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 a 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 massive 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.
In fact, why not check out our entire collection of keto raspberry recipes, where you are sure to find new favorites?
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 I absolutely love about raspberry curd is that it is so versatile. Enjoy it on 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 need to give them a go.
Those brownies are rich, and dark, and make the perfect pairing.
As much as I enjoy the combination of chocolate and raspberries, I’d be remiss if I didn’t mention that it’s also the ideal spread for my almond flour bread, a great primary white keto option.
Or try a dollop of our popular keto pound cake for a festive treat.
Sugar-free Raspberry Curd
Whether you decide to add the curd as a delicious filling for cakes, pies, or even cookies. Know that the combinations are truly endless.
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
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
To make a sugar-free raspberry curd, you’ll need either fresh or frozen raspberries.
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 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 regarding 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 because the texture and flavor are the closest to real sugar I’ve found, and the flavor fools your taste buds like nothing else on the market.
I’m also a big fan of the brand Swerve which is an erythritol blend. Like Lakanto, it uses sugar alcohols and has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener.
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.
Remember that if this is your pick, ensure 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.
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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 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
- Wisk
- Jar, lidded storage container
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I sure hope you give this delicious keto-friendly raspberry 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, we 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.
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Enjoy early access to recipes before they go live on the website. Plus, bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use to organize your favorite recipes.
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The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
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Keto Raspberry Curd (Gluten-Free)
This raspberry curd recipe is sugar-free, gluten-free, and keto-friendly. It's a rich yet tart raspberry curd that can be enjoyed with several other treats or by the spoonful.
Ingredients
Keto Raspberry Curd
- 16 ounces of fresh or frozen raspberries
- 1/2 cup unsalted butter
- 1 cup of granulated sugar substitute
- 6 egg yolks, room temperature
- 1/4 cup of lemon juice
- 1/4 teaspoon of sea salt
Instructions
- 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.
Notes
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.
Nutrition Information:
Yield: 32 Serving Size: 1 tablespoonAmount Per Serving: Calories: 43Total Fat: 3.8gSaturated Fat: 2.1gCholesterol: 47mgCarbohydrates: 1.8gFiber: 0.9gSugar: 0.7gProtein: 0.9g