Published: · Modified: by Carolyn
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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 gumhelps 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 ⅛ teaspoon 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
Does condensed milk have carbs?
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.
How do I store sugar free condensed milk?
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
- Keto Magic Cookie Bars
- Perfect Keto Vanilla Ice Cream
- Keto Key Lime Pie
- No Churn Maple Walnut Ice Cream
- Vietnamese Style Keto Iced Coffee
Sugar Free Condensed Milk Recipe
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.
4.94 from 115 votes
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Course: Dessert
Cuisine: American
Keyword: low carb condensed milk, sugar-free condensed milk, sweetened condensed milk
Prep Time: 2 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 32 minutes minutes
Servings: 8 servings
Calories: 182kcal
Ingredients
- 1 ½ cups heavy whipping cream
- ¼ cup Bocha Sweet or allulose
- ¼ cup powdered Swerve Sweetener
- 2 tablespoon butter
- ¼ teaspoon xanthan gum
US Customary – Metric
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
Storage Information:Store the keto condensed milk in a jar in the fridge for up to 2 weeks. How long it lasts depends on how fresh your cream was when you made it.
The sweeteners are the key to achieving the right consistency. For more information, read my Guide to Keto Sweeteners.
Nutrition Facts
Sugar Free Condensed Milk Recipe
Amount Per Serving (2 tbsp)
Calories 182Calories from Fat 165
% Daily Value*
Fat 18.3g28%
Carbohydrates 1.3g0%
Protein 0.9g2%
* Percent Daily Values are based on a 2000 calorie diet.
Secrets to Keto Baking
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.
Reader Interactions
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Jeannie says
Can I double or triple the batch and store in fridge for later use? I have little 8 oz canning jars, and thought I might make several batches all at once, I’m just not sure if cooking it all at the same time will work. ThanksReply
Lori says
There is a message string about this but it still doesn’t answer my question. Bochasweet comes in granular and powdered forms. You just mention Bochasweet. You also say that powdered Swerve can be used instead. So, I need to purchase powdered Bochasweet? I’m just checking because I will have to order this and I want it to be correct. Thanks.
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Carolyn says
I wrote this recipe before they had powdered Bocha. You can use either but I find their powdered version tends to clump very badly.
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Andrea says
Other recipes didn’t work well with me, this now is my “go-to” recipe.
It looks & tastes like SCMThank you!
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Cherlyn says
This directions are a little confusing. Do I use a total of 1/2 cup of powdered swerve or 1/4 cup?
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Carolyn says
They’re not really confusing. You use 1/2 cup total sweetener. If you can, 1/4 cup of that should be BochaSweet.
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Carma says
The recipe calls for 1/4 cup powder sugar substitute and 1/4 cup powder sugar. Is it both?
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Carolyn says
No it doesn’t. Please read that more closely. 1/4 cup BochaSweet or powdered Swerve if you don’t have BochaSweet. Then on top of that, another 1/4 cup powdered Swerve.
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Cindy Baugh says
I prefer your original recipe. Can it still be found?
Carolyn says
This is the same recipe except for the sweeteners (It was all Swerve). But you will find the results much more likely to recrystallize.
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Susan says
Seeing this recipe makes me very happy, especially since you included a link for dulce de leche, one of my all-time favorite flavors. Thank you for making it possible for me to still enjoy it, while taking better care of my body.
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Susan says
I apologize for the duplicate comment – the original kept telling me I was submitting a duplicate, even though it did not show up until after I wrote this one.
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Susan says
I am so happy to know how to do sweetened condensed milk, especially because you also have a link for how to make dulce de leche, which is one of the most heavenly flavors I’ve ever encountered. I’ve made the real dulce de leche once, and loved it on cinnamon flavored waffles. Now I don’t have to give that up. Thank you!
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Teresa says
Would this work with Monk Fruit instead of Swerve?
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Carolyn says
That entirely depends on what you mean by monkfruit. I am guessing you don’t actually mean the pure monk fruit extract. Please read this to understand keto sweeteners: https://alldayidreamaboutfood.com/best-keto-sweeteners/
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Jill says
I’ve tried many of your recipes and they are great! I’m now anxious to try the key lime pie… one of my favorite desserts!!! You mention in the condensed milk recipe that it may need extra xanthan gum if needs to be thicker. Having never used condensed milk before, I have no reference… how thick is this meant to be?Reply
Carolyn says
Once it cools, it should be like conventional condensed milk. If you follow my steps exactly, though, you won’t need more xanthan. It’s when people make substitutions that it can end up thinner.
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Melissa says
How long does this keep if you make a big batch to have on hand?
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Carolyn says
It will last as long as your cream is fresh. So if the best before date is Sept. 1, you’re good until then, possibly a bit longer (because it’s cooked). But it does firm up in the fridge so you will need to re-warm it gently to loosen.
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Martha Biesk says
Can I use THM gentle!
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Carolyn says
This recipe works with the sweeteners I have listed. Others may affect the results.
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Carol Gersten says
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.
CarolReply
Carolyn says
Please hang on for a few days. I quite literally have a keto key lime pie coming on Tuesday!!!
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Dale says
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!
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Carolyn says
Yep… it works well but sometimes you need to cook it a bit longer to thicken it.
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marian weiss says
Could his be used in a homemade ice cream recipe which uses sweetened condensed milk combined with whipped cream?
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Carolyn says
Yes. I do that exact thing in several of my no churn ice cream recipes.
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Lori says
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?
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Carolyn says
You should still be able to make the ice cream, yes.
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Vicki says
Made with swerve and is outstanding.Reply
Mina says
Is this supposed to turn into a solid in the fridge? I think I messed up.
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Carolyn says
It will firm up a lot, yes. Let it come to room temp again.
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Jon says
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!Reply
Carolyn says
It doesn’t raise my blood glucose at all. I test myself. 🙂
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Cheryl says
It doesn’t
Raise my blood sugar at all, either.Reply
Thecla says
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.
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Carolyn says
Yes, xylitol should work as well.
Reply
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