This simple sugar free condensed milk recipe will take your keto baking to new heights! It takes only 5 ingredients and 30 minutes of your time. Use it in a wide array of other keto dessert recipes.
Being passionate about baking, I am never without a jar of this sugar free condensed milk in my fridge. Because I never know when the urge to bake will strike and I must be prepared. It’s vital to my sanity.
I’ve always had a kitchen cupboard dedicated entirely to baking supplies. And I don’t mean a weeny little half-section either, but a full cabinet bursting at the seams with all of the staples I might need at any given moment
Going keto hasn’t changed that. If anything, I find it even more important to have my supplies close at hand, so I can satisfy my sweet tooth with healthier treats.
And this sugar-free sweetened condensed milk allows me to make easy keto desserts at a moment’s notice!
Why you need this recipe
Many of the recipes we all grew up making call for sweetened condensed milk. Just consider it: magic cookie bars, fudge, ice cream, frosting. It’s a staple in American (and Canadian!) baking.
But it’s not like you can go out and purchase a can of keto condensed milk at the grocery store. So the only choice you have is to make your own.
Thank goodness it’s so easy to make! It takes 5 basic ingredients and only 30 minutes of your time. And it lasts in the fridge for up to two weeks, so there is no reason to go without.
I was one of the first to ever create sugar free condensed milk. But I am always striving for better results in my recipes. And with the introduction of many wonderful new products, especially sweeteners, I have made this recipe ever better.
It now stays soft and gooey, without any recrystallization. Even after days in the fridge! And it has only has 1.25g of carbs per serving. This is keto baking magic, my friends.
Reader Testimonials
I can’t get over how delicious this is! I have a weakness for condensed milk and really missed it. This recipe is so simple to follow and absolutely delicious! — Karla
This stuff is fantastic! Tastes just like the “evil” kind. I will be using it for a lot of things. Thank you! — Debra
My mind is completely blown here! I had no idea you could make condensed milk let alone sugar free condensed milk! What a fantastic recipe and thank you for all the details to make it so easy. — Toni
Ingredients you need
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- Heavy whipping cream: As the name suggests, conventional condensed milk is made with milk, rather than cream. But heavy cream has far fewer carbs and thickens up faster, so it’s perfect for keto condensed milk. You can also use full fat coconut milk but you may need to add a bit more thickener at the end.
- Sweeteners: You really do need a combination of two sweeteners for this recipe. Using allulose or Bocha Sweet helps keep it soft so it won’t recrystallize as it cools. But the addition of some Swerve Confectioners helps it thicken properly and not be overly goopy. It also keeps the cost down and the end result is perfection!
- Butter: The butter makes the condensed milk a bit thicker and richer. Use unsalted butter for this recipe.
- Xanthan gum: Using a bit of xanthan gum helps give the sugar free condensed milk a thicker, more syrupy consistency. You could also try gluccomannan.
Step-by-step directions
1. In a large heavy saucepan, whisk together the whipping cream and sweeteners. Bring to a boil.
2. Reduce the heat and simmer gently for 30 minutes. Watch carefully as you want it to simmer but not continue to boil. There should be little bubbles along the edges the whole time.
3. Remove from heat and add the butter. Whisk until melted.
4. Sprinkle the surface with xanthan gum and whisk vigorously to combine. Let cool completely.
Expert tips
Two Sweeteners is the key: The combination of sweeteners is vital to the success of this keto condensed milk. Using just one or the other simply doesn’t produce the right consistency. Erythritol-based sweeteners, such as Swerve, recrystallize too much as they cool. But using only allulose or BochaSweet could make it too goopy, so that your desserts never firm up properly.
Allulose also tends to caramelize very easily. So if you cook it too long or at too high a heat, the mixture darkens in color. In fact, it was this very discovery that lead me to create my Keto Dulce de Leche!
Let it cool: The sugar free condensed milk will still be quite liquidy when it’s warm. Do not despair, and do not panic and add more thickener. It will continue to thicken up as it cools. If it doesn’t, bring it back to a simmer and then whisk in another 1/8 tsp xanthan gum.
Dairy-Free Option: You can make this just as easily with full fat coconut milk. I don’t recommend replacing the butter with coconut oil, as it doesn’t blend in as well. But you can cook it a bit longer and add a touch more xanthan gum to help thicken it up properly.
Frequently Asked Questions
Traditional condensed milk is made by cooking sugar and milk together, and it has a whopping 22g of carbs per serving. But this sugar free condensed milk has only 1.3g of carbs per serving.
Once you make the condensed milk, let it cool to room temperature. Then transfer to a jar or resealable container and store in the refrigerator. It will last for up to two weeks in the refrigerator as long as your cream was fresh.
Recipes that use sugar free condensed milk
Sugar Free Condensed Milk Recipe
Ingredients
- 1 1/2 cups (357 g) heavy whipping cream
- 1/4 cup (59.15 g) allulose , or BochaSweet
- 1/4 cup (45.5 g) powdered Swerve Sweetener
- 2 tbsp butter
- 1/4 tsp (0.25 tsp) xanthan gum
Instructions
- In a large heavy saucepan, whisk together the whipping cream and sweeteners. Bring to a boil.
- Reduce the heat and simmer gently for 30 minutes. Watch carefully as you want it to simmer but not continue to boil. There should be little bubbles along the edges the whole time.
- Remove from heat and add the butter. Whisk until melted. Sprinkle the surface with xanthan gum and whisk vigorously to combine. Let cool completely.
Notes
Nutrition
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I’m just curious could this recipe be made in a Vitamix blender
Sorry, I don’t own one so I really can’t guide you there.
Hi, I have a thermomix which does temperature controlled cooking and stirring at the same time. Do you think that this would work for this recipe? I do use it for things like lemon curd and it thickens wonderfully. Thanks Kerri from Australia
What brand allulose do you use?
I’ve used a number of them. This one is not overly pricy… https://amzn.to/4gP2cFk
This cooked up perfectly and will work great in the tiramisu recipe I am trying to revamp for my now low carb eating husband. Thank you for the clear directions and for sharing your genius.
Recipe says 8 x 2 tbs servings. This is 16 tbs. 16 tbs = 1 cup. So the yield is 1 cup, right?
This assumes that of the 1-1/2 cups of whipping cream, 1/2 cup boils(simmers) away? Is this correct?
Do you recommend doubling the recipe of condensed milk in order to make sure that I really have 1 cup, which is what you require for your chocolate fudge recipe? (In my experience, yields for saucy things like this milk can vary depending on how accurate one’s stove is and how good one’s cooking and timing technique is.)
In the doubling-recipe scenario, can you freeze the leftovers, or do you recommend just throwing them away? I don’t bake or make desserts that often, so a 2-week fridge storage regimen is not going be enough time in between cooking events in my household.
absolutely love the variety of amazing recipes
Since they have discovered that Swerve type sweeteners are not good for a person is there something that can replace the powdered swerve?
No there is not. Please read this: https://alldayidreamaboutfood.com/is-erythritol-safe/
So this recipe won’t work with a sub for erythritol? Not everyone can tolerate this sweetener.
I understand that. But this recipe works best with the ingredients listed…
I’m so happy I heard about this recipe! The Keto Twins on YouTube posted a link to this page, which is how I discovered it.
The taste is a glorious addition to my morning iced coffee, and the sweet indulgence makes me feel like I’m even cheating, lol.
* I do have 1 question or concern. I’ve made this twice now, and both times I will end up with a little gummy like or wet-pasty pieces on the bottom of the boiler (or it’ll attach to my spachula. ?¿ what is this? and is there something I’m doing wrong?
Overall, The ease of the recipe, the taste, and the sugar/carb count make this a 5 golden star recipe in my book!!
Hi Natalie… I am glad you discovered it too! So the stuff at the bottom of the pan is probably just blobs of over-cooked cream. It could be that your pan is on the thin side and and the stuff on the bottom and sides gets a little over-done. It could be your stove (electric stoves often make it much harder to control the heat and keep it low enough).
If you have a heavy-duty pan of any kind, use that. And if you have a silicone coated whisk, you can stir the mixture a bit more often with the whisk to try to get things off the bottom and sides and mixed in better.
That’s my best educated guess as to what you are seeing!
Hi there! Curious if anyone has tried this recipe with Swerve’s Allulose Blend yet? Sounds like a winner. If not, I may just jump in try it out. My theory is this should work, and all in one product. But then I’m no wonder in the kitchen lol. Cheers.
Okay so it will work but… allulose browns and caramelizes faster and you may end up with something that is more like dulce de leche.
So… I have no idea what went wrong when I attempted to make this.
I followed the instructions exactly, used the correct ingredients, even used a timer… but the mixture was caramel-colored when it was done.
I let the mixture cool, poured it into a container, then set it in the fridge and hoped for the best… but the result is more akin to “slightly-caramel tapioca pudding” instead of “condensed milk”.
Oops.
Your allulose over-cooked and caramelized. Trust me, it’s not a bad thing! It’s essentially like my Keto Dulce de Leche and will be delicious. https://alldayidreamaboutfood.com/sugar-free-dulce-de-leche/
If you want something more like condensed milk, you may need to lower your heat or reduce your time. It could be your cookware or your stove.
Oh hey! I was actually thinking of making that Pumpkin Poke Cake, so perhaps I can use it there?
As for the reasons why, I think you may be onto something; we have ceramic cookware and an electric stove. I’ll make sure to keep a closer eye on things next round.
Thank you for the advice!
Great idea!
Has anyone tried making this in one of those miniature crockpots? I spend a lot of time in the kitchen, prepping Keto meals, but I’m concerned I’d lose track of this & it would burn. Thoughts?
I don’t recommend it.
Amazing recipe! Allulose bothers my stomach, so I used xylitol (ground into a fine powder in the blender). Also, I browned my butter before adding to the mixture and it makes for a rich, caramel flavor. A spoonful of this may be my new after-lunch dessert.
Well, I had to make this twice because the first time I couldn’t get it to a simmer and it boiled two more times. So I ditched that. Started a new and although it was 100% better, it’s just not thick like condensed milk, so I’m not sure if it should be water like although it does coat a spoon. Could you let me know please? Maybe I needed more than a quarter teaspoon of xanthan gum ?!?!?!
Will I still be able to use this batch for the vanilla ice cream recipe?
Thanks
Stacey
Did you let it cool properly? It thickens as it cools. You don’t need to scrap it if it boils, just get it lower and watch it carefully.
Can the allulose and/or Bocha sweet be powdered also or should they be granular?
Either works!
Can this be frozen and then thawed for use in recipes?
I was wondering the same thing!