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    Home » Low Carb » Sugar-Free Condensed Milk

    Published: Jun 15, 2018 · Modified: Sep 21, 2019 by Carolyn

    Sugar-Free Condensed Milk

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    39.2K shares
    Jump to Recipe Print Recipe

    Once you try this simple sugar-free condensed milk recipe, you’re going to want to have it on hand at all times. Believe me, it’s going to be a low carb baking staple from here on in. A useful ingredient for so many other great keto dessert recipes!

    Keto sugar-free condensed milk in a jar with a spoon

    It was time to give my sugar-free condensed milk recipe a little update and its own landing page.

    For about as long as I can remember, I’ve had a full kitchen cupboard dedicated to baking supplies. And I am not talking about a weeny little half-section either. I mean a full cabinet bursting at the seams with all of the baking staples I need on hand at any given moment. Because you never know when the urge to bake will strike and you never want to be unprepared.

    This was the case for me even in my pre-keto life. The only thing that’s really changed is the actual ingredients that fill the cupboard. I’ve traded all purpose flour for almond flour, coconut flour, and a few other “flours”. Sugar has been replaced by Swerve and a few other useful sweeteners like stevia and monk fruit. I keep sugar-free chocolate chips and baking chocolate on hand at all times. I just need these things around me for a true sense of well being.

    Sugar-free condensed milk in a bowl with a strawberry dipped into it.

    But now I have another staple to add to that list: sugar-free condensed milk.

    I always had a can of sweetened condensed milk around in my non low carb days, as I found it to be incredibly useful. Alas, there are no low carb commercial options out there so of course I had to go and make my own. Thankfully, it’s ridiculously easy to make your own low carb sweetened condensed milk with three simple ingredients. I bet most of you have these on hand already.

    Truth be told, I already have a sugar-free condensed milk recipe here on All Day I Dream About Food. It’s been around for many years and I used to make it all the time. But while relatively simple to make, it was time consuming as it involved reducing cream and milk together for about 2 hours.  And since it contained milk, it wasn’t quite as low carb as I would have liked. So I decided to revisit the issue and see if I could make it simpler and more in line with keto.

    A strawberry being dipped into a jar of sweetened condensed milk

    How To Make Sugar Free Condensed Milk

    Use heavy cream. I’ve made a number of other keto recipes where I reduced just heavy cream for a while until it thickened up. That’s what I did here and that’s what makes it so darn simple. It thickens up much faster than my previous recipe and really only takes about 30 minutes, start to finish.

    Use low carb sweeteners. I tried this same recipe with two different sweeteners. On the first go, I used powdered Swerve and it worked perfectly. I can’t say for sure it won’t recrystallize a little again if you refrigerate the condensed milk, because that is one of the downsides to erythritol sweeteners. I also tried this same recipe using Bocha Sweet and it was fantastic and didn’t recrystallize at all, even being refrigerated overnight.

    Because Bocha Sweet is quite expensive and because it can make things almost too goopy, I’ve found that using half Bocha and half Swerve Confectioner’s gives me the best results. I add the Swerve after most of the reducing is complete, as I find it helps keep it from re-crystallizing as much.

    Thickeners to use. Using a bit of xanthan gum helps give the keto condensed milk the right gooey consistency while also inhibiting recrystallization. You could also try gluccomannan.

    What about dairy free? Yes, this recipe works with coconut milk! I’ve done it a few times now and it’s delicious. Be sure to use the canned full fat coconut milk for best results. And you may need to add a bit more thickener at the end.

    So there you have it. I’ve perfected a sugar-free sweetened condensed milk recipe, making it easier and faster to make. This will become a staple in your keto baking repertoire too, I am sure of it! And there is more to come based on this recipe because it’s ridiculously useful.

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    Keto sugar-free condensed milk in a jar with a spoon

    Sugar-Free Condensed Milk

    Once you try this simple sugar-free condensed milk recipe, you’re going to want to have it on hand at all times. Believe me, it’s going to be a low carb baking staple from here on in. A useful ingredient for so many other great keto dessert recipes!
    4.92 from 71 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: low carb condensed milk, sugar-free condensed milk, sweetened condensed milk
    Prep Time: 2 minutes
    Cook Time: 30 minutes
    Total Time: 32 minutes
    Servings: 8 servings
    Calories: 182kcal

    Ingredients

    • 1 ½ cups heavy whipping cream
    • ¼ cup Bocha Sweet or allulose
    • ¼ cup powdered Swerve Sweetener
    • 2 tablespoon butter
    • ¼ to ½ teaspoon xanthan gum
    US Customary - Metric

    Instructions

    • In a large heavy saucepan, bring the whipping cream to a boil over medium heat. 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 whisk in the sweetener and butter until dissolved. Sprinkle the surface with ¼ teaspoon xanthan gum and whisk vigorously to combine. Let cool 10 minutes. If it's not quite thick enough, whisk in the additional xanthan gum. 
    Nutrition Facts
    Sugar-Free Condensed Milk
    Amount Per Serving (2 tbsp)
    Calories 182 Calories from Fat 165
    % Daily Value*
    Fat 18.33g28%
    Carbohydrates 1.25g0%
    Protein 0.94g2%
    * Percent Daily Values are based on a 2000 calorie diet.

    39.2K shares

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    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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      Recipe Rating




    1. Shannon says

      May 06, 2021 at 4:53 pm

      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!

      Reply
      • Carolyn says

        May 06, 2021 at 6:44 pm

        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

        Reply
    2. Brenda King says

      March 31, 2021 at 7:57 am

      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?

      Reply
      • Carolyn says

        March 31, 2021 at 10:23 am

        Yes you would use 1/2 cup Swerve Confectioners but your condensed milk will re-crystallize as it cools.

        Reply
    3. Patti G says

      March 05, 2021 at 7:08 am

      If using full fat coconut milk do you use the cream and water? The whole can?

      Reply
      • Carolyn says

        March 05, 2021 at 5:55 pm

        You can but it’s definitely thinner. If you can just use the thick cream on top, it works better.

        Reply
    4. Spicie says

      January 23, 2021 at 11:33 pm

      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?

      Reply
      • Carolyn says

        January 25, 2021 at 4:59 pm

        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.

        Reply
    5. bree says

      January 16, 2021 at 5:23 pm

      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?

      Reply
      • Carolyn says

        January 16, 2021 at 5:26 pm

        Yes, it sounds like your heat might have been too high… but what sweetener did you use?

        Reply
    6. Kim says

      January 16, 2021 at 1:44 pm

      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

      Reply
      • Carolyn says

        January 16, 2021 at 5:26 pm

        I’m honestly not sure. It should last in the fridge for at least a week.

        Reply
    7. Matt H says

      December 29, 2020 at 10:40 pm

      5 stars
      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!

      Reply
    8. Sharon Webb says

      December 16, 2020 at 9:46 pm

      Can this be used in making pumpkin pie?

      Reply
      • Carolyn says

        December 17, 2020 at 10:31 am

        Sure!

        Reply
    9. Karla says

      December 14, 2020 at 11:58 am

      5 stars
      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!

      Reply
    10. stacy l varon says

      December 13, 2020 at 11:25 am

      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.

      Reply
      • Carolyn says

        December 13, 2020 at 5:10 pm

        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.

        Reply
    11. Ida says

      November 24, 2020 at 2:30 am

      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🤗

      Reply
      • Carolyn says

        November 24, 2020 at 8:41 am

        I’ve never really done berry salad but it sounds good to me.

        Reply
    12. Elizabeth Hill says

      September 28, 2020 at 2:40 am

      I am from UK – we have double cream and whipping cream – which would be the correct one ?

      Reply
      • Carolyn says

        September 28, 2020 at 8:19 am

        Whipping cream.

        Reply
    13. Austin says

      September 06, 2020 at 5:25 pm

      “1/4 cup Bocha Sweet” is it powdered Bocha or regular Bocha?

      Reply
      • Carolyn says

        September 06, 2020 at 5:47 pm

        I would specify if it needed to be powdered. 🙂

        Reply
        • Austin says

          September 07, 2020 at 9:38 am

          i remember that, but it says “1/4 cup Bocha Sweet OR powdered Swerve Sweetener”

          Reply
    14. CA Taylor says

      September 06, 2020 at 9:09 am

      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?

      Reply
      • Carolyn says

        September 06, 2020 at 11:02 am

        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.

        Reply
    15. Allison Buda says

      September 05, 2020 at 7:14 pm

      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

      Reply
      • Carolyn says

        September 06, 2020 at 8:03 am

        No, I don’t think it would curdle.

        Reply
    16. Shirl says

      August 27, 2020 at 7:24 pm

      5 stars
      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!

      Reply
    17. Debra Holeman says

      August 23, 2020 at 3:10 pm

      This stuff is fantastic! Tastes just like the “evil” kind. I will be using it for a lot of things. Thank you!

      Reply
    18. Marcia Daniels says

      August 05, 2020 at 7:50 am

      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.

      Reply
      • Carolyn says

        August 05, 2020 at 9:02 am

        I really don’t know, I can’t advise without trying it myself.

        Reply
    19. Belinda Lee says

      July 15, 2020 at 8:41 pm

      As Swerve Sweetener is made from three ingredients: erythritol, oligosaccharides and natural flavo, why can’t I just use eruthritol?

      Reply
      • Carolyn says

        July 15, 2020 at 9:21 pm

        You can… but your condensed milk will recrystallize as it cools. That’s one of the main drawbacks of erythritol based sweeteners.

        Reply
    20. Sarah Lee (Lee Lee) says

      July 14, 2020 at 8:59 pm

      Have you tried canning this?

      Reply
      • Carolyn says

        July 14, 2020 at 9:49 pm

        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.

        Reply
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