Sugar Free Lemon Custard

Sugar-free lemon custard is not just a version of Posset; it’s a delicious keto lemon dessert that is also low-carb. I’ve loved Posset ever since I first discovered it almost a decade ago. This sugar free custard merges the richness of traditional possets with the keto lifestyle, being both egg-free and sugar-free.

Most traditional custards or puddings are made with egg yolks. I’ve made possets so many ways and with so many flavors, but this is the first time I tried making it sugar free. You can read more about the posset and the process in this lemon posset recipe.

This sugar free lemon pudding, custard, or posset (whatever you want to call it!) is also a very rich dessert, so a little goes a long way!

How Do You Make Egg-Free Pudding?

Instead of the egg and cornstarch method used in traditional puddings or custards, I’ve adopted the method for making a posset to make this egg-free custard recipe.

Making a posset involves heating cream and sugar to a simmer and adding citrus juice, which causes the mixture to thicken. The acid curdles the cream, creating a smooth, thick texture.

For this sugar free custard, lemon or citrus juice works its magic on the cream and it “curdles” and becomes smooth as silk. It’s a great experiment in culinary science.

What Kind of Sugar Is Used in Low-Carb Lemon Pudding?

The ingredients in this lemon custard recipe are straightforward; lemon juice and zest, heavy cream and sugar.

In place of the sugar, I substitute Swerve which measures cup for cup. Swerve won’t affect blood sugar, making it suitable for both diabetics and those who follow a low-carb diet.

If you choose to use another sugar substitute, make sure to check the conversion, some replacement sweeteners might not convert in the same way.

In a side-by-side tasting, no one could discern the difference between the lemon custard made with sugar and the sugar-free lemon custard.

How To Make Sugar Free Lemon Custard

First, zest a lemon (Meyer or Eureka), and juice.

Heat the heavy cream in a medium-sized saucepan with the sugar substitute. This takes just a few minutes, but stir it continuously and keep an eye on the cream, adjust the heat as needed so it doesn’t boil over.

Once the sugar has dissolved, remove the pan from heat and stir in the lemon juice and zest.

That’s it! Let the mixture cool for about 10 minutes. You’ll notice it will begin to thicken.

Once the sugar free lemon custard has cooled for about 10 minutes, carefully pour the mixture into serving glasses.

This is when you can go crazy! Because this low-carb lemon pudding is so rich, you can serve it in pretty champagne glasses, tiny espresso cups, or pour it over fresh berries. Garnish with fresh mint!