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.
Natasha says
Wow! Can’t believe this is low carb and so delicious! Love the combo of caramel and cinnamon
Taylor says
So yummy! Love the lower sugar option!
Kristyn says
Thanks for sharing this! This stuff is so good on so many desserts! I love the flavor!
Lori says
I like to eat this with just a spoon!
Toni says
I love how easy this is to make! Thank you!
Kristin says
Could this be done in an instant pot??
Carolyn says
I have no idea! But it’s an interesting thought…
Nick says
To make it creamy yellow instead of molasses try a TINY pinch of turmeric. Doesn’t change flavor of food but is so yellow it changes its color. I do this with gelatin powder to make sugar free lemon jello.: gelatin powder, lemon extract, stevia, and a pinch of turmeric. Almost zero carbs, good protein, low calorie, and the lemon yellow is perfect. And turmeric of course is good for you anyway.
Barbara says
Oh thank you so much!! I needed this post. We are on our 4th round of terrible threes and this one has thrown me into the biggest loop of them all. Good thing he’s cute…but I am about to go nutzo! Only 5 months, 29 days to go, lol!
Carolyn says
I’ve been there! 🙂
Cynthia says
This brings back memories, when I was a 10 year old burgeoning chef, of boiling a can of sweetened condensed milk to make “caramel” then having the can explode all over the kitchen.
Happy to relive the experience with a healthier option 😉
Carolyn says
Oh yikes!
Veronica says
I don’t know why they call it the terrible two’s when three is definitely the worse!!
Batya says
Hi Carolyn! I discovered your blog about a month ago, and I’ve already marked about a dozen amazing-looking recipes to try. This was the second one. (The first was the chocolate-filled ginger cookies, and it was an amazing success.)
This one was almost a success too — it looked and tasted marvelous right out of the pan — but after about 28 hours of refrigeration, the sweetener (I used Swerve) has started to crystallize out of it. 🙁 It still tastes delicious! It just has tiny crunchy sugary fragments in it, which it really shouldn’t.
Any idea what I did wrong? Any suggestions?
Carolyn says
HI Batya, I don’t think you did anything wrong, but mine hasn’t done that. Erythritol does tend to re-crystallize out of solution, but I had no trouble the two times I’ve made this. The first time, I did put it in the fridge, the second I actually left right on the counter for a few days. Neither recrystallized. My best suggestion is to heat it gently in the microwave and whisk again before using next time. That should work the crystals right back into solution. And it may not happen the next time at all, since mine hasn’t done it.
Batya says
I’ll give it a shot! Thanks. 🙂
(There is a recipe I have this in mind for, eventually. The original calls for a pre-made pie crust, sliced bananas, and caramelized sweetened condensed milk — which until now I didn’t think I could do low-carb. And now I can!)
Catherine H. says
Umm, yeah . . . Math was never my strong suit. I forgot I was supposed to start with TWO cups, I was thinking I had started with one and a half. Duh. You’re right, and I was right, even though I didn’t know it.
I just took the dulce de leche out. YUM! I’ve never tried the “real” stuff, so I can’t compare with past experience, but I think the sugar-eaters are missing out. This will be great on ice cream!
Catherine H. says
If you happen to read this soon, Carolyn, I was wondering if you would answer a question: I made the sweetened condensed milk and simmered it down to what I thought was half the amount. Right before I put it in the oven,, I discovered there was actually a little over a cup of liquid, so I really only reduced it by a third. However, it seemed pretty thick. Also, I was a little gun-shy because when I tried the condensed milk recipe the first time I used all cream, (which I do not recommend–more on that) so I put it in the oven anyway. After an hour and fifteen minutes it was dark enough, but I’m not sure about the texture: fairly thick, almost gellid–a bit like a custard? When I stir it up, it’s very smooth and less custard-y. Is this what I should be looking for? Could it need more time because there was more liquid when I started it?
About the sweetened condensed milk, I’ll put my comments over there so that people who try it can see them instead of having to click over here.
Carolyn says
Hi Catharine,
I am a touch confused. Since you start with 2 cups of liquid, you should end up with about a cup of liquid after reducing (it may be off by a bit, because you eyeball it). I am not sure how you think you only reduced it by a third? All cream would definitely thicken up a LOT more and a lot faster. In fact, in that case, I might reduce (or even skip) the xanthan gum. Now I am curious to try half cream and half almond milk…I wonder how well that would work?
It sounds like you ended up with close to the right product for the dulce de leche…it is thick and a bit custardy. Because we aren’t using sugar, it doesn’t get as syrupy as traditional dulce de leche or condensed milk. It sure tastes a lot like it, though!
Thanks for adding your insight, it’s always good to get feedback.
Flor Rodriguez says
Oh my God! I feel the same way about 3 year olds! My beautiful niece is 3 years old. I found her to be so polite, charming, funny, smart, etc, last year! Then she turned 3, and I find her difficult at times. For example, she found my baking bar of dark chocolate and waned to eat it. I said she wouldn’t like it, and took it away. I gave her another piece of candy and she seemed happy enough. But then she tells my brother that I was mean to her and took away her candy! I reminded her I gave her a replacement candy, and she looked me in the eye and said no.
Sorry to rant, but I felt so awful for thinking she could be rotten at times. Your post, and other commenters made me feel less awful.
I can’t wait to try this recipe too 🙂
Evelyn says
YOU ROCK! I love your recipes. As for 3 year olds, my now 26 y/o son was THE ROTTENEST 3 y/o EVER! To this day i wonder why people talk about the ‘terrible twos’ – two-year olds are a breeze. When my son hit three – I threatened to sell him – cheap.
Rikke Fogh says
Haha! I remember – not so long ago – when my twins were 3-year-olds. They really can push you to the edge of *crazy* some days. I think dulce de leche is a pretty good medicine though! Will have to try this recipe!
Amanda says
I have one of those horrid creatures living in my home too. Fun times! Bit I’m so glad to hear we aren’t alone.
Rina says
Loved your take on 3 year olds! Mirrored my own views when my three children were in the “Troublesome 3’s” ( they are all in their 20’s now). I used to regularly reference my Ames & Ilg parenting book for 3 year olds -“Your 3 Year Old -Friend or Enemy” and look up normal behaviors in the back. Fortunately all my little angels behaviors were listed. Made it through with lots of chocolate, laughter, and remembering how adorable they looked when sleeping.
Your Dulce De Leche looks so delightful that I can just imagine how wonderful it will taste when I whip some up this weekend. Thank you for all your wonderful recipes! I have converted to Swerve due to your posts and love it. Keeps my blood sugar T2 diabetes in control while satisfying my sweet tooth.
Carolyn says
Please tell me that when they are in their 20s, they are absolutely delightful!!!
Debra says
Does it matter if I replace the kosher salt with Celtic salt??
Carolyn says
I wouldn’t imagine so!
Gerri says
Thanks. Sorry, didn’t realize it was a sauce. Duh.
Maia says
For anyone wondering about the light color, I learned how to make dulce de leche in Argentina and they always put in a little baking soda. It makes it the beautiful brown you might think of. I can’t say how much for this recipe, but it should work
Carolyn says
That makes sense to me, you do the same for cookies. I will try that…