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Free Printable: Low Carb & Keto Food List
Get It NowMany of my keto recipes (including ones in my Easy Keto Carboholics’ Cookbook) call for sugar free condensed milk, and people often ask me where they can buy it. Unfortunately you can’t (believe me, I’ve tried!), but the good news is it’s super easy to make your own. 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 regular kind. Make this keto condensed milk with me and you can use it in so many ways!
Why You Need My Sugar Free Condensed Milk Recipe
- Sweet, rich, and gooey, just like the original – My sugar free sweetened condensed milk has the same silky-smooth texture and sweet flavor as traditional versions, but without the sugar or any weird aftertaste.
- 3 simple ingredients – I never add sugar or thickeners.
- Sugar free and keto friendly – Each serving has only 1 gram net carbs and zero added sugar.
- Endless uses – From low carb desserts to drinks, this keto condensed milk works anywhere you’d use the regular kind. It’s my go-to for baking, sauces, and more.
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free sweetened condensed milk recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Heavy Cream – Also called heavy whipping cream, the fat content here is essential for your condensed milk to thicken. Coconut cream or full-fat canned coconut milk can work as a dairy-free option, but I haven’t tried swapping the butter. Let me know if you do! Avoid using thinner milks, such as almond milk, which won’t thicken.
- Besti Powdered Monk Fruit Allulose Blend – Unlike most sweeteners, this one dissolves easily and completely, and won’t crystallize, giving you silky smooth texture with no aftertaste. Notes on alternatives:
- Other powdered sweeteners – Most brands of monk fruit, stevia, or pure erythritol don’t dissolve well and will crystallize, so I don’t recommend them. Plain powdered allulose works great, but I recommend increasing the amount to 1/2 cup.
- Liquid sweeteners – Any kind will work, but the amount you need and any flavor they add will vary widely depending on what you use. They’ll also thin the keto condensed milk, so it may take longer to reduce. Wholesome Yum Liquid Allulose works well and tastes neutral — I recommend 1/2 cup.
- Butter – Make sure it’s unsalted.
VARIATION: Make it vanilla flavored.
Totally optional, and it’s not in traditional condensed milk, but I love adding a teaspoon of vanilla extract at the end for a hint of extra flavor.
How To Make Sugar Free Condensed Milk
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt the butter. Do this in a large skillet over medium heat.
- Add the cream and Besti. Whisk the in until smooth.
- Simmer to thicken. Bring your sugar free condensed milk to a boil, then simmer until thickened. The volume will be reduced by at least half, it will pull away from the pan when tilted, and should coat the back of a spoon.
My Recipe Tips
- The right sweetener is crucial to avoid gritty results. I can’t emphasize this enough! Erythritol-based sweeteners will make your sugar free condensed milk gritty. Stick with powdered Besti or powdered allulose for the perfect texture.
- Grab your largest skillet. A saucepan might seem like the obvious choice, but it can take over an hour to cook! The larger your pan, the faster your milk will thicken. I use this nonstick one.
- Watch the timing. If your condensed milk is too thin, that means it needs to cook for longer. Be patient, but keep in mind it will also thicken more as it cools. Also, don’t overdo it, or you’ll end up with sugar free caramel sauce instead. Not a bad problem to have, but not what we’re going for! 😉
- Don’t let the heat get too high. Similar to cooking for too long, using too high heat will also turn your milk into caramel sauce, and it can even separate.
- 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 helpful for some recipes. Just follow my reheating tips in the recipe card below to make it smooth and pourable again!
Ways To Use It
I have to admit, I have fond memories of eating the conventional stuff straight out of the can with a spoon as a kid. I won’t judge if you grab a spoonful — or three 😉 — of this sugar free condensed milk. But these days, I use it for recipes:
- Coffee – Stir a little into bulletproof coffee, regular coffee, or your favorite drink. I also use it to make 5 flavors of keto coffee creamer.
- Ice Cream – My favorite way to use it! It makes the creamiest base for my easy keto ice cream with just a few ingredients.
- Bars – Keto sweetened condensed milk is the perfect binder for dessert bars, like my keto magic cookie bars.
- Cake – While not common in most cakes, it’s a must for German chocolate cake or my keto tres leches.
- Fudge – My Easy Keto Carboholics’ Cookbook has a super easy fudge recipe that uses it, just like classic versions!
- Topping – Drizzle it over your favorite treats! Try it on keto cinnamon rolls, sugar free cheesecake, or low carb fruit. You can even use it as a glaze on almond flour cookies — just keep them in the fridge to keep the glaze firm.
Sugar Free Condensed Milk (3 Ingredients)
Make your own sugar free sweetened condensed milk with just 3 clean ingredients! It’s keto friendly, rich, sweet, and silky smooth.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Melt the butter in a large skillet 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.)
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 2 tablespoons
- Recipe yield: My entire recipe makes 1 1/2 cups. It can vary a bit depending on how much you reduce it.
- Tips: Check out my recipe tips above to help you avoid a grainy texture, speed up the cook time, and get the right thick consistency.
- Store: Keep sugar free condensed milk in a glass jar (I use these) in the refrigerator for up to a week, or until your cream’s expiration date.
- Reheat: Warm it gently on the stove over low heat. Don’t microwave or overheat, or it may separate.
- Freeze: Freeze in an airtight container for up to 3-4 months. Thaw in the fridge overnight.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Sugar Free Condensed Milk
215 Comments
Lori
2How 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.
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.
Lori
0Thank you! Most cans available are 14 oz, so that’s exactly 1.5 cups!
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!
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)?
Ana
1I started my Low carb journey on 1/10/24 and today is 2/22 and I’ve lost 17 lbs since then. Without excluding many things. One of the things that I miss a lot is sweet thins or desserts like pancakes and beverages and sweet toppings. I love traditional condensed milk but obviously it has too much sugar. I’ve made this twice in the past 2 weeks. It’s amazing and none of the bad stuff. It’s delicious and my kids love it too! I make a plain yogurt desert with its and blueberries and I drizzle this keto condensed milk and it’s just delicious. Thank you for all the recipes, it has made it so much easier to stay low carb/keto and I feel like I’m NOT missing out on any foods. I make a lot of your recipes.?
Maya | Wholesome Yum
0Hope your cheesecake squares turn out great, Lisa! A cup is 8 fluid ounces, not ounces by weight. So yes, 1.5 cups is 12 fluid ounces, but I haven’t measured the weight of this.
Denise Briggs
2I saw that someone had asked about making this recipe in an Insta pot, and decided to try it in a crockpot. I doubled the recipe and cooked it on high until it started to get that rich dark golden color. Then I switched it to low and took the top off to cook down for about 6 hours. It turned out great!! Rich and thick with some caramel bits on top. It takes a lot longer than the stovetop recipe, but it’s a great way to make a large amount, that I will now portion out and freeze. Requires less hands-on time and is going to be my go-to for making large batches. Just thought I would share my experience, I love your recipes, thank you for all your hard work!!
Julie Tilney-Varden
1I made the recipe using canned coconut cream because I didn’t have heavy cream. I still used the butter and powdered monk fruit sweetener. OMG! It is so good! Going to make coffee to put some in. Thank you!
Linda W
1Can I use coconut cream instead of heavy cream (dairy) ?
Maya | Wholesome Yum
1Hi Linda, Yes, you can use coconut cream. The recipe still has dairy in it from the butter, though, and I’m not sure if using a substitute works.
Deanna L Falcone
0Tasty for my coffee. Better than store bought creamer that’s full of not so good stuff! Thank you !
E
0YES, I used it as well. No issues.
Linda
0I love this!!! I make it as is, then add the same amount of 1/2 and 1/2. It is the BEST coffee creamer I have ever had!! And I water bath some to save it and make it shelf stable for when we come back from a holiday and there’s no cream for coffee~. BOOM! Right there on the shelf!
Wholesome Yum D
0I love how excited you are about this, Linda! Adding half-and-half sounds so creamy, and having some ready to go when you get home from a trip must be so convenient. Thanks for sharing how you enjoy it!
A. Zilm
0I made this to use in another recipe to help keep the sugar lower. I was afraid it wouldn’t turn out well because I sometimes don’t have much luck trying new recipes. I was rather surprised at how well it turned out. I made salted nut roll bars which has marshmallow cream in it, so using this recipe helped lower the sugar amount. I couldn’t really tell a difference in using this verses store bought. Now I will have to try it in some other recipes.
Wholesome Yum D
0I’m so glad the sugar free condensed milk turned out so well for you! I love that you couldn’t tell a difference from the store-bought version. Hope you have fun trying it in more recipes!
Sandra
0This and the caramel sauce are both awesome recipes! Even if the milk accidentally turns into caramel, that’s still a happy result.
😊
Wholesome Yum D
0I love that outlook, Sandra! Ending up with caramel by accident is definitely a pretty delicious mistake. I’m so glad you’ve been enjoying both recipes!
June
0Does it matter if it’s fresh or powdered heavy cream in order to make sugar free condensed milk recipe?
I don’t use heavy cream and don’t want to waste since it has a short shelf life. Also, I had to research the difference between heavy cream and heavy whipping cream. Does it matter which I use? Thank you!
Maya | Wholesome Yum
0Hi June, I use fresh heavy cream, and use that interchangeably with heavy whipping cream. I’m not sure if it would work with powdered.
Shannon Aguilar
0Very easy to make and delicious.
Wholesome Yum D
0Shannon, I’m so glad you found it easy to make! Thanks for sharing!
Debbie
0Can I use the SF sweetened condensed milk to make a cheesecake? My recipe calls for one can regular sweetened condensed and I want to swap it for the sugar free:
Thank you!
Maya | Wholesome Yum
0Hi Debbie, I haven’t used it for that specific purpose, but yes, it should work in any recipe that calls for condensed milk. Please let me know how it turns out!
Johnny
0Will this work well for a lemon icebox pie? I’ve made these for years using regular sweetened condensed milk, but I need to get rid of the sugar.
Maya | Wholesome Yum
0Hi Johnny, Yes, that should work great! Please let me know how it turns out.
Carol L
0Just wondering if you thought this cold be made using heavy cream powder, reconstituted?
Thank you
Maya | Wholesome Yum
0Hi Carol, I haven’t tried that. Let me know how it goes if you do.
Michelle
0Excellent recipe. Thanks.
I will add a touch of vanilla next time.
Wholesome Yum D
0Thanks for sharing, Michelle! I’m so happy you liked the recipe. A touch of vanilla sounds like such a delicious tweak for next time.
uellis
0Excellent recipe and beautifully written. For those considering the new canned Splenda condensed milk, I suggest gathering 10 friends to sample ONE CAN….eww All I can say, that’s just my opinion.
Maya | Wholesome Yum
0I’m so glad you liked it! I haven’t tried the Splenda condensed milk (artificial ingredients and all), but good to know it’s not even worth it, haha.
Sonny
0Hi Maya, Can 1/2&1/2 be used in combination to the heavy if I don’t have enough? ty 😉
Maya | Wholesome Yum
0Hi Sonny, You could try but I don’t recommend it because it will take even longer to reduce, and might never completely thicken the way heavy cream does. It’s also prone to curdling more easily.
bga84
0Any recommendations for a UK equivalent to Allulose/monkfruit sweetener? (or a source for it) It doesn’t appear to be readily available. Even google search hasn’t provided any links.
Maya | Wholesome Yum
0Hi there, You can order internationally on iHerb here. Hope this helps!
Di
0Hi – Any idea if this would work to make Spanish – “dulce de leche”? also, does it work with just allulose or you have to use the mix of allulose and monk fruit? Thanks!
Maya | Wholesome Yum
0Hi Di, Yes, it does! It will caramelize if you cook it for longer. You can use plain allulose, but you’ll need more of it to get the same sweetness.
Natasha
0This has saved my husband’s annual birthday cake (German’s chocolate), because I always make the frosting from condensed milk! Thank you! It came out perfect.
Maya | Wholesome Yum
0I’m thrilled to hear that, Natasha! Happy birthday to your husband. Hope he loved the cake!
Lindsey
0Recipe turned out exactly as described. I found that it was a lot less sweet than traditional canned condensed milk (used it in your home made coffee creamer recipe), but could have been a different monkfruit blend (in Canada, so could be a difference). Will make again with more sweetener next time.
Maya | Wholesome Yum
0I’m glad you liked it, Lindsey! Yes, results can vary with a different sweetener. Powdered Besti is available here in Canada if you need it. 🙂
Martha Addison
0Can this be sealed in a glass jar and put in the fridge as soon as it’s finished. It tastes yummy I don’t want to ruin it.
Maya | Wholesome Yum
0Hi Martha, Yes, you can store it in a jar in the fridge, but I recommend letting it cool to room temperature before refrigerating. Enjoy!