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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This sounds delicious, and simple to make! Would using Allulose instead of Bocha Sweet work for the recipe? I’m having a hard time sourcing Bocha Sweet in Canada. Thanks!
Yes, allulose should work too.
Thank you, I’m looking forward to trying this recipe, and then using it for your vanilla ice cream recipe!
Do you think this could be used in an instant pot yogurt recipe? I found two recipes for it and one calls for a can of sweetened condensed milk but want to make it keto friendly. The first batch i made i used heavy cream and it didn’t have any flavor.
I’ve never heard of yogurt being made with condensed milk! So unfortunately I really can’t guide you there.
What’s the yield on this recipe? Does it make the equivalent to the traditional 14-oz. can?
It ends up more like 1 1/4 cups.
I just started a low carb diet (again), and would like to make your recipe. Can I use Splenda as I have an abundance of it in my pantry. I didn’t see it mentioned anywhere in the comments.
Honestly, I don’t use Splenda and I am doubtful it will thicken the condensed milk properly. It will still taste okay, I think.
First of all, THANK YOU SO MUCH for introducing me to Bochasweet! It is an absolutely amazing ingredient. I made this with Aroy-D coconut milk on a carton and I could eat the stuff with a spoon, it was incredibly delicious.
That being said, it was really disappointing to use with anything heated. I put it in my coffee and for homemade Irish cream and the texture immediately lost its thickness. I was bewildered on why until researching that xanthan gum is not appropriate for heat applications, which is a huge caveat for an ingredient that is primarily used in baking.
I would try this out again with another thickener, but as is, it’s just not a realistic replacement.
I am not sure what research you are referring to, but xanthan gum works well in baking and in heated applications IF they are meant to be served at cooler temperatures. So it is indeed a very realistic replacement in almost all recipes… except, I suppose, hot coffee.
My Magic Cookie Bars are baked and heated and then cooled to eat, and it works perfectly in those.
Another staple item in my fridge. Thank you! One question – can we replace the butter with Cacao butter?
I’ve been having problems finding information on the difference between regular butter and cacao Butter and the effects to a recipe.
Thank you!
I see there is a regular BochaSweet and a powdered sugar BochaSweet on Amazon. Which is your preference in this recipe?
They both work but I stick mostly with the regular because the powdered clumps very badly.
Can this be done with canned coconut milk?
Yes but it can be a lot thinner so you may need more xanthan (another 1/8 tsp) to thicken it.
wonderful!!! Thank you so much!!!
ALL YOUR RECIPES ARE WONDERFUL!!!! ANd bless your heart for so graciously answering the SAME questions at least a thousand times!!!!
Thank you, I appreciate that! It is tough at times but I want people to get the best out of my recipes.
Would this work when making low carb yogurt in an Instant Pot?
Would what work? I am not quite sure what you are asking me?
Can you just use evaporated milk?
In place of? The whole sweetened condensed milk? I am just not quite sure what you’re asking.
I wanted to know if I could use Monkfruit sweetner instead?
Instead of what? “Monk fruit sweetener” is usually mostly erythritol, so while it can replace the Swerve, it cannot replace the BochaSweet.
I made this so I could make your Key Lime Bars (Amazing) and even though I think I added too much xanthan gum; the bars turned out okay. After simmering the cream and adding the sweeteners, I added the xanthan gum. It didn’t seem to be thick like condensed milk, so I added more. I refrigerated the milk overnight and to make the bars the next day. When I pulled the milk out it was firm, not solid, but almost paste/glue like. I was worried to use it but gave it a whirl anyway. What should the consistency be and do you refrigerate and them warm before using? Thanks!
Yes, you definitely used too much xanthan. It won’t be properly thickened until cool so I think you jumped the gun a bit there. But sounds like it turned out alright in the end.
This was absolutely delicious, & easy too! I can’t wait to use it in all sorts of recipes. I just made magic cookie bars (delicious!), but thinking of all the wonderful other recipes I could make with this. Thank you thank you thank you!
Does the cream need to reduce to a particular amount by the end of 30 minutes?
Thank you!
It’s usually reduced by about 1/3 or so.
Hi – eager to try this, but won’t be using the Bocha Sweet after reading the comments on gastric distress. I know many of the keto additives bother me, so I’m not even going to try.
Have you tried this recipe using Allulose yet? That seems to be a good option for me, and I was wondering if anyone has tried it.
Hi Ann – Keep in mind that we all experience sweeteners differently. I get SEVERE gastric distress with allulose. Instantaneously. So i can’t use it but it should work in this recipe.