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 Bocha Sweet or allulose
- 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.
Shannon says
Sounds like this would be delicious! I do have a question though… you have listed 1/4 cup Bocha Sweet OR powdered Swerve Sweetener as well as 1/4 cup powdered Swerve Sweetener. Does this mean just a 1/4 cup of sweetener all together? Or do you need 1/2 cup of sweetener? Thanks!
Carolyn says
No, it means it’s 1/2 cup total, no matter whether you use all Swerve or if you use 1/4 cup Swerve and 1/4 cup Bocha
Brenda King says
the recipe says 1/4 boca sweet or swerve confectioners.. and 1/4 swerve confection.
If i only have the swerve confection, would I use 1/2 cup or is that too much sweet?
Carolyn says
Yes you would use 1/2 cup Swerve Confectioners but your condensed milk will re-crystallize as it cools.
Patti G says
If using full fat coconut milk do you use the cream and water? The whole can?
Carolyn says
You can but it’s definitely thinner. If you can just use the thick cream on top, it works better.
Spicie says
Thank you for a Great Recipe. Do you think I could can it with a pressure cooker or in a hot water bath to make more to have on hand longer?
Carolyn says
I cannot recommend it as canning requires a certain level of acidity for things not to go bad. You can try but I personally take no responsibility for spoiled milk.
bree says
I was just wondering what exactly the reduced heavy cream is supposed to look like before everything is added. I’m working on it right now and it looks oily and separated, almost like cheese (except it’s just the cream lol) so did I do something wrong?
Carolyn says
Yes, it sounds like your heat might have been too high… but what sweetener did you use?
Kim says
I am making homemade baileys and my recipe calls for condensed milk. I’m excited about trying your recipe for it. I was wondering how long will it last once I mix it with my alcohol and other ingredients? My other ingredients are only alcohol & a Irish cream essence. The essence calls for the condensed milk Thank you
Carolyn says
I’m honestly not sure. It should last in the fridge for at least a week.
Matt H says
Thanks for this great recipe (and others)! This was super easy to make, and allowed me to finally make my Irish Cream Liqueur recipe that I’ve avoided making for the last few years because it was loaded with sugars!
Sharon Webb says
Can this be used in making pumpkin pie?
Carolyn says
Sure!
Karla says
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! I used 1/2 cup of powdered serve since I didn’t have the Bocha one. I am currently drinking my coffee with a bit of condensed milk in it. so yummy! thank you so much!
stacy l varon says
I need the equivalent of a 12-oz can of sweetened condensed milk, is that how much this makes?
I can’t figure out how to tell if it’s the same amount and I don’t want to waste ingredients by making it wrong.
Carolyn says
Sorry, I only measured this by cups, not by ounces. It makes about 1 1/4 cups. To be honest, I have used it to replace a can of condensed milk and it works like a charm.
Ida says
Love ALL your recipes Carolyn and I use your cookbooks daily????This one is amazingly delicious. I’m planning a fruit(berry) salad for Thanksgiving. Do you think I could use the condensed milk in my berry salad? Thank you again????
Carolyn says
I’ve never really done berry salad but it sounds good to me.
Elizabeth Hill says
I am from UK – we have double cream and whipping cream – which would be the correct one ?
Carolyn says
Whipping cream.
Austin says
“1/4 cup Bocha Sweet” is it powdered Bocha or regular Bocha?
Carolyn says
I would specify if it needed to be powdered. 🙂
Austin says
i remember that, but it says “1/4 cup Bocha Sweet OR powdered Swerve Sweetener”
CA Taylor says
Help!! I mad a single batch a month ago and it turned out GREAT! But it was done in 20 min (On our gas stove, “low” seems to be hotter than it should be). Last night, I made a double batch so I could make key lime bars for my elderly dad’s birthday today and I cooked for 25 min. I THOUGHT it was the same consistency and reduction but after it cooled, I realized that it wasn’t thick enough. I added more xanthan gum and still after being in the fridge overnight…nope! What can I do? Can I cook down some more with the butter and sweeteners in it? Do I need to start over?
Carolyn says
Strange. Maybe you mismeasured something? No I don’t think you need to start over. Just get it back in a pot, bring it to a simmer, and continue to cook it and reduce it a bit more.
Allison Buda says
Just curious if I used your condensed milk in a cheesecake recipe that has lemon juice in it, if you think it might curdle? Thank you, Allison
Carolyn says
No, I don’t think it would curdle.
Shirl says
I made this once about 3 weeks ago and made a doubled recipe. I wanted to use part of it for your vanilla ice cream recipe and the first batch of ice cream was so good (made lemon raspberry to use up raspberries instead of vanilla) that I made another batch of ice cream again! Here I am back making another double batch ! So many things to use this in! You are my favorite blog and you are my “go to” as I learn how to use the different sugar substitutes and keto recipes! Thank you for what you do. I spend hours reading thru the different recipes! I think I may try to find some BochaSweet as I haven’t tried it. The powdered Swerve works terrific in this recipe but would like to compare the recipe when using BochaSweet! God bless for all your yummy recipes!! To me, I was raised that dharing food is love. Now I have diabetic or prediabetic friends who still get “awesome desserts” thanks to you!
Debra Holeman says
This stuff is fantastic! Tastes just like the “evil” kind. I will be using it for a lot of things. Thank you!
Marcia Daniels says
Not that you haven’t already done enough here in creating this recipe, but I have a question that I did not see. I was wondering if this could be prepared in the microwave to shorten the cooking time. I have successfully micro-cooked many recipes. If I were to try it, what should I take into consideration before beginning? I would guess uncovered to aid in evaporation. It seems that most who overcooked this just ended up with dulce le leche or a more solid product, so that is not a concern for me.
Carolyn says
I really don’t know, I can’t advise without trying it myself.
Belinda Lee says
As Swerve Sweetener is made from three ingredients: erythritol, oligosaccharides and natural flavo, why can’t I just use eruthritol?
Carolyn says
You can… but your condensed milk will recrystallize as it cools. That’s one of the main drawbacks of erythritol based sweeteners.
Sarah Lee (Lee Lee) says
Have you tried canning this?
Carolyn says
I have not… but having canned many other foods, I know you need to be careful here. Unless you have a pressure canner, many foods made in a conventional boiling canner can go bad without the right amount of acid to keep them from spoiling. So I urge you not to do this without researching it fully.