🍋 Hungarian Keto Lemon Soup (Citromleves)

🍋 Hungarian Keto Lemon Soup (Citromleves): A Tangy Taste of Tradition

If you’ve never heard of Hungarian Lemon Soup—or Citromleves as it's called locally—you’re in for a zesty surprise. This velvety, sweet-tart soup is a lesser-known gem of Hungarian cuisine, traditionally served as a refreshing summer dish or a light appetizer during festive family gatherings.

Here’s the twist… we’re making it keto-friendly without losing its old-world charm. 💛

🏡 A Bowl Full of Culture

Hungarian homes are deeply rooted in tradition. Whether you're in a bustling Budapest apartment or a countryside cottage near Lake Balaton, one thing is certain: Food brings people together. Meals aren't rushed—they’re savored. Sunday lunches stretch for hours, punctuated with laughter, wine, and recipes passed down through generations.

In many families, Citromleves is a nostalgic dish, often made by grandmothers (nagymamák) who swear by a particular type of lemon or a secret hint of cinnamon. It's light, creamy, and beautifully simple—just like this updated keto version that still honors its Hungarian roots.

🍋 Keto Hungarian Lemon Soup (Citromleves)

• Serves: 4–6

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Serving Size: 1 cup (based on 6 servings)

🧂 Ingredients:

• 4 cups water

• 3/4 cup + 1 tbsp unsweetened almond milk or heavy cream (for extra richness)

• 2 egg yolks

• Zest of 1 lemon

• Juice of 2 lemons (about 1/2 cup)

• 1 cinnamon stick (or 1/2 tsp ground cinnamon)

• 1 tsp vanilla extract

• 1/3 cup powdered erythritol or monk fruit sweetener (adjust to taste)

• Pinch of salt

• Optional Garnish: Thin lemon slices, swirl of coconut cream, dusting of cinnamon, parsley, or dill weed

🥣 Instructions:

1. Boil the base: In a medium pot, bring water, lemon zest, cinnamon stick, and a pinch of salt to a gentle boil.

2. Sweeten it up: Add your keto-friendly sweetener and vanilla extract. Stir until dissolved.

3. Egg yolk magic: In a bowl, whisk egg yolks with almond milk (or cream) until smooth and silky.

4. Temper and combine: Slowly ladle some of the hot soup into the egg mixture while whisking. Then pour the mixture back into the pot.

5. Simmer gently: Keep heat low and simmer for 5 minutes. Don’t let it boil!

6. Lemon finale: Remove from heat and stir in lemon juice. Taste and adjust tartness or sweetness.

7. Serve: Warm or chilled, garnished as desired.

🍽 A Taste of (Low-Carb) Home

Keto doesn’t have to mean giving up cultural comfort foods. This Hungarian Lemon Soup still brings the cozy, zesty goodness—just with fewer carbs and no sugar crash. It’s the perfect way to feel connected to tradition while staying on track with your goals.

Whether you're exploring Eastern European flavors or just craving something light and luscious, this keto Citromleves is the real deal.

✅ Keto-Friendly Note:

• Lemon juice does contain natural sugar, but the amount used (1/2 cup for 6 servings) keeps the net carbs low.

Have your own low-carb take on a family recipe? Share your version of keto Citromleves or a memory of your nagymama’s cooking in the comments. My husband's memory of his nagymama is that she made her Hungarian soups on the Sparhelt. The Sparhelt is a stove where the heat comes from wood (a wood burning stove). Food is love, no matter how it’s made. 💛

Estimated Nutrition Information (per 1-cup serving and based on 6 servings) of the Keto Hungarian Lemon Soup (Citromleves):

• Calories: 40 cal

• Fat: 2.5 g (based on almond milk; will be 10 g if using heavy cream)

• Protein: 1.5 g

• Total Carbohydrates: 2.2 g

***If you use heavy cream instead of almond milk, calories and fat increase accordingly, but carbs stay low***

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