Indulge in the delightful sweetness of raspberries without the sugar. This sugar-free raspberry curd is low-carb and suitable for a THM S meal. It's perfect as a topping or spread for your favorite keto treats.
Ingredients: 1 cup fresh or frozen raspberries. 1/4 cup powdered erythritol. 3 large eggs. 1/4 cup unsalted butter. 1/4 cup lemon juice. Zest of 1 lemon. 1/2 teaspoon vanilla extract. 1/4 teaspoon xanthan gum optional, for thickening.
Instructions: Blend or process the raspberries until they are smooth in a blender or food processor. Put the puree through a fine-mesh sieve to get rid of the seeds. Then, put the raspberry puree in a bowl. Mix the powdered erythritol and eggs together in a heat-safe bowl by whisking them together. Melt the unsalted butter over low heat in a saucepan. You can add the raspberry puree, lemon juice, lemon zest, and vanilla extract after the butter has melted. Use a stir to mix. Slowly pour the raspberry mixture into the egg mixture while whisking it all the time to keep it from curdling. Put the mixture back in the saucepan and stir it constantly over low heat until it gets thicker. You can add xanthan gum to help it thicken if you want to. When the curd gets thick, take it off the heat and let it cool to room temperature. After that, put it in a glass jar or other container and put it in the fridge until it's cold and set. You can use your sugar-free raspberry curd to top low-carb desserts or as a spread on keto-friendly bread. Have fun!
Prep Time: 15 minutes
Cook Time: 10 minutes
Lacheron
