Easy Keto Lemon Cream Fool

Prep time: 15 minutes
Cook time: 0 minutes (No-bake!)
Additional time: 30 minutes (Chilling – highly recommended)
Total time: 45 minutes
Course: Dessert
Cuisine: British-inspired, Keto, Low-Carb, Gluten-Free
Servings: 4
Calories (per serving): 315 kcal

Table of Contents

Nutrition (per serving)

Calories: 315 kcal
Fat: 31g
Carbohydrates: 6g
Fiber: 2g
Protein: 4g
Sugar: 3g
Net Carbs: 4g

Note: Nutrition information is an estimate and will vary based on the specific brands of ingredients used.

Ingredients

For the Lemon Curd:

2 large eggs
1/2 cup (120ml) fresh lemon juice (about 2-3 lemons)
1 tablespoon lemon zest (about 1 lemon)
1/2 cup (100g) powdered erythritol-based sweetener (like Swerve Confectioners)
1/4 cup (60g) unsalted butter, cut into small cubes

For the Fool:

1 1/2 cups (360ml) heavy whipping cream
1/4 cup (25g) powdered erythritol-based sweetener (like Swerve Confectioners), or more to taste
1 teaspoon vanilla extract
Fresh raspberries or blueberries, for garnish (optional – adds minimal carbs)
Mint sprigs, for garnish (optional)

Intensities

This recipe is wonderfully simple, but here’s a guide to the different “intensities” of the steps:

Intensity: Chill
- Step 1 (Making the Curd): Requires constant, gentle stirring over low heat. It’s a meditative process, not a workout. You’re coaxing the mixture to thicken, not scrambling the eggs. Patience is key.
Intensity: Low
- Step 2 (Chilling): Absolutely zero effort. Just pop the curd in the fridge and let it do its thing.
Intensity: Moderate
- Step 3 (Whipping the Cream): This is where you’ll feel it! Whipping cream to stiff peaks by hand is a great arm workout. You can absolutely use an electric hand mixer or stand mixer to keep the intensity low. We’re looking for “moderate” effort here to get that perfect, fluffy texture.
Intensity: Low
- Step 4 (Assembling the Fool): A gentle folding motion is all that’s needed. This is the fun, artistic part!

Instructions

Make the Keto Lemon Curd: In a medium, heat-safe bowl (like a Pyrex jug or a stainless steel bowl), whisk together the eggs, lemon juice, lemon zest, and 1/2 cup of powdered sweetener until well combined.
Cook the Curd: Place the bowl over a saucepan of gently simmering water (a double boiler), making sure the bottom of the bowl doesn’t touch the water. Cook, stirring constantly with a whisk or a silicone spatula, for about 8-10 minutes. The mixture will gradually thicken and should coat the back of a spoon. It’s ready when it reaches a temperature of about 160°F (71°C) and is thick enough that a line drawn through it on the spoon holds its shape.
Finish the Curd: Remove the bowl from the heat. Add the cubed butter, one piece at a time, stirring until each addition is completely melted and incorporated. This adds a beautiful gloss and richness.
Chill the Curd: Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 30 minutes, or until completely cold. It will continue to thicken as it chills.
Whip the Cream: In a large, chilled bowl, combine the heavy whipping cream, the remaining 1/4 cup of powdered sweetener, and the vanilla extract.
Whip to Stiff Peaks: Using a hand whisk (for a workout!) or an electric mixer (for ease), whip the cream until stiff peaks form. Be careful not to overwhip, or it will start to turn into butter. You’re looking for peaks that stand straight up when you lift the whisk.
Assemble the Fool: Take your chilled lemon curd out of the fridge. It will be firm. Dollop about two-thirds of the lemon curd into the bowl with the whipped cream.
Fold Gently: Using a large rubber spatula, gently fold the curd into the cream. Fold just until you have a marbled, ribboned effect. You don’t want it to be a uniform colour; the streaks of yellow curd through the white cream are what make a “fool” so visually appealing.
Serve or Chill: Spoon the lemon cream fool into four serving glasses or bowls. If you reserved some of the lemon curd, you can drizzle a little extra on top for a more intense lemon hit. For the best flavour and texture, chill the assembled fools for another 15-30 minutes.
Garnish and Enjoy: Just before serving, garnish with a few fresh raspberries or blueberries and a sprig of mint, if desired.

Notes

Sweetener: It’s crucial to use a powdered sweetener for both the curd and the cream. Granulated sweeteners (especially erythritol) can leave a gritty texture. Powdered blends dissolve much more smoothly.
Make it Dairy-Free: You can substitute the heavy cream with a full-fat canned coconut cream (chilled overnight) and use a vegan butter alternative in the lemon curd. Whip the coconut cream the same way you would the heavy cream.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The fool may lose a bit of its airy structure but will still taste delicious.
No Double Boiler? No problem! You can make the curd directly in a small, heavy-bottomed saucepan over the lowest possible heat. You must stir it constantly and be very vigilant to prevent the eggs from scrambling. The double boiler method is much more forgiving.
What is a “Fool”? A fool is a classic British dessert made by folding pureed or cooked fruit into sweetened whipped cream. This is our low-carb, keto-friendly twist on that classic!

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.