for 2-3 months.
Keywords: keto dessert, low carb spread