This delicious keto raspberry curd should be on your shortlist of recipes to try. Rich, creamy, tart, and sweet. It’s a sugar-free raspberry curd that will bring a British classic into your home easily.
My recipe for raspberry curd is simple to make and as an extra bonus, it can be used to embellish lots of low carb desserts making them extra decadent.
Plus, it’s a fantastic way to use extra egg yolks. The best part is that you can make this easy curd with fresh or frozen raspberries. It’s a low carb curd you can enjoy any time of the year!
Look there is no denying that I’m a huge fan of lemon curd, with the evidence of several recipes to prove it.
Sugar-free curd recipes like my keto lemon curd cheesecake, keto lemon curd blueberry cheesecake, and my easy low carb lemon curd pie that features a toasted coconut crust. Those should be plenty of proof of that.
But guess what? This sugar-free, low carb raspberry curd is just as delicious. It’s one I hope you will also try.
Keto Raspberry Curd
Why be deprived when you can have a low sugar option? It’s a recipe that can fit even the macros of someone watching their carbs.
What’s I absolutely love about raspberry curd is that it is so versatile. Enjoy with keto scones as our friends from across the pond or combine it with chocolate my personal favorite.
I highly recommend you try this curd with my Michelle’s keto brownies. If you haven’t tried those brownies yet, you really need to give them a go. Those brownies are rich, dark, and make the perfect pairing.
As much as I love the combo of chocolate and raspberries, I would be remiss not to also point out that’s also the perfect spread for my almond flour bread, a great basic white keto bread option.
Or try a dollop on our popular keto pound cake for a festive treat.
Sugar-free Raspberry Curd
The richness that the butter and eggs add to the natural tartness and sweetness of raspberries is unmatched. One spoonful is sure to make you a fan.
And yes you can gobble this sugar-free curd by the spoonfuls. I’ll confess I’ve been guilty of keeping a jar of keto curd in the fridge just to have a little spoonful of something sweet after a meal.
Don’t knock it till you try, since sometimes a little is all it takes to silence our bossy sweet-tooth.
How To Make A Sugar-free Raspberry Curd
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In order to make a sugar-free raspberry curd, you’ll need either fresh or frozen raspberries.
Personally, I try to use fresh whenever possible but I know that using fresh raspberries when out of season can get pricy. So I want to reassure you that you can also use frozen berries here.
If you opt to go that route, simply allow the raspberries to completely defrost before you use them in the recipe. It just makes the consistency of the curd more stable.
This recipe for raspberry curd calls for six egg yolks and it’s what gives it that custard-like consistency. It’s important to allow your eggs to come to room temperature before so that they mix seamlessly into curd.
Best Sugar-Substitutes For Raspberry Curd
I have several options when it comes to which sweetener you can use in this sugar-free curd. I happen to be partial to Lakanto Monk Fruit.
Lakanto Monk Fruit is my favorite since the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market.
Having said that, I’m also a big fan of the brand Swerve which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.
Although it does have a cooling aftertaste that some people may dislike. Personally, it’s not an issue for me and it’s why I recommend it as a choice.
You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener.
Personally, I don’t like using stevia because I am sensitive to the aftertaste. But if that’s not the case for you, you could certainly use it in this recipe.
Due note, that if this is your pick make sure you reduce the amount called for in the recipe by half since a stevia-based option is much sweeter.
Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with good success. I know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar.
Low Carb Raspberry Curd Recipe Ingredients
Note that the full printable recipe is at the bottom of the page. The following are the ingredients and tools you’ll need.
What’s great about a true curd recipe is that it’s thickened naturally with just butter and egg yolks so it’s absolutely gluten-free.
And in the case of raspberries, their high level of pectin also thickens the curd beautifully.
- Fresh or frozen raspberries
- Granulated sugar-substitute
- Unsalted butter softened
- Lemon juice
- Egg yolks, room temperature
- Sea salt
Tools you’ll need
You’ll need just a few tools to make this recipe most of which you hopefully already have on hand.
The recipe calls for the use of a double-boiler. This is to ensure that the raspberry curd doesn’t scorch. However, you don’t have to use anything fancy. I simply make my own by using a 4-quart glass bowl so that it is large enough to fit over a pot of boiling water.
The key is to make sure the water is never touching the glass bowl. You are cooking with steam here and not direct heat.
- Fine mesh strainer, to remove the seeds
- Wooden spoon
- Jar, lidded storage container
I sure hope you give this delicious raspberry keto-friendly curd a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Be sure you also check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Join Our Jesus And Keto Movement
If there is one thing I particularly proud of sharing it’s how we combined our Christian faith with the keto diet.
In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith.
The testimonies coming out of our Fittoservegroup is what motivates us to continue to share what we’ve learned.
We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Keto Raspberry Curd
- 16 ounces of fresh or frozen raspberries
- 1/2 cup unsalted butter
- 1 cup of sugar substitute
- 6 egg yolks
- 1/4 cup of lemon juice
- 1/4 teaspoon of sea salt
- In a double boiler melt the butter at medium heat.
- To the butter add the fresh or thawed raspberries, lemon juice, sugar substitute and salt.
- Stir the mixture frequently making sure to mash the raspberries as it cooks down.
- Reduce the heat to low.
- Separate the eggs and add the egg yolks one at a time. Using a small whisk cook the mixture until it thickens about seven to ten minutes.
- Once the raspberry curd has thickened, strain the curd through a large sieve by mashing the berries with a spoon.
- Discard the seeds and any solids that stay behind.
- Allow the curd to fully cool.
- Store the curd in a covered glass container.
- The curd will last up to one month refrigerated.
You can use frozen raspberries in this recipe. If you opt to go that route, simply allow the raspberries to completely defrost before you use them in the recipe. It just makes the consistency of the curd more stable.
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Nutrition Information:Yield: 32 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 43Total Fat: 3.8gSaturated Fat: 2.1gCholesterol: 47mgCarbohydrates: 1.8gFiber: 0.9gSugar: 0.7gProtein: 0.9g