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 we sub the alluolose for another sweetener?
Try xylitol.
Thank you for this recipe, Carolyn! I see you add a quarter cup each of Allulose and Erythritol sweetners. Could this recipe work with half a cup of Erythritol alone?
Make sure you read the blog post as I discuss what your options are.
I haven’t made this yet, but I was curious if you could can it? I’m not sure what the additional heat of canning would do to the mix.
You cannot can any kind of dairy based products in a home canner. Please make sure you google that, to see why.
This will be so useful. TY!
love this and used in mint chocolate chip ice cream . wondering if anyone has tried to jar it? I want to make enough to can but worried it wont last in a sealed jar. any thoughts from you all?.
Home canning dairy products is never recommended. Please research that a bit… you will see it’s not a good idea. Too much risk of spoilage.
I made this for your keylime recipe. I have an induction cooktop and couldn’t get it right. It came out too dark and thick. I will try again with a shorter cooking time.
Only 40 to 50 times. “Made” us buy an ice maker with condensor.
I just made this and it turned out great. I did have trouble keeping it simmering as low as possible. I may have caramelized more than it should but it is still very good. When adding the xanthan gum at the end, I like to mix it with a teaspoon of granulated sweetening before sprinkling it on top, it makes it a little easier to keep it from clumping. However, I found this recipe easier than expected. This is a real game changer. Thank you!
Hi,
I follow Dr. Davis’s Infinite Health Lifestyle and clearing my SIBO with his SIBO yogurts. I am excited after a couple of decades I can have fats again. I made this recipe of sweetened condensed milk. It was very simple and it made the most delicious ice cream. Thank you!
Oh my LORRRRD, Carolyn!!! So yummy 🙂
I made this at my son’s house last week so we could make your ice cream recipe. It turned out so creamy and thick that I did not have to use the Xanthan gum. It was fantastic and the ice cream wonderful!
I came home and decided to try your Magic Cookie Bar recipe so I made the sweetened condensed milk. It would not thicken so I put in the Xanthan Gum just like your recipe indicated. I had to use 1/2 tsp. When it cooled and it came time to put on the bars before baking them, it still was not thick. Consequently, the bars had a coating of the milk on the top and when cooled is very tacky and soft. The flavor is outstanding but the bars sure don’t look like the Magic Cookie Bars in your recipe.
Should I have cooked the heavy cream longer to achieve the thickness like sweetened condensed milk has?
Hmmm, it’s hard to say. Clearly it worked once for you in a different setting. Were you using anything different, like the sweetener? Or is your own stove not as strong as your son’s?
I figured it out! Your online recipe has the sweeteners being added to the heavy cream and then cooked for 30 minutes. Where your Baking Cookbook that I ordered for myself has the sweeteners being added after the heavy cream cooks for 30 minutes. That is the difference. So much better with the sweeteners being cooked with the cream.
by-th-way, I ordered your Baking cookbook for my son and also for their neighbor who is getting into Keto. Your cookbook is wonderful! So much good information to understand how different ingredients react. Thank. you!!
Just made this and let it cool- it is soooo thick. Almost like tapioca pudding- did not dissolve or mix in. So bummed. I don’t know what went wrong!
(The only thing different I did from the recipe is to use non-dairy heavy cream)
So it’s very likely the non-dairy “heavy cream” which already has multiple thickeners in it to begin with.
Ahhh, that makes sense. Any recommendations to make it work? Leave out the xantham gum?
You’re a saviour with your toothsome recipes, especially sweet treats! Great solutions to keep Keto, yet indulge. Having an easy, low carb condensed milk substitute is awesome! Thank you!
Thanks!
Currently making this for the first time and so excited! Quick question – your post says each serving is 1.3g of carbs but when I put the ingredients into my tracker, it comes out to like 10g of carbs per serving. Will you please clarify?
That is because your tracker counts the carbs in erythritol. I state in my nutritional disclaimer that I do not count these as they have zero impact on blood sugar.
I have a question, can this be made in bulk and water bathed to preserve
No… you should never attempt to can ANYTHING dairy based at home.
Instead of allulose or BonchaSweet, do you think monkfruit sweetener will work?
No… most monk fruit sweeteners are just erythritol with a little monk fruit.