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
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Can glucomannon powder be subbed for the xanthan gum?
I don’t have Bochat sweet can monkfruit work I have powdered and regular
Not if you want it to not recrystallize.
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!
You talk about recrystallization. Can this be fixed if it happens? If so, how? Thanks!
Simply re-warming it will do.
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!
So glad to hear it!
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!
I was meaning to try Vietnamese coffee with it. I hope it will dissolve properly but I haven’t gotten there yet!
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!
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!
Shawn, I now have a dry erase board in kitchen to jot down what I change.
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.
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.
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.
Doesn’t sound gross to me…I did the same!
Can you make a double recipe?
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?
Yes you can… but of course it’s going to take much longer to reduce down.
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.
Not gross at all, unless you don’t finish the whole can.
Karen I used to do the same thing with condensed milk. I loved eating it with a spoon. Didn’t need anything else.
Hooray!! I want to make a Key Lime Pie. Do you have a recipe?
I am publishing a keto lime pie bar very soon!
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.
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.
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.
I think that should work.
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!
Thanks so much!
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!!
How would you keep this for future use? In the fridge or can it be frozen? Thanks again Carolyn for another winner.
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.
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.
Are you adding 2 servings of Swerve if you’re not using the Bocha Sweet?
Yes… but it will re-crystallize.
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
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.
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.
Monkfruit does not have the right quality, but xylitol should work.
Hi Carolyn,
Would adding a tiny amount of liquid sunflower lecithin help with reducing the crystallization in the refrigerator?
I’ve never tried that, but if you use the sweeteners I use, you won’t get any re-crystallization at all.
This is awesome! How long will it be good for? Store in the refrigerator?
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.
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
Do you think this will work with allulose?
This is another winner! Thanks for your hard work.
Just wondering if Allulose powdered sugar might solve the crystallization problem. I use it to make keto ice cream and it works well frozen.