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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Hello! I just want to clarify, to make this dairy-free, we can sub-heavy both the whipped cream and butter for full-fat coconut cream, yes? Thanks so much!
Just sub the cream, and no need to add butter or any oil.
Excellent! Thanks!
Bocha Sweet was a disaster for me. I thought I had gotten the intestinal flu. Not only that but it recrystallized in the Pecan Pie recipe. Thank goodness Amazon gave me a refund. I will be concocting my own blend with erythritol, monk fruit and stevia, which don’t bother me at all no matter how much of it I eat.
Sorry you had that experience. I’ve had the same issue with allulose, but not at all with Bocha Sweet.
Hi, I have a very hard time with “sweeteners” in general. What ratio of these 3 do you use? Also, do you use for baking or stove top recipes equally? Thank you.
Tell me which ones you’ve tried and I can make some suggestions. The condensed milk can be used for any recipe you would normally use it in!
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.
My husband is diabetic so this recipe is really going to come in handy. Thank you so much!
Wow! I never thought about making condensed milk from scratch before! And then you went and made it Keto friendly! Incredible!!
This was an absolute success! Thank you for sharing the recipe!
Very cool recipe for homemade sweetened condensed milk! A perfect idea for people looking for a low-carb option. 🙂
Carolyn, could this be made in the Instant Pot by combining all the ingredients beforehand? Love your recipe, and looking for a speedier method! TIA
Honestly not sure. A pressure cooker is moist heat and you are trying to reduce this, which requires evaporation…
Made a double batch for Key Lime Bars and Ice Cream. Two questions – the ice cream recipe calls for 1 batch of unsweetened condense milk – is that 1 1/2 cups? Also, I think I put too much Xanthym Gum in it because it turned out like tapioca pudding!!!
Okay so if it’s too thick, you can thin it out a bit by returning it to heat and add more cream or a little almond milk. A full batch is a little over a cup, maybe a cup and a quarter, depending on how much you boiled it down.
Some fudge recipes call for sweetened condensed milk. I wonder how this would be as a substitute.
It works very well. 🙂
Hi,
I love this recipe, and would like to make the coconut cream version to send by mail to my Aunt. She won’t cook it, but LOVES her cup of coffee every day, with Borden’s condensed milk. She is supposed to quit due to diabetes. Any suggestions as to how I might get this ready to ship? Would the heated mason jar canning process work? Anyone with ideas welcome!! Thanks so much!!
Oh boy. That’s a great question. I haven’t tried canning this and I think you’d need a full on pressure canner to make it safe, rather than just heated in a hot water canner. However, if you can ship some with cold packs and get it there in two days, it would be fine.
Love this! just tried it. I’m from Argentina and our dulce de leche is different than the one you can find here in the US. in order to make it look (and taste) similar i added a tablespoon of vanilla essence and when it starts getting thicker and brown i added half teaspoon of baking soda. it helps you too cook it longer without ruining the milk and it gives it a darker color (because of the mallard reaction). if you want to use it for alfajores you need to try this. the consistency helps to keep the shape between the cookies, specially when you bite into it.
thanks!!
Thanks, very good tips!
Thank you for posting this recipe. I’m looking forward to trying it out. I was wondering if you think it would turn out okay if I substituted monk fruit for the sweeteners that you used? Thank you in advance!
You can try but I suspect it won’t have the right consistency. It may also re-crystallize, if you’re referring to a monk fruit sweetener that has been blended with erythritol.
So… making tomorrow. Guess I need to get different sweetener as we are a Lakto Monk Fruit.
Question… how can we turn this in to Coco Lopez?
Can’t wait to try the key lime bars tomorrow. Thank you for sharing your recipes.
I bet you could just add some coconut extract to it.
Hi Carolyn,
Is it the same quantity of sweetener if i will use xylitol?
Yes you would.