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 ⅛ teaspoon 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 ½ cups heavy whipping cream
- ¼ cup Bocha Sweet or allulose
- ¼ cup powdered Swerve Sweetener
- 2 tablespoon butter
- ¼ teaspoon 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.
Vicki White says
I have not seen a response to the questions about the results of doubling the recipe. Can that be done?
Carolyn says
yes, no problem. It will take longer to cook down.
Nancy D Russell says
Hi! I am so excited to try this recipe! I too, am crazy about condensed milk – it’s absolutely one of my favorite things and it’s been hard to do without. My question is, can this recipe be “canned” for shelf life? I would love to make it in bulk and have on hand, just like the original:)
Carolyn says
No unfortunately… It doesn’t have enough acid content to be safely canned.
Linda McGuire says
In step 2 are we cooking without stirring for 20 minutes?
Carolyn says
You can whisk it occasionally.
Elinor Roderick says
Have you tried this sous vide?
Carolyn says
No, I have not.
Nina says
hello,
Thank you for this recipe. Made for the magic bars with success. I use 1/2 tsp gelatin in place of xanthum gum and very pleased with thickening results.
Lisa says
I love your recipes. I did have an old recipe for this from your website but it added vanilla. Just curious as to why you decided to leave it out. Thank you so much for sharing your knowledge & experience!
Eliz says
Hi.
Has anyone tried to make it without Bocha Sweet or allulose? And used more Swerve/Erythritol or other sugar-free sweeteners instead? I can’t get Bocha Sweet or allulose where i live.
Carolyn says
I am pretty specific in the post about the outcome if you do that. You can do it… but you will get recrystallization.
Tom H says
Hi. If I accidentally added the butter in with everything else at the beginning, is it ruined?
Carolyn says
I think it should be okay but time will tell!
Tom H says
It tasted ok. The creme eggs needed to sit out a bit to thaw for me to really get the taste, but, I enjoyed them!!
Els Hoenraet says
What can I use instead of allulose or bocha (not available in europe )
Carolyn says
I am pretty clear in the blog post about what works and what doesn’t! 🙂
Reya says
I read online that Bocha is very similar to Xylitol. That one IS available in Europe. I for one will try it out with it and see if it works 🙂
Victoria White says
Why use additives? Can’t u replace xantham gum (no idea where to even buy this and made in America) cream of tartar or something that’s not so processed? I’m new to all of this and am curious.
Carolyn says
It’s a thickening agent. Cream of tartar is not a thickening agent.
Connie says
I just made the keto condensed milk. I used it in the lemonade recipe that the keto twins made with a link to your channel. I’m so excited about how to stay keto and eat and drink great foods and drinks. Thankfully Connie
Stacey says
Whenever you use butter, is it UNsalted or Salted? What brands would you recommend? Thank you.
Nancy says
Absolutely delicious!!! Thank you so much for another yummy keto creation!!!