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!
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.
Taste close to the real thing and knowing thats its low carb makes it even better since i need to keep my blood sugar in check.
This bread is lovely nice size too. Toasts great. Makes a great toasted cheese sandwich.
Definitely the best low carb pizza bases on the market. Good clean ingredients and a lot less hassle than making my own.
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