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 allulose or BochaSweet
- 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.
Cici says
Really, Adrian?
Do your own math and be happy!
Perhaps your question should have been restarted to “ how much should I reduce the cream by?”
Cici says
Restated not restarted!
Adrian says
Cici, my question in fact was how much should I reduce the cream by, so it wouldn’t be a restatement!
Adrian says
I tried cooking the cream down to 5/8 cup which I estimated would be about right to produce a 1 cup yield (based on a rule of thumb that a 1/2 cup of sugar increases volume of a mixture by 1/4 cup—maybe bochassweet is the same.). But by the time I got to 3/4 cup it was starting to brown, so I stopped there and I had a yield of somewhat more than a cup. It’s quite thick, so I can’t imagine needing to add xanthan gum. I suspect that Carolyn reduces it less and has a larger yield.
Shawn Anderson says
So funny, as when I just read this, I didn’t read that it said Restarted, I read it as restated. Great way to refresh the post though. These terms are a little above me, as I can’t create recipes, or should I say I don’t know how and because I have never had the inclination to, that is why I haven’t learned. I love to cook and follow recipes though!
Carolyn says
Thanks!
Adrian says
Rather than cooking for a length of time I’d rather cook to reduce the desired amount. What is the volume you reduce to?
Carolyn says
It states in the recipe exactly how much it makes.
Adrian says
Actually the recipe doesn’t state outright anywhere that I could see how much it makes. But 2 T times 8 servings equals 1 cup.
However, that’s not how much the cream is reduced to, because you add butter and bochasweet after the reduction step, and I don’t know the effect on the volume of adding bochasweet. I assume adding 2T butter increases the volume by 2T. I would have to add the bochasweet *before* cooking the cream, then cook until I have 7/8 cups, and then add the butter. I don’t see any obvious reason why this change would be a problem, but it’s not how you wrote the recipe.
Jeanna says
You’re killing me smalls
Ann says
Just curious about why I haven’t seen allulose in your recipes. Wondering if it affects your BG or if it’s just not up to your baking standards for one reason or another. My family finds an aftertaste with both Swerve and Monkfruit. Allulose seems to not have that same aftertaste for us – but I don’t experiment with baking. I just follow recipes! LOVE what you are able to create for us!
Carolyn says
I have some but I have my doubts about it after reading that it can affect the liver. Plus it is by FAR the most expensive sweetener and few of my readers can afford to use it.
Avanza says
I have used allulose with all the recipes I’ve tried and haven’t had any issues with the results – they’ve all been delicious! It is a very expensive sweetener but I find the taste and performance worth the price for special occasions. Will have to research what you mentioned about liver impact – had not seen that previously or had any issues.
Cher says
Hey Carolyn. What other recipes do you use this in? Super drlish!
Carolyn says
I JUST posted key lime bars today. Check my homepage…it’s perfect for them.
Pam Freeland says
Can glucomannon powder be subbed for the xanthan gum?
Fawn Emplit says
I don’t have Bochat sweet can monkfruit work I have powdered and regular
Carolyn says
Not if you want it to not recrystallize.
Carolyn says
I just made it with Trader Joe’s coconut cream and it turned out great. After 30’ it seemed too thin so I went about 55’ total. It was hard in the end to keep the liquid and fat incorporated but vigorous whisking worked. I added about 1/8 tsp maple extract to give it the extra syrupy sweetness taste I remember of sweetened condensed milk . Thank you so much Carolyn. You’re truly an Inspiration!
Mary Smith says
You talk about recrystallization. Can this be fixed if it happens? If so, how? Thanks!
Carolyn says
Simply re-warming it will do.
Karen says
Absolutely perfect in iced coffee!!! Have been trying to recreate Vietnamese coffee and this was it! Thank you, Carolyn, for all you do – you are our family’s go to source for recipe inspiration;all four of our kiddos know where to find your recipes in our kitchen. Your site is bookmarked, I have your cookbooks on my shelf and am waiting anxiously for my pre-order to arrive for this next little gem:) Keto strong!
Carolyn says
So glad to hear it!
Gabrielle says
Do you think this would be thin enough and incorporate into an iced coffee? Sweetened condensed milk is amazing in coffee, hot or iced. But obviously not very keto friendly! Also, when my husband recently started keto to manage his diabetes (he’s had great success), having some previous knowledge of your wealth of recipes was one of the only things that made me believe it would be doable for us as a family. Thanks for your amazing work!
Carolyn says
I was meaning to try Vietnamese coffee with it. I hope it will dissolve properly but I haven’t gotten there yet!
Allison says
Oh I made some Viatemeses coffee and used my whipper and it was ultra thick and creamy! Did not re crystallize at all. It was delish!
Shawn Anderson says
Sounds a bit like to me, Kafe Con Leche, the Latino type coffee you can get in Miami and other latino restaurants. I love it. Sweet, creamy and full of caffeine! I like it when they give you the pot of Kafe and the side pot of their Con Leche, and you mix it together yourself! Sounds amazing. I will be picking up some groceries tomorrow on my way home from work. Going to get the coconut flour, some xanthan gum, and Almond milk to make some of these yummy sounding desserts. I make this stuff, and that is all I eat then. I love desserts. Is it bad to just eat desserts and pork rinds? Teehee! That is me though. Oh, yes, and crack slaw! I ate that for 4 days in a row last week. I love it. Thanks again for these amazing recipes. I am so not good at creating, but I can and do sub some items and they have always turned out just fine. The 2nd time I make it though, I forget what I used the first time, so they are never the same!
MegM’94 says
Shawn, I now have a dry erase board in kitchen to jot down what I change.
Kate says
Was interested in your comment about your uncertainty whether Bochasweet affects your blood sugar. Have you noticed a problem with it? Would like to try it but as a diabetic I have to be careful. Thanks.
Carolyn says
I haven’t noticed an issue as yet but I am not as comfortable with it because I haven’t fully tested it. I have tested after eating things that contain it but I haven’t yet done the spoonful of it on its own.
Karen says
This may sound gross, but … gonna say it anyway! HA. My mom and I used to eat sweetened condensed milk right off the spoon! We’d be making magic cookie bars and … yeah…stuff happens. Good thing we had two cans around at all times. =)) Your lc version is wonderful. Now even easier (read, faster to get in my mouth!) Thanks.
Carolyn says
Doesn’t sound gross to me…I did the same!
DuAnne Mednick says
Can you make a double recipe?
Rebecca Jaxon says
I’m wanting to know the same thing. I have a half gallon of cream (bought the wrong thing, now i’m stuck with it) and I’d like to turn it all into your scoopable vanilla ice cream, but I’d like to make the condensed milk in larger quantities. Can I double or triple it?
Carolyn says
Yes you can… but of course it’s going to take much longer to reduce down.
Rebecca Jaxon says
Just so you know…I just made a double batch, and it seems to be just fine. I simmered it a little longer than the original 30 minutes, since it was double the amount. But it looks good, and I am looking forward to trying out the recipe for the ice cream next.
Lacey says
Not gross at all, unless you don’t finish the whole can.
Marcella says
Karen I used to do the same thing with condensed milk. I loved eating it with a spoon. Didn’t need anything else.
Jane Armstrong says
Hooray!! I want to make a Key Lime Pie. Do you have a recipe?
Carolyn says
I am publishing a keto lime pie bar very soon!
Ruth Edmison says
That sounds great. Hope it’s carb friendly, as I’d kill for key lime pie. Use to be lemon meringue & coconut cream, but then I met one made with real key limes & fell in love.
Haneefa de Clercq says
I am so excited to have found you. I am baking keyo friendly cakes etc and was looking for unsweetened condensed milk! I will be starting my Keto Diet myself next week.
Joan says
Hi Carolyn, thanks for another awesome recipe! I’m wondering if I could use powdered Monkfruit instead of an Erythritol ‘sugar’? My daughter has intestinal issues with Erythritol.
Carolyn says
I think that should work.
Colleen Bowden says
I am so glad that you are living your life in the kitchen experimenting with food and bringing us these great (and I mean great) recipes. I have never met you, but love you! Hugs and kisses!
Carolyn says
Thanks so much!
Carol says
Hey Carolyn! Wondering if this can be turned into Dulce de Leche? Might have to give it a try. Thanks for another great pantry staple!! TGIF!!
Catherine says
How would you keep this for future use? In the fridge or can it be frozen? Thanks again Carolyn for another winner.
Carolyn says
I kept the batch made with BochaSweet for over a week in the fridge and it was fine. The Swerve version may recrystallize more, I didn’t try that one. I haven’t yet tried the freezer.
patricia says
I was just going to ask about using coconut cream. Thanks Cecily that you shared your experience in using it. I too have to be dairy free. So coconut cream it is for me.
Donna says
Are you adding 2 servings of Swerve if you’re not using the Bocha Sweet?
Carolyn says
Yes… but it will re-crystallize.
Natalie Gibb says
Hi ???? I know you posted this a while ago, but with the condensed milk recipe, it has the sugar replacement listed twice as 1/4 cup each. Does that just mean that if I
Use one type of erythritol I can just use 1/2 cup?
I’ve just discovered your website – it looks great!! The condensed milk is genius!
Thanks
Natalie
Carolyn says
No, it does not. It has Bocha Sweet or Swerve listed (as in… Bocha Sweet is preferred but if you cannot get your hands on that, you can use just Swerve). So the best result comes out with using 1/4 cup Bocha Sweet and 1/4 cup Swerve but if you simply can’t get Bocha Sweet, then you can use 1/2 cup Swerve.
Chelsea sexton says
So botcha is something I have never seen in Australia .. never heard of.. and Amazon lime most great keto things won’t deliver it here. I have options of ethiritol xylitol monkfruit and Stevia plus the artifial stuff. Any suggestions for botcha replacement was thinking monkfruit.
Carolyn says
Monkfruit does not have the right quality, but xylitol should work.
Charlene says
Hi Carolyn,
Would adding a tiny amount of liquid sunflower lecithin help with reducing the crystallization in the refrigerator?
Carolyn says
I’ve never tried that, but if you use the sweeteners I use, you won’t get any re-crystallization at all.
Nancie Lyons says
This is awesome! How long will it be good for? Store in the refrigerator?
Carolyn says
The version I made with Bocha Sweet kept for over a week in the fridge. As long as your cream is still fresh, it should be fine.
Cecily says
I always LOVE seeing your emails and recipe ideas come into my Gmail! I’ve made this with coconut cream and it turned out quite nice! I cannot digest Bocha sweetener, totally wreaked havoc on my digestion. I read that it is digested in the large intestines whereas Erythritol is small intestine…
I’m so grateful for all your wonderful recipes!
Cecily
Margaret G says
Do you think this will work with allulose?
txgrandma says
This is another winner! Thanks for your hard work.
Cindy says
Just wondering if Allulose powdered sugar might solve the crystallization problem. I use it to make keto ice cream and it works well frozen.