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
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- 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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Thank you! I was actually looking at the Cuisinart ICE-100 model.
So anxious to try this! I don’t have an ice cream churner, but had been on my list for awhile. Can you please let me know what model you prefer? Will be watching amazon prime days for a deal! Thank you!
I have a really expensive compressor one that I treated myself to a few years ago. But the basic cuisinart model works very well, i had one for years! https://amzn.to/2l8h0bC
Have you experimented with a Keto German Chocolate cake?
Yes, many times: https://alldayidreamaboutfood.com/keto-german-chocolate-cake-recipe/
https://alldayidreamaboutfood.com/low-carb-german-chocolate-truffles/
https://alldayidreamaboutfood.com/low-carb-german-chocolate-brownies/
I made this last weekend in preparation for making Key Lime Pie today. I used Powdered Swerve and Bocha Sweet and it has solidified and crystalized in the refrigerator. Do you think maybe I didn’t let the sweeteners dissolve for long enough? Have you ever added the sweeteners in and let it simmer with the milk? I was thinking of re-heating it for a bit and seeing if it helps to incorporate the sweeteners more. I had made Sweetened Condensed Milk wiht only swerve before and when I made the pie it got crystall-y in the refrigerator and I was so hoping the Bocha sweet would prevent this.
It tastes delicious!
You can reheat it a bit to liquify it again. But the reason I don’t put the sweeteners in with the cream is that it makes Swerve re-crystallize even more to be heated and then cooled. You can put the Bocha Sweet in at the beginning, though.
So good! It doesn’t even taste low carb at all! Delicious!
Could you sub coconut milk/cream for the heavy cream? Dairy-free here 🙂
Thanks!
Erin
It does work but it’s not quite as smooth in the end. Still decent though!
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
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
Yep! 🙂 Check out my key lime bars to get an idea.
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!
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.
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!
Regular for this. The powdered is very new and I haven’t tried it yet.
Is it possible to substitute Monk Fruit sweetener instead of Bocha?
No, because that won’t give you the necessary soft consistency. Only allulose or xylitol can be subbed.
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
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.
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
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
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.
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!!
I would refrigerate it and then let come to room temp before making the bars.
A quarter cup of swerve sweetener is listed twice. Are you using a half a cup total?
Yes… IF you don’t use Bocha Sweet.
Can you omit the sweeter and make evaporated milk with this recipe?
Good question. I can’t see why not!
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
TOTAL is 1/2 cup, yes. Either all swerve or half Bocha and half Swerve