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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Hi Carolyn,
I made this condensed milk today in order to make your key lime bars. I was a bit skittish because I had never worked with xanthan before. Well, it cam out great!!! 1 1/2 cups of whipping cream made 1 cup of condensed milk when I was through.
So here’s my question, Pardon me if it’s silly. I want to use the condensed milk for a real key lime pie next. My tried and true regular recipe calls for two 14 ounce cans of condensed milk. (tricky in Canada as the cans are 300 ml) Anyway, as I figure it that’s 28 ounces or 3 1/2 cups of condensed milk. Should I make separate 8 ounce portions u until I reach my requirement ofrcan I make it all at once. I am comfortable with that but I don’t know how much Xanthum to use for that quantity of whipping cream.
Thank you in advance for your help.
Carol
Please hang on for a few days. I quite literally have a keto key lime pie coming on Tuesday!!!
Hi! Ready to make this and then your ice cream! I’m using canned full fat organic 365 brand coconut milk in lieu of HWC. Do I still reduce the coconut milk as the recipe instructs for HWC? Thanks!
Yep… it works well but sometimes you need to cook it a bit longer to thicken it.
Could his be used in a homemade ice cream recipe which uses sweetened condensed milk combined with whipped cream?
Yes. I do that exact thing in several of my no churn ice cream recipes.
Help! Stupid me, I put in too much xanthan gum and now I can’t fix it. I keep adding cream but it’s still too thick. It tastes great. Can I still make ice cream with it?
You should still be able to make the ice cream, yes.
Made with swerve and is outstanding.
Is this supposed to turn into a solid in the fridge? I think I messed up.
It will firm up a lot, yes. Let it come to room temp again.
Hello, Carolyn:
Thank you for all you do. (I use a number of your recipes.)
Just a note to let you know Bocha Sweet raises blood glucose so it is *NOT* keto friendly/safe.
Maybe try monk fruit or allulose?
Have a GREAT day, Neighbor!
It doesn’t raise my blood glucose at all. I test myself. 🙂
It doesn’t
Raise my blood sugar at all, either.
I want to try this recipe but overhere in the Netherlands Bocha Sweet cannot be ordered. Can I replace it with some other sweetener like Xilytol.
Thanks in advance for your answer.
Yes, xylitol should work as well.
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!
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
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?
Yes you would use 1/2 cup Swerve Confectioners but your condensed milk will re-crystallize as it cools.
If using full fat coconut milk do you use the cream and water? The whole can?
You can but it’s definitely thinner. If you can just use the thick cream on top, it works better.
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?
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.
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?
Yes, it sounds like your heat might have been too high… but what sweetener did you use?
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
I’m honestly not sure. It should last in the fridge for at least a week.
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!
Can this be used in making pumpkin pie?
Sure!