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Get It NowMany of my keto recipes (including ones in The Easy Keto Carboholics’ Cookbook!) call for sugar-free sweetened condensed milk, and people often ask me where they can buy it. Unfortunately you can’t (that I know of), but the good news is it’s super easy to make your own low carb keto condensed milk recipe at home! You only need 3 simple ingredients and just 3 easy steps, but I do have some tips for you so it comes out just like the real thing.
The most important component of homemade low carb condensed milk is the sweetener. Besti Powdered Monk Fruit Allulose Blend is the best choice for this recipe, because unlike other sugar substitutes, it dissolves easily and completely, and won’t crystallize when it cools. It also tastes just like sugar, with no aftertaste, and has zero net carbs.
Why You’ll Love This Keto Sweetened Condensed Milk Recipe
- Sweet with no aftertaste
- Silky smooth texture
- Tastes just like traditional sweetened condensed milk
- Easy to make
- Just 3 simple ingredients, with no added thickeners
- So many ways to use it — the same ways as the regular kind!
- Just 1 gram net carbs per serving
Ingredients You’ll Need
This section explains how to choose the best ingredients for homemade sugar-free sweetened condensed milk, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Butter – Use unsalted.
- Heavy Cream – This is sometimes called heavy whipping cream. Half and half or most other keto milk options won’t work, as the fat content is necessary for sugar-free keto condensed milk to thicken. Coconut cream or full-fat canned coconut milk should work as a dairy-free substitute, but the recipe still has butter and I haven’t tried replacing that. Please let me know (in the comments below) how it goes if you try a dairy-free version!
- Besti Powdered Monk Fruit Allulose Blend – I wasn’t happy with the low carb sweetener options out there, so I made my own! This is my favorite and the only one I use now, because it tastes and acts just like sugar. As mentioned above, the most important characteristics it has for making sugar-free condensed milk are that it dissolves like sugar does and won’t crystallize, which is why it’s the only one I recommend for the silky smooth texture you want. However, plain powdered allulose will work equally well — you’ll just need 33% more of it. Almost all other brands of sweetener (including most brands of monk fruit and stevia) use erythritol as a bulking agent, which won’t dissolve well and crystallizes, so I don’t recommend them.
- Vanilla Extract – This is not required, and not included in regular condensed milk, but feel free to stir it in at the end if you want that flavor.
How To Make Sugar-Free Sweetened Condensed Milk
This section shows how to make low carb sweetened condensed milk, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Melt butter. Place butter into a large skillet over medium heat and let it melt.
TIP: A large skillet is important.
It may seem instinctive to use a saucepan, but it takes much longer (over an hour). Using a large pan with tall sides will help your keto friendly sweetened condensed milk cook in a reasonable amount of time, due to the larger surface area.
- Add cream and sweetener. Whisk in heavy cream and powdered Besti.
- Cook keto sweetened condensed milk. Bring the mixture to a boil, then reduce to simmer. Simmer until the consistency is thick and coats the back of a spoon and the volume is reduced by half.
Tips For The Best Keto Condensed Milk
- Avoid a gritty texture. As explained above, I recommend using either Besti Powdered or powdered allulose, to ensure that the sweetener dissolves completely and won’t crystallize. If you use a different sugar substitute, both of these issues can result in a grainy texture.
- Use a large pan. Remember to use a large skillet or saute pan, not a small saucepan, as smaller pans will take a very long time.
- Cook for long enough. If your condensed milk is too thin, it needs to cook for longer. Just keep cooking it until it thickens. Also, this keto sweetened condensed milk recipe will thicken more as it cools from hot to warm.
- But don’t cook for too long. If you cook your condensed milk for too long, it will brown and turn into sugar-free caramel sauce. Nothing wrong with that – just enjoy the caramel if this happens.
- Don’t let heat get too high. Similar to cooking for too long, using too high heat will also turn your milk into caramel sauce.
Can You Make Unsweetened Condensed Milk?
I haven’t tried this, but in theory yes, you could make an unsweetened condensed milk recipe by omitting the sweetener. However, most uses for sugar-free condensed milk need it to be sweet.
How Many Carbs In Condensed Milk?
Regular sweetened condensed milk has over 20 grams of sugar (and carbs) per 2-tablespoon serving [*]. This keto condensed milk recipe is much better – it has just 1 net carb in that same amount.
Storage Instructions
- Store: Low carb condensed milk stores very well, for a similar amount of time that opened heavy cream would. It’s good for at least a week, or until your cream’s expiration date.
- What to do if it hardens: Low carb sweetened condensed milk won’t harden while cooking, but if it’s reduced a lot, it can harden when it cools to room temperature. It will definitely turn solid in the fridge, which is normal and actually beneficial for many recipes. See instructions below to reheat, which will make it runny again.
- Reheat: Scoop the condensed milk (which may be solid) into a saucepan and reheat on the stove over low heat. Be careful not to overheat, and avoid using the microwave, both of which can cause it to separate.
- Freeze: Yes, you can freeze this recipe! Store the keto condensed milk in an airtight container in the freezer for up to 3-4 months.
How To Use Sugar-Free Condensed Milk
Once you make this keto condensed milk recipe, you’ll be able to use it anywhere you would use the regular kind. It’s so versatile and can be used anywhere that a traditional version is called for, including keto baking recipes. Here are some ideas, including recipes I’ve made with it:
- Coffee – You can stir keto condensed milk into bulletproof coffee, regular coffee, or your favorite coffee drink. I also use it to make 5 flavors of keto coffee creamer!
- Ice Cream – This is my favorite use for condensed milk! My super easy keto ice cream recipe uses it as a base and requires only a few ingredients.
- Bars – This sugar-free condensed milk recipe works great as a binder for dessert bars. Try it in keto magic cookie bars!
- Cake – Most cake recipes don’t use condensed milk, but it’s a classic in keto German chocolate cake or keto tres leches.
- Fudge – My Easy Keto Carboholics’ Cookbook has a super easy fudge recipe that uses this sugar-free sweetened condensed milk as a base, similarly to how many regular versions do.
- Topping – Drizzle the milk over your favorite treats! Try it on keto dessert recipes (it’s great as a glaze on cookies), a keto English muffin, or even low carb fruit as a deliciously sweet topper.
Recommended Tools
- Large Skillet – Using a large saucepan or skillet will help this recipe come together more quickly.
- Weck Jar – Store this low carb sweetened condensed milk recipe in glass jars in the fridge. (You could also use small mason jars.)
Keto Sugar-Free Sweetened Condensed Milk Recipe
This reader favorite recipe is included in The Wholesome Yum Easy Keto Carboholics’ Cookbook! Inside this beautiful hard cover keto recipe book, you’ll find 100 delectable, EASY keto recipes to replace all your favorite carbs: bread, pasta, rice, potatoes, desserts, and more… each with 10 ingredients or less! Plus, a photo, macros, & tips for every recipe.
Keto Sugar-Free Sweetened Condensed Milk (1 Carb!)
Learn how to make sugar-free sweetened condensed milk with just 3 ingredients! This keto condensed milk recipe tastes like the real thing and can be used in the same ways.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Melt the butter in a large saucepan over medium heat.
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Add the heavy cream and powdered sweetener.
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Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture is thick, coats the back of a spoon and volume is reduced by half. It will also pull away from the pan as you tilt it. (This will go faster if you use a larger pan.)
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Recipe Notes
Serving size: 2 tbsp
Entire recipe makes 1 1/2 cups.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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154 Comments
Linda W
1Can I use coconut cream instead of heavy cream (dairy) ?
Wholesome Yum D
1Hi Linda, Yes, you can use coconut cream.
Lori
1How much does this make on average? Similarly to one can of Sweetened Condensed milk you can buy I. Cans in the US, 2 cans? I’m needing the equivalent of about 3 cans for my Dreamy Cheeesecake (sans crust) recipe.
Wholesome Yum D
0Hi Lori, This recipe makes about 1 1/2 cups.
Lori
0Thank you! Most cans available are 14 oz, so that’s exactly 1.5 cups!
Lisa
0Hi Maya! I can’t wait to use this in my Blueberry Cheesecake Squares! 😀 Wouldn’t 1.5 Cups be 12 ounces (8 oz for a cup)?
Wholesome Yum D
0Hi Lisa, Yes, 1.5 cups would be equal to 12 oz.
debbie
0there is some confusion when measuring sweetened condensed milk- the commercial condensed milk in a 14 oz can is measured by WEIGHT, not by VOLUME. (check out the carnation website) There are roughly 20.8T of condensed milk in a 14 oz can. (about 1 1/4C) if you were to measure 14 oz in fluid ounces, it would be 28 T or 1 3/4C. (8 fl oz = 1C or 16 T) Does that make sense? its a common mistake 🙂 Happy baking!
Joretta
0My butter separated from my heavy whipping cream after I cooked it.
Maya | Wholesome Yum
0Hi Joretta, It sounds like your heat might have been up too high.
Rhonda
0I make yogurt in my Instant Pot, I always used 1/2 can of sweetened condensed milk as a sweetener. My husband was dx as type 2 diabetes, we are cutting as much sugar as possible. Can I use your recipe as a substitute?? Thank you.
Maya | Wholesome Yum
0Hi Rhonda, I haven’t tried that but yes, it should work.
Mindy
0I love this. It’s so good. I made some to use in a sugar free lemon meringue pie but I couldn’t use it due to weather right now so I stored it in jar in fridge. It looks like butter now. How do I use it later?
Wholesome Yum D
0Hi Mindy, Scoop the condensed milk (which may be solid) into a saucepan and reheat on the stove over low heat. Be careful not to overheat, and avoid using the microwave, both of which can cause it to separate.
Cathy Morgan
0How much sweet condensed milk will this recipe yield?
Wholesome Yum D
0Hi Cathy, The entire recipe makes 1 1/2 cups.
Laurie
0Wow! This tastes exactly like full sugar sweetened condensed milk. I only had salted butter, so I used that, I don’t think it made any difference. This is a fantastic alternative to the usual sugar laden sweetener. Thanks for this recipe!
GAfromCA
0Evan, The recipe says to bring the cream mixture to a boil on medium heat and then turn down the temperature to simmer. I am guessing that the lowest setting on your stove is too low for this recipe and needs to be set a little higher.
By cooking your mixture at barely a simmer it is getting enough heat to caramelize but not enough to boil away some of the water content and reduce the volume. The goal is to use a high enough temperature to reduce the volume by 25% before it starts to caramelize but low enough to not risk scorching.
I have to try the very low temperature simmer to purposely develop the dulce de leche caramel flavor and use it for the Tres Leches cake recipe!
Shea
0I just made this. I can speak about the one I used for anyone wondering if it will work with another sugar substitute. I used Purecane. I was nervous about it becoming “grainy”, so I mixed it very slowly with the warm butter for about thirty seconds before adding the heavy cream slowly. It turned out amazing! Thank you so much for this recipe.
Kathy
0Hi, I made the condensed milk but it solidified in fridge, is that normal? Or what did I do wrong. Thank you
Kathy
0nevermind I just read it does solidify. Sorry.. I can heat up.. Thank you
Margaret Durst
0This is amazing!!! I am an old time Eagle Brand fan and cannot believe how good this one is and how close the taste is to the original. I have made recipes from this site before. They always turn out well. The instructions are very well written. This is tedious the first time – but I will make again – soon!
Brittany
0Exactly what happened to me. I don’t think I’ll use butter next time. It stayed on top no matter how much I whisked and it basically turned into browned butter. The concoction is yummy but I really needed it for Key Lime pie and I don’t think the carlmelized burnt sugar flavor is going to work.
Pash
0I just made this and its a keeper. It tastes just like condensed milk and it’s delicious. All of the recipes I have tried have been excellent. Thanks for all the recipes!
Evan
0Hi Maya- is it possible to cook this on too low a heat? I made one batch, and by the time it reduced, it was too dark and had a distinct caramel taste. I just made another batch, but this time I let it barely simmer, and even though it hasn’t reduced yet, I’m getting a darker color, and I can smell the caramel. What am I doing wrong?
Wholesome Yum D
0Hi Evan, Did you follow the recipe as written?
Jocelyn
0Given the extensive time heating this concoction, what’s the purpose of using powdered sweetener vs granulated?
Wholesome Yum D
0Hi Jocelyn, Besti Powdered Monk Fruit Allulose Blend is the best choice for this recipe, because it dissolves easily and completely, and won’t crystallize when it cools.
Betsy Havard
0Hi! Can you use liquid Monk Fruit Sweetner? Thank you in advance. (If so, I will just find a powder/liquid conversion chart online for it.)
Wholesome Yum D
0Hi Besty, I don’t think that would work in this recipe, the condensed milk will not get thick enough.
Alba
0I am trying to make a keto version flan, can I bake with this condensed milk after it’s been cooled to room temperature?
Maya | Wholesome Yum
0Hi Alba, Yes, you can bake with this sugar-free condensed milk, though I have not tried using it for flan. You can also just use my keto flan recipe here.
Jenny
0Can I replace the butter with corn oil? Thank you
Wholesome Yum D
0Hi Jenny, I have never tried that in this recipe.
Sara
0I’ve grown increasingly frustrated with the monk fruit/allulose sweetener, and I hoping you might have some insight for me. I truly do follow recipes (such as this one) to the letter, and almost always find myself with a slightly grainy, separated mess. This didn’t store well in the fridge at all, for example—rather than becoming solid, all the fats and the sweetener completely separated into two parts when I checked next. Reheating left it grainier, as it had never been completely smooth. And this is just one example. Glazes never seem to solidify, even when refrigerated. When poured over something warm, it separates. Even the powdered version seems to leave a visible grain, and I really want to like this product, but I’m struggling! I’ve gone through so many bags of this with the same results in multiple recipes! Any help appreciated!!
Wholesome Yum D
0Hi Sara, It’s hard to say what exactly went wrong without standing next to you in the kitchen. Are you using powdered Besti? Also, make sure you are allowing the recipe to completely cool before putting it in the fridge. Overheating while cooking will also cause separation, so you could lower the heat.
Nahia
0I have the same problem
Monique Landry
0Do I have to refrigerate after?
Wholesome Yum D
0Hi Monique, Yes, this needs to be refrigerated.
Fran
0Can I use the powdered monkfruit allulose blend as a sugar substitute in my coffee? Do you have a recipe to make a coffee creamer from this?
Wholesome Yum D
0Hi Fran, Yes, you could do that. Here is my recipe for keto coffee creamer.
Yomi
0Can I use brown sweetener ?
Wholesome Yum D
0Hi Yomi, I don’t suggest using brown sweetener.
marianela
0Thank you for this wonderful recipe, so easy!
How long will keto sweetened condensed cream keep in the fridge?
Wholesome Yum D
0Hi Marianela, It’s good for at least a week in the refrigerator.
Elaine Payton
0Does it have to be unsalted butter to work?
Wholesome Yum D
0Hi Elaine, No, you can use salted butter if you prefer.
Katie
0Curious how this has any protein? My HWC label says no protein in it.
Maya | Wholesome Yum
0Hi Katie, One cup of heavy cream has a bit over 6 grams of protein. Nutrition labels typically round down to zero when the amount for the serving size (which is 1 tablespoon for heavy cream) is less than 1g or less than 0.5g. You can read more about my nutrition policy here.
Dottie Bacon
0This recipe is so delicious, and I cannot tell the difference between regular sweetened condensed milk and your sugar free version! Thank-you for this fantastic recipe!
MD
0Can you powder the monk fruit sweetener as you can sugar in a blender?
MD
0Actually, you can – Just saw it after a search!
Miss Tan
0I absolutely love this recipe, I have a few recipes that call for sweetened condensed milk and now I have my keto version and I can convert more of my favorites. Not to mention I was longing for my morning coffee because sweetened condensed milk was always my go to now I have that back. THANK YOU!
Wren Tidwell
0If I were going to add vanilla, how much would you recommend?
Wholesome Yum D
0Hi Wren, I would recommend only adding 1 tsp.
Mandy Applegate
0This was a life saver as I needed condensed milk but I was out of it! Thank you so much!
Sherry
0I love your 3 ingredient keto sweetened condensed milk! I have tried making sweetened condensed milk before with another recipe and it did not turn out as I had hoped. Your tips were so helpful! I used a larger pan and the sweetener that you recommended and it was so delicious!! Thanks for a great recipe!
Shelby
0So. Stinking. Decadent. I love it! Used it in brownies and it made them amazing!
Jennifer
0How good and easy is this! Now I can make all my fav baked goodies!
Nicole
0Girl! Do you know how many of your recipes I made?!!! I might as well add this to the list!!! Looks great!!
Erin
0This was great! I used it in a pie and it worked great. Thanks so much!
Tristin
0I used this in a German Chocolate cake I was making, and it came out perfectly. Such a great recipe, will use it again!
Jessica
0I prepared a batch of this the other day and have been adding it to my morning cup of coffee. The texture is perfectly creamy and it’s perfectly sweetened. I’m so happy I came across this recipe. It is going to come in so handy especially for holiday baking later this year.
Laura
0This is perfect! Having gestational diabetes I was looking at recipes like this! Just got monk fruit recently so I had everything, thanks a lot it was yummy.
Daniela
0This recipe for sugar-free sweetened condensed milk was so easy to make and to be honest, it tastes better than the real deal. Used it to make a key lime pie and no one could tell I used your sugar free condensed milk.
Jennifer
0Love that you tried a key lime pie, that is just what I wanted to use it for! Thanks for adding that in your review. This will be on my list for next week. Will have to make two batches, one for Vietnamese coffee and Thai tea, too. Yum! I can hardly wait…and thanks to Maya for the detailed recipe.
Freya
0We struggle to get monk fruit sweetener in the U.K., I wonder what would be the best alternative? Great recipe though!
Wholesome Yum D
0Hi Freya, I am not sure what sweeteners you have available to you but here is a keto sweetener guide and conversion chart to help you make the best choice.
Natalie
0I did it twice, first time cooked it for too long… oh. But the second time I got it right and it was great, loved the texture and the taste!
Charlotte Ellender
0does it have to be refrigerated before you can use it
Wholesome Yum A
0This made for a great no-sugar substitute! It still has that wonderfully decadent flavor.
Veena
0This is definitely healthy and unique. Thanks for your recipe.
Andrea
0We’ve just started keto and I’ve been looking for a way to replace sweetened condensed milk! Thanks!