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 ⅛ teaspoon 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 ½ cups heavy whipping cream
- ¼ cup allulose or BochaSweet
- ¼ cup powdered Swerve Sweetener
- 2 tablespoon butter
- ¼ teaspoon 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.
Emma Shipp says
So good! It doesn’t even taste low carb at all! Delicious!
Erin says
Could you sub coconut milk/cream for the heavy cream? Dairy-free here 🙂
Thanks!
Erin
Carolyn says
It does work but it’s not quite as smooth in the end. Still decent though!
Wenda says
I made your older sweetened condensed milk recipe with the milk and cream a long while ago…I liked it a little better than the new recipe….it did take longer though
Linda says
Hi Carolyn,
Do you think I could use this in a standard key lime pie recipe (e.g., condensed milk, lime juice, egg yolks, zest) i.e., does it behave like the carby version?
Thanks,
Linda
Carolyn says
Yep! 🙂 Check out my key lime bars to get an idea.
Linda says
Yes! I saw those but was hoping to try a (mostly) traditional recipe (sans cream cheese) for my first attempt at key lime pie.
Thanks, I’ll let you know how it goes!
Carolyn says
You can give it a try. I think you may need something else to thicken. That’s all the cream cheese does here, it’s not for flavor.
Nancy says
I went to order the Bocha Sweet and noticed it comes in regular and a powdered version. Which do you use? I’m so excited to try this recipe!
Carolyn says
Regular for this. The powdered is very new and I haven’t tried it yet.
Gwyn says
Is it possible to substitute Monk Fruit sweetener instead of Bocha?
Carolyn says
No, because that won’t give you the necessary soft consistency. Only allulose or xylitol can be subbed.
Linda says
Hi Carolyn,
A couple of quick questions;
1) Do you think this can be frozen for future use? I have some extra heavy cream in the house and want to use it up but am not ready to use this in a recipe (I only bake on weekends to limit the amount of sweets I consume).
2) In the ice cream recipe, you speak about the symbiotic relationship between the sweeteners. Do you know if I can use bocha and allulose? I am trying to move away from erythritol simply because I don’t love the cooling effect.
3) When you have time, would you be willing to do a post about the different sweeteners and how to use them, alone or in combination, in baking – similar to what you did regarding keto baking with almond flour?
Thanks a MILLION!
Regards,
Linda
Carolyn says
I would not freeze the condensed milk, as it changes consistency a lot. But you can make it and even if your cream is about to be expired, the cooking process will preserve it for an extra free days.
You cannot use Bocha and allulose as they have the same properties and will make your ice cream too soft. But the cooling sensation of erythritol will be reduces by the Bocha Sweet.
I am writing a big section in my baking book about all the different sweeteners.
Linda says
thank you and AWESOME! I have all of your books (hardcopy and kindle) and can’t wait for the next. please let me know if you ever need volunteers for recipe testing!
Best,
Linda
Aisha says
I came across this recipe today while looking for a more healthier ‘No Bake Cheese Cake’ recipe. I was wondering about some substitution…
1. If instead of heavy whipping cream one could use a fat free lactose free version?
2. Instead of butter…what would be the best fat free butter option available?
3. Instead of almond extract could vanilla been extract be used?
4. What could be used instead of the xanthan gum?
AND …
5. Could powder stevia/ other non sugar sweetness be used instead of those two listed?
In my mind, the newer is YES to all my questions.. but it’s the reality of it all that worries me ..lol
Carolyn says
The answer is no, sadly. to almost all of it. Fat free is not something I do and fat free won’t work very well for a condensed milk, as it is the boiling away of the other liquids and leaving behind much of the fat that is what helps it thicken.
GINA says
All your recipes are amazing!! I was shocked at how good this came out!! Going to use it in your key lime bars. If I make them tomorrow, do I need to refrigerate this condensed milk overnight or would it be fine sealed in a mason jar at room temperature? Thanks in advance and thanks for your recipes. You rock!!
Carolyn says
I would refrigerate it and then let come to room temp before making the bars.
Elisa Simkovitz says
A quarter cup of swerve sweetener is listed twice. Are you using a half a cup total?
Carolyn says
Yes… IF you don’t use Bocha Sweet.
Carolina Cartagena says
Can you omit the sweeter and make evaporated milk with this recipe?
Carolyn says
Good question. I can’t see why not!
NICOLE M GOUGHNOUR says
If someone has already asked, please forgive me. Is this a total of 1/2 cup sweetener? “1/4 cup Bocha Sweet OR powdered Swerve Sweetener, 1/4 cup powdered Swerve Sweetener”
thank you
Carolyn says
TOTAL is 1/2 cup, yes. Either all swerve or half Bocha and half Swerve
Dan says
I substituted 1/8 tsp pure sucralose powder for the swerve. Erythritol gives me a weird chemically feeling in the back of my throat. Of course it came out wonderfully though as pretty much everything does from your site. Thank you so much for sharing.
Neddie says
While it occurs naturally in some fruits and fermented foods, most erythritol being added to food and beverages today is typically man-made from GMO cornstarch. So that means ultra-processed food — very far from a natural sweetening agent, an invisible GMO ingredient, and for a lot of people causes gut distress or headaches. I couldn’t figure out where my headaches were coming from until I started using stevia that had erythritol in it. Monkfruit and pure stevia worked just fine in this recipe. I avoid Swerve like the plague now.
Robert Willis says
I want to make no churn icecream but being a diabetic i am looking for substitutions. How is this in the freezer
Carolyn says
You can see how to use it in no churn ice cream here https://alldayidreamaboutfood.com/keto-maple-walnut-ice-cream/
Mary says
Anyone tried freezing this yet? Also, is there a way to reduce the sliminess and still use the xanthum for thickening?
Jamie Veilleux says
I made 2 batches of this today (pics on instagram)! The first with the Bocha sweet/Swerve powdered mixture, the second with all swerve. After the first batch was finished (it came out PERFECT), I put it in a bowl in my instant pot (with 1/4 tsp baking soda dissolved in 1 1/2 tbs water) and set on manual for 40 minutes…. BEST Dulce De Leche EVER!!! It will be perfect on top of the Keto french vanilla ice cream I made this morning! The second batch (plain) will go into more recipes this week! Another win using your recipes- this was fantastic! Thank you for spending your days in the kitchen being the creative genius you are!!!
Carolyn says
Thanks, Jamie! I saw your IG post. I have a keto alfajores recipe made with the dulce de leche. Probably coming in the new year!
Nadine Sherry says
you added the water and baking soda INTO the sweetened condensed milk? why?
Kay holbrook says
If I use powered shrive do I do 1/4 cup x2. Or just a 1/4 cup
Carolyn says
1/2 cup.
Mallory says
Does this recrystallize after being heated? I have tried Truvia and Pyure in the past to make it but it always crystallizes upon cooling.
Carolyn says
It won’t recrystallize if you use Bocha Sweet or xylitol, but it will with the sweeteners you have listed.
wendy h says
I am about to make this recipe to use in your Magic Cookie bars for my daughter’s birthday. I am unclear though about the directions as you have the Swerve listed twice….do I use a 1/4 c or a 1/2 cup?
The recipe reads as follows:
1 1/2 cups heavy whipping cream
1/4 cup Bocha Sweet OR powdered Swerve Sweetener
1/4 cup powdered Swerve Sweetener
2 tbsp butter
1/4 to 1/2 tsp xanthan gum
Thanks so much! Wendy
Carolyn says
1/2 cup TOTAL sweetener. if you can get your hands on Bocha sweet, then 1/4 of that and 1/4 Swerve. If you can’t, then 1/2 cup Swerve.