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.
Need more low carb baking staples? Try my keto maple syrup, sugar free chocolate syrup, and powdered sugar substitute.
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
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
Would honey or Maple syrup work for making this? And how much would you need to use?
Not for this recipe, Lori. I developed this to be keto friendly, which required a keto sweetener that dissolved like sugar. Using an actual liquid sweetener with real sugar in it (like honey or maple) would not result in the same thick and gooey texture.
Hi Again ~ The chocolate pudding turned out wonderfully! I used 395 grams of this Keto sweetened condensed milk, 177 grams of chopped chocolate, a splash of vanilla once that was melted, and 8 oz of heavy cream with about 2 tbsp of cocoa powder whipped to soft peaks. It is really delicious, and so satisfying! I hope you try it and enjoy it as much as my family does (tbh I don’t typically care for keto treats…. it says a LOT that I actually enjoy this, lol 🙂
Oh wow Christine. Thanks for circling back with those results, I’m going to try it 🙂
Hey Arman 🙂 Thank you for this wonderful recipe, it is delicious and super versatile. I originally made it to use in your coconut protein bars (which are my son and husbands favorite keto treats that I make for them) and my son also uses this condensed milk in his lattes when he has one. Today I am using it to make a Keto chocolate pudding. I chopped up some Goalz chocolate and melted it in this condensed milk on low heat, it is currently cooling and thickening up in the fridge (and tastes amazing, of course!) and when it is cold and thickened I will whip some heavy cream to soft peaks and fold it all together. Wish me luck, I have high hopes that it will work out, lol 🙂
Christine, I love how you’ve been using my recipe in other recipes- this is so good in those protein bars haha! 🙂
Wow, please let me know how that turns out- I’m so intrigued. It sounds absolutely delicious 🙂
I made sweetened condensed milk a few times before going Keto, and I had great success using maple syrup as my sweetener. But now that I’m keto I’m trying to figure out a sweetener because one of my family members can only tolerate pure monk fruit or stevia. I saw that you said in comments that monk fruit can make this gritty, but I’m guessing you were referring to a powdered blend that includes monk fruit. I had been thinking of using your recipe with no sweetener till it’s done cooking and cooled somewhat and then adding monk fruit extract and sweeten to taste. Do you know of any issues with using this? Thanks!
Hi Robin, this actually sounds like a great idea! Reducing the cream as per the recipe should yield the texture you are looking for and then adding liquid monk fruit extract should be able to give you the sweetness you’re looking for. Let us know how you go!
Quick question. Im a pretty good cook so I’m guessing I could make this with lactose free cream and/or coconut cream?
Hi Annie! Lactose free cream should be fine, provided it is full-fat. I’d start with that over coconut cream. Let me know how you go!
Would Splenda work?
How much would this recipe make? 5 cups?
Hi Marilyn, Splenda will work if it’s in granulated form but the texture may be slightly different. This will actually yield about 1 cup of condensed milk. The mixture is reduced as it evaporates while simmering, which is needed to thicken it. Let us know how you go!