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July 2, 2018

Keto Magic Cookie Bars

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

30.8Kshares

Keto Magic Cookie Bars! One of my all-time favorite treats now comes in a keto and grain-free recipe. Use my easy sugar-free condensed milk to make this classic dessert in a healthy form. This is an updated recipe, now even easier and more delicious!

A stack of keto magic cookie bars on a white cupcakes stand, with nuts and butterscotch chips strewn around.

Banner for pinterest to save recipe

Oh, my low-carb, non-sugar friends, you are going to love me. Love me!  Because I have come up with a great new recipe for sugar-free sweetened condensed milk, perfect for making this low carb, gluten free magic cookie bars recipe.

Be sure to check out the new video in the recipe!

I updated the condensed milk recently and now it’s even easier than ever. No need to stand over the pot, stirring for hours on end to reduce the mixture. The new version comes together in about 30 minutes and uses 3 basic ingredients! So now you can get to these delicious keto cookie bars even faster.

Magic cookie bars were one of my favorite childhood treats. They were so easy to make, perfect for a kid trying to flex her newly found baking muscles. And they were so satisfyingly gooey and delicious. Everyone I knew loved them, but they all had different names for them.

7 Layer Bars was a common one, because the traditional version had 7 ingredients all layered together. My family referred to them as Hello Dollies; I have no idea why but that’s what I grew up calling them. It was only once I moved to the US that I heard them referred to as Magic Cookie Bars.

Keto magic cookie bars laid out in rows on a wooden cutting board, with a bowl of chocolate and butterscotch chips in the background.

When I went low carb, I assumed that these wonderful gooey bars were now off limits forever.

Of course they were, for heaven’s sake! They took at least three ingredients that were so very much not low carb or healthy. Graham crackers in the crust, chocolate chips, and sweetened condensed milk. All things that were on the keto no-no list. Unless, of course, you can find leto-friendly alternatives. Dare I even dream that it was possible?

Heck yeah, I dared. I dared greatly. And it was indeed possible!

How to Make Keto Magic Cookie Bars

  1. The biggest obstacle was coming up with a low carb sweetened condensed milk recipe. Which actually wasn’t that much of an obstacle at all, as it turns out. My old version was great but a little higher carb because it contained whole milk. It also took a lot longer to make, as you had to boil it for over an hour. My new sugar-free condensed milk is faster, easier, and lower carb because it takes only heavy whipping cream.
  2. The graham crackers obviously had to go too. Thankfully, nut flours and meals make a great substitute for low carb crusts, and taste just as good if not better. A little butter, a little sweetener, a little salt, pressed together into the pan and presto! A keto graham cracker crust.
  3. Those chocolate chips were a bit of an issue for a while. For a long time, I would use 90% cacao chocolate, which still had a bit of sugar. And the original version of these magic cookie bars had that as part of the recipe. However, since then there have been a few developments. One being my homemade sugar-free chocolate chips, which are perfect in this recipe. The other is that there is some great low carb chocolate on the market now, including Lily’s chocolate chips.
  4. If you can get a hold of them, be sure to try the new Lily’s Butterscotch chips in this recipe. The conventional magic cookie bars use butterscotch or peanut butter chips in addition to the chocolate chips, and it really takes this keto version over the top.

Close up shot of keto magic cookie bars on a wooden cutting board

With all these pieces in place, I was ready to re-create that beloved childhood treat. My old recipe, which I originally published in 2012, was better than I could have hoped. They smelled just like magic cookie bars when baking, they looked just like magic cookie bars when being cut up, and they tasted just like magic cookie bars when eaten. They were less cloyingly sweet than the conventional bars, but that is definitely a good thing.

The updated version is very similar, except that I use my new sugar-free condensed milk. I’ve made the crust a little less crumbly as well, and I used Lily’s chocolate chips or my own homemade chocolate chips in place of the 90% dark chocolate bar. This means they have the same great taste but fewer carbs. Now that’s what I call an improvement!

Close up shot of a stack of keto magic cookie bars, with one in front all gooey and delicious!

I am looking forward to playing more with my new low carb condensed milk recipe. I have already made some gorgeous Key Lime Bars that you need to try. And I am pretty sure that this recipe will work just as well in my low carb dulce de leche and coconut flan recipes.

But believe me, the first thing you should make with it is a pan of Low Carb Magic Cookie Bars. Or Seven Layer Bars. Or Hello Dollies. Whatever you want to call them, just get on it!

Try these other delicious low carb bar recipes

No Bake Peanut Butter Bars

Coconut Macadamia Bars

Cherry Cream Chocolate Cookie Bars

Fathead Blueberry Bars

Raspberry Linzer Cookie Bars

4.97 from 26 votes
Close up shot of keto magic cookie bars on a wooden cutting board
Print
Keto Magic Cookie Bars
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Keto Magic Cookie Bars! One of my all-time favorite treats now comes in a keto and grain-free recipe. Use my easy sugar-free condensed milk to make this classic dessert in a healthy form.

Course: Dessert
Cuisine: American
Keyword: keto magic cookie bars, magic cookie bars
Servings: 16 bars
Calories: 240 kcal
Ingredients
Crust:
  • 1 1/2 cup almond flour
  • 1/4 cup Swerve Sweetener
  • 1/4 tsp salt
  • 1/4 cup butter melted
Filling:
  • 1/4 cup sugar-free chocolate chips
  • 1/4 cup sugar-free butterscotch chips (or more chocolate chips)
  • 1/2 cup unsweetened flaked coconut
  • 1/2 cup chopped pecans or walnuts
  • 1 recipe sugar-free sweetened condensed milk
US Customary - Metric
Instructions
  1. Preheat oven to 325F.
  2. For the crust, whisk together almond flour, sweetener, and salt in the bottom of a 9x9 inch baking pan. Add melted butter and mix in until mixture begins to clump together. Press firmly and evenly into the bottom of the pan.

  3. Bake crust for 10 minutes, or until just beginning to brown around the edges. Remove and let cool.
  4. Increase oven temperature to 350F.
  5. Sprinkle cooled crust with chocolate chips, butterscotch chips, coconut and nuts. Pour sweetened condensed milk over top and bake 20 to 25 minutes, until mixture is bubbly and beginning to brown.

  6. Let cool in pan and cut into 16 bars.

Recipe Video

Nutrition Facts
Keto Magic Cookie Bars
Amount Per Serving (1 bar)
Calories 240 Calories from Fat 196
% Daily Value*
Fat 21.8g34%
Carbohydrates 6.5g2%
Fiber 3.4g14%
Protein 4.2g8%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

30.8Kshares

Filed Under: Brownies & Bars, Gluten Free, Low Carb Tagged With: chocolate, coconut, sweetened condensed milk, walnuts

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. the 3volution of j3nn says

    October 17, 2012 at 7:18 am

    I’ve just discovered the greatness of Swerve (and Zsweet). I wish I could do dairy right now, I’d be allll over these. They look SO GOOD!

    Reply
    • Batya says

      January 27, 2013 at 9:02 pm

      I just experimented today with a dairy-free version of this, made with almond milk. I haven’t had the chance to try the finished cookie bars yet, but I think it worked!

      Reply
      • Carolyn says

        January 28, 2013 at 8:05 am

        Oh cool! I wasn’t sure almond milk would work at all for the condensed milk. Let me know what happens in the end.

        Reply
        • Kathy Jo says

          February 24, 2013 at 10:01 pm

          I’m a little late to the conversation, but I just wanted you to know I made a double batch, using half and half with water in place of the whole milk, and it only took about 15 minutes more and it is delicious! It wasn’t as thick as real sweetened condensed milk (I probably should have used more xantham gum) but it is sweet and caramel tasting!! Thank you for all your recipes!!!

          Reply
    • Lisa Stafford says

      November 7, 2013 at 5:04 pm

      I have made this using coconut milk and it turned out great.

      Reply
      • Carolyn says

        November 7, 2013 at 7:21 pm

        Several people have said the same so I am very glad it works!

        Reply
      • Melinda says

        December 7, 2016 at 11:04 pm

        Coconut milk from the can?

        Reply
      • Stephanie Niksa says

        March 26, 2018 at 7:36 pm

        How did you do that? I would love to be able to make this dairy free

        Reply
    • Cecily says

      July 3, 2018 at 7:55 am

      I made the sweetened condensed milk with coconut cream and it seem to turn out fabulous!

      Reply
      • Carolyn says

        July 3, 2018 at 8:13 am

        So good to hear!

        Reply
      • Jo Newton says

        October 21, 2018 at 9:13 am

        How much Coconut Cream? Same as Carolyn’s original Condensed Milk recipe?

        Reply
  2. Katharine says

    October 17, 2012 at 7:20 am

    Drooling!!!!

    Reply
  3. Alison @ Ingredients, Inc. says

    October 17, 2012 at 7:46 am

    wow these look great and gluten free! Even BETTER!

    Reply
  4. [email protected] says

    October 17, 2012 at 8:16 am

    Hoo boy, Carolyn, I haven’t even had breakfast yet (am trying chia-flax thing today, finally remembered to pick up chia at the market) and now I want these instead. Next batch, can you get rid of the calories, too? LOL. Often we low-carbers forget that calories actually count, too.

    Reply
  5. [email protected] says

    October 17, 2012 at 8:48 am

    Oh girl, I feel the magic just looking at them!

    Reply
  6. shelly (cookies and cups) says

    October 17, 2012 at 9:18 am

    Well, now that I know how to make my own sweetened condensed milk I don’t know that I will ever leave the house!

    Reply
  7. Trina says

    October 17, 2012 at 9:22 am

    One of my all time favourite Christmas goodies (the only time we made them). My Mom and I will give this version a whirl this holiday season. I’ve been compiling great recipes for our annual holiday baking (since this is our first Christmas low carb). Thanks!

    Reply
    • angela says

      October 17, 2012 at 10:33 am

      Hey I’ve been searching and searching for great holiday cookie recipes. I have a few but definitely would like more variety. Could you tell me if you know where I could find some great recipes (gluten free.low carb?)

      Reply
      • Carolyn says

        October 17, 2012 at 11:52 am

        I did a round up of great LC mostly GF recipes last year… https://alldayidreamaboutfood.com/2011/12/low-carb-gluten-free-holiday-cookie-round-up.html

        Reply
  8. Ivonne Carlo says

    October 17, 2012 at 9:25 am

    Yay! I can’t wait to make these Caroline! And it’s so great to hear the flan is coming in the future! You totally rock! 😀

    Reply
  9. Karen @LowCarbOneDay says

    October 17, 2012 at 9:42 am

    That is great Carolyn! I can’t wait to see what else you have in store for the Low Carb Sweetened Condensed Milk. 🙂

    Reply
  10. Nout says

    October 17, 2012 at 9:49 am

    You are my hero. The full-carb version of these (Hello Dolly Squares is what I grew up calling them) are some of my favorite holiday treats. I never thought a low carb version was possible! So excited to try these out!

    Reply
  11. ovenbird says

    October 17, 2012 at 10:33 am

    Can’t wait to try this recipe. Do these bars need to be refrigerated if made a few days ahead of serving?

    Reply
  12. Lauren at Keep It Sweet says

    October 17, 2012 at 10:40 am

    Once again, I am so impressed by what you are able to do without sugar. I think my blondies should be your next challenge lol

    Reply
  13. Kiersten @ Oh My Veggies says

    October 17, 2012 at 1:23 pm

    I completely and totally believe these are magic. They look absolutely perfect!

    Reply
  14. Jeanette says

    October 17, 2012 at 2:41 pm

    These look delectable! I can’t wait to try them. May I ask, how much low carb sweetened condensed milk do you end up with? Is it one cup? Thanks so much!

    Reply
    • Carolyn says

      October 17, 2012 at 4:27 pm

      Yes, it’s one cup. I believe it’s in the recipe under Yield. I figured it was about 8 servings, 2 tbsp per person, if you were just going to eat it straight. 🙂

      Reply
      • Jeanette says

        October 17, 2012 at 7:05 pm

        Thank you. Apparently, I can’t read the entire recipe before I jump in and ask questions! LOL! Thanks for your patience!

        Reply
  15. Pamela Frazier says

    October 17, 2012 at 3:50 pm

    You are an absolute genius! I’ve been checking out your recipes, wow! Gives me hope that maybe I can do this after all.

    Reply
    • Cathi G. says

      December 15, 2013 at 12:42 pm

      Hi: I am wondering if Coconut Milk and Coconut Creme can replace the dairy and Can Sunflower Lecithin replace Xathan. gum for the thickener?

      Reply
      • Carolyn says

        December 15, 2013 at 2:50 pm

        Coconut milk and cream are fine for the dairy, but I have no idea about the lecithin as I have never worked with it.

        Reply
  16. Patty G. says

    October 17, 2012 at 8:02 pm

    I am SO excited for these! Can NOT wait to make them. Your recipes rock!

    Reply
  17. Laurie says

    October 17, 2012 at 8:37 pm

    You are the best. Just the best. Magic bars… drool…

    Reply
  18. Liz says

    October 17, 2012 at 9:27 pm

    You are awesome, Carolyn! This is one of my favorite childhood treats…and I try to avoid them like the plague due to wanting my pants to zip up! But here you go making a low carb version…I can hear the applause! Hope you’re having a wonderful week~ xo

    Reply
  19. [email protected] says

    October 17, 2012 at 9:59 pm

    As always, looks scrumptious! I make a condensed milk with coconut milk for my Magic Coconut Bars (http://simplylivinghealthy.org/2012/02/09/magic-coconut-bars/) I only use 2 Tbsp of coconut sugar so not much in the scheme of the entire dessert but I am definitely going to try using Swerve in the recipe next time!

    Reply
    • Carolyn says

      October 18, 2012 at 5:27 am

      That sounds delicious, I am definitely going to try that out with coconut milk.

      Reply
  20. Sylvie @ Gourmande in the Kitchen says

    October 17, 2012 at 10:02 pm

    Awesome to know that a low carb version of these sweet childhood treats are possible!

    Reply
  21. Kim Bee says

    October 17, 2012 at 11:09 pm

    Carolyn, you are a total genius. I am in awe right now. You just blow my mind on a daily basis. I still think of these as hello dollies too and I can’t help but sing the song every single time.

    Reply
    • Carolyn says

      October 18, 2012 at 5:27 am

      Maybe it’s a Canadian thing to call them Hello Dollies?

      Reply
      • Batya says

        January 27, 2013 at 9:04 pm

        I don’t think it’s strictly Canadian — my mother was from St. Louis and that’s what she always called them.

        Reply
        • D'Etta Lasky says

          December 2, 2015 at 11:28 pm

          I’m from NC and grew up with Hello Dollies, aka Seven Layer Bars, aka sugar coma. I want to try to make them more authentic with homemade butterscotch morsels (using Truvia) and Lily’s chips. Thank you so much for this! It’s a family tradition I hope to continue, low-carb.

          Reply
          • Carolyn says

            December 3, 2015 at 9:30 am

            When I was growing up in Canada, we called them Hello Dollies too! I’ve never met anyone else who did.

          • Tracy James says

            July 2, 2020 at 5:35 pm

            I’m from Alabama and I’ve always known them as Hello Dollies too! Question: I doubled the condensed milk recipe, and not knowing if mince condensed as much as yours did (although it appears to have turned out great) – what is the yield of “1 recipe?” Not sure how much to add for this recipe.

          • Carolyn says

            July 3, 2020 at 8:53 am

            It’s about 1 cup, maybe a little over, when reduced.

  22. Rebekah Phillips says

    October 18, 2012 at 3:27 am

    These look sensational, will make my own condensed milk tonight. Is the choc amount 3.5 oz or 13.5 oz?

    Reply
    • Carolyn says

      October 18, 2012 at 5:26 am

      That reads as one 3.5 oz chocolate bar. I hate the way it comes out on Ziplist like that!

      Reply
      • Rebekah Phillips says

        October 18, 2012 at 5:57 am

        Thanks. Is the almond flour 1 3/4 cups or just 3/4 cup?

        Reply
        • Carolyn says

          October 18, 2012 at 6:44 am

          That one is actually one and one-quarter. I have to find a better way of doing that! Sorry.

          Reply
          • philis says

            December 6, 2012 at 6:50 pm

            Your answer to Rebekah was 1 1/4 Almond flour but the recipe still says 1 3/4. Did you mean the latter? Thanks.

            I had tried the other recipe (from Simply…) with the coconut milk and we did not like that. Looking forward to this version next week. It will likely be appealing to us since we do not have to be dairy free and I have never liked coconut milk. The coconut milk and coconut adds on the carbs too.

          • Carolyn says

            December 6, 2012 at 8:52 pm

            The latter, yes! 1 and 3/4. I don’t know the other recipe, but I’ve heard people make it with coconut milk and like it. I like coconut milk well enough, but when it comes to sweetened condensed milk, I want the real thing!

          • Yomi says

            December 7, 2012 at 12:03 am

            Love your site. I have not tried any of your recipes until this one… but I have a question… Why have you not corrected the recipe? I printed the Magic Cookie Bar recipe out and when I went to the kitchen to begin making these I found myself scratching my head when I read the amounts. They seemed off, so I pulled up your webpage and started reading these comments, only to find that the amounts are wrong in the recipe. Will you be correcting the recipe so it appears correctly on this page and on the printed page? This would be helpful to your readers. Thanks!

          • Carolyn says

            December 7, 2012 at 6:13 am

            I am sorry, I don’t know what you mean. The amounts in the recipe are correct…in a comment to one person who didn’t understand whether it was 3/4 cup or 1 and 3/4 cup, I made an error in my comment. But not in the recipe. The numbers in ziplist can be very close together and there’s not much I can do about that. But several other people have made these bars without any problems whatsoever. The recipe is correct. Thanks.

          • Chris says

            September 2, 2013 at 6:07 pm

            Would putting 1.75 cups work…the “.75” for the “3/4”?? could also do .25 for 1/4, .50 for 1/2??

            or 1 cup + 3/4 cup?? (to show “separation”)

          • Chris says

            September 2, 2013 at 6:10 pm

            Actually…my comment should have said use .5 for 1/2….1.5 cups looks right but 1.50 doesn’t…lol

          • Carolyn says

            September 3, 2013 at 6:33 am

            I just don’t like the way the 1.5 looks. I need to work on this, I guess.

        • Rebekah Phillips says

          October 18, 2012 at 7:46 am

          I have died & gone to low carb heaven! The condensed milk cooled and thickened up like caramel custard, without xanthan gum! No problems incorporating the butter, it melted and blended straight in. I am awaiting the finished product, can’t wait to try it.

          What about a berry brulee recipe using your magic milk? I know this is sacrilege, but I am over chocolate & have a thing for berries. It is spring here in Australia, berry season is around the corner.

          Thanks for the clarification re quantities. I added some extra almond meal cause the batter was sweet and didn’t look big enough. No oat flour here, so used oat bran instead, as we have no gluten issues. What a yum combo, might try oat bran in other recipes.

          Your recipes are the best, keep ’em coming!

          Reply
          • Carolyn says

            October 18, 2012 at 8:45 am

            yay, so glad it worked! I have some non-chocolate ideas for this milk, so stay tuned. May take me a while, though…

  23. Gerri says

    October 18, 2012 at 5:14 am

    Oh, be still my heart. They look incredible!

    How much stevia powder is equal to 15 drops?

    Thanks for many scrumptious recipes.

    Reply
    • Carolyn says

      October 18, 2012 at 5:25 am

      I’d say about 1/8 tsp of powder. I am not sure how well that will mix into the condensed milk but give a go and see!

      Reply
      • Gerri says

        October 18, 2012 at 9:57 am

        Thanks!

        Reply
  24. [email protected] says

    October 18, 2012 at 9:08 am

    One day, when we meet in person, can you sort of kind of put these in your bag and share them with me?! Yeah, that would be perfect.

    Reply
  25. Barbara Gearhart says

    October 18, 2012 at 1:43 pm

    Should you stir the milk mixture for 11/2 hours? I’m not sure I can do that. How frequent should I ? Scrape bottom or no?

    Reply
    • Carolyn says

      October 18, 2012 at 3:57 pm

      Hi Barbara. Yup, you really have to boil it down. I stirred every 10 minutes or so (set my kitchen timer). And I scraped the bottom but not the sides. As long as you keep the heat low enough, it shouldn’t get too clumpy.

      Reply
      • Frank says

        February 14, 2018 at 6:30 pm

        This part puzzles me. Don’t scrape the sides or “you will get chunky bits in your condensed milk.” So you NEVER reincorporate the milk that sticks to the sides or only do it as a part of the penultimate whisk in butter and xantham gum step? Seems to be that the bits on the bottom would be more problematic than bits on the sides.

        Reply
        • Carolyn says

          February 14, 2018 at 8:13 pm

          Don’t whisk it in. The clumps are unavoidable when you boil something that long but you don’t want them in your milk

          Reply
  26. Katrina @ In Katrina's Kitchen says

    October 18, 2012 at 2:52 pm

    Oh dear oh dear. You are saving the world. Genius.

    Reply
  27. Cara says

    October 18, 2012 at 7:36 pm

    Oh my goodness. I’m sure I’m not the only one who considers these bars to be “crack”. Lovin’ this healthier version!

    Reply
  28. Javelin Warrior says

    October 19, 2012 at 12:05 am

    These bars look fantastic and I love that you took the time to make your own low carb sweetened condensed milk! I remember seeing Shannon’s recipe for sweetened condensed milk quite a while back and was so impressed then too 🙂 I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thanks for continuing to inspire me with your creations…

    Reply
  29. Susan says

    October 19, 2012 at 12:40 pm

    oh, yumm…made these yesterday and you are so right, gotta heart you!

    And for those fabulous gingerbread scones last week.

    Now patiently waiting for the other ‘milk’ recipes.

    Reply
  30. Lindsay Coleman says

    October 19, 2012 at 3:23 pm

    CAROLYN! Seriously. I’ve been dreaming of this very thing for a year now. You are a genius. I made these bars yesterday and they lived up to my very high expectations! They are SO good. I mean, like, I-ate-4-bars-in-4-hours yesterday, good. I would have eaten more, but I restrained myself. 🙂 I’ve posted on Pinterest and Facebook about them with a link back to here.
    I love your blog – your recipes are ALWAYS good and your writing is great.
    Thanks for doing what you do- it works!
    -Lindsay

    Reply
    • Carolyn says

      October 20, 2012 at 11:54 am

      Thanks so much for your kind words!

      Reply
  31. Lisa | With Style and Grace says

    October 19, 2012 at 10:36 pm

    just by the looks of these, you’d never know they were low carb and gluten-free!

    Reply
  32. Nikole Lily says

    October 21, 2012 at 3:52 am

    THANK YOU THANK YOU THANK YOU!
    My 4 year old son was diagnosed as Type 1 Diabetic, and as having Celiac Disease, in one fell swoop last month. It has been wholly overwhelming to integrate the dietary changes necessary to keep him healthy, and trying to make him happy in the process has been incredibly difficult. I am SO thankful I was led to your blog.
    I have found so many GF bloggers and cookbooks have very little in the way of labeling the carbohydrate count in their recipes, which makes it a huuuuge pain in the ass for me. I am already beating my head trying to learn to be organized, to plan meals, to count every bite- your blog is such a wonderful resource for me. I can’t wait to make these for him. I am sure they will bring a smile to his face <3 THANK YOU!!!!! <3

    Reply
    • Carolyn says

      October 21, 2012 at 7:56 am

      Oh you poor things, you and your son. What a month it must have been for you. I don’t have experience with Type 1 personally, of course, but I know it’s so hard because there is so much planning needed. It’s easier when not reliant on insulin. Have you heard of A Sweet Life Diabetes magazine? They are a wonderful online resource for diabetes. In terms of planning, the best thing I can say it to make a whole lot of low carb, gluten-free muffins and have them in the freezer, on hand for a quick snack. Most of my muffin recipes are under 5g of carbs so they shouldn’t have too much affect on your son’s glucose levels. Good luck to you both!

      Reply
  33. Tofulover says

    October 21, 2012 at 2:02 pm

    Is there any chance I could use 2 cups of regular whipping cream instead of the milk and heavy cream? I’d like to lower the car count is possible.

    Reply
    • Carolyn says

      October 21, 2012 at 2:20 pm

      You bet. It may thicken up faster so watch it carefully.

      Reply
  34. Nicole says

    October 22, 2012 at 4:59 pm

    What would you recommend to substitute for the oat flour (allergic)? Or just use all almond?

    I miss the smell and taste of oats, but my body does not agree!

    Reply
    • Carolyn says

      October 22, 2012 at 5:59 pm

      You could do one of two things. 1 tbsp of coconut flour, or about 3 to 4 more tbsp of almond flour. It would all work very well!

      Reply
  35. Ashley @ Wishes and Dishes says

    October 22, 2012 at 5:56 pm

    This is awesome! And the cookie bars look so delicious 🙂

    Reply
  36. Gerri says

    October 22, 2012 at 6:04 pm

    Adding my applause. They are scrumptious, though mine weren’t as pretty as yours (not that it makes a difference when they taste soooo good). Any idea why the sweetened milk formed a crust on the top? Too thick? I made it the night before & warmed it before adding.

    Thanks for another to-die-for recipe!

    Reply
    • Carolyn says

      October 22, 2012 at 6:57 pm

      Whenever one of my recipes doesn’t come out looking as good as I hoped, I say “Well, at least it will taste good!” 🙂

      Reply
      • Gerri says

        October 22, 2012 at 7:02 pm

        True! Better than the reverse.

        Reply
  37. Pat Garay says

    October 29, 2012 at 5:44 pm

    Coming back to say these were divine! Magic bars are one of my all time favorite goodies, and to be able to make them carb friendly? Yippee! And the sweetened condensed milk came out good, too! Genius, I say, genius!

    Reply
  38. Tammy says

    November 11, 2012 at 6:48 pm

    Awesome. This was my Christmas staple. I could eat a whole pan. I was a little too lazy to make the sweetened condensed milk…instead I did the 1 cup of powdered milk (12g) with 1/2 cup boiling water and 2/3 cup Splenda or swerve and blend until thickened in the blender. Very close to the original as well. I have a Christmas favorite back…thank you.

    Reply
  39. Kapu says

    November 15, 2012 at 10:21 pm

    Looks yummy. What could I replace the oat flour and whole milk with? Thanks 🙂

    Reply
    • Carolyn says

      November 16, 2012 at 8:03 am

      You can replace the oat flour with a little coconut flour (about half the amount of oat flour) and the whole milk with more cream if you like.

      Reply
  40. Kapu says

    November 16, 2012 at 11:11 am

    Thanks!

    Reply
  41. Kelly says

    November 18, 2012 at 5:27 pm

    Hi, this recipe looks so good!, I love your recipes!.

    Reply
  42. andrea says

    November 28, 2012 at 4:30 pm

    do you have to use the xanthum gum?

    Reply
    • Carolyn says

      November 28, 2012 at 5:10 pm

      Not if you don’t want to, but it does help thicken it a bit more.

      Reply
  43. Kathy says

    December 4, 2012 at 7:26 pm

    OMGOMGOMGOMGOMGOMG. In the past 2 days, I’ve made this twice! I used coconut milk instead of whole milk and it came out great! The first time I used it up to make the magic cookie bars. I may use more butter in the crust as it was still a little crumbly for my taste. The next batch is in the fridge until I decide on flan or more magic cookie bars. I’m taking them to work tomorrow so I don’t eat the whole pan!

    Reply
  44. LowCarbCentral says

    December 7, 2012 at 7:52 am

    So I think the answer is no, but would your sweetened condensed milk carmelise? it’s the sugars that make this happen so I am thinking not but worth an ask as you’ve used it a bit

    Reply
    • Carolyn says

      December 7, 2012 at 8:54 am

      Search my blog for dulce de leche… 🙂

      Reply
  45. Jeanette says

    December 27, 2012 at 11:21 pm

    These are just so fantastic. Thanks for the recipe!! 😀

    Reply
  46. nat says

    December 28, 2012 at 1:20 pm

    Hi there … a quick question. Can the condensed milk recipe be easily doubled? Do you know how long it would have to simmer?
    BTW, I made your truffles (must have been that Christmas magic because they just vanished!). I just saw your fudge post and would like to try that too and would like to have some extra condensed milk on hand.
    Cheers,
    –n

    Reply
    • Carolyn says

      December 28, 2012 at 4:41 pm

      I think it could easily be doubled, and I don’t think it would increase your cooking time by more than half an hour…maybe up to an hour, but I doubt it. Let me know how it turns out!

      Reply
      • Heather from Canada says

        May 6, 2013 at 8:29 pm

        Hi, I made a quadruple recipe today and only needed about 25 extra minutes, it would vary from stove to stove I think, but it turned out great and made it more worthwhile to make a lot as it is quite time consuming and needs regular attention. I now have a jar of plain sweetened condensed milk and a jar of dulce de leche in my fridge (took half of it and continued on to make DDL). 🙂

        Reply
  47. Catherine H. says

    January 7, 2013 at 2:10 pm

    So I made this to use for the magic cookie bars. I thought I would be clever and use all cream, no whole milk. The cream cooked down too quickly–in about half the time–and when I added the xanthan gum, the mixture curdled and clumped up. I could whisk it smooth, but it started to leak oil and clump worse. When it cooled, it was a little grainy and dark: basically failed caramel (although it tasted fantastic!) I used it on the cookie bars anyway (underneath the nuts & coconut instead of on top) and it tasted lovely, though it was definitely not sweetened condensed milk. The second time, I used the full amount of whole milk, and the recipe worked perfectly as written. I’m making it into dulce de leche as I speak. The moral is, trust the expert who wrote the recipe.

    Reply
    • Carolyn says

      January 7, 2013 at 2:18 pm

      Hi Catherine,

      Thank you for this…I didn’t realize that the cream would do that. Very good to know. Several people have asked if they could use all cream and I didn’t think it would be such a problem!

      Reply
    • Carolyn says

      January 7, 2013 at 2:20 pm

      I actually just updated the recipe to say not to use all cream. Thanks for trying it out! Sorry it didn’t work, though 🙁

      Reply
      • Catherine H. says

        January 7, 2013 at 2:27 pm

        Not at all, not at all! You can’t blame yourself for my disobeying orders:). Thanks for replying so quickly, by the way. It took three hours and two out of four kids crying, but I have some pretty tasty stuff to make up for it.

        Reply
    • Philis says

      January 7, 2013 at 6:53 pm

      Catherine I used 1/2 & 1/2 and water to make mine and it worked fine. So you could probably use cream and water. Then less carbs. But I might be wrong too. 🙂 Thanks for letting us know your experience.

      Reply
  48. Katie says

    January 7, 2013 at 8:58 pm

    I just tried making this sweetened condensed milk. Made a double batch (2 c. milk/2 c. cream). Ive let it reduce all afternoon since it didn’t reduce enough in 90 min., and I still ended up with 4 cups?? Frustrated, to say the least.

    Reply
    • Carolyn says

      January 7, 2013 at 9:23 pm

      Wow, that is very strange. Any liquid should reduce when simmered like that. Is it any thicker? I’ve made this as double batches and it reduces just fine. Do you have xanthan gum? You could just see if you could add that and if it thickens up enough.

      Reply
  49. Alberta says

    January 7, 2013 at 10:35 pm

    What’s the shelf-life of the low carb sweetened condensed milk?

    I’ve recently discovered you through pinterest and boy, am I happy I did. Your site has been a great resource (uplift) for my sometimes low carb boredom blues.

    Reply
    • Carolyn says

      January 8, 2013 at 7:05 am

      Hi Alberta…I’ve actually managed to keep my condensed milk in the fridge for slightly more than a week, with no souring or spoiling. Yippee!

      Reply
  50. Marv says

    March 22, 2013 at 9:18 pm

    Hi, made these and became an instant celebrity! So glad I found this site.

    Two questions for the experts here though: 1) the unsweetened coconut seems quite dry, did I maybe get an old bag; and 2) in the unlikely event there are leftovers, do they require refrigeration?

    Thank you!

    Reply
    • Carolyn says

      March 23, 2013 at 2:08 pm

      Hmmm, not sure about the coconut but yes, probably not a great brand or bag of it! These can be stored on your counter for 2 or 3 days.

      Reply
      • Marv says

        March 28, 2013 at 9:43 pm

        Figured it out Carolyn! I condensed the milk too far. It was too thick to saturate the coconut flakes. Delicious all the same but will be better next time.
        PS: This blog is FANTASTIC! Thank you so much for the effort; you’ve made a difference in my family’s life.

        Reply
  51. Heather from Canada says

    March 23, 2013 at 9:32 am

    Hi Carolyn, I made the sweetened condensed milk and it tasted incredible, but after cooling to room temperature it got extremely thick, more like icing, and the Swerve crystallized again. I had the head too low for the first 90 minutes so turned it up a bit and it thickened up beautifully after another 20 minutes. Maybe it was cooked a fraction too long? The butter incorporated well, I probably didn’t need the xanthan gum. I added the vanilla when it was still warm, didn’t read the recipe right and didn’t have the stevia. Anything here that you think would crystallize the Swerve? I ended up having to heat up the milk in order to pour it over the squares, and it didn’t sink under the ingredients, so it’s like loose toppings trapped between the crust and a layer of icing. Tastes great, but would like to get it right, I love sweetened condensed milk! Oh and I only had about 1/3 cup of milk left so I used water and whipping cream for the rest and it was fine.

    Reply
    • Carolyn says

      March 23, 2013 at 2:03 pm

      There are so many variables here that you had to change, it’s really hard to pinpoint what could be the problem. I think possibly turning up the heat made the Swerve crystallize…I find when it’s heated a lot in a liquidy thing, it’s more likely to do that. Also the combination of the cream and water had to play a role in changing the consistency. The recipe is best when the ratio of cream and milk are right. And perhaps you should skip xanthan next time, if your butter is incorporating properly. Then it won’t be quit so thick.

      Reply
      • Heather from Canada says

        May 6, 2013 at 4:19 pm

        Hi Carolyn, I made this again today, kept to your recipe and it worked out great! I made a quadruple batch as I have big plans involving dulce de leche pecan ice cream (once I get an ice cream maker, hopefully tomorrow!) and Nanaimo bars. Yum!! And eating it straight out of the pot of course! I did find again that it didn’t reduce on low, so apparently my stove needs to be on 3 to keep a simmer that will reduce it enough. I ended up with slightly more than 4 cups but I like the consistency. So thanks again, another great recipe!!!

        Reply
        • Carolyn says

          May 6, 2013 at 4:35 pm

          Wow, I can’t wait to hear how it all turns out!

          Reply
          • Heather from Canada says

            May 15, 2013 at 1:27 pm

            So I ended up with 4 1/3 cups of it, turned 2 cups into dulce de leche for the ice cream (SO GOOD), made a double batch of your coconut cranberry almond macaroons (without the chocolate dip) and a double recipe of your Nanaimo bar tart, which I put in an 11 x 13 pan to make squares. The filling is a bit soft so I’m going to freeze them for an hour before I cut them with a sharp knife (not your fault, I changed your filling receipe because I didn’t want to use the vanilla pudding powder or the Bird’s custard due to dietary issues). The filling tastes wonderful though, not too sweet. I don’t usually like Nanaimo bars because the filling layer is too sweet, but these ones are great! I used the same amount of cream cheese, whipping cream and vanilla as recommended, did not use the almond milk and substituted 1/2 cup of the sweetened condensed milk instead of the almond milk/pudding powder. I whipped the cream cheese and whipping cream for quite a while, until it was really fluffy, before adding the condensed milk and whipping again.

          • Carolyn says

            May 15, 2013 at 1:40 pm

            I may have to try your variation so we can do away with the yucky sugar free pudding powder. Maybe for Canada Day! 🙂

  52. Lady Jennie says

    May 5, 2013 at 11:15 am

    Oh shoot. And I just wanted to make some delicious salted pecan ice cream and will have to try it when I have time to make the other two recipes involved (grin).

    Off to search your other ice cream recipes for my new ice cream machine.

    Reply
  53. Estelle says

    June 3, 2013 at 7:29 am

    Thank you so much for your hard work and for sharing. The condensed milk is hmmm … wonderful does not describe it 🙂 Now I don’t know if I should make the bars or just keep the bottle of condensed milk in the fridge to have a spoon every now and again, I am so happy that it will last me a whole week

    Reply
  54. Kathy says

    June 22, 2013 at 8:38 am

    I had some whipping cream on the last day of best before, and no time to actually stir the mixture while it reduced, so I made the recipe in the microwave so I could let it rip without tending to it. I also did not have granulated erythritol, just powdered, and since I didn’t know the amount for substitution, I used 1 1/2 cups for a double batch of cream/whole milk. After bringing the mixture to the boil on 100% power, I reduced the power to 40%, and cooked in increments, stirring every so often till the liquid reduced to just less than 1/2 and became a lovely light caramel brown colour (the colour of light brown sugar). I then followed the instructions, but felt that the condensed milk was not sweet enough, and added some liquid sucralose drops in addition to the stevia drops, mixed it all thoroughly, and put it in the fridge. By this morning, it had thickened to the point of being firm enough to slice…not what was intended certainly, but it is like REALLY delicious fudge. I am going to make the recipe as written when I can get to the store to buy more cream, but in the meantime we will enjoy eating this by the spoon, and loving every bite! I do wonder if cooking in the microwave caused the mixture to caramelize? If the sweetened condensed milk had turned out, I was going to use half of it to make dulche de leche, but it seemed that what I got looked like that without baking in a water bath.

    Reply
    • Carolyn says

      June 22, 2013 at 11:07 am

      Actually, I hear a lot of people actually make dulce de leche in the microwave, and quite honestly, what you did sounds delicious so now I am wondering if I should try it!

      Reply
      • Kathy says

        June 22, 2013 at 5:27 pm

        My husband, who is a type 2 diabetic, has been eating this creamy “fudge” by the spoonful, and just cannot believe that it is not affecting his blood sugar levels. He has been testing after eating it without any spike, and is amazed that something that tastes exactly like fudge can be essentially guilt free. Of course, it isn’t nutritious like vegetables, nor is it calorie free, but this unexpected result from not following your cooking directions has turned into a real treat for him.

        Reply
        • Carolyn says

          June 22, 2013 at 8:37 pm

          I am so glad! No, you’re right it’s not nutritious but it’s nice to be able to have a treat!

          Reply
  55. ilyse says

    July 4, 2013 at 8:23 pm

    I have made the Magic Cookie Bars with your condensed milk, and they were fantastic. Tonight, I made Key Lime Pie using Joes Stone Crab Key Lime Pie recipe http://joesstonecrab.com/recipes/keylime.html and made it with your condensed milk and it was INSANE! Made a crust of almond flour, butter, & swerve and whipped cream to serve with it. OH MY! Thanks so much for your awesome recipes! Even the non low carbers at our 4th of July celebration loved it!

    Reply
    • Carolyn says

      July 7, 2013 at 1:20 pm

      Wonderful! I keep meaning to make key lime pie…glad to know the condensed milk works for it!

      Reply
  56. Melissa M says

    July 13, 2013 at 2:21 pm

    Any way to do this in the crock pot?

    Reply
    • Carolyn says

      July 13, 2013 at 2:29 pm

      You mean the condensed milk? Probably…for 4 hours maybe.

      Reply
      • Carolyn says

        October 25, 2013 at 11:31 am

        Has anyone tried this in the crock pot? I’d love to hear how it turned out!

        Reply
  57. Shirley Ho says

    July 15, 2013 at 2:58 pm

    Hi Carolyn,

    I don’t have stevia extract, what can I substitute with that? Thanks!

    Reply
    • Carolyn says

      July 15, 2013 at 6:23 pm

      About 2 to 3 tbsp more Swerve or preferred sweetener.

      Reply
  58. Bruna says

    July 16, 2013 at 3:21 pm

    Is it possible to use an artificial sweetener instead of erythritol, like splenda??

    Reply
    • Carolyn says

      July 17, 2013 at 5:06 am

      I think you could try it, but keep in mind that Swerve has some fiber in it, so using Splenda may change the consistency.

      Reply
  59. Wenda says

    October 6, 2013 at 5:28 pm

    I made the sweetened condensed milk… Then the magic cookie. Bars …Delicious!!!!
    Thanks for great recipes!!

    Reply
  60. Holly says

    November 24, 2013 at 2:37 am

    Hey, don’t be scared of polydextrose. It’s just a fiber that’s really very useful in low-carb baking. It’s not very sweet, so you still need to use some sucralose or something, but it is really good at mimicking the bulking properties of sugar. It’s the secret to making desserts gooey. It’s the secret to making sugar-free ice cream that is actually scoopable.

    Do a little research, maybe buy a bag and play with it a bit. I think you’ll be pleasantly surprised. Feel free to email me if you want to chat about the stuff.

    Reply
    • Roger Conner says

      May 10, 2016 at 8:00 am

      I have some polydextrose for ice cream-making but I don’t know where to start. Do I substitute it for sugar, or simply add it to the mix? How and when? Any help appreciated.

      Reply
  61. Pam says

    November 24, 2013 at 11:35 am

    Dear Carolyn,

    What about using evaporated milk + sweetener to make sweetened condensed milk quickly?

    Reply
    • Carolyn says

      November 24, 2013 at 3:04 pm

      I don’t know that this would be a great option. Evaporated milk has a lot of carbs, even though it’s unsweetened.

      Reply
  62. Tracy Murphy says

    December 14, 2013 at 2:35 pm

    These look delish! Can’t wait to try them. I think I might use low-carb “Angel Coconut” (unsweetened coconut flakes steeped in boiling water and erythritol or DaVinci syrup heated to boiling for 15 minutes). It’s softer, more moist and sweeter –seems tailor-made for this recipe.

    Reply
    • Carolyn says

      December 14, 2013 at 3:31 pm

      Sounds great to me!

      Reply
  63. Lorri says

    February 19, 2014 at 4:20 pm

    I just made both of these! Worked perfectly, delicious. I am having so much fun with your site. Thank you for the recipes.

    Reply
  64. Chocolate Rose says

    April 6, 2014 at 10:59 am

    I’m planning on making your Copycat Cream Eggs today and made a double batch of the sweetened condensed milk yesterday. I used all cream and left out the xanthan gum, and it turned out perfect! YUM! I made the bars with half of the milk and they are amazing. Dh (not low carb/gluten free) “snuck” a piece while they were cooling and came to find me to tell me how good they are. I can’t wait to see how the eggs turn out.
    Have you tried freezing the milk yet? I’d love to make up a larger batch if there was some way to successfully store it for when I needed it.

    Reply
  65. Paula says

    April 7, 2014 at 12:21 pm

    Have you ever used stevia glycerite? I have a bottle of it, and am not entirely sure how to use it, or what a conversion factor is.

    Reply
    • Carolyn says

      April 7, 2014 at 4:14 pm

      I haven’t but Maria Emmerich does and might be able to guide you.

      Reply
  66. KathyM says

    April 8, 2014 at 5:42 pm

    Saw a recipe for Vanilla Bean Chai Syrup on Food52.com made with regular sweetened condensed milk, so I whipped up your recipe and then added the spices. WONDERFUL! Thanks so much for low carb SCM. Here’s the recipe if you’d like it.

    Vanilla Bean Chai Syrup
    Makes about 1 3/4 cups

    14 ounces sweetened condensed milk
    2 teaspoons ground cardamon
    1 teaspoon ground cinnamon
    1 teaspoon ground cloves
    1 teaspoon ground nutmeg
    1 teaspoon ground ginger
    1/4 teaspoon ground white pepper
    Pinch of salt
    1 vanilla bean, seeds scraped
    Mix together and store in fridge. Use 1-2 spoonfuls per cup of hot tea.

    Reply
    • Carolyn says

      April 8, 2014 at 6:51 pm

      Nice! I love the idea!!! I am going to share on my FB page, if that’s okay with you.

      Reply
      • KathyM says

        April 9, 2014 at 3:09 pm

        Sure, just credit Food52.com as the source.

        Reply
  67. Sasha says

    April 27, 2014 at 1:25 pm

    I made this yesterday for your ice cream recipe, but right at the end I realised that the bits on the sides were FUDGE! So I’m going to try to make fudge with it next time. 🙂 I guess I’ll follow a standard recipe and use this for the condensed milk and more Swerve for the sugar. My husband gets a funny taste from Swerve, so I’m trying to find recipes where it’s less obvious to him!

    I also have plans to try to use it in a South African style lemon meringue pie (the “curd” layer has condensed milk in our version of the recipe).

    Reply
    • Carolyn says

      April 27, 2014 at 4:41 pm

      Yes I have made fudge with this condensed milk. https://alldayidreamaboutfood.com/2012/12/fruit-and-nut-fudge-low-carb-and-gluten-free.html

      Reply
      • Sasha says

        April 30, 2014 at 8:02 pm

        Thank you so much! I’ll be trying to make the “plain” fudge I’m used to (no choc/fruits/nuts), but that recipe seems like a wonderful starting point… thank you for all the work you’ve put into your recipe – I think you might have changed my life!

        Reply
  68. Claire says

    May 1, 2014 at 4:21 am

    Hello!
    I just discovered this recipe over the past couple of days and really enjoyed making it yesterday. We do not have Swerve here in France – and it is difficult to obtain, so I used a little coconut sugar plus stevia powder.
    My question is about the quantities for the base. Mine came out totally crumbly, so that it did not hold together even a little bit! More butter needed? What could have gone wrong. After all the debate about the figures, the typeface, etc, could you please confirm the right amounts for the crust?
    Many thanks! Now I have found this site, I should have no problem convincing my T1D 11 year old that she really does want to eat LCHF!

    Reply
    • Carolyn says

      May 1, 2014 at 4:50 am

      What kind of almond flour did you use? I know that the amounts in the recipe are correct because so many other readers have made this. So I suspect it’s something like your almond flour is too coarse (almond meal really) and so it doesn’t hold together as well.

      Reply
      • Claire says

        May 1, 2014 at 4:52 am

        That will be it! I cannot seem to buy almond flour here in France. Do you think that I can transform “meal” into flour in a blender?

        Reply
        • Carolyn says

          May 1, 2014 at 8:30 am

          You can try. A coffee grinder might work even better but it would be in small batches.

          Reply
        • Ann says

          June 28, 2014 at 5:17 pm

          Claire, you can get Almond flour from this source in the UK http://www.realfoodstore.co.uk/ I am pretty sure they ship throughout Europe. Aside from this have you tried Amazon France, certainly amazon UK has lots of brands of almond flour and I am sure Amazon in France would too. Real Food source have different types they also have a defatted micro fine almond flour so you need to know which one to use, but they are very good at giving advice.
          Ann

          Reply
    • Vicki says

      July 6, 2015 at 5:25 pm

      Well I used the recommended Honeyville almond flour and still had to add another 2 tablespoons of butter to get the crust to hold together.

      Reply
  69. Jammie says

    May 14, 2014 at 11:11 am

    I just made these. Waiting for them to cool to be able to try. Everything went perfect up to this point with the recipe and they look fantastic! Just one question…how to store? In the fridge or on the counter? Thank you in advance!

    Reply
  70. EdiaKaran says

    May 19, 2014 at 7:59 pm

    I just made the condensed milk, exactly as the recipe said: Its amazing and taste so great! Im so happy because I will finally be able to do a low carb version of my favorite childhood cheese flan, pumpkin flan & ginger flan!! Not to mention a low carb Thai Tea! Im doing now the dulce the leche….ahh that ice cream is going to be the hit of the Summer! Big Thanks!

    Reply
    • Carolyn says

      May 19, 2014 at 8:23 pm

      So glad to hear it!

      Reply
  71. Ann says

    June 28, 2014 at 5:46 pm

    Carolyn,

    I made the condensed milk and it worked really well, You cant really get Swerve here, I have seen it on Amazon but its £75 (I believe the supplier is in the USA, no chance at this price) so instead I used erythritol, Now Brand, which I guess is granular though much finer than normal granulated sugar. I put the milk into the fridge as I plan to make your ice cream tomorrow. So its now chilled, when I tasted it, it seems to have recrystallised, it has that crunchiness. I don’t see how one could make it with just the erythritol in chilled products if this happens (and ice cream is certainly chilled) should I have powdered the erythritol before using it, and is there any way I can fix it now? I suspect by reheating but then won’t it simply recrystallise once its made into ice cream. Wondering if anyone else has had this problem?

    Ann

    Reply
    • Carolyn says

      June 29, 2014 at 1:39 pm

      Yes, plain erythritol tends to recrystallize. I would actually reheat it, very gently and when you add the xanthan gum into the ice cream, it may help inhibit the recrystallization.

      Reply
  72. Emma says

    July 15, 2014 at 8:36 pm

    exactly how thick should the condensed milk get? O: I made this tonight. It’s still just coating a spoon, but not nearly mayonnaise thick or gravy thick. It did reduce to about 9oz.

    I stirred every minute or two for 1.5 hours.

    It did get a little hotter at points, but that shouldn’t affect the thickening too much, right?

    One thing I’ve noticed is my local, non-ultra-pasteurized heavy cream froths up before it boils, so I have to take it off the heat and stir a lot to get the froth down before I can let it come to a boil.

    Reply
    • Carolyn says

      July 16, 2014 at 5:47 am

      It sounds like you hit the right point and now if you let it cool, it will thicken up. You can also add a little more xanthan if it end up too thin.

      Reply
  73. kmnsbtt says

    July 26, 2014 at 11:25 am

    Found this while looking for ice cream recipes…it’s fabulous. I am glad it takes so long to make, as I would probably sit down with a spoon and devour an entire batch. This stuff is great. Thank you, I think.

    Reply
  74. hannah says

    August 8, 2014 at 6:13 pm

    Hi Carolyn, I haven’t attempted this yet, but if it does get clumpy….. through my ineptitude do you think it could be saved by whizzing it with stick mixer? Thanks!

    Reply
    • Carolyn says

      August 9, 2014 at 6:13 am

      Very possibly!

      Reply
  75. Rachel says

    October 16, 2014 at 5:07 am

    Just wondering, is it possible to make this recipe without any granulated sweetener and just use entirely liquid sweetener such as sucaryl (saccharin + cyclamate mixture). I don’t like using baking granulated splenda as it has so many carbs, and I’m having a hard time finding an erythritol blend which doesn’t cost heaps. Thanks 🙂

    Reply
    • Carolyn says

      October 16, 2014 at 5:44 am

      Yes, I think you could, although I don’t know in what quantities.

      Reply
  76. Gina says

    October 16, 2014 at 8:44 am

    Do u think the condensed milk would work with soy creamer and almond milk???

    Reply
    • Carolyn says

      October 16, 2014 at 9:50 am

      I think so, but I don’t know how it cooks down since it doesn’t have as much natural sugar. Coconut milk might work better than soy.

      Reply
  77. Common Sense says

    November 16, 2014 at 12:36 pm

    I made the sweetened condensed milk to make coffee creamer, recipe:

    http://www.mrshappyhomemaker.com/2013/03/homemade-coffee-creamer-over-20-flavor-varieties/

    The recipe calls for 1.5 cups of sweetened condensed milk. This recipe wasn’t quite that much, but worked out just fine.

    As I posted elsewhere, my cooking times are significantly quicker, maybe because I’m in Colorado and at a high elevation. Reducing only took 45 minutes and I probably could have cut that down by at least 10 minutes. It was actually pretty easy and the dogs sure didn’t mind the extra thick bits around the edge of the pan! (They are my pre-wash for dishes).

    It’s absolutely great and I can’t wait to make Magic Cookie Bars with it, they were one of my favorites from my childhood.

    For the creamer, I think next time I’ll leave out the xanthum gum, it makes for a VERY thick creamer.

    Reply
    • Carolyn says

      November 16, 2014 at 1:30 pm

      Interesting to know about the less cooking time.

      Reply
  78. peasmom says

    December 15, 2014 at 5:31 am

    Hi, Carolyn. I got excited when I saw your successful attempt in making low carb sweetened condensed milk. May I ask if erythritol is the key sweetener to make this? Will it work if I use pure stevia powder? I really want to make this and the ice cream. 🙂

    Reply
    • Carolyn says

      December 15, 2014 at 8:51 am

      I can’t say for sure but I don’t think the erythritol is key. It’s the slow cooking down of the milk that makes it like real condensed milk. So give it a go with stevia…maybe make a half batch to test it out?

      Reply
      • peasmom says

        December 15, 2014 at 9:49 pm

        Yes, I think I will do that. Try it out first with a small batch and see if it works. I’m over here on the other side of the globe in Southeast Asia and so far I only see stevia. I’m going out for another attempt to search for erythritol. Thanks so much!

        Reply
  79. Debbie Lieber says

    January 31, 2015 at 5:57 pm

    I am sooo excited about finding your recipe for a low carb sweetened condensed milk! It is amazing to me every day that if you need an ingrediant in the kitchen before you run to the store or pass on your current craving all you have to do is Google the ingrediant, and SOMEONE HAS ALREADY made I diy version!! How cool is that? And the fact that most have spent countless hours as you obviously did experimenting and perfecting a comparable product that we can use as a substitution whether for convenience or dietary reasons is just awesome! Thank You for this amazing recipe as well as appreciation to all the other kitchen divas out their who have shared their additional ideas! My question is pushing my luck a little but I just have to ask….. Could this be poured into a canning jar, put in the crock pot and cooked to make the Crock pot version of caramel sauce I have been seeing on the web, do you think? I just saw that recipe a few days ago and thought that it was also a great idea! Would Looove to do it with the amazing low carb version SCMilk! Thanks again!!

    Reply
    • Carolyn says

      January 31, 2015 at 6:28 pm

      I don’t know for sure, but hey…it’s worth a try!

      Reply
  80. Patty says

    May 2, 2015 at 6:16 pm

    Well, I WAS going to make ice cream for my family, but I think they’d be happy to just drink this condensed milk. It’s DELICIOUS!!!

    Reply
  81. Betsy says

    May 3, 2015 at 2:52 pm

    I have a very old, authentic recipe for key lime pie using only 6 egg yolks, a cup of key lime juice and 1 can sweetened condensed milk. Do you suppose I could replace the scm in the original recipe with your sweetened condensed milk recipe? I was planning on making it in a low carb almond pie crust.

    Reply
    • Carolyn says

      May 3, 2015 at 3:19 pm

      Yes, I think you could!

      Reply
  82. Kate says

    June 11, 2015 at 9:53 am

    I have granulated stevia with erythritol. Will this work? I love sweetened condensed milk, but the carbs instantly go to my hips! I do a primal diet, but prefer to not use honey and maple syrup because of those darn carbs, so I use a lot of granulated stevia to make my rare treat. This looks so good, and hope this will work. Then I can do key lime pie and flan! Yummy!

    Reply
    • Carolyn says

      June 11, 2015 at 10:41 am

      I think that will work. Is it a mix of the two? What brand is it?

      Reply
  83. Tina says

    July 5, 2015 at 11:26 pm

    Caroyn,…Girl , you saved my life. First I made your graham crackers. Delicious! Then I took the graham crackers and used them for the crust for these Magic Cookie Bars. Yummy in my tummy.. I did as one person said and added a little more xanthum gum to thicken up my condensed milk . Instead of milk in the cookie recipe, because I am lactose intolerant, I used Atkins milk modification which is Heavy cream diluted with water. I did two tablespoons of heavy cream and the rest was water to make 1 cup of modified milk. Fabulous. You are wonderful and thank you so much for your contribution to low carb world. I was stuggling with this whole carb lifestyle but knowing every blue I can have a treat that will not spike my blood sugar levels. You made me believe that I can cook any of my favorite foods with just little bit of tweaking.

    Reply
    • Carolyn says

      July 6, 2015 at 7:09 am

      So glad I could help, Tina!

      Reply
  84. BaileyQ says

    July 10, 2015 at 12:34 pm

    So, this is the third cookie recepie I have tried from you blog, they have all been good, but this one is by far my favorite! That sweetened condensed milk is amazing. I didn’t know, something sugar free could be this good. I am going to try doing it dairy free next time. I’m thinking almond milk and canned coconut milk. I also used different sweeteners in my recepie. I used 1/4c xylotol and 1/4tsp pure stevia. I used 1c heavy cream, and subbed 1c half and half for the milk, to cut a few more carbs, but not skimp on taste and lastly I subbed 1/2 a vanilla bean pod for the extract. It only took about 30minutes to boil down to the right consistency. But amazing. Its so rich, I only need a tiny piece to curb my sweet tooth. Will be making again… And playing with this one.

    Reply
  85. Denise S. says

    July 12, 2015 at 4:14 pm

    Carolyn, I made these and they are awesome!!!!!

    Reply
  86. Kathy Silber says

    September 24, 2015 at 6:38 pm

    I’m excited to try this recipe and use it in the vanilla ice cream recipe. However, I have one question. I was a bit confused about your comment about not using all cream. So does the one cup cream and one cup milk make that adjustment? In other words, is this recipe exactly what I should use? I used to make a Lemon Meringue Pie for my husband using sweetened condensed milk. It was soooo good! I’d like to try it using your s.c.m. Thank you so much for your website and all of your wonderful recipes! They are superb.

    Reply
    • Carolyn says

      September 25, 2015 at 7:23 am

      I added that comment because several readers attempted 2 cups of cream in an effort to lower the carbs and ended up with a gloppy mess. So yes, do 1 cup cream, 1 cup milk.

      Reply
  87. Cindy Cowles says

    October 22, 2015 at 9:38 pm

    Can you sub in xylo-sweet for the sugar sub and stevia sub in the low carb sweet condensed milk? Other sweeteners like stevia have a strange aftertaste for me

    Reply
    • Carolyn says

      October 22, 2015 at 9:51 pm

      I can’t be sure it will thicken properly, since Swerve contains some fiber that helps the consistency. But it’s worth a try.

      Reply
  88. Candace Spaid says

    December 30, 2015 at 3:02 pm

    Delicious.

    Reply
  89. Jackie says

    May 30, 2016 at 10:07 am

    So excited to try this! What does “all cream” mean in the ingredients, where It says “do not use all cream”…? Does that mean use heavy whipping cream rather than heavy cream?

    Reply
    • Carolyn says

      May 31, 2016 at 7:45 am

      No…it means make sure you use at least half milk or almond milk because it gets too thick and clumpy if it’s all heavy cream/whipping cream.

      Reply
  90. Audrey T. says

    July 17, 2016 at 8:37 am

    Late to the party, as usual, but do you think fairlife whole milk would work for the sweetened condensed milk? It’s lactose free, with fewer carbs and more protein than regular whole milk. Some people online have called it Frankenmilk, but I’m intrigued by the concept.
    I’ve recently become sensitive to lactose, but would love to try to make the SCM. I thought cashew milk might work as well; I’m not a huge fan of the taste of almond milk now that I’ve tried cashew milk.

    Thank you in advance!

    Reply
  91. peasmom says

    July 19, 2016 at 12:19 am

    Hi, do you think this can be done using the slow cooker?

    Reply
    • Carolyn says

      July 19, 2016 at 7:16 am

      No, I think the slow cooker would trap too much moisture and it wouldn’t firm up properly. But you are welcome to try!

      Reply
  92. Heather Edwards says

    October 29, 2017 at 2:38 pm

    I just tried to make the sweetened condensed milk recipe and it came out a lovely Carmel color and flavor. I don’t think it will taste like vanilla ice cream. I used Allulose instead of Swerve and I wonder if this is why? I’m thinking about boiling down the cream and milk before adding the sweetener. Any reason why I shouldn’t do that?

    Reply
    • Carolyn says

      October 30, 2017 at 10:34 pm

      It has to be the allulose. And actually…addign the sweetener after cooking down is something I’ve done lately too and it works well.

      Reply
  93. Liz says

    March 10, 2018 at 7:05 am

    5 stars
    Oh, yum!!! These beautiful bars are one of my favorite desserts!!

    Reply
  94. Jennifer Blake says

    March 11, 2018 at 8:17 pm

    5 stars
    No guilt sweet treat!

    Reply
  95. Kellie Hemmerly says

    March 12, 2018 at 10:33 am

    5 stars
    These would definitely satisfy my almond joy cravings!!! I get them a lot. 🙂

    Reply
  96. Nancy Ferreira says

    March 19, 2018 at 3:29 pm

    When I made these the bottom dough was all crumbly and fell apart. How can I stop this from happening next time?

    Reply
    • Carolyn says

      March 20, 2018 at 7:22 am

      More butter.

      Reply
  97. Christa says

    March 30, 2018 at 3:15 pm

    I’ve just made the sweetened condensed milk to use in the ‘Creme Easter Eggs’. It tastes amazing, but is quite dark in comparison with your photo of your eggs. Any idea why this might be?

    Reply
  98. Kate says

    June 10, 2018 at 11:21 am

    The link to print the condensed milk is broken. Thought you might like to know.

    Reply
  99. Kiri says

    July 3, 2018 at 11:01 am

    5 stars
    I am on a low carb diet! This recipe is perfect and just in time for July 4th!

    Reply
  100. Koshie says

    July 3, 2018 at 4:27 pm

    Is the nutritional information for 16 or for 24 bars? At the top of the recipe and at the bottom, it indicates the recipe should be cut into 16 pieces to serve 16, but the nutritional info seems to be based on 24?

    Reply
    • Carolyn says

      July 3, 2018 at 5:33 pm

      Oh sorry, 16. The updated version is only 16 bars. Let me go fix that…

      Reply
  101. Gayle S. says

    July 3, 2018 at 10:31 pm

    5 stars
    OMGoodness…these are to DIE for good! I was hesitant to try these, cause I normally don’t like many recipes with almond flour, but oh my, these were PERFECT! They were so sweet that I ended up cutting them into smaller bars….I got 36 tiny squares, and I think that size is just right, at least for me.

    And, just to contribute, these really taste like my sister’s “Better Than Sex” bars (very high carb)…just sayin…;)

    Thanks SO MUCH for all that you do!! 🙂

    Reply
  102. Taylor @ Food Faith Fitness says

    July 5, 2018 at 4:17 pm

    5 stars
    I am a sucker for magic cookie bars! These look AMAZING!

    Reply
  103. Jennifer Farley says

    July 5, 2018 at 9:03 pm

    5 stars
    How yummy! I’m going to whip up a batch!

    Reply
  104. gerry speirs says

    July 6, 2018 at 10:02 am

    5 stars
    Gooey scrumptiousness!!

    Reply
  105. Jennifer Blake says

    July 6, 2018 at 12:35 pm

    5 stars
    Yum and so simple!

    Reply
  106. Ashley says

    July 19, 2018 at 4:01 pm

    I lilly chocolate is a little to pricey for my budget, do you happen to have any other recommendations?

    Reply
    • Carolyn says

      July 19, 2018 at 5:27 pm

      To be frank, any decent sugar free chocolate that isn’t made with yucky ingredients like sucralose or maltitol is on the pricy side. It’s expensive to make. You can, however, get some 90% or 85% Lindt chocolate and chop that up. I’ve done that before. It does contain some sugar but it won’t really raise the carb count much.

      Reply
  107. Renee says

    July 22, 2018 at 6:19 pm

    I accidentally baked the crust part for 20 minutes instead of 10….should I throw it out and start over? Or do you think it will be okay? I still have to add the toppings and bake another 20-25 minutes. Help! 😩

    Reply
    • Carolyn says

      July 22, 2018 at 10:09 pm

      It should probably be okay. The toppings do help protect the crust. The edges may get overdone, though.

      Reply
  108. Marla Berry says

    July 27, 2018 at 8:53 pm

    How do you think using gelatin would work instead of xantham? I have not had a lot of luck with xantham. It always seems to create a slimy texture to me.

    Reply
    • Carolyn says

      July 28, 2018 at 7:40 am

      No, absolutely not in this recipe. You don’t want it to gel, you want it to be thick and viscous.

      Reply
  109. Chuck Jones says

    July 28, 2018 at 4:32 pm

    4 stars
    I didn’t have heavy whipping cream on hand, so I used two cans of evaporated coconut milk. I wanted to make a double batch 🙂
    It turned out really well.

    Reply
  110. Karin in Savannah says

    August 26, 2018 at 9:29 am

    5 stars
    OMG these were sooooooo good! Just like the ones I remember as a kid. My family wolfed them down, although my husband (who is non-keto) did give me grief that they didn’t have the butterscotch chips in them. LOL

    Reply
  111. Lisa Gonzalez says

    October 16, 2018 at 12:15 pm

    5 stars
    These should be called OMG bars because that’s what I said when I ate my first one!!! Love your recipes and all of the info you have on here. Keep up the awesome work!

    Reply
    • Carolyn says

      October 16, 2018 at 7:48 pm

      Hooray! thanks!.

      Reply
  112. Heather Kendrick says

    December 23, 2018 at 7:41 am

    5 stars
    Thanks so much for this recipe. Hello Dollies are a family favourite where I come from [Canada]. I switched to keto this year and am so glad to find a comparable recipe.

    Reply
    • Carolyn says

      December 23, 2018 at 8:09 am

      I am also Canadian and grew up calling them Hello Dollies.

      Reply
  113. Wendy says

    January 14, 2019 at 11:22 pm

    5 stars
    Thanks Carolyn! I made these at Christmas and they were wonderful! I’m sure I will make them again. Thank you!

    Reply
    • Carolyn says

      January 15, 2019 at 8:27 am

      Glad to hear it!

      Reply
  114. Anna says

    February 4, 2019 at 9:38 am

    5 stars
    These bars are so rich and decadent! Everyone loved them!

    Reply
  115. Steph says

    February 4, 2019 at 10:32 am

    These cookies were so good and I love that they are low carb!

    Reply
  116. Toni says

    February 4, 2019 at 11:21 am

    These cookie bars are absolutely amazing! They were a huge hit!

    Reply
  117. Becky Hardin says

    February 4, 2019 at 12:54 pm

    5 stars
    These cookie bars looks so delicious. A must try for sure!

    Reply
  118. Sabrina says

    February 4, 2019 at 4:07 pm

    5 stars
    I am so happy to see you adapted this to fit into my diet. I have been craving these and now I can have them! Yay!!

    Reply
  119. Emma Shipp says

    June 28, 2019 at 6:46 am

    5 stars
    These are my and my husband’s favorite keto treat. I like to use them as breakfast bars. They are absolutely delicious and don’t taste low carb at all!

    Reply
    • Carolyn says

      June 28, 2019 at 6:28 pm

      So glad to hear it!

      Reply
      • Marian Morgan says

        November 3, 2019 at 1:35 pm

        So glad you’re still posting. I made these this week including the chocolate chips from scratch. It was outstanding. My question is can other sugar substitutes be used such as Lacanto Monk fruit Or Z sweet and would there be a difference?

        Reply
        • Carolyn says

          November 3, 2019 at 1:54 pm

          You mean in place of the Bocha Sweet? No, as both of these are erythritol based sweeteners.

          Reply
  120. ANGELA says

    August 21, 2019 at 7:59 pm

    5 stars
    Awesomely yummy!!! So nice to have a sweet treat without worrying about sugar spiking. Thanks so much for your recipes!!

    Reply
  121. Olena says

    September 1, 2019 at 11:32 pm

    5 stars
    I made these tonight and they are absolutely AMAZING, not to mention quite simple and quick to make. I couldn’t resist and ate two pieces. Thank you so much for coming up with this delicious recipe! I’ll definitely be making them again the future.

    Reply
  122. Kristyn says

    November 26, 2019 at 2:00 pm

    5 stars
    I am so glad you shared this! These are my favorite bars!! And, I don’t have to feel guilty eating more than I should!! They are gooey & so, so good!!

    Reply
  123. Anna says

    November 26, 2019 at 2:59 pm

    5 stars
    We’ve made these cookie bars for our friends and they were a huge hit! Thank you for the recipe!

    Reply
  124. Melissa says

    November 26, 2019 at 2:59 pm

    5 stars
    Low carb and TDF! This recipe is amazing! Thank you

    Reply
  125. Krissy Allori says

    November 27, 2019 at 11:08 am

    5 stars
    These are delicious and a great option for the low carb people in my life. Thanks for this option to add to their goodie tray this year.

    Reply
  126. Ana says

    February 27, 2020 at 1:20 pm

    My family has no connection to Canada and have called these Hello Dolly Bars for decades! (Seven Layer Bars added the butterscotch chips; Hello Dollies just had the chocolate chips. And I think it was the sweetened condensed milk folks that began promoting the recipe as Magic Cookie Bars.) The story is the recipe came out in the 60s when Carol Channing was on Broadway in Hello Dolly. The bars have always been a family favorite. Thank you for such an amazing culinary feat! Can’t wait to try them!

    Reply
  127. Caroline Nielson says

    May 25, 2020 at 12:05 pm

    These bars were absolutely amazing!! I always thought the originals were way too sweet even before eating Keto. These are just right. Pretty simple to make too 🙂
    Thanks Carolyn.
    In the space of a couple of weeks, I now own 3 of your cookbooks! I noticed that some of the recipes were not found in the books so I will keep checking your website too.

    Reply
    • Carolyn says

      May 25, 2020 at 4:40 pm

      Thanks so much!

      Reply
  128. Becky says

    July 12, 2020 at 5:25 pm

    Hello! The crust recipe calls for low carb sweetener, is that granular or powdered!?

    Reply
    • Carolyn says

      July 12, 2020 at 8:16 pm

      You can use either.

      Reply
  129. Amber says

    November 23, 2020 at 2:28 pm

    5 stars
    These are seriously MAGIC! They remind me exactly of the hello dolly bars I used to make as a kid. The sweetened condensed milk takes time but is not difficult and is SOOOO worth it. Absolutely phenomenal!

    Reply
  130. Caroline Nielson says

    December 22, 2020 at 3:30 pm

    5 stars
    Hi Carolyn 😆
    Thanks for another great recipe.
    I am curious though why your method is totally different in your Keto Baking
    book?
    I’ve made them from the book but then I wanted to read it on your Blog.
    Did you find the book version better?
    It was just published this year 🤔

    Caroline

    Reply

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