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5 from 1 vote

Sugar Free Lemon Curd Parfait (Keto, Low Carb)

The perfect pairing of tart lemon curd, with fresh bursting blueberries and a rich and creamy mascarpone cream. So pretty, layered in a glass, and simple to pull together too.
Servings 2 servings
Calories 668kcal
Author Naomi Sherman


Lemon Curd

  • 1 large egg
  • 2 ounces Swerve sweetener granular
  • 2 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2.5 ounces butter cut into squares
  • 1 teaspoon heavy cream

Mascarpone Cream


Lemon Curd

  • Whisk eggs and Swerve (erythritol) in a large microwave safe bowl. Add lemon juice and zest and whisk until combined. Drop squares of butter on top.
  • Microwave in 1 to 2-minute bursts, whisking in between until the butter is melted and the mixture is hot.
  • Microwave in 30 second bursts until mixture is thickened. Whisk the cream in at the end.
  • Place in a bowl with cling wrap on the surface to avoid forming a skin, and chill until you are ready to use. The curd will thicken more as it cools.

Mascarpone Cream

  • To make the mascarpone cream, beat the mascarpone, sweetener and vanilla together until they are smooth and well combined.
  • Whisk the cream through the mascarpone until softly combined.


  • Layer the curd, mascarpone and fresh blueberries in decorative glasses or pots.
    Garnish with more blueberries, or with fresh herbs, or lemon zest.


The components can be made separately and stored in the fridge for up to five days.
The parfaits can be assembled up to 24 hours in advance and stored in the fridge.
Blueberries are optional and not included in nutritional info.


Serving: 1serving | Calories: 668kcal | Carbohydrates: 4g | Protein: 9g | Fat: 69g | Saturated Fat: 42g | Cholesterol: 283mg | Sodium: 337mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 2307IU | Vitamin C: 7mg | Calcium: 123mg | Iron: 1mg