Sugar Free Dulce de Leche is a dream come true! This keto version of the famous Latin American caramel is so creamy and delicious. And now it’s even easier to make!
No, your eyes do not deceive you. This rich, creamy dulce de leche is entirely sugar free and keto-friendly. And it takes only 3 ingredients and about 45 minutes to make!
Hustle to your kitchen and make some as soon as humanly possible. Because this amazing Latin American caramel is pure heaven. And it stays soft and gooey, even after a few days in the fridge.
I highly recommend it drizzled over some keto ice cream. But you might be tempted to just eat it all with a spoon!
I first created keto dulce de leche back in 2012, based on my sugar free condensed milk. And it is still a wonderful recipe, albeit a little time-consuming.
But I am always striving for better, easier recipes. And in my near-constant experimentation, I discovered something recently. I found that if I used some allulose sweetener and simmered the cream a little longer, I got perfect sugar free dulce de leche in 45 minutes.
How easy is that?
What is Dulce de Leche?
If you are unfamiliar with dulce de leche, allow me to introduce you.
The term itself is Spanish, meaning “the sweetness of milk” or “a sweet made from milk”. It originated somewhere in Latin America, with several countries laying claim to its creation. Dulce de leche looks and tastes a lot like caramel sauce, but it’s made quite differently. And the flavor is a little more mellow.
Traditional dulce de leche requires heating milk and sugar together for a very long time, slowly caramelizing the sugar and reducing the milk to a syrupy consistency.
A more modern approach uses a can of sweetened condensed milk and cooks that in the oven or on the stove for several hours. I used this same approach in my previous version and it worked very well.
But this new recipe is even better!
Ingredients you need
- Heavy cream: Be sure to use full-fat whipping cream for keto dulce de leche, as it has a lower carb count than milk or half-and-half.
- Allulose: Unlike many sugar replacements, allulose has the unique characteristic of browning and caramelizing very easily. It also keeps sauces and custards very soft and gooey.
- Swerve Brown: You can also use granular or powdered Swerve, but I like the additional color and flavor from the brown sugar replacement.
Step by step directions
1. Combine the ingredients: Whisk the cream and sweeteners together in a large saucepan.
2. Simmer: Bring to a simmer over medium heat. Then reduce the heat and continue to cook, stirring frequently, until it becomes a deep caramel color, and thickens considerably. This takes about 45 minutes.
3. Let cool: Let it cool in the pan. It will continue to thicken up as it cools.
Yup, that’s it. Just keep watching your sugar free dulce de leche to make sure it doesn’t boil over, or over-cook.
Stay nearby: Do not wander off and let it cook by itself. You don’t have to hover over it constantly but you do want to keep an eye on it and stir frequently. I like to run a silicone spatula around the sides of the pot as I stir to mix in the bits that stick to the sides.
The sweeteners: I am sure I will get a lot of questions on this subject. I like the combination of Swerve and allulose for consistency, flavor, and color. You can try replacing the Swerve with another granular sweetener, or even more allulose. I simply cannot guarantee the results.
If you do use more allulose, keep a very close eye on the mixture as it may darken and thicken even faster.
Dairy-free option: You should be able to make sugar free dulce de leche with coconut cream as well. If you use canned coconut milk, be sure to drain off the watery portion and only use the thick white cream.
How to use sugar free dulce de leche
So once you have this wonderful caramel-like mixture, what do you do with it?
Well, the sky’s the limit, friends! Try it as a topping for Keto Cheesecake, swirl it into keto brownies, or stir it into your morning coffee. You can even make dulce de leche ice cream!
Or you can make Keto Alfajores, which are shortbread sandwich cookie. These cookies are so beloved in South America that I tried my best to stay as true to the original recipe as possible!
Sugar Free Dulce de Leche Recipe
- 1 ½ cups heavy whipping cream
- ⅓ cup allulose sweetener
- 3 tablespoon Swerve Brown
- In a medium saucepan over medium heat, whisk the cream and sweeteners together.
- Bring to a strong boil, then reduce the heat and continue to simmer, whisking frequently, until caramelized and thickened, about 45 minutes. The mixture should be reduced to about 1 cup.
- Remove from heat and let cool in the pan, then transfer to a glass jar or a bowl. It will continue to thicken up as it cools.
Storage Information:Store in a glass jar in the fridge for up to a week, as long as your ingredients are fresh.
- 1 recipe Sugar Free Condensed Milk
- Pinch kosher salt
Preheat the oven to 425F. Pour the condensed milk into a glass or ceramic baking dish. Sprinkle with kosher salt and cover tightly with foil.
Place the baking dish inside a larger casserole or roasting pan and fill with water to ¾ of the way up sides of baking dish.
Bake 1½ to 2 hours, checking on it every 30 minutes or until condensed milk has taken on a caramel colour and a rich, caramel flavour.
Whisk until smooth, let cool, then transfer to a glass or ceramic container and store in the fridge.
Are there any brown sugar substitutes that do not have the erthenol in them. I find this ingredient upsetting to my gut.
use allulose and a few teaspoons of molasses.
Rita DeJohn says
Hi Carolyn, you mentioned a brand of allulose that doesn’t upset your gut but I can’t find the post that gives the brand. Would you please share it again?
Well, that one (Good Dee’s) no longer exists. But I have been using the new Swerve allulose and love it! https://amzn.to/3ZxNXME
I made this but did not have allulose so I used Boca sweet which I’ve had good results with for keeping creamy things soft after reducing. This is an excellent recipe and tastes delicious, super easy too! I’ll probably keep making it with Boca sweet since that’s what I have and it worked.
Could I use something else instead of Allulose ?
Please read the blog post.
How long is this good in the fridge?
For up to a week, as long as your ingredients are fresh when you make it.
Heaven does exist and it’s here on Earth in the form of this keto-friendly dulce de leche.
Carolyn, I feel you need to attach a warning to this recipe though. something along the lines of “Caution; the aroma whilst cooking may compel you to drink whilst boiling hot. Genuine self-control required”.
Thank you, thank you, thank you. I want to give you 10 out of 5 stars for this recipe! So easy and the taste and consistency is perfect.
???? easy to make and so worth the time! I loved the taste and texture. made it for the cheesecake (also delicious). then I had to make another batch to top my ice coffee. I really feel like I’m drinking one of the signature coffee house drinks. yet I’m not blowing my numbers! the second batch I added a little vanilla extract. I like it both ways
Can this recipe be doubled or is it better to make 2 batches. My calculations indicate that a finished batch is about 1/2 cup. Thanks
Your calculations are incorrect. I said to reduce it by one third. That means 1 1/2 cups becomes 1 cup. I state as much in the recipe itself. It also states that it makes 8 servings of 2 tablespoons each. This is 16 tablespoons, which is 1 cup.
Pam Forrester says
Hi Carolyn, Erithrytol tends to harden ice cream so I don’t use it for ice cream. I also have found very good success with putting one or two scoops of whey protein, vanilla, chocolate or plain. works very well on keeping the ice cream soft. Any ice cream with more liquid, like strawberry definitely use two scoops. I do not know where I got that idea. Somewhere in ketoland….
Hi Pam… you should use the combination that I use in my ice cream, which is some Swerve (erythritol) and some allulose or BochaSweet. It does not become rock hard. If you use all allulose, it tends to stay very soft, more like soft serve.
Gail Krebs says
What about using pure monk fruit (no additives) in your recipes if erythritol averse?
Pure monk fruit is a highly concentrated extract that comes in powder or liquid form, just like stevia. It has no bulk, only sweetness. So you measure it in minuscule amounts, like fractions of a teaspoon, not in cups. It cannot be used to replace something like Swerve, which has considerable bulk. I did mention what you might try replacing the Swerve with in the post itself.
Hi there. Can I substitute the Allulose with Swerve granular or powdered swerve? Allulose bothers my stomach.
I love your recipes!
I am sorry, no. It will recrystallize and harden, and won’t be a sauce. You could try BochaSweet but i am not sure it will caramelize as well.
I am really sorry that this easy version requires allulose, since I am not comfortable the idea of using that sweetener. Could I possibly substitute powdered swerve?
Maria Martin says
I have liquid allulose on hand. Can I use that or Must it be granular?
I am not sure the liquid will caramelize in the same way. Plus you’re introducing a lot of extra liquid!
Jeanney Walker says
This is too good to be sugar free -AMAZING!
Marsha Scherer says
I need to use coconut milk of lactose free milk, but do not know what “one recipe” means. Is it 8 Oz or more? Pls clear this up for me..Mimi an anxious to make the key lime pie!
You need to make the condensed milk, not the dulce de leche, if you want to make the pie. So you should be looking at this recipe instead: https://alldayidreamaboutfood.com/sugar-free-condensed-milk/ <--- that is "one recipe"
Colleen Knol says
I plan on making homemade Baileys Irish Creme liquor with this! Happy New Year, everyone!
The directions of filling the baking dish with water until it’s 3/4 up the sides – can you explain this:
Im using a large glass casserole dish for this. I’m afraid filling it with the condensed milk + enough water to fill it to 3/4 would be TOO much water, and dilute the mixture. Am I wrong? Approximately how much water should be mixed in this?
Please read the full blog post, and then read the directions more carefully. You aren’t adding water TO the condensed milk. You are setting the pan with the condensed milk INTO another pan. And then you are adding water to the outside pan. It’s called a water bath or a bain marie. You should probably not be using a large glass casserole dish for the dulce, since it won’t fit inside another pan.
Any idea on when the alfajores recipe will make it to the blog? I remember the times when I would eat the real ones and I’m absolutely eager and excited to try my hand at making a healthier version. Also, I love this website and all you do, I have been following it for years now. You are an inspiration to my kitchen!
Definitely in the next few weeks!
who make you belive dulce de leche is mexican cusine? you make alfajores that is an Argentine staple, do not belive all the crap that mexicans tell you.
No need to be rude. My recipe card only gives me the option of “Mexican” when I put in a cuisine and it was as close as I could get. I clearly state Throughout the whole blog post that it is Latin American… Why malign Mexicans with your comment? What do you have against them?