Once you try this simple sugar-free condensed milk recipe, you’re going to want to have it on hand at all times. Believe me, it’s going to be a low carb baking staple from here on in. A useful ingredient for so many other great keto dessert recipes!
It was time to give my sugar-free condensed milk recipe a little update and its own landing page.
For about as long as I can remember, I’ve had a full kitchen cupboard dedicated to baking supplies. And I am not talking about a weeny little half-section either. I mean a full cabinet bursting at the seams with all of the baking staples I need on hand at any given moment. Because you never know when the urge to bake will strike and you never want to be unprepared.
This was the case for me even in my pre-keto life. The only thing that’s really changed is the actual ingredients that fill the cupboard. I’ve traded all purpose flour for almond flour, coconut flour, and a few other “flours”. Sugar has been replaced by Swerve and a few other useful sweeteners like stevia and monk fruit. I keep sugar-free chocolate chips and baking chocolate on hand at all times. I just need these things around me for a true sense of well being.
But now I have another staple to add to that list: sugar-free condensed milk.
I always had a can of sweetened condensed milk around in my non low carb days, as I found it to be incredibly useful. Alas, there are no low carb commercial options out there so of course I had to go and make my own. Thankfully, it’s ridiculously easy to make your own low carb sweetened condensed milk with three simple ingredients. I bet most of you have these on hand already.
Truth be told, I already have a sugar-free condensed milk recipe here on All Day I Dream About Food. It’s been around for many years and I used to make it all the time. But while relatively simple to make, it was time consuming as it involved reducing cream and milk together for about 2 hours. And since it contained milk, it wasn’t quite as low carb as I would have liked. So I decided to revisit the issue and see if I could make it simpler and more in line with keto.
How To Make Sugar Free Condensed Milk
Use heavy cream. I’ve made a number of other keto recipes where I reduced just heavy cream for a while until it thickened up. That’s what I did here and that’s what makes it so darn simple. It thickens up much faster than my previous recipe and really only takes about 30 minutes, start to finish.
Use low carb sweeteners. I tried this same recipe with two different sweeteners. On the first go, I used powdered Swerve and it worked perfectly. I can’t say for sure it won’t recrystallize a little again if you refrigerate the condensed milk, because that is one of the downsides to erythritol sweeteners. I also tried this same recipe using Bocha Sweet and it was fantastic and didn’t recrystallize at all, even being refrigerated overnight.
Because Bocha Sweet is quite expensive and because it can make things almost too goopy, I’ve found that using half Bocha and half Swerve Confectioner’s gives me the best results. I add the Swerve after most of the reducing is complete, as I find it helps keep it from re-crystallizing as much.
Thickeners to use. Using a bit of xanthan gum helps give the keto condensed milk the right gooey consistency while also inhibiting recrystallization. You could also try gluccomannan.
What about dairy free? Yes, this recipe works with coconut milk! I’ve done it a few times now and it’s delicious. Be sure to use the canned full fat coconut milk for best results. And you may need to add a bit more thickener at the end.
So there you have it. I’ve perfected a sugar-free sweetened condensed milk recipe, making it easier and faster to make. This will become a staple in your keto baking repertoire too, I am sure of it! And there is more to come based on this recipe because it’s ridiculously useful.
Recipes for Sugar-Free Condensed Milk
Perfect Low Carb Vanilla Ice Cream
No Churn Maple Walnut Ice Cream
Sugar-Free Condensed Milk
Ingredients
- 1 ½ cups heavy whipping cream
- ¼ cup Bocha Sweet OR powdered Swerve Sweetener
- ¼ cup powdered Swerve Sweetener
- 2 tablespoon butter
- ¼ to ½ teaspoon xanthan gum
Instructions
- In a large heavy saucepan, bring the whipping cream to a boil over medium heat. 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 whisk in the sweetener and butter until dissolved. Sprinkle the surface with ¼ teaspoon xanthan gum and whisk vigorously to combine. Let cool 10 minutes. If it's not quite thick enough, whisk in the additional xanthan gum.
Jeannie says
Can I double or triple the batch and store in fridge for later use? I have little 8 oz canning jars, and thought I might make several batches all at once, I’m just not sure if cooking it all at the same time will work. Thanks
Lori says
There is a message string about this but it still doesn’t answer my question. Bochasweet comes in granular and powdered forms. You just mention Bochasweet. You also say that powdered Swerve can be used instead. So, I need to purchase powdered Bochasweet? I’m just checking because I will have to order this and I want it to be correct. Thanks.
Carolyn says
I wrote this recipe before they had powdered Bocha. You can use either but I find their powdered version tends to clump very badly.
Andrea says
Other recipes didn’t work well with me, this now is my “go-to” recipe.
It looks & tastes like SCM
Thank you!
Cherlyn says
This directions are a little confusing. Do I use a total of 1/2 cup of powdered swerve or 1/4 cup?
Carolyn says
They’re not really confusing. You use 1/2 cup total sweetener. If you can, 1/4 cup of that should be BochaSweet.
Carma says
The recipe calls for 1/4 cup powder sugar substitute and 1/4 cup powder sugar. Is it both?
Carolyn says
No it doesn’t. Please read that more closely. 1/4 cup BochaSweet or powdered Swerve if you don’t have BochaSweet. Then on top of that, another 1/4 cup powdered Swerve.
Cindy Baugh says
I prefer your original recipe. Can it still be found?
Carolyn says
This is the same recipe except for the sweeteners (It was all Swerve). But you will find the results much more likely to recrystallize.
Susan says
Seeing this recipe makes me very happy, especially since you included a link for dulce de leche, one of my all-time favorite flavors. Thank you for making it possible for me to still enjoy it, while taking better care of my body.
Susan says
I apologize for the duplicate comment – the original kept telling me I was submitting a duplicate, even though it did not show up until after I wrote this one.
Susan says
I am so happy to know how to do sweetened condensed milk, especially because you also have a link for how to make dulce de leche, which is one of the most heavenly flavors I’ve ever encountered. I’ve made the real dulce de leche once, and loved it on cinnamon flavored waffles. Now I don’t have to give that up. Thank you!
Teresa says
Would this work with Monk Fruit instead of Swerve?
Carolyn says
That entirely depends on what you mean by monkfruit. I am guessing you don’t actually mean the pure monk fruit extract. Please read this to understand keto sweeteners: https://alldayidreamaboutfood.com/best-keto-sweeteners/
Jill says
I’ve tried many of your recipes and they are great! I’m now anxious to try the key lime pie… one of my favorite desserts!!! You mention in the condensed milk recipe that it may need extra xanthan gum if needs to be thicker. Having never used condensed milk before, I have no reference… how thick is this meant to be?
Carolyn says
Once it cools, it should be like conventional condensed milk. If you follow my steps exactly, though, you won’t need more xanthan. It’s when people make substitutions that it can end up thinner.
Melissa says
How long does this keep if you make a big batch to have on hand?
Carolyn says
It will last as long as your cream is fresh. So if the best before date is Sept. 1, you’re good until then, possibly a bit longer (because it’s cooked). But it does firm up in the fridge so you will need to re-warm it gently to loosen.
Martha Biesk says
Can I use THM gentle!
Carolyn says
This recipe works with the sweeteners I have listed. Others may affect the results.
Carol Gersten says
Hi Carolyn,
I made this condensed milk today in order to make your key lime bars. I was a bit skittish because I had never worked with xanthan before. Well, it cam out great!!! 1 1/2 cups of whipping cream made 1 cup of condensed milk when I was through.
So here’s my question, Pardon me if it’s silly. I want to use the condensed milk for a real key lime pie next. My tried and true regular recipe calls for two 14 ounce cans of condensed milk. (tricky in Canada as the cans are 300 ml) Anyway, as I figure it that’s 28 ounces or 3 1/2 cups of condensed milk. Should I make separate 8 ounce portions u until I reach my requirement ofrcan I make it all at once. I am comfortable with that but I don’t know how much Xanthum to use for that quantity of whipping cream.
Thank you in advance for your help.
Carol
Carolyn says
Please hang on for a few days. I quite literally have a keto key lime pie coming on Tuesday!!!
Dale says
Hi! Ready to make this and then your ice cream! I’m using canned full fat organic 365 brand coconut milk in lieu of HWC. Do I still reduce the coconut milk as the recipe instructs for HWC? Thanks!
Carolyn says
Yep… it works well but sometimes you need to cook it a bit longer to thicken it.
marian weiss says
Could his be used in a homemade ice cream recipe which uses sweetened condensed milk combined with whipped cream?
Carolyn says
Yes. I do that exact thing in several of my no churn ice cream recipes.
Lori says
Help! Stupid me, I put in too much xanthan gum and now I can’t fix it. I keep adding cream but it’s still too thick. It tastes great. Can I still make ice cream with it?
Carolyn says
You should still be able to make the ice cream, yes.
Vicki says
Made with swerve and is outstanding.
Mina says
Is this supposed to turn into a solid in the fridge? I think I messed up.
Carolyn says
It will firm up a lot, yes. Let it come to room temp again.
Jon says
Hello, Carolyn:
Thank you for all you do. (I use a number of your recipes.)
Just a note to let you know Bocha Sweet raises blood glucose so it is *NOT* keto friendly/safe.
Maybe try monk fruit or allulose?
Have a GREAT day, Neighbor!
Carolyn says
It doesn’t raise my blood glucose at all. I test myself. 🙂
Cheryl says
It doesn’t
Raise my blood sugar at all, either.
Thecla says
I want to try this recipe but overhere in the Netherlands Bocha Sweet cannot be ordered. Can I replace it with some other sweetener like Xilytol.
Thanks in advance for your answer.
Carolyn says
Yes, xylitol should work as well.