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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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!
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.
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.
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????
I’ve never really done berry salad but it sounds good to me.
I am from UK – we have double cream and whipping cream – which would be the correct one ?
Whipping cream.
“1/4 cup Bocha Sweet” is it powdered Bocha or regular Bocha?
I would specify if it needed to be powdered. 🙂
i remember that, but it says “1/4 cup Bocha Sweet OR powdered Swerve Sweetener”
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?
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.
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
No, I don’t think it would curdle.
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!
This stuff is fantastic! Tastes just like the “evil” kind. I will be using it for a lot of things. Thank you!
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.
I really don’t know, I can’t advise without trying it myself.
As Swerve Sweetener is made from three ingredients: erythritol, oligosaccharides and natural flavo, why can’t I just use eruthritol?
You can… but your condensed milk will recrystallize as it cools. That’s one of the main drawbacks of erythritol based sweeteners.
Have you tried canning this?
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.
I love this! I was wondering since you’re a coffee drinker, if we could put this with coffee? I’d like to drink vietnamese ice coffee. It uses condense milk and I was wondering if you ever had it w/ coffee?
I drink my coffee black but I do know others who have!
I tend to make recipes similar to foods I know I will like so I don’t waste low carb ingredients. I have never had sweetened condensed milk in my life that I know of but I tried this recipe because I wanted to make your Magic Cookie Bars. Now I’m sitting here waiting for the condensed milk and crust to cool so I can assemble everything. I of course dipped a spoon in the condensed milk and it’s so good I wish I had made a double batch so I can try it in my coffee tomorrow. It might not even make it to cookie bars! Excellent recipe!
I made this yesterday and put it in the frigerator over night. It is now hard like a stick of butter. Did I do something wrong? Is there a recipe that stays like a thick liquid even in the frigerator? I want to pour this over shaved ice but it clumps up
Sounds like you might have cooked it down too much. In the fridge, it does firm up, but you can re-warm it gently to re-liquify. If it’s still too thick, add a little more cream as you rewarm it.
Mine was the same was quite thick when cooked and evaporated down a lot. Nice sweet flavour, i pored into a mason jar and put it in the fridge and it’s hard as a rock. How would I know when it’s cooked down enough? What should the colour and texture be like? Thanks in advance
You only want to reduce it by about 1/3. What sweeteners did you use?
Why can’t the recipes be printed though?
They can be. Just press the Print button at the top of the recipe.