Lemon Budino (with keto, low-carb friendly option) with Video right before the recipe.
This is the time of year that I start to get crazy lemon cravings. It happens every January and into February, probably attributed to winter blues and needing a boost of bright, tart citrus.
I could have made this grain free lemon cake or this amazing lemon tart. It’s a little too cold to make this Italian lemon ice. I still wanted the biggest bite of lemon I could find, which ended up as a big fat lemon budino. 
Budino is an Italian pudding, and is thicker and richer than an American pudding.
I like the comfort and combination of cream and lemon, and I like the “body” or viscosity of this recipe.
I also like that it’s just about zero carbs if you use swerve. It’s a high protein dessert made up mostly of egg yolks, some butter and a little cream.
How to Make Lemon Budino
I’ve tested this lemon budino three times and it’s three times a lemony charm.
The ingredients for the lemon budino are very simple.
There are seven egg yolks 2 eggs , 3 tablespoons of heavy cream, 4 tablespoons of butter and lots of lemon juice and lemon zest. That’s it. Plus the sugar or swerve, whichever sweetener you prefer.
You can use about 4-6 fresh lemons to make 1/2 cup lemon juice. I just happened to have bottled lemon juice in large quantities, which worked just fine, but don’t skip the zest!
You will need to set up a bain marie (this means you will place a stainless steel bowl over simmering water that does not touch the bottom of the bowl). You will continue to monitor the temperature of the curd with a candy thermometer (or meat thermometer), not to exceed 170 degrees F. At this point the curd if fairly thick. If you don’t have a thermometer, it takes about three minutes and and the lemon cream gets very thick. As soon as it sticks to the back of the wooden spoon and feels like pudding, remove from the heat. At this point, you will take it through a mesh strainer and then add the cream.
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This is a very different recipe than my chocolate budino, similar though in that it’s creamy, rich and has a wonderful low-carb option. You can use sugar or a powdered erythritol. I use the confectioner’s Swerve, which is a non-GMO erythritol product.
You can Make this a Low-Carb Lemon Budino
Check out the nutrition values in the recipe (using the swerve). If you’re following a high-fat, low-carb diet, you’ll be happy. If you’re diabetic, you’ll be happy. Sometimes replacement sweeteners don’t transfer well, but in this dessert they do!
If you love lemon, you’ll love lemon budino. I could also imagine this topped with fresh blueberries.
What do I do with left over egg whites?
Make grain free biscuits or this keto friendly angel food cake.
Grain Free Lemon Cake (keto friendly)
More Keto Recipes from Spinach Tiger
Chocolate Budino Recipe
Low Carb Lemon Curd Dessert
Ingredients
- 7 egg yolks
- 2 eggs
- 1 cup Swerve Granulated
- 4 tablespoons softened unsalted butter
- 1/2 cup lemon juice
- lemon zest if you have a lemon
- 3 tablespoons heavy cream
Instructions
- Whisk eggs.
- Add lemon juice, zest, butter, Swerve to eggs.
- Place in a double boiler or place a stainless steel bowl over simmering water.
- Continue to mix until the temperature reaches 170 degrees.
- Remove from heat, take through a fine mesh strainer.
- Stir in heavy cream.
- Place plastic wrap over top and cool.
- Spoon into dessert dishes. Wrap tops with plastic wrap. Refrigerate.
Video
Nutrition
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My first time making a lemon curd, budino, yummy whatever. It was very simple, but you have to stay right with it so you don’t get scrambled eggs. You do have to constantly stir it for about 10 minutes. But, it is worth it. I used to work in a Tearoom where we served this with scones. But I just topped mine with blueberries. Would probably also be great with raspberries. My Husband is a very big fan, so I guess this won’t be the only time I make it. His usual compliment is this is very good, really good. This time is was “Delicious”.
I have made this low-carb Lemon Budino many, many times & as a lemon lover, it is as delicious as any curd I’ve ever tasted in my life – & it’s actually sugar-free! And high protein. This recipe keeps my backyard lemon tree (SoCal) in business. Thank you, Angela, for this truly wonderful recipe! 😀 🍋🍋🍋
Thanks, Pat. This is my husband’s favorite of all my keto recipes.
Can’t gave dairy either… what do you recommend I substitute the cream with please? This looks so yummy and I’m totally obsessed with lemons … Thank you.
* meant to say “have”
You can try skipping the cream. Although I don’t know what a good substitute for butter is. You may have one.
Even the looks of it is already mouth watering. Will certainly try to make one. Thanks for sharing.
Scott Porter of instagram marketing West Palm Beach
Thank you. We love it!
The pleasure is our Angela. Could have been better if you have some login/sign-up option in here so that we can have better engagement and can have more conversations going.
I am a chef and information related to eating well with me. Continue reading more articles on food for me to study.