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
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Haven’t tried yet, keyword yet. I know this will be amazing. My question is regarding whey protein powder. I know you say that egg white protein powder can be substituted but can I substitute pea protein powder instead?
In most cases, yes you should be able to.
Looked and tasted just like the real thing. I added a tablespoon of flavor-free collagen to mine and found I didn’t have to simmer it as long. it’s probably better for you too. This recipe tastes GREAT in your key lime pie. Thank you so much — from a keto diet Floridian!
Do you have a recipe that uses this in chocolate fudge similar to the famous eagle brand fudge?
Could you use this for low carb baileys Irish cream?
https://alldayidreamaboutfood.com/keto-irish-cream/
Kim, I’ve been making this recipe for 4 years with THM Gentle Sweet and it always turns out!
Can glucomannan be used instead of Xanthan Gum in the Sugar Free Condensed Milk recipe? In fact, can glucomannan be used instead of Xanthan Gum in most recipes? I used it as you updated in the gravy recipe – so easy and less finicky than XG.
Thank you!
Can stevia or saccharin be used? I’m sensitive to all other sweeteners.
Sorry, not for this recipe.
I love every recipe I’ve tried of yours! Do you know if I can sub 1/2 c of THM Gentle Sweet? I stocked up for holiday baking
I would need to know the ingredients to advise.
I really like it
Can I half this and still be fine?
Yes but it cooks faster so you need to watch it carefully and keep the temp low. Use the smallest pan you have.
Can I use liquid allulose ?
Yes, I think so.
מתכון מעולה. באופן כללי, כל מתכון שלך שניסיתי יצא מושלם.
Could this be preserved by canning?
Unless you have a pressure canner, I don’t recommend it.
How do you make caramel for the flan?
If you read the flan recipe, the caramel is right there! https://alldayidreamaboutfood.com/coconut-flan/
Even though i read everything, i think i used the wrong sweetener. i used Swerve granular instead of allulose thinking they were the same, resulting in a stiff ice cream result, i think i was mistaken. right? i also used the swerve powdered as directed, but allulose and swerve granular are not the same.
They are definitely not the same. Please read this to understand keto sweeteners: https://alldayidreamaboutfood.com/best-keto-sweeteners/
Hey thanks Carolyn! Just started my journey last week and thanking God I stumbled here. I’ve already turned a friend on to your site. I meant to mention with my post that The ice cream was delish anyway, even tho stiff.. Will make the condensed milk again the right way and learn from my humble beginnings.
ps I made the broccoli soup today and am perilously close to eating all 8 cups, it’s dangerous good! Also made the soul rolls. My brain thinks it’s traditional bread but my insulin says Nope!. You are a bona fide Genius! Thank you from the bottom of my scale.
One of the little things I missed about turning keto was a Vietnamese iced coffee—sweetened condensed milk, strong pressed coffee, mix and pour over ice—whenever we went out for Asian food. Well I’m so happy to find a great keto option! I just tried it after making my first batch of your sweetened condensed milk and it was delicious!!! Very happy to have my little treat back ????
I think I will make a big batch and pressure can it. That way it will be ready when I need it.
How did it turn out pressure canned? Did it turn too brown?
I am curious as well. I have all the canning supplies but am afraid to try it without seeing if it has been done. I am not as adventurous as some!????
I am lactose intolerant and am hoping I can find an alternative to some of the dairy you use in your recipes. Would Coconut full fat milk work? I’ve been using it in scone recipes.Not yours because I just found you last night.
Please read the blog post, I already addressed this.
Can I use Monk Fruit as a substitute for the Bocha sweetener or Allulose? I haven’t used either of these sweeteners. Is there a benefit to using these sweeteners over Monk Fruit?
Chances are that your “monk fruit” is really mostly erythritol, in which case, no it won’t work. Please read my tutorial on keto sweeteners for a better understanding. https://alldayidreamaboutfood.com/best-keto-sweeteners/
Hi Carolyn,
regarding the Question about Monk fruit, Isn’t the Swerve sweetener in this recipe erythritol? I watched your video last night and purchased your baking cookbook about sweeteners and am looking forward to using them since I’ve been experimenting.
Swerve is erythritol and oligosaccharides, a prebiotic fiber. “Monk fruit” is usually mostly erythritol and a tiny bit of monk fruit to make it sweeter. These two sweeteners behave much the same way.
So I could sub powdered monkfruit sweetener for the powdered swerve, correct?
As long as it’s blended with erythritol, yes.
This is so good! I eat the bit left in the pan by itself! I have used it for the vanilla ice cream recipe and it is the best ice cream recipe. Great flavor and smooth creamy texture. I do add ins for 1/2 of the ice cream and leave some plain to top with strawberries and whipped cream. All keto. So yummy. Thank you for these great recipes.
Amazing!!! I look forward to trying it in my coffee too. I can’t believe how far keto recipes have come. I’ve made a few of your desserts as well and feel this way of eating will become a lifestyle for me.
Thank you for all your hard work.
Great to hear!