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 Sugar has been replaced by Swerve and a few other useful sweeteners like stevia and monk fruit.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 allulose
- 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.
Leslie Bliss says
Can you substitute Psyllium Husk Powder for Xantham Gum?
Carolyn says
No, not a good replacement. Sorry!
Wendy says
Stroke of genius!
Dee Gee says
I would like to make this ahead to use in a desert for Christmas. How long will it keep in the refrigerator? Thanks
Carolyn says
It’s fine for a week but I recommend heating it up gently to loosen it when you want to use it again.
Thecla says
Hi Carolyn,
Sorry to ask so much, due to the fact that a lot of US ingrediënts cannot be bought here and to have them send over is way to expensive. Bocha Sweet can alwqys be exchanged with Xilitol isn’t it?
Regard,
Thecla
Carolyn says
Yes that’s the best option.
Lori says
Do I use powdered or granulated Bochasweet? I’m guessing powdered since you have powdered Swerve but I just want to be sure. Thanks.
Lori says
Okay, I have to start this now. I’m going to try powdered. I’ll let you know how it works! I’ve used your old recipe for years now and really want to try this one. I promised my husband a key lime pie today if he washes the dog, so I have to get started. 😬
Carolyn says
If I don’t specify, it means granulated. Either way works but think of it as “sugar” vs “powdered sugar”. If it’s left unspecified, it always means granulated.
Lori says
Thanks Carolyn!
Lori says
Used the BochaSweet powdered. Came out great!
Kelli Bush says
Can Bocha sweetener be replaced with Monk fruit? I find I’m having to buy multiple different sweeteners.
Carolyn says
Please read this, it will help you understand why multiple sweeteners are necessary and why “monk fruit sweetener” isn’t really monk fruit at all: https://alldayidreamaboutfood.com/best-keto-sweeteners/
Kimberley says
Sometimes when you are a seasoned cook and baker you just skip reading and go straight to the doing. Then you realize you made a big booboo. I added the sweeteners to the cream to put on to simmer. I am hoping it’s not completely ruined. I’ll keep you posted 🙂
Carolyn says
It’s going to be okay! It still works that way!
debbie says
can I use monk fruit for the sweetener? I don’t have any of the ones listed.
Carolyn says
You need to read this to understand the different sweeteners, including “monk fruit” which is usually mostly erythritol.
Kitty says
Can I freeze it for later?
Carolyn says
Pretty sure the consistency will suffer with freezing and thawing.
mn says
Is there any alternative to whipping cream in your recipe?
Carolyn says
Depends on the recipe but coconut cream is often the best. It works in this recipe.