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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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.
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.
I want to make no churn icecream but being a diabetic i am looking for substitutions. How is this in the freezer
You can see how to use it in no churn ice cream here https://alldayidreamaboutfood.com/keto-maple-walnut-ice-cream/
Anyone tried freezing this yet? Also, is there a way to reduce the sliminess and still use the xanthum for thickening?
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!!!
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!
you added the water and baking soda INTO the sweetened condensed milk? why?
If I use powered shrive do I do 1/4 cup x2. Or just a 1/4 cup
1/2 cup.
Does this recrystallize after being heated? I have tried Truvia and Pyure in the past to make it but it always crystallizes upon cooling.
It won’t recrystallize if you use Bocha Sweet or xylitol, but it will with the sweeteners you have listed.
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
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.
I guess I am the only one confused by the recipe (oops!) as it calls for 1/4 cup Bocha Sweet or Swerve AND 1/4 cup Swerve.
Is it just 1/4 cup or 1/2 cup?
Recipe ingredients:
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
It’s 1/2 cup of sweetener, total. If you can get Bocha Sweet, you do 1/4 cup of that and 1/4 cup Swerve. If you can’t…then you use all Swerve.
Oh my goodness! I tried this recipe this weekend and had to come back and comment. This stuff is so delicious, I could just eat it by the spoonful! I made it with xylitol and powdered Swerve and it turned out perfectly. I then used it to make fudge using a bag of Lily’s chocolate chips, a batch of this sweetened condensed milk, and 1 teaspoon of vanilla. IT’S SO GOOD!!! Thank you, thank you, thank you! I may be trying the magic bars next.
Lori, I’m so glad I decided to read through all of the comments and saw yours. I want to make fudge and was planning to do exactly what you did, but wasn’t sure of the measurements and didn’t want to mess up those expensive ingredients. I’m going to go make some fudge I can actually w/o stomach distress I get from commercially/mass produced candy. I”m so happy.
Hi and thank you for the recipe, I plan on making the Key Lime bars for my birthday so I can stay on my diet! But I just want to make sure I am following your recipe correctly.
Am I adding a total of 1/2 powdered Swerve Sweetener? As the recipe has it listed twice on two separate lines.
Thank you again!
1/4 cup Bocha Sweet OR powdered Swerve Sweetener
1/4 cup powdered Swerve Sweetener
If you are ONLY using Swerve, then yes, it would be 1/2 cup. If you are using the two different sweetener’s, then it’s 1/4 cup each.
Thanks for the recipe! Could you make lemon icebox pie with the same recipe?
Also, could this be canned and sealed in a jar for later usage or could it be frozen?
Love all your recipes! Has helped me with the keto way of eating!
You are brilliant! Thank you for these amazing recipes! Even if I don’t make them right away, at least I know they are there when I need them. Cheers!
This is life changer! I doubled the Swerve as my husband likes it super sweet. We were using it for a lemon pie so needed the extra sweetness. Thank you so much for this!! Will make Thanksgiving so much easier!
Glad you liked it!
You mention swerve twice? So if using that then 1/2 cup?
The preference is to use Bocha Sweet so it doesn’t recrystallize but if you don’t want to use that, then yes, another 1/4 cup powdered Swerve. So 1/2 cup total.
I don’t have bocha sweetner, but I do have both Swerve in powder and granulated. Do I just double the Powedered Swerve, or do i use 1/4 granulated and 1/4 powdered
Double the powdered Swerve.