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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This is delicious!
This stuff is delicious. I had my hubby sample it and he couldn’t tell the difference between this version and the sugar stuff from a can. It’s perfection
Thank you for the dairy free version as I will be making that one. Thank you again!
Could I get the dairy free version also? I’d really appreciate it.
Just make it with coconut cream.
I’d also like to make it dairy free but what do you use to replace the butter?
Simply don’t add it.
Im very confused just watched the magic cookie bars video and you added the sugars at the beginning with the cream before the thirty minute simmer does it make a difference? I need to try this recipe again first im going to try to fix the one i made by adding coconut cream to the coconut milk goopy base wish me luck
As long as you are using a mix of sweeteners, you can add it all at the beginning. If you’re only using Swerve, it’s best to add it all at the end.
I used canned coconut milk and followed the recipe question do you refrigerate the coconut milk first to seperate the cream and water I used the whole can and the end result is quite goopy
Hi. Could Monk Fruit sweetener be used instead of the 2 you used?
No… because monk fruit sweetener is a huge marketing gimmick. it’s mostly erythritol with a tiny bit of monk fruit to make it sweeter. Thus, it’s like using just Swerve.
I think I over did it with the xanthum gum. I used 1/2 teaspoon of it. It is no longer liquid. I am trying to make the coffee ice cream. Can the condense milk be saved?
Thank you
Wing
Yes… bring it back to low temp and whisk in more cream!
Thank you! It worked and I have Coffee ice cream chilling in the fridge ready to be enjoyed after dinner!
I would like to double this recipe to use for ice cream. Can you tell me how may ounces I should separate into to make two batches? Thank you.
Is the butter required or is it to make keto-friendly? I made it with the butter and have little chunks of solidified butter. I followed the recipe. Perhaps it is to be used for cooking where the butter would melt? I was trying to make Vietnamese coffee, which is done over ice. I ended up throwing it away due to the butter pieces. 🙁 If the butter is not strictly necessary, I’ll omit it and have another go!
That’s very odd that it didn’t incorporate properly. Did you use xanthan gum? What sweetener did you use? The butter makes the condensed milk a bit thicker and richer.
Hi!
Can l replace both sweeteners with allulose?
Thank you
You can try but you may find it that the allulose browns a bit as it’s cooking.
This is absolutely perfect for my sugar free Persian ice cream! I’m making some for my daughter’s birthday celebration tomorrow (actual birthday is the 14th but, you know, weekends work better). She’s going to be so surprised because I haven’t mentioned I’m serving this. Oh, and the hubby will be pleased as well.
I am going to make it now and I’m sure it’s Awesome!
Could I use part heavy whipping cream and part full fat coconut milk/cream excluding the water?
Thank you!
Yes, as I note in the blog post, coconut cream works.
Is there any possibility that I would be able to can this and add it to my pantry?
I really can’t say… unless you have a pressure canner, you risk illness from bacteria. Water canning requires a certain amount of acidity to kill the bacteria and introducing acid into this would change the flavor tremendously.
Could this recipe work with monk fruit sweetener?
Monk fruit sweetener is usually mostly erythritol. So you can use it to replace the Swerve but not the BochaSweet.
Since the recipe does not mention stirring while cooking, do you just leave it undisturbed while it simmers for 30 minutes?
Pretty much… you can give it a stir once in a while but it doesn’t need any constant stirring.
Does this need to be refrigerated or shelf stable after its made and how long will it keep either way?
Definitely refrigerated! Should last for a week.