Step 1

Fill the bottom pot of your double boiler with 1-2 inches of water. Or make your own double boiler by placing a smaller pot or heatproof bowl over a saucepan of simmering water. Make sure the water is not touching the bottom of the bowl so that it does not scorch the filling.

Step 2

Melt the butter in the double boiler over medium heat.

Step 3

Once the butter is melted, whisk in the sugar substitute, lemon juice, lemon extract, and lemon zest. Keep mixing until well combined.

Step 4

Next, whisk in the egg yolks slowly one at a time and cook over medium-low heat until the lemon curd cooks and the mixture becomes thick for about 10 minutes. If the curd isn't thickening it's a sign that the heat needs to increase slightly. Keep stirring the curd constantly during the cooking process.

Step 5

Remove the lemon mixture off the stove and strain it into a small bowl using a fine mesh colander.

Step 6

To the lemon curd fold in the sour cream until fully combined.

Step 7

Place the curd into the refrigerator to cool for about 30 minutes.

Step 8

Allow the curd to cool on the kitchen counter for about 15 minutes and then fold the sour cream into the lemon curd mixture.

Step 9

Slice the strawberries and toss the strawberries with the lemon, lemon zest, sugar substitute, and vanilla extract.

Step 10

Allow the fruit to macerate on the kitchen counter for about 10 minutes to create its own sauce.

Step 11

In a large bowl using an electric mixer combine the sliced strawberries, lemon zest, with the cream cheese, confectioner's sugar substitute, vanilla extract until the strawberries are fully incorporated into the mixture. Scrape the sides of the bowl using a spatula and then resume mixing.

Step 12

In another large bowl, whip the cold heavy whipping cream until stiff peaks form. This should take about 1-2 minutes with an electric mixer. Fold gently half of the whipped cream into the strawberry mixture being careful not to deflate the whipped cream. Then fold in the remaining whipped cream just until combined.

Step 13

Spoon 1/4 cup of the keto strawberry fool mixture into individual serving dishes or other glassware. I used wine glasses in mine. Then spoon about 2 tablespoons of lemon curd mixture over the strawberries mixture in each glass and then add another two tablespoons of the strawberry fool mixture to the top of each serving. Lastly, garnish with the prepared sliced strawberry.

Step 14

Serve immediately or store for up to three days in the refrigerator.