Healthy Vegan Key Lime Curd
This Healthy Vegan Key Lime Curd is so creamy, sweet, tart, and delicious, you’d never know it’s sugar free, low carb, gluten free, and dairy free too!
While squeezing the juice out of 3,485 tiny key limes is the bane of my existence, this Healthy Vegan Key Lime Curd is so, so worth it. No need for the 1½ sticks of butter, heaping cup of sugar, and 8 egg yolks (typical ingredients in fruit curd recipes).
When I made my Healthy Vegan Lemon Curd, I wasn’t expecting it to quickly soar into being one of my blog’s top recipes. Well, I guess I shouldn’t be surprised because it’s damn delicious.
I thought, why not make a variation?
As I strolled down the produce aisle at the grocery store, the key limes caught my eye. Without hesitation or even asking myself what kind of recipe I’d use them in, I put a bag in my shopping cart.
This is pretty much how all of my grocery shopping goes… 75% of my cart will be impromptu purchases and the remaining 25% will be the stuff that I actually went to the store for in the first place.
*rolls eyes*
BUT. No regrets. I’m glad I grabbed a bunch of key limes because this Healthy Vegan Key Lime Curd came to be. And it is perfection. It’s super tart, perfectly sweet, and packed with key lime flavor! It’s so creamy and dreamy, it’s summertime in a spoonful.
Healthy Vegan Key Lime Curd
Ingredients
- 1 13.5oz can Full Fat Coconut Milk
- ½ cup Key Lime Juice (freshly squeezed)
- 2 tsp Key Lime Zest
- 105g (¾ cup) Powdered Erythritol
- 40g (¼ cup, packed) Organic Corn Starch
- ¼ tsp Ground Turmeric
- ⅛ tsp Salt
- 1 tsp Natural Butter Flavor
Instructions
- In a double boiler placed over medium heat, whisk together the coconut milk, key lime juice, and key lime zest.
- In a small bowl, whisk together the erythritol, corn starch, turmeric, and salt. Whisk the dry ingredients into the wet ingredients until completely smooth. Whisk occasionally for ~5 minutes. When the mixture begins to warm up, whisk a bit more often. When you hear the water bubble in the bottom portion of the double boiler, whisk the mixture constantly until thickened.
- Place a fine mesh sieve over a heat-proof bowl and strain the curd. Whisk the butter flavor into the strained mixture. Let the curd cool on the counter for ~1 hour, then cover and refrigerate overnight.
- The next day, give the curd a whisk to make sure it's even, then spoon into serving jars. Enjoy!
Recipe Notes
Compared to 2 tbs of storebought key lime curd, 2 tablespoons of my healthified version will save you 50 calories and a whopping 32g of sugar (nearly 3 tablespoons worth)!
This Healthy Vegan Key Lime Curd is tart and refreshing, you gotta make a batch for yourself!
Spoon some over Pancakes, Waffles, or Vanilla Ice Cream. Swirl some into yogurt or oatmeal. Dip your finger in the jar and eat it straight up. No matter how you consume this stuff, you’ll be sure to enjoy it 🙂
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With love and good eats,
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– Jess
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Indulge − no strings attached!
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Hi friend. Mine is not yellow
What color is it then? The turmeric should color it bright yellow… did you omit it or substitute any other ingredients?
do you use the whole can of coconut milk? (the cream and the liquid?) or just one part? just wanted to have that be clarified a bit more.
It’s the whole can. Thick part and liquid part together. Shake the can if possible!