This is a perfect time to prepare Keto Lemon Curd for your Christmas cake.
And it is an easy peasy lemon squeezy recipe!
I have mine on a Almond-Butter mug cake, tweaked from Low Carb Hazelnut-Butter Mug Cake as I ran out of hazelnut flour. Yum!
This will make a perfect Christmas gift for your keto-friends and I'm sure non-keto friends will enjoy it too.

Keto Lemon Curd
Ingredients:
1 pc Lemon (juiced & zested)
1 Egg
20gm Monk Fruit Sweetener (or any sweetener of your choice)

Directions:

1. Combine all ingredients in a bowl and set the bowl over a saucepan of gently simmering water.
2. Keep stirring with a whisk until thickened, until the mixture coats the back of a spoon.
   
3. Remove from heat and put the curd into jar. 
   
4. Once the curd is cool completely, you can spread it on your favourite keto cake and top with some grated 90% Lindt Cocoa.
   
   
5. Store in the fridge for up to 2 weeks.

Inspired by Debora Prihatna