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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.
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Instructions
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
207 Comments
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.
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.
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
1I 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!!
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!
Mary Dickson
0I love it, I don’t do well with erythritol so I measured out Mct oil powder and added 1/16 of a teaspoon of 100% monk fruit powder (25%MOG) and heated it as per the instructions, it did reduce and thicken, but didn’t seem to separate from the pan… No worries after it cooled I put it in a jar and with 1wisk on my hand mixer I mixed it and it was wonderful. Jesus’ Blessings and Peace Mary
Maya | Wholesome Yum
0I’m so happy you loved it, Mary! Just FYI, the Besti sweetener I use for this recipe does not contain any sugar alcohols or erythritol. 🙂 I’m glad it still worked out for you in the end.
Patty
0This sweetened condensed milk is simply delicious. I make it to add to Maya’s recipe for her keto creamer. It is heaven in my morning coffee!
Maya | Wholesome Yum
0Thank you so much, Patty! I’m glad this made your mornings better.
Kathi
0OMG sugar free sweet condensed milk in egg nog… AMAZING!!!!!!!!!!!
Maya | Wholesome Yum
0What a great idea, Kathi! Thanks for sharing.
Doreen
0I made this for your Simple Chocolate Fudge recipe! My diehard sugar coworkers couldn't believe it was sugar free! Making a few different variations for Christmas!
Phyllis Dial
0Can you freeze the sweetened condensed milk Blend to use later?
Maya | Wholesome Yum
0Hi Phyllis, Yes, you can!
E
0Made already few times. My base for home made sugar free Eggnog. Love it .
Maya | Wholesome Yum
0I’m so glad you liked it! I have a sugar free eggnog recipe too if you need it.
Beth.ten.Have
0Do you think it would be possible to can this condensed milk? It would be great to be able to have it ready at a moments notice.
Maya | Wholesome Yum
0Hi Beth, Possibly, but I haven’t tried it. If you do it, I would probably still refrigerate it just in case, but it would probably last longer that way than refrigerating without canning.
Mary liIlly
0can this be made with almond milk or coconut cream
Maya | Wholesome Yum
0Hi Mary, It would not work with almond milk, but would work with full-fat coconut milk or coconut cream.
djohnson
0On your keto sweetened condensed milk for whipped cream, can coconut milk be substituted instead of dairy heavy cream?
Maya | Wholesome Yum
0The flavor would be different, but yes, that would work.
Debra
0Great easy low carb recipes… love Wholesome Yummm.
NEiL
0I just made this and everything is perfect except the color is a light caramel. Is that OK? I’m worried that I burnt it, but I hope I can still use it to make ice cream.
Maya | Wholesome Yum
0Hi Neil, Yes, it’s totally fine. If you cook it too long then it turns into sugar-free caramel sauce, so it isn’t burned, just different. If it’s very light caramel colored, it means it was partially on its way to becoming caramel but not totally there yet. You can still use it to make ice cream. Hope this helps!
Val O
0This is fantastic! I was totally pumped when after gently bringing it to a boil, then keeping at a simmer, I babied this by stirring not quite constantly, but almost. I knew it was going to take awhile, but I had faith that the ingredients – heavy cream (not half-n-half) along with butter & sugar would eventually thicken. It took almost the whole 45 min but it is totally worth it! It thickened and turned velvety thick and perfect! I have half of it left to use in another recipe now. I plan to try the keto key lime pie in a few weeks when I have enough time to make a double batch of this. Love it!
Valerie
0Hi Maya, I want to try both this, and your keto key lime pie which calls for a double-batch of this. I have a large, straight-sided skillet so I’m set with that. My question is – Do you recommend making two separate batches? Or, can you double all the ingredients at once without having to double the cooking time? Thanks!
Maya | Wholesome Yum
0Hi Valerie, You can double the ingredients in the same pan, but it will definitely take longer to thicken. Or you can use 2 large pans instead.
Cheryl M
0I love love love this recipe. I have been searching for almost a year for a creamy coffee creamer. I was using my zero carb protein powder but I was getting to much protein in my diet. When I made this for the first time last week, I fell in love!!! Thank you Maya…By the way I have made several of your recipes and I have not been disappointed.
Genpen
0Very good and easy to make. I would like it a little sweeter so will use 1/2 c sugar next time
LaWanda
0Is 1 serving a tablespoon?
Wholesome Yum D
0Hi LaWanda, The serving size is 2 tablespoons.
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?
Maya | Wholesome Yum
0Hi Evan, Did you follow the recipe as written and use a large enough pan? I suspect your pan might be too small, causing the bottom to caramelize by the time the whole thing thickens. It could also be you’re just cooking it too long and expecting it to be thicker when done – it thickens more as it cools.
Jocelyn
0Given the extensive time heating this concoction, what’s the purpose of using powdered sweetener vs granulated?
Maya | Wholesome Yum
0Hi Jocelyn, Powdered sweetener dissolves more easily, but granulated Besti will work as well since it dissolves pretty readily.
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.)
Maya | Wholesome Yum
0Hi Betsy, Yes, but most brands have an aftertaste.
Nahia
0I have the same problem
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
Maya | Wholesome Yum
0Hi Jenny, Corn oil is highly processed, so from that perspective I don’t recommend it, and also I’d imagine that your condensed milk will turn out oily with it.
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?
Maya | Wholesome Yum
0Hi Fran, Yes, you can! Here is my recipe for keto coffee creamer.
Yomi
0Can I use brown sweetener ?
Maya | Wholesome Yum
0Hi Yomi, I supposed you could use Besti Brown (the only brown sweetener that dissolves properly), but it won’t really taste like condensed milk.