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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What is shelf life of the condensed milk if you make it ahead ? A few days or a week ?
Up to a week in the fridge, as long as your cream was fresh.
so, how this should this be? as thick as canned sweetened condensed milk or thick like a heavy gravy? It tastes great!! But I don’t know much more I should thicken it
As thick as condensed milk.
it thickened up a little more as it cool to room temp, but was still not as thick as canned condensed milk but it still worked GREAT!!
Glad to hear it!
Can I use this with Lemons instead of limes for lemonade ?
Do you mean the Brazilian Lemonade? Sure, I can’t see why not!
Can I skip the bocha sweet and just use the powdered swerve?
Not if you want it to stay soft and not re-crystallize.
Can I skip the allulose if i just use Swerve and use the milk right away, without refrigeration?
I think so but… no guarantees!
This stuff tastes good. I made it with coconut cream for mostly dairy-free (except for the butter). I used the full 1/2 tsp of xanthan gum, which made it gel up a bit too much so it wasn’t pourable at all. However, it was really pretty runny after I whisked in the first 1/4 tsp. So next time I’d try 3/8 tsp xanthan gum for the sweet spot. Used it to make “Cadbury” cream eggs. So good!
Can ihis be canned?
Probably not. Canning non-acidic foods requires a good quality pressure canner.
Can I use liquid alullose? If so, what is the ratio? thanks!
No idea. 🙂 I really only use liquid allulose in small quantities to make things a big gooier.
How long can I keep this in frig before I have to use it? I made it on Sunday but life got in the way and I want to use it to make vanilla ice cream tomorrow!
Should be fine! But you want to let it come to room temp… it’s going to be pretty thick and gooey when cold.
I love all your recipes!! Do you think this will work to make flan?
Yes but you don’t have to go to all that trouble. You can skip a few steps: https://alldayidreamaboutfood.com/coconut-flan/
Can you substitute Psyllium Husk Powder for Xantham Gum?
No, not a good replacement. Sorry!
Stroke of genius!
I would like to make this ahead to use in a desert for Christmas. How long will it keep in the refrigerator? Thanks
It’s fine for a week but I recommend heating it up gently to loosen it when you want to use it again.
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
Yes that’s the best option.
Do I use powdered or granulated Bochasweet? I’m guessing powdered since you have powdered Swerve but I just want to be sure. Thanks.
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. ????
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.
Thanks Carolyn!
Used the BochaSweet powdered. Came out great!
Can Bocha sweetener be replaced with Monk fruit? I find I’m having to buy multiple different sweeteners.
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/