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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
The recipe doesn’t have xantham gum listed, but the comments do? How much do you add, and when?
Brilliant tried it 3 times and each time a success
I couldn’t love this recipe more!! Thank you!!!
Perfect!! I added about 2 TBS of corn starch,,, Absolutely like the canned !!!
I used monkfruit and when it cooled down it returned to its “grainy”
texture. Any suggestions? I really want to make this my husband is diabetic.
Yes, allulose.
Rachel,
I do not see Xantham Gum needed for this recipe so you can make it right away~
Hi. I was wondering if Stevia (in the raw) will also be a good sweetener to use.
Not for this, just allulose
Hi, can you advise if coconut sugar would be a suitable brown sugar alternative?
That should be fine as it is derived from sugar.
Dear, i wonder about how much cream and how much butter i should use?
You gave no measurements and i have no clue 🙏
Thank you for all your lovely and helpfull recepies. 🌷🌷🌷
Omg. I just made this for key lime pie, and I honestly think I will keep some on hand to satisfy sweet cravings! This taste so amazing!!!!
Hi, I am sooooo happy.💕
I can have my key lime pie now, and it will be semi-keto till I get coconut flour to make my crust. Thank you so much for this recipe. If it comes out great, I’ll make and freeze some.
Hi Arman,
This sounds so delicious! My husband and I are in the early days of Keto still, but I truly look forward to testing out your recipe when we’re a little bit further along the journey and the Carb count opens up.
One note for your website, the “personally-authored, written content protection laws” are called “COPYRIGHT,” as in “protecting your Rights to the Copy (a.k.a., ‘written content’) that you create.” It’s an easy mistake to make when you’re chugging along the myriad mountains of tasks related to site setup.
I hope your weekend is phenomenal, and I’ll let you and your other commenters know how the recipe turns out when transposed to dairy-free, as I’m allergic to cow milk and my daughter is lactose-intolerant.
This is wonderful!!!! Great for banana pudding. Can’t wait to try it on other desserts!
Arman
Your recipes are amazing! You need to add a “recipe box” type function to your site so we can save the ones we love and make often to retrieve them quickly the next time we want to make them. I’m tree friendly and don’t print but would love to be able to go to my own “saves”. ❤️🙏😘
I halved this recipe on my first round (simply bc I only had that much heavy whipping cream left) and saw that after 15 minutes of simmering, the color changed slightly darker and didn’t think anything of it. I wanted a thicker consistency so I kept the simmer going, but to my surprise, I quickly made caramel 🥴 Tried the recipe again and learned my lesson to stop once it initially becomes thick (it will get thicker after cooling). Just a disclaimer that you might end up with caramel if you make smaller quantities and get ambitious on the consistency!
Bless you for this! I’ve always loved Vietnamese style coffee and during the pandemic have gotten in the habit of making it at home. Want to go back on keto and it’s one of the few things I’d really miss! Can’t wait to make your version, just need to track down the xantham gum.
Ooooh, what is Vietnamese coffee? Anything w/ sweetened condensed milk (and now the keto version) sounds yummy
Would it be possible to cook a larger amount in a crock pot on “Keep Warm”? I make ice cream, but need to exchange the sweetened condensed milk for a low carb. equivalent. If so, I can be canning my veggies and jellies while the milk is cooking.
This is awesome
I can’t wait to try it in making my simple fudge recipe!🙂💕