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
Can I use half and half
No, that won’t work sorry! It won’t thicken up!
Been wanting to make some low sugar Christmas goodies so this recipe has come at the right time.
Thanks Melanie! Let us know how you go!
do you think it would work if i used fat free half and half ?
No it won’t work, Dan- it needs to be thick and have some fat in it.
I love this recipe! I was really missing my recipes with sweetened condensed milk in them. Incredible in peanut butter fudge and mounds bars! Thanks for sharing!
Mary- I love to hear that you used it for fudge, as this condensed milk is my favorite to use for fudge and mound bars- you are so welcome!
THANK YOU!
You are so welcome, Marli- I hope you enjoyed it!
Good afternoon Arman,
I know in the UK you have heavy cream and double cream. Here in Ontario Canada we have whipping cream. Can I use that instead of the heavy cream or if you have other suggestions please let me know. I love all your recipes and this one would be good to make other deserts with the condensed milk.
Sandra
Yes, that is fine! As long as the cream has a decent fat content, it can be used for this condensed milk 🙂 I’ll add a list of recipes I use this with at the end!
This sounds yummy. Can you use it for baking in recipes that call for condensed milk?
In many cases yes! If a recipe calls for caramelization or browning, this version will behave a little differently though due to the lack of sugar.
Hi Arman
I’m a professional retired chef/ baker for 35 years.
Just made your sugarfree condensed milk.
I followed your recipe exactly like you wrote it.
Used Allulose as sweetener.
It’s so good. Has a nice caramel like flavor and just the right amount of sweetness.
SPLENDA sugarfree is very expensive and it cost $7-10.00 per can.
Thank you for sharing your recipe.
Monina
Aw, thank you so much, Monina!
Is using monkfruit a possibility?
Hi Jeanine- no, I don’t recommend it. When testing this recipe, it made the condensed milk gritty instead of smooth and creamy. Although I have had success using a monk fruit allulose blend if you can find that at the stores? We used Lakanto, but reader have also tried Dr.Murrays.
Monina,
Isn’t this recipe FANTASTIC?!!!
I’ve been making it for a few years now & it’s perfect every time!
I’ll be making it a lot with the holidays coming up & so thankful to have it!
A lot of family faves I’d quit making because I just can’t w/the HIGH SUGAR canned SCM.
I have found a WalMart brand of Splenda that says its measures 1:1 ratio as sugar but I still use less than what is called so as I don’t like anything too sweet. But I have to get this SCM sweet enough that it serves the same purpose. 😁
I get these responses to Arman’s SCM recipe & I’m so overjoyed for him to see the great comments.
Enjoy & have the most Blessed Holidays!
Can Monk fruit sugar be used in place of allulose sweetener
Hi George- Technically, it can. However, you won’t get the ideal condensed milk texture because monk fruit can often turn syrups and sauces a little gritty. In testing, allulose was the only sweetener than dissolved like sugar does. If you’re making this for sweetening coffees or drizzling over pancakes, etc, you’d be okay with getting away with monk fruit. But for baking and using it in recipes that call for condensed milk, allulose is the way to go.
Plus Splenda is poison…please don’t use it
Looks delicious! Thank you!
Very welcome!
Thanks for this and many of your other recipes, I have tried several over the years and referred your site to friends.
I am curious what the total volume is once done simmering
Kathy, you are so wonderful- thank you! I’ll measure it early next week and let you know 🙂
The recipe sounds simple enough, but I’ve never heard of Allulose. Can I use regular sugar, brown sugar, raw sugar, or powdered sugar instead? How much does this recipe make?
Yes, absolutely! White sugar is preferred, but brown will work, too. The condensed milk will just be darker. I like allulose as it dissolves like white sugar, but without the sugar!
Just wondering if you thought this cold be made using heavy cream powder, reconstituted? Thank you
If the heavy cream powder reconstitutes to a similar consistency and fat content as normal heavy cream then this could potentially work!
Can’t wait to try this.
I love this recipe! I’ve made coconut macaroons and mounds bars with it. Worked great for both! Thank you for sharing!
That’s so good to hear Mary, thanks for sharing. This is such a versatile recipe!
So easy to make and so delicious love it
So sorry – just submitted a comment and forgot to rate!
That’s okay, Anne- thank you for your lovely rating!