Low-Carb Limoncello

Martina SlajerovaUpdated 27 June 2022★★★★☆4.3 (47 ratings)

Ready in 7d
0.5 g net carbs
63 kcal
Serves 25

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Low-Carb Limoncello (homemade, keto, sugar-free)

If there is one liqueur that screams, "Summer is here!", it's Limoncello!

Limoncello is a delicious Italian liqueur mainly produced in Southern Italy. It's made with just four ingredients: lemon peel, alcohol, sweetener and water.

I first tried Limoncello in Capri during our family holidays in Southern Italy. It was sweet and refreshing and I couldn't believe how many varieties there were — some with cream and some with orange or tangerine flavors. (You can learn more about the history of Limoncello here).

But just like all liqueurs, Limoncello is laden with sugar and a no-go for keto. That's why I haven't had Limoncello for over a decade and was really excited to make it keto-approved. (Here's a full Guide to Alcohol for Low-Carb Diets with suitable options and options to avoid.)

How to Make Sugar-Free Limoncello

Making Limoncello at home is really easy because you will only need four ingredients, that's it!

Lemons, organic and unwaxed, peel only. The essential oils from the peel is what will add fantastic flavor to your limoncello.
Grappa or vodka. Grappa is the traditional way but vodka is a good alternative. Both of these options are zero-carb and have a clean, neutral flavor that elevates the zesty lemon flavor.
Allulose combined with water to make a simple syrup. Allulose is a type of low-carb sweetener that tastes just like sugar and does not crystallize like other types of low-carb sweeteners like Erythritol. You can read all about Allulose here.

Tips for the Perfect Limoncello

Use unwaxed, organic lemons. Most citrus fruits have pesticide residues on the peel so you want to make sure you are using unwaxed and organic lemons. You'll only be using the peel and you don't want any pesticides in your limoncello.

Avoid bitter limoncello. When peeling the lemons, try to only get the yellow part. The less of the white pith you use, the less likely you'll end up with bitter Limoncello. If you slice a piece with too much white on it, carefully scrape it off using a small pairing knife.

Let the peel infuse in alcohol for 1 to 4 weeks. The longer you leave it, the more flavor you'll get. I infused the first one for a week, the second one for three weeks.

Strain the limoncello through a nut milk bag to ensure that there are no solids and the final product is smooth.

Use Allulose to make your limoncello smooth and keep the carbs low. If you absolutely have to, use Erythritol-based sweetener instead but keep in mind you will get a slight cooling aftertaste and there might be some sediments on the bottom once chilled.

Clear or cloudy? Interestingly, my limoncello remained clear and didn't become cloudy like the once I remember from Capri. I think it may have to do with the type or amount of alcohol you use. If you want to make it cloudy, simply blend the peel with alcohol before straining. Either way it's delicious!

Don't Waste the Lemons!

You'll have quite a few leftover lemons. Don't waste them and instead use them in other recipes. How about making a batch or two of my Keto Electrolyte Drink, Blueberry Electrolyte Drink or this easy Sugar-Free Lemonade?

You can even make a batch of Low-Carb Lemon Curd although that will also require you to use some lemon zest.

More Low-Carb Liqueur Recipes

I love the challenge of transforming high-carb liqueurs into sugar-free versions and here's even more delicious recipes you may like:

Low-Carb Sour Cherry Liqueur
Low-Carb Pink Rhubarb Gin
Low-Carb Grand Marnier
Low-Carb Amaretto
Low-Carb Frangelico Hazelnut Liqueur
Low-Carb Kahlua
Low-Carb Baileys Irish Cream
Low-Carb Czech Egg Liqueur (similar to classic eggnog)

Is there any liqueur you've been missing on keto? Let me know in the comment section and I'll do my best to make a low-carb version!

Step-by-step

Start by washing the lemons (you'll need 7 to 8 lemons). Make sure you use organic lemons. Using a vegetable peeler, zest the outer layer of the peel. (The less of the white pith you use, the less likely you'll end up with bitter limoncello.)
Place the lemon peel in a fido jar (or any jar that you can seal) and add the alcohol. You can use vodka or grappa for a more authentic flavor.
Secure with a lid and store in a dry cool place for at least one week, or up to 4 weeks. As the lemon peel steeps into the alcohol, the liquid will turn yellow and the peel will start looking pale.
When ready, prepare the simple syrup. Pour a cup (240 ml) of water into a sauce pan and heat up until warm (it doesn't have to boil). Add the sweetener (Allulose works best but Erythritol can be used instead). Stir until all the sweetener crystals have dissolved. Remove from the heat and let it cool.
Strain the limoncello through a fine mesh sieve lined with nut milk bag. Add the prepared simple syrup. Use a funnel to pour into the 2 to 3 sterilized storage glass bottles.
Place in the freezer for at least 2 hours before serving. Store in the fridge for up to 6 months. It's best to place the limoncello in the freezer for 1 hour before serving.

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