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!
Updated recipe!
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.
Expert Tips
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
Ingredients
- 1 ½ cups heavy whipping cream
- ⅓ cup allulose sweetener
- 3 tablespoon Swerve Brown
Instructions
- 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.
Notes
Storage Information:
Store in a glass jar in the fridge for up to a week, as long as your ingredients are fresh.Older Version:
- 1 recipe Sugar Free Condensed Milk
- Pinch kosher salt
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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.
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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.
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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.
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Whisk until smooth, let cool, then transfer to a glass or ceramic container and store in the fridge.
Gerri says
So, 1 cup is 8 servings?
Carolyn says
Yes…it’s meant to be a sauce for the most part, so I figure 2 tbsp per serving.
Roxana | Roxana's Home Baking says
you were talking about my daughter, right?
Carolyn says
Sure! Any three year old fits the bill! Awful creatures, aren’t they???
Kiersten @ Oh My Veggies says
Oh my gosh, I would totally be eating this with a spoon too!
Pat Baker says
Just wondering could you use maple syrup instead of molasses?
Carolyn says
Sure! In that tiny amount, it won’t flavour it much, but will help it brown a little better than nothing.
Rebekah Phillips says
This looks amazing, I am a bit fan of your condensed milk. How do I convert my 7 YO carb & sugar addict to a lower carb lifestyle? He doesn’t like my deserts, yet my 3 YO loves them.
Carolyn says
I’d just keep putting the healthier versions in front of him and limit the not-so-healthy ones. He will get there!
Livvy says
I’ve got a 33 year old daughter who acts like a 3yr old……..does that count?
Gerri says
A wise friend said she’d rent out (cheap) her three year old to anyone wanting to have kids.
Yum, can’t wait to make this! My husband was eating the sweetened condensed milk by the tablespoon when I made it for the cookie bars. Thanks for another fabulous recipe.
Ivonne Carlo says
Consider me amazed and impressed! Dulce de leche!!! I love the stuff! I used to eat it by the spoonfuls! Cannot wait to make this! YUM!
Alison @ Ingredients, Inc. says
i agree with Sommer Genius!
Sylvie @ Gourmande in the Kitchen says
Hand me a spoon!
Jessica @ Chockohlawtay says
Oh my goodness, best idea EVER! I don’t know how I missed your Condensed Milk recipe, but both of these recipes are now on my to-do list. Thanks so much, you are brilliant 🙂
Dawn says
I’ve always wondered why people talk about the “terrible twos” because my kids are always at their worst at age 3. And considering that I’ve got one in that stage right now, I feel your pain. Fortunately for us she’s very sweet, so when she’s not making mayhem she actually says “please” and “thank you” unprompted and offering loving hugs (but look out because there may be permanent market in that little hand).
Esther R. says
AHHHH the 3 year old. I watch my daughter with hers. LOL they can sometimes beat her way of thinking.
Julia {The Roasted Root} says
Words don’t describe my love for dulce de leche! We don’t do it like they do down in South America and I feel like I need to make a trip down there to not only see the beautiful culture but also to enjoy all their dulce de leche treats! Orrrr…..I could just follow your recipe and make it at home! Yours looks so thick, sweet and creamy, just the way it should be! Love your photos and will let you know when I try your recipe!
Brooke says
I love this recipe!! It took a lot longer to caramelize and thicken to my liking, but it turned out great! (I ate it all with a spoon before I got around to doing anything else with it.)
Eric says
As I don’t have kids, I can’t comment on 3-year-olds, but I did have a question about the recipe: Should the water in the water bath be boiling when you add it? This looks amazing, and incredibly useful. thanks for coming up with it.
Carolyn says
No, it doesn’t need to be boiling. Just put in the water and away you go.
Sharon says
My two kids are 14 months apart and I remember those days. I had no idea how incredibly sweet four year olds were because my daughter was three when my son was four. I do think that the girl was more work than the boy. My babies are now 20 and 21 — time flies too quickly. Thanks for the amazing recipes and wonderful stories as well.
Terri says
SO….ice cream? How, where,????
Carolyn says
Um, yeah. About the ice cream. It’s homemade, but I literally didn’t write down the recipe at all when I made it. I was worn out. It’s fairly basic, though…a custard base made with 1 1/2 cups cream, 1 1/2 cups half and half, 4 egg yolks, 1/2 cup Swerve. Then, before churning add 2 tbsp vodka (helps keep it from getting icy) and 1 tsp vanilla extract. 1/2 tsp of xanthan gum can help too, just whisk in well.
victoria candiotti says
Is it possible to use coconut cream and coconut milk to make the ice cream carolyn?
Carolyn says
I am not really sure, I haven’t tried it. But it would certainly be worth trying!
Shawn @ I Wash...You Dry says
Ahhh….the three year old! My two year old will be three in just a matter of days, and I have been seeing the slow change into that awful phase. Good to know that this dulce de leche will help. Thanks, and hang in there. 🙂
Sommer@ASpicyPerspective says
What?!?!?! You are a genius!!
Catherine H. says
“Three year olds suck.” Bwa-ha-ha! As one of my friends used to say with mild sarcasm, “Tell us what you *really* think, Carolyn.” I have a six year old who still acts like a three year old, so I have to agree. I’ll just have to numb my pain with this glorious dulce!
Amber says
How long does this last when refrigerated? I made a batch of this a couple weeks ago, but I haven’t had a chance to make my cheesecake to go with it. Lol I want to make sure I use it up before too long!
Carolyn says
Should last a week or two but I honestly wouldn’t keep it around too much longer.