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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Thanks for the recipe!! I feel kind of ditzy but if I use swerve do I use 1/2 cup? Or just stick with the 1/4 cup?
If you are just using Swerve, use a full 1/2 cup.
Thanks for the recipe! Tasted great, though on the initial attempt, vigorously whisking it makes it become a very soft dough-like material, especially if xantham gum is added.
Would be amazing if measurements in grams were added!
This might be a silly question, but do you whisk for the entire 30 min, or just every couple minutes? Or just let it cook and leave it alone?
Every 5 minutes or so is fine.
I am chuckling a bit, because I love your personality that comes across via your HELPFUL, INSIGHTFUL, PRACTICAL, UNSELFISH gift to those of us that do too love to cook and eat deliciously. Thank you for the inspiration #keto #LCHF #WheresTheBeef !
Hi Carolyn, thank you for posting this recipe. Can you tell me if it would be ok to use powdered stevia or granulated xylitol? I can’t get Swerve or Boxha Sweet where I live. If so, should I change the quantities? Many thanks
Xylitol would be best. Stevia will be no good!
Oh man! That sounds amazing! 🙂
Oh. My. Gosh. I accidentally overcooked my cream because as usual, I was trying to do too many things at once. It was for only 30 minutes, but it boiled more than it should have and it started to burn just a bit on the bottom. I was so ticked at myself at first, but it was a glorious accident!!!!! I noticed that it smelled divine, like browned butter, and kept going with the recipe. I used erythritol because that’s all I have on hand. At the end, hello caramel/toffee sauce!!!!!! I licked the rubber scraper off……soooooooo freaking good!
What you really made is dulce de leche! And yes, you can do that with my condensed milk, I’ve done it before too…
This is the fourth low carb condensed milk recipe I’ve tried, and the previous 3 were a pain to make and really weren’t very good. This one worked out perfectly on my first try! Soooo easy, and soooo good! Thanks so much!!! 🙂
So glad to hear it!
Can I sub glucomannon for the xanthan gum?
I am honestly not sure, I haven’t tried it.
We only use gluccomannon as a thickener! It subs 1:1 for xanthum guam and other thickeners. Gluccomannon has wonder health benefits. The one thing to note is you have to use sufficient liquid with it and start small as it thickens quite a bit! Never ingest dry as it can be a hazard.
I made this for the key lime bars. They were amazing. I had a very small amount of this left over so I put it in the fridge. It got very thick and it is almost like a marshmallow creme. Oh my gosh, so very good. I may have to make a batch just to put in the fridge and eat from the jar. Thanks for the amazing recipes!
Should I count the carbs in Bochasweet? I recently purchased some and I was not sure if the carbs count or not. It is not a sugar alcohol, but I cant find any info on Pentose.
I’d say no…it supposedly doesn’t affect blood sugar. I am still not sure yet, need to test more on myself.
I made a triple batch of this magic potion and it is absolutely freaking incredible! I have made fudge, Viatemeses coffee and the Key lime bars with it. All delish and perfect!
I’d be interested in hearing how you made fudge with it. Did it re-crystallize?
Really, Adrian?
Do your own math and be happy!
Perhaps your question should have been restarted to “ how much should I reduce the cream by?”
Restated not restarted!
Cici, my question in fact was how much should I reduce the cream by, so it wouldn’t be a restatement!
I tried cooking the cream down to 5/8 cup which I estimated would be about right to produce a 1 cup yield (based on a rule of thumb that a 1/2 cup of sugar increases volume of a mixture by 1/4 cup—maybe bochassweet is the same.). But by the time I got to 3/4 cup it was starting to brown, so I stopped there and I had a yield of somewhat more than a cup. It’s quite thick, so I can’t imagine needing to add xanthan gum. I suspect that Carolyn reduces it less and has a larger yield.
So funny, as when I just read this, I didn’t read that it said Restarted, I read it as restated. Great way to refresh the post though. These terms are a little above me, as I can’t create recipes, or should I say I don’t know how and because I have never had the inclination to, that is why I haven’t learned. I love to cook and follow recipes though!
Thanks!
Rather than cooking for a length of time I’d rather cook to reduce the desired amount. What is the volume you reduce to?
It states in the recipe exactly how much it makes.
Actually the recipe doesn’t state outright anywhere that I could see how much it makes. But 2 T times 8 servings equals 1 cup.
However, that’s not how much the cream is reduced to, because you add butter and bochasweet after the reduction step, and I don’t know the effect on the volume of adding bochasweet. I assume adding 2T butter increases the volume by 2T. I would have to add the bochasweet *before* cooking the cream, then cook until I have 7/8 cups, and then add the butter. I don’t see any obvious reason why this change would be a problem, but it’s not how you wrote the recipe.
You’re killing me smalls
Just curious about why I haven’t seen allulose in your recipes. Wondering if it affects your BG or if it’s just not up to your baking standards for one reason or another. My family finds an aftertaste with both Swerve and Monkfruit. Allulose seems to not have that same aftertaste for us – but I don’t experiment with baking. I just follow recipes! LOVE what you are able to create for us!
I have some but I have my doubts about it after reading that it can affect the liver. Plus it is by FAR the most expensive sweetener and few of my readers can afford to use it.
I have used allulose with all the recipes I’ve tried and haven’t had any issues with the results – they’ve all been delicious! It is a very expensive sweetener but I find the taste and performance worth the price for special occasions. Will have to research what you mentioned about liver impact – had not seen that previously or had any issues.
Hey Carolyn. What other recipes do you use this in? Super drlish!
I JUST posted key lime bars today. Check my homepage…it’s perfect for them.