Step 1

Measure the erythritol and arrowroot powder and put them in a medium pot. Stir together.

Step 2

Roll the lemons on the counter to get them juicy, then zest the lemons adding the zest to the erythritol.

Step 3

Separate 4 eggs and add the yolks to the erythritol in the pot. Add the 4 whole eggs to the pot and whisk the eggs and erythritol together.

Step 4

Juice the lemons and measure 3/4 cup. Strain the lemon juice and stir it into the eggs.

Step 5

Turn the heat to medium and continuously whisk the mixture until it begins to thicken - it only takes a few minutes. Turn the heat down to medium-low and continue whisking. The lemon curd will thicken - all at once

Step 6

Remove the pot from the heat and continue to stir with the whisk for one minute more. Pour into a clean container and add the stevia glycerite and salted butter incorporating completely.

Step 7

To cool, place a piece of plastic wrap right on top of the low carb lemon curd and refrigerate. I like to make a water and ice bath in a larger bowl, set the bowl with the lemon curd inside of the bigger bowl and stir the lemon curd until it is cool.

Step 8

Store in an airtight container and refrigerate up to 2 weeks.

Step 9

Makes about 2 cups. Serving size is about 3 tablespoons with 2.5 net carbs per serving.