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This sugar free condensed milk is a low carb and keto take on classic sweetened condensed milk! Made with just 3 ingredients, you’ll use it in all your favorite keto desserts and baking! 1 gram net carb per serving.
Keto Condensed Milk
When it comes to homemade keto sweets, my favorite recipes to make are fudge, edible cookie dough, and this sugar free condensed milk.
If you ever have a sneak peek in my mom’s pantry, you’ll find a few odd things. While she does have the typical flour and sugar, you’ll also find rosewater extract, candied ginger, and several cans of condensed milk. It always baffles me WHY she has the sweetened condensed milk, as my mom’s sweet tooth is nonexistent. However, upon asking her, she said she always has some on hand to make a dulce de leche, classic fudge, or her one indulgence…Vietnamese iced coffee.
For those of you who haven’t tried this game changing drink before, Vietnamese coffee is a combination of strong coffee mixed with sweetened condensed milk. It is the perfect balance of dark and sweet, and when I make my own version, I always use my keto condensed milk.
Is condensed milk keto?
Condensed milk, sweetened condensed milk, and coconut condensed milk are not keto friendly. They are predominantly made of carbs and a little fat, with most of them coming from sugar.
Luckily, you can easily make your own keto version which is just like the real thing! No sugar or additives are needed, but you’d never tell. The texture is sticky, thick, and pours easily. It’s very sweet and creamy, and perfect to use as you would with traditional condensed milk.
I made my mom her favorite coffee the other day using this milk and she could NOT believe that it was sugar free and virtually zero carb- It tasted just like her beloved canned variety!
How do you make sugar free condensed milk?
The Ingredients
- Heavy cream– Bring your heavy cream to room temperature, before using it to make this recipe.
- Butter– Unsalted and softened butter. You can also use dairy free butter.
- Granulated sweetener of choice– Any sugar free sweetener can be used. I prefer using monk fruit sweetener or erythritol.
- Vanilla extract– Optional, but gives a light vanilla flavor.
The Instructions
In a small saucepan, add all your ingredients and mix well. On medium heat, bring the mixture to a boil, while stirring regularly. Once it begins to boil, reduce to very low heat, to a gentle simmer. Let it simmer for around 45 minutes until it has reduced and thickened.
Now, transfer the unsweetened condensed milk into a glass jar or heatproof container. Let it cool completely, before refrigerating for at least 4 hours, for it to thicken further.
Tips to make the best keto condensed milk
- The longer you let the condensed milk simmer, the thicker it will become. However, be sure to mix it regularly, to ensure the bottom of the pan does not scorch.
- For a sweeter and richer flavor, use sugar free brown sugar.
- Do not substitute any of the ingredients out, otherwise, it will not turn out well. Heavy cream is the best form of ‘keto milk’.
How to store and freeze condensed milk
- To store: Leftover condensed milk should always be stored in the refrigerator, to avoid any spoilage. It will keep well, covered, for up to 4 weeks. Before using it, let it sit at room temperature for 30 minutes, for it to loosen up.
- To freeze: Place the condensed milk in a sealable container, and store in the freezer for up to 6 months.
More keto staple recipes to make
Sugar Free Keto Condensed Milk
Ingredients
- 2 1/2 cups heavy cream
- 1/4 cup butter
- 3/4 cup granulated sweetener of choice * See notes
- 1/2 teaspoon vanilla extract optional
Instructions
- Add all your ingredients into a small saucepan.
- On medium heat, bring the mixture to a boil. Stir regularly, until it begins to simmer. Once it begins to simmer, reduce the heat to very low. Let the condensed milk simmer for around 45 minutes.
- Remove from the heat and allow it to cool down completely. Once cool, transfer to a glass jar or container and refrigerate.
My result was very thick and would not fit into a single pint jar, so was about 18 ounces. I let the two jars sit in the refrigerator overnight and it shrunk to 14 ounces. It was very thick requiring a spatula to remove. I used a Nellie and Joe’s Key Lime Pie recipe in a pecan ready to use crust. Cooling before refrigerating now, so who knows how it will turn out?
Oops, my Cortado is 2 parts Cafe Bustelo Espresso and 1 part Zero Sugar Italian Sweet Cream. I usually make 64 pounces with about 20-21 ounces of the creamer.
I will use this recipe in a key lime pie. If it does not set, I will have some
great key lime syrup with crust chunks!
As for the coffee drinks, rather than this, I suggest a Zero Sugar Coffee Mate creamer. I use 3 parts strong brewed Cafe Bustelo Style Espresso and one part Zero Sugar Italian Sweet Cream to make a tasty Cortado. You are welcome!!
Why doesn’t someone market a zero sugar condensed milk?
OK
I finally found the amounts needed after scrolling up and down a few times. I retract my comment.