A staple in any baker's arsenal, lemon curd is a cooked mixture of eggs, lemon juice and zest, sweetener, and butter. It's a versatile lemony spread or citrusy topping. Our recipe makes it low-carb, with as little as 2g carbs per 100g!
These buns are definitely low carb. When I took my first bite the taste was a bit different but you do get used to it . I am glad I could have something with my soup and also make a sandwich and have a full sandwich rather than a open sandwich.
I tried the pizza base and I am grateful to have been able to have pizza after a year of my type1 diagnosis. The only complaint I have is that it is chewy and hard to slice.
Tried these tonight what a lovely surprise it was delicious. Thankyou I will be back. Will not be missing pizza in my life again.
Good flavour, rather more 'substantial' than 'normal' bread, not stodgy, just more filling.
I've been using this bread for some time as part of my low carb diet. I'm glad that this alternative to the highly processed breads in shops is available. It hasn't got the taste of 'normal' bread but it's good enough for me; and with butter and part of a sandwich you can't really taste the difference. It doesn't toast well though, but that's the only negative.
1 Comment
I made this last week. I thought I’d add my little trick so the curd does not crystallize. I switched the Powdered Erythritol for Allulose. It does not crystallize as erythritol will. You do need to use a bit more because Allulose isn’t as sweet.
The curd was used inside low carb cake layers and it turned out beautifully and delicious!
By Michele Barker
Oct 30, 2025