Sugar Free Condensed Milk
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Elevate your dessert game with my sugar free condensed milk recipe! Made with three key ingredients, it’s creamy, sweet, and tastes like the real thing! Just 1 gram carbs.
Avid bakers are all too familiar with sweetened condensed milk, but what about those of us who love to bake but need to cut out excess sugar?
There aren’t too many sugar-free varieties on the market, and the ones I’ve tried… miss the mark. So, I came up with a sugar-free version of classic condensed milk, and now I use it in everything!
Table of Contents
Why I love this recipe
- Only 3 simple ingredients. And I’m fairly certain you have most, if not all of them, on hand right now.
- Versatile. Instantly turn any dessert sugar-free, be it tres-leches cake, 2 ingredient fudge, or (my mom’s favorite) Vietnamese coffee!
- Minimal hands-on time. Mix everything and let it simmer for nearly an hour. All you have to do is keep an eye on it so it doesn’t burn.
- Make it your way. It’s hard enough to find keto condensed milk in stores, and by making it from scratch, you can have it as sweet or as thick as you need it to be.
★★★★★ REVIEW
“Best sugar free condensed milk ever!” – Marlo
Ingredients needed
- Heavy cream. Let it sit at room temperature before using it. Heavy whipping cream also works. Avoid low-fat substitutions, as you need that fat content to develop the right consistency.
- Butter. I suggest using unsalted and softened butter.
- Powder sweeteners. I prefer using powdered allulose, though any sugar-free sweetener can technically work.
- Vanilla extract. Optional, but I like the subtle vanilla flavor it adds.
How to make sugar free condensed milk
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Combine ingredients. Add all of the ingredients into a small saucepan over medium heat.
Step 2- Simmer. Bring the mixture to a boil, stirring regularly. Once simmering, reduce the heat to very low and continue simmering for 45 minutes.
Step 3- Store. Remove from the heat and allow it to cool down completely. Once cool, transfer to a mason jar and refrigerate.
Arman’s recipe tips
- Dairy-free. Use full fat canned coconut milk (or coconut cream) and dairy-free butter.
- Stir often. So the bottom of the pan doesn’t scorch.
- Turn it into caramel sauce. Let it simmer for an hour or until it takes on a golden caramel color.
- Be patient. The mixture will thicken up quite a bit as it cools, so don’t fret if it’s liquidy when you remove it from the stovetop.
Storage instructions
To store: Store leftover condensed milk in an airtight container or glass jar and keep it in the refrigerator for up to one month.
To freeze: Place the cooled milk in a freezer-safe container and freeze for up to six months. Let it thaw overnight in the fridge.
Frequently asked questions
Technically, no, that’s called evaporated milk.
Recipes with sugar-free condensed milk
- Brownie ice cream
- Keto smoothie
- Avocado smoothie
- Coconut bars
- Need more low carb baking staples? Try my keto maple syrup, sugar free chocolate syrup, and powdered sugar substitute.
Sugar Free 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 the heavy cream, butter, allulose, and vanilla into a small saucepan.
- Over 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.
Notes
Nutrition
Originally published December 2020, updated and republished September 2024
I gotta try this. I will use splendid
Hi Tammy- I wouldn’t recommend using splenda for this- you risk it turning grainy. I recommend allulose, as it dissolves like sugar does.
would this recipe work with sucralose?
Hi Ellen, if you mean pure sucralose powder, then unfortunately no, that won’t work. You would only use a small amount and there would be no bulk to thicken the mixture. If you’re referring to a sucralose blend you may but get a better result but it’s unlikely the mixture will thicken or caramelize the same was as allulose does. Hope this helps!
Easy and simple…love your recipes!
Thanks, Rose and Tom!
Why do you list granulated sweetener as the ingredient and put an asterisk next to it only to say “* I like using powdered allulose or standard allulose, but most sweeteners should work.”
If you use powdered allulose, why list granulated sweetener as the ingredient if that’s not what you use?
Hi Erin, the important distinction here is that granulated sweeteners work best, as opposed to liquid sweeteners. It’s also very easy to make powdered allulose from standard allulose by blitzing it in a high speed blender, but as a I say, granulated allulose is perfectly fine to use and one of the easier granulated sweeteners to find.
Can I use Xylotil sugar for the condensed milk?
Can I make fudge with this condensed milk?
Or do you have a better fudge recipe please?
Im diabetoc,but crave fudge
Thanx
Cathy from South Afroca
Hi Cathy, do you have access to sugar free chocolate? If so this recipe might be an easier way to make some sugar free fudge 🙂 Let us know how you go!
Thank you so much!
You’re very welcome Linda!
Anxious to try sugar free condensed milk!!
Please let me know how you go! 🙂
Thanks for the recipe. It worked great: I used it to make Key Lime Pie (with an almond crust instead if Graham crackers).
My question is this: is it possible to can this using a hot water bath? I put up tons of preserves using this method. I never know when I’ll need sugar free sweetened condensed milk for a recipe at a moment’s notice. Would love to do this if it would be shelf stable after canning. If not a water bath method, would a pressure canner work? TIA
Hi Mona, this is a great question! Unfortunately, because the dairy and sweetener used change the preservation properties of the mixture, I wouldn’t recommend water-bath or pressure-canning. If you’d like to make a batch that can be used in the future, freezing it in portions in an airtight container and then thawing it the night before in the fridge is probably your safest option. Hope this helps!
Thank you
You are welcome, Geraldine! 🙂
Can this be cooked until it turns into a thick golden caramel sauce?
Hi Ange- no, this won’t. I do have dedicated keto caramel and sugar free caramel syrupe recipes.