Sugar-free Dulce de Leche – it’s a dream come true. Simply use my sugar free condensed milk recipe and you can once again enjoy this amazing Latin American treat on your healthy keto diet. Creamy and rich, drizzle it over ice cream or slather it on cookies.
Remember when I said I had many plans for my sugar-free condensed milk? Well this keto dulce de leche recipe was one of those plans. And now I have plans upon plans, as this little gem is bound for many other recipes.
I first wrote this post back in November of 2012, which seems ever so long ago. It’s about time I gave it a little update and some lovely new photos. And ever since I updated my keto sweetened condensed milk recipe, I knew I needed to re-try the sugar free dulce de leche.
It was even better than I remember. And easier to make, now that I had improved the texture of the condensed milk.
What is Dulce de Leche?
If you are unfamiliar with the deliciousness that is dulce de leche, allow me to introduce you.
The term itself is Spanish, meaning “the sweetness of milk” or “a sweet made from milk”, and it originated somewhere in Latin America, with several countries laying claim to it. Dulce de leche looks and tastes a lot like caramel sauce, but it’s not quite the same in flavor and is made quite differently.
Traditional dulce de leche is made by heating milk and sugar together for a very long time, slowly caramelizing the sugar and reducing the milk to a syrupy consistency.
Another very popular method is to use a can of sweetened condensed milk and simply cook that in the oven or on the stove for several hours.
But we don’t do that sugary thing in the keto diet and we don’t have the luxury of buying sweetened condensed milk in a can. How on earth can we enjoy sugar free dulce de leche???
How to Make Sugar-Free Dulce de Leche
Homemade sugar free condensed milk to the rescue! Yes, you have to make this first, before you can proceed to the dulce de leche recipe. But thankfully that doesn’t take very long and it’s worth the effort, believe me.
Then you simply pour it into a shallow dish and bake it for 1 1/2 to 2 hours and it browns up and becomes gorgeously sweet and caramel-y.
But there are a few key things to point out here:
Sweeteners: The best consistency comes from using a combination of sweeteners like Swerve and Bocha Sweet. Just using Swerve on its own means your dulce de leche will re-crystallize somewhat upon cooling.
Bocha Sweet keeps the mixture softer, but you can’t use all Bocha Sweet or it may not caramelize properly. So using half Swerve and half Bocha Sweet is the ideal here. If you can’t get Bocha Sweet where you are, you can use xylitol or allulose.
Water bath: Don’t skip this, as tempting as it may be! The gentle heat form the water bath is critical to the slow caramelization of the milk and sweeteners.
How to Use Dulce de Leche
So once you have this wonderful sweet treat, what do you do with it?
Truly, you can use this wherever you might use any sort of caramel sauce. It’s delicious drizzled over ice cream or used as a topping for cheesecake. It would be absolutely DIVINE on my New York Style Keto Cheesecake.
And back in the day, I made some lovely low carb Dulce de Leche ice cream with salted pecans. I highly recommend!
One recipe that traditionally uses dulce de leche is alfajores. These are delicious sandwich cookies made with a tender, almost shortbread-like biscuit and a filling of dulce de leche.
Did I try my hand at Keto Alfajores? Heck yeah I did! And that recipe is coming soon, my sweet friends. Very soon!
Sugar-free Dulce de Leche - it's a dream come true. Simply use my sugar free condensed milk recipe and you can once again enjoy this amazing Latin American treat on your healthy keto diet.
- 1 recipe Sugar Free Condensed Milk
- Pinch kosher salt
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Preheat the oven to 425F. Pour Low Carb Sweetened Condensed Milk into a glass or ceramic baking dish. Sprinkle with kosher salt and cover tightly with foil.
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Place the baking dish inside a larger casserole or roasting pan and fill with water to 3/4 of the way up sides of baking dish.
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Bake 1½ to 2 hours, checking on it every 30 minutes or until condensed milk has taken on a caramel colour and a rich, caramel flavour.
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Whisk until smooth, let cool, then transfer to a glass or ceramic container and store in the fridge.
Catherine H. says
“Three year olds suck.” Bwa-ha-ha! As one of my friends used to say with mild sarcasm, “Tell us what you *really* think, Carolyn.” I have a six year old who still acts like a three year old, so I have to agree. I’ll just have to numb my pain with this glorious dulce!
Amber says
How long does this last when refrigerated? I made a batch of this a couple weeks ago, but I haven’t had a chance to make my cheesecake to go with it. Lol I want to make sure I use it up before too long!
Carolyn says
Should last a week or two but I honestly wouldn’t keep it around too much longer.
[email protected] says
What?!?!?! You are a genius!!
Shawn @ I Wash...You Dry says
Ahhh….the three year old! My two year old will be three in just a matter of days, and I have been seeing the slow change into that awful phase. Good to know that this dulce de leche will help. Thanks, and hang in there. 🙂
Terri says
SO….ice cream? How, where,????
Carolyn says
Um, yeah. About the ice cream. It’s homemade, but I literally didn’t write down the recipe at all when I made it. I was worn out. It’s fairly basic, though…a custard base made with 1 1/2 cups cream, 1 1/2 cups half and half, 4 egg yolks, 1/2 cup Swerve. Then, before churning add 2 tbsp vodka (helps keep it from getting icy) and 1 tsp vanilla extract. 1/2 tsp of xanthan gum can help too, just whisk in well.
victoria candiotti says
Is it possible to use coconut cream and coconut milk to make the ice cream carolyn?
Carolyn says
I am not really sure, I haven’t tried it. But it would certainly be worth trying!
Sharon says
My two kids are 14 months apart and I remember those days. I had no idea how incredibly sweet four year olds were because my daughter was three when my son was four. I do think that the girl was more work than the boy. My babies are now 20 and 21 — time flies too quickly. Thanks for the amazing recipes and wonderful stories as well.
Eric says
As I don’t have kids, I can’t comment on 3-year-olds, but I did have a question about the recipe: Should the water in the water bath be boiling when you add it? This looks amazing, and incredibly useful. thanks for coming up with it.
Carolyn says
No, it doesn’t need to be boiling. Just put in the water and away you go.
Julia {The Roasted Root} says
Words don’t describe my love for dulce de leche! We don’t do it like they do down in South America and I feel like I need to make a trip down there to not only see the beautiful culture but also to enjoy all their dulce de leche treats! Orrrr…..I could just follow your recipe and make it at home! Yours looks so thick, sweet and creamy, just the way it should be! Love your photos and will let you know when I try your recipe!
Brooke says
I love this recipe!! It took a lot longer to caramelize and thicken to my liking, but it turned out great! (I ate it all with a spoon before I got around to doing anything else with it.)
Esther R. says
AHHHH the 3 year old. I watch my daughter with hers. LOL they can sometimes beat her way of thinking.
Dawn says
I’ve always wondered why people talk about the “terrible twos” because my kids are always at their worst at age 3. And considering that I’ve got one in that stage right now, I feel your pain. Fortunately for us she’s very sweet, so when she’s not making mayhem she actually says “please” and “thank you” unprompted and offering loving hugs (but look out because there may be permanent market in that little hand).
Jessica @ Chockohlawtay says
Oh my goodness, best idea EVER! I don’t know how I missed your Condensed Milk recipe, but both of these recipes are now on my to-do list. Thanks so much, you are brilliant 🙂
Sylvie @ Gourmande in the Kitchen says
Hand me a spoon!
Alison @ Ingredients, Inc. says
i agree with Sommer Genius!
Ivonne Carlo says
Consider me amazed and impressed! Dulce de leche!!! I love the stuff! I used to eat it by the spoonfuls! Cannot wait to make this! YUM!
Gerri says
A wise friend said she’d rent out (cheap) her three year old to anyone wanting to have kids.
Yum, can’t wait to make this! My husband was eating the sweetened condensed milk by the tablespoon when I made it for the cookie bars. Thanks for another fabulous recipe.
Livvy says
I’ve got a 33 year old daughter who acts like a 3yr old……..does that count?
Rebekah Phillips says
This looks amazing, I am a bit fan of your condensed milk. How do I convert my 7 YO carb & sugar addict to a lower carb lifestyle? He doesn’t like my deserts, yet my 3 YO loves them.
Carolyn says
I’d just keep putting the healthier versions in front of him and limit the not-so-healthy ones. He will get there!
Pat Baker says
Just wondering could you use maple syrup instead of molasses?
Carolyn says
Sure! In that tiny amount, it won’t flavour it much, but will help it brown a little better than nothing.
Kiersten @ Oh My Veggies says
Oh my gosh, I would totally be eating this with a spoon too!
Roxana | Roxana's Home Baking says
you were talking about my daughter, right?
Carolyn says
Sure! Any three year old fits the bill! Awful creatures, aren’t they???
Gerri says
So, 1 cup is 8 servings?
Carolyn says
Yes…it’s meant to be a sauce for the most part, so I figure 2 tbsp per serving.
Gerri says
Thanks. Sorry, didn’t realize it was a sauce. Duh.
Maia says
For anyone wondering about the light color, I learned how to make dulce de leche in Argentina and they always put in a little baking soda. It makes it the beautiful brown you might think of. I can’t say how much for this recipe, but it should work
Carolyn says
That makes sense to me, you do the same for cookies. I will try that…
Debra says
Does it matter if I replace the kosher salt with Celtic salt??
Carolyn says
I wouldn’t imagine so!
Rina says
Loved your take on 3 year olds! Mirrored my own views when my three children were in the “Troublesome 3’s” ( they are all in their 20’s now). I used to regularly reference my Ames & Ilg parenting book for 3 year olds -“Your 3 Year Old -Friend or Enemy” and look up normal behaviors in the back. Fortunately all my little angels behaviors were listed. Made it through with lots of chocolate, laughter, and remembering how adorable they looked when sleeping.
Your Dulce De Leche looks so delightful that I can just imagine how wonderful it will taste when I whip some up this weekend. Thank you for all your wonderful recipes! I have converted to Swerve due to your posts and love it. Keeps my blood sugar T2 diabetes in control while satisfying my sweet tooth.
Carolyn says
Please tell me that when they are in their 20s, they are absolutely delightful!!!
Amanda says
I have one of those horrid creatures living in my home too. Fun times! Bit I’m so glad to hear we aren’t alone.
Rikke Fogh says
Haha! I remember – not so long ago – when my twins were 3-year-olds. They really can push you to the edge of *crazy* some days. I think dulce de leche is a pretty good medicine though! Will have to try this recipe!
Evelyn says
YOU ROCK! I love your recipes. As for 3 year olds, my now 26 y/o son was THE ROTTENEST 3 y/o EVER! To this day i wonder why people talk about the ‘terrible twos’ – two-year olds are a breeze. When my son hit three – I threatened to sell him – cheap.
Flor Rodriguez says
Oh my God! I feel the same way about 3 year olds! My beautiful niece is 3 years old. I found her to be so polite, charming, funny, smart, etc, last year! Then she turned 3, and I find her difficult at times. For example, she found my baking bar of dark chocolate and waned to eat it. I said she wouldn’t like it, and took it away. I gave her another piece of candy and she seemed happy enough. But then she tells my brother that I was mean to her and took away her candy! I reminded her I gave her a replacement candy, and she looked me in the eye and said no.
Sorry to rant, but I felt so awful for thinking she could be rotten at times. Your post, and other commenters made me feel less awful.
I can’t wait to try this recipe too 🙂
Catherine H. says
If you happen to read this soon, Carolyn, I was wondering if you would answer a question: I made the sweetened condensed milk and simmered it down to what I thought was half the amount. Right before I put it in the oven,, I discovered there was actually a little over a cup of liquid, so I really only reduced it by a third. However, it seemed pretty thick. Also, I was a little gun-shy because when I tried the condensed milk recipe the first time I used all cream, (which I do not recommend–more on that) so I put it in the oven anyway. After an hour and fifteen minutes it was dark enough, but I’m not sure about the texture: fairly thick, almost gellid–a bit like a custard? When I stir it up, it’s very smooth and less custard-y. Is this what I should be looking for? Could it need more time because there was more liquid when I started it?
About the sweetened condensed milk, I’ll put my comments over there so that people who try it can see them instead of having to click over here.
Carolyn says
Hi Catharine,
I am a touch confused. Since you start with 2 cups of liquid, you should end up with about a cup of liquid after reducing (it may be off by a bit, because you eyeball it). I am not sure how you think you only reduced it by a third? All cream would definitely thicken up a LOT more and a lot faster. In fact, in that case, I might reduce (or even skip) the xanthan gum. Now I am curious to try half cream and half almond milk…I wonder how well that would work?
It sounds like you ended up with close to the right product for the dulce de leche…it is thick and a bit custardy. Because we aren’t using sugar, it doesn’t get as syrupy as traditional dulce de leche or condensed milk. It sure tastes a lot like it, though!
Thanks for adding your insight, it’s always good to get feedback.
Catherine H. says
Umm, yeah . . . Math was never my strong suit. I forgot I was supposed to start with TWO cups, I was thinking I had started with one and a half. Duh. You’re right, and I was right, even though I didn’t know it.
I just took the dulce de leche out. YUM! I’ve never tried the “real” stuff, so I can’t compare with past experience, but I think the sugar-eaters are missing out. This will be great on ice cream!
Batya says
Hi Carolyn! I discovered your blog about a month ago, and I’ve already marked about a dozen amazing-looking recipes to try. This was the second one. (The first was the chocolate-filled ginger cookies, and it was an amazing success.)
This one was almost a success too — it looked and tasted marvelous right out of the pan — but after about 28 hours of refrigeration, the sweetener (I used Swerve) has started to crystallize out of it. 🙁 It still tastes delicious! It just has tiny crunchy sugary fragments in it, which it really shouldn’t.
Any idea what I did wrong? Any suggestions?
Carolyn says
HI Batya, I don’t think you did anything wrong, but mine hasn’t done that. Erythritol does tend to re-crystallize out of solution, but I had no trouble the two times I’ve made this. The first time, I did put it in the fridge, the second I actually left right on the counter for a few days. Neither recrystallized. My best suggestion is to heat it gently in the microwave and whisk again before using next time. That should work the crystals right back into solution. And it may not happen the next time at all, since mine hasn’t done it.
Batya says
I’ll give it a shot! Thanks. 🙂
(There is a recipe I have this in mind for, eventually. The original calls for a pre-made pie crust, sliced bananas, and caramelized sweetened condensed milk — which until now I didn’t think I could do low-carb. And now I can!)
Veronica says
I don’t know why they call it the terrible two’s when three is definitely the worse!!
Cynthia says
This brings back memories, when I was a 10 year old burgeoning chef, of boiling a can of sweetened condensed milk to make “caramel” then having the can explode all over the kitchen.
Happy to relive the experience with a healthier option 😉
Carolyn says
Oh yikes!
Barbara says
Oh thank you so much!! I needed this post. We are on our 4th round of terrible threes and this one has thrown me into the biggest loop of them all. Good thing he’s cute…but I am about to go nutzo! Only 5 months, 29 days to go, lol!
Carolyn says
I’ve been there! 🙂
Nick says
To make it creamy yellow instead of molasses try a TINY pinch of turmeric. Doesn’t change flavor of food but is so yellow it changes its color. I do this with gelatin powder to make sugar free lemon jello.: gelatin powder, lemon extract, stevia, and a pinch of turmeric. Almost zero carbs, good protein, low calorie, and the lemon yellow is perfect. And turmeric of course is good for you anyway.
Kristin says
Could this be done in an instant pot??
Carolyn says
I have no idea! But it’s an interesting thought…
Toni says
I love how easy this is to make! Thank you!
Lori says
I like to eat this with just a spoon!
Kristyn says
Thanks for sharing this! This stuff is so good on so many desserts! I love the flavor!
Taylor says
So yummy! Love the lower sugar option!
Natasha says
Wow! Can’t believe this is low carb and so delicious! Love the combo of caramel and cinnamon
M says
who make you belive dulce de leche is mexican cusine? you make alfajores that is an Argentine staple, do not belive all the crap that mexicans tell you.
Carolyn says
No need to be rude. My recipe card only gives me the option of “Mexican” when I put in a cuisine and it was as close as I could get. I clearly state Throughout the whole blog post that it is Latin American… Why malign Mexicans with your comment? What do you have against them?
Theresa says
Any idea on when the alfajores recipe will make it to the blog? I remember the times when I would eat the real ones and I’m absolutely eager and excited to try my hand at making a healthier version. Also, I love this website and all you do, I have been following it for years now. You are an inspiration to my kitchen!
Carolyn says
Definitely in the next few weeks!
Kay says
The directions of filling the baking dish with water until it’s 3/4 up the sides – can you explain this:
Im using a large glass casserole dish for this. I’m afraid filling it with the condensed milk + enough water to fill it to 3/4 would be TOO much water, and dilute the mixture. Am I wrong? Approximately how much water should be mixed in this?
Thank you
Carolyn says
Please read the full blog post, and then read the directions more carefully. You aren’t adding water TO the condensed milk. You are setting the pan with the condensed milk INTO another pan. And then you are adding water to the outside pan. It’s called a water bath or a bain marie. You should probably not be using a large glass casserole dish for the dulce, since it won’t fit inside another pan.