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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
This recipe is outstanding!
I made it for an awesome keto cherry ice cream.
Thank you so much!!!
Cool! I’ve been making no-churn ice cream, which is basically condensed milk and whipped cream with whatever flavourings and mix-ins you fancy. But I can only find sweetened condensed milk, which just tastes way too sweet. I’m not on a keto diet, but I’d like to be able to control how sweet my ice cream turns out. I assume I can adjust the amount of sweetener in this to suit my taste? And is the butter in this integral to the texture of the finished product, or is it there for flavour and/ or to increase the fat content for keto macros? It’s never occurred to me to make my own condensed milk, thank you very much for the inspiration! 🙂
Wonderful
I made this stuff the other day to use in your key lime pie recipe. Aside from its taking about 30 minutes longer on the stove, it came out beautifully! It thickened up nicely after going into the fridge and was the perfect color! Thank you so much for sharing the recipe with us! I so appreciate it!! Be well,
Nancy
Thanks for this. I was just wondering how well it would set up in a pie!
Seems easy
It works great and so easy to make
Wonderful’. I made a wonderful key lime pie with this!!
I love that i found this recipe , thank you.
Can this be made without sweetener added.
I don’t do sweet at all but want to make sweets without sweet…
Thanks Camille 😊
I’m not sure it will taste very good without it
This stuff is delicious, I just wish it were thicker. Any tips for making it thicker? I saw a comment about xantham gum, but there’s nothing in the recipe about xantham.
I could seriously just eat this with a spoon.
lov d recipe for keto condensed milk. thank u so much for sharing
Fabulous recipe for Sweetened Condensed Milk; I use Monk Fruit and it tastes like the real thing. I use it Key Lime Cheesecake and no one can tell the difference. Thank you!
It sounds good, but I want to know if I can use Splenda (Sucralose) in this recipe for sugar free condensed milk?
I haven’t tried 🙂 I like allulose as it dissolves like sugar!
Hi Lorie! Did you end up trying this with Splenda? I can’t tolerate allulose. :/
They sound lovely to make, which I will do this afternoon
I was wondering if you had the carb count on this. If I missed it just call me old! Haha
I love this recipe!! I’m trying to get away from Creme Brulee, and I think this is close.
What is Allulose?