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Many 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.)
Last Step: Leave A Rating!
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Related Easy Recipes
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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149 Comments
Anna Allen
0Is there another sweetener I can use?
Maya | Wholesome Yum
0Hi Anna, I cover sweeteners in the ingredients section in the post above.
Stephen McGovern
0The recipe came out great, but……Why does the sweetener leech out and stratify in the storage jar?? Can it be revived??
Wholesome Yum D
0Hi Stephen, You can find storage instructions in the post above and that will let you know how to revive the sweetened condensed milk.
laura
0Finally!! I’ve been looking for a good recipe.
Glenda
0Wow! This recipe is a game changer! It’s absolutely delicious. I can’t believe it’s refined sugar free. So good!
Scarlet
0So easy and worked great. I love there is not sugar added.
Natalie
0The texture is just like regular condensed milk. I have to make this soon. Thanks
Kristyn
0I use this in so many dessert recipes! Love it homemade & love the fact that it’s sugar-free!!
Diane shultz
0Thank you so much for this recipe. I used it in ice cream and it was amazing!
Rita Gardner
0Can xylitol be substituted for the sweetener? Thank you.
Maya | Wholesome Yum
0Hi Rita, Xylitol will work better than most sweeteners from a dissolving standpoint, yes. It will take longer to dissolve than Besti, and it’s important that it dissolves completely, or your condensed milk will be gritty. But keep in mind that: 1) xylitol’s glycemic index is not zero, so the net carbs are not zero either; 2) xylitol will crystallize when cooling just like erythritol does, so it’s best to use the condensed milk right away if you use this sweetener.
Becky
0How long does it last and if I want hazelnut how would I do that
Maya | Wholesome Yum
0Hi Becky, Storage instructions and times are in the post above. For flavors, you can add extracts after removing from heat.
Donna
0When you say heavy cream do you mean Whipping cream?
Maya | Wholesome Yum
0Hi Donna, Yes.
Sadie
0No, heavy cream is double cream (in the UK anyway).
Michele
0What is the volume in cups and ounces this recipe makes?
Maya | Wholesome Yum
0Hi Michele, It makes about 1 1/2 cups (12 fluid ounces), but can vary slightly depending on how much the condensed milk reduces.
sammmy
0This may be “sugar free” but is a calorie bomb: 1 cup of heavy cream is “just” 800 calories. What’s the point, when a 100g chocolate is less calories … No wonder some keto people are actually fat.
Maya | Wholesome Yum
0Hi Sammmy, Sweetened condensed milk and chocolate are not remotely similar to each other. Condensed milk is not something you would typically eat a whole cup of, it’s usually used in recipes or maybe a bit in a hot drink. One serving is 2 tablespoons and has 161 calories.
Wilma
0I made this over the holidays and what a hit! So I made some more tonite – peanut butter fudge, you know! Now if I can only find the fudge recipe I used, I will be all set!
Julie Sandefur
0Can I make fudge from this sweetened condensed milk?
Maya | Wholesome Yum
0Hi Julie, Yes, absolutely! In fact, there’s a recipe for fudge using this condensed milk in the Easy Keto Carboholics’ Cookbook.
K. Henry
0Can I use liquid allulose? If I do, will the measuring be different?
Wholesome Yum D
0Hi K. Henry, I don’t recommend using liquid sweetener in this recipe.
Julie Sandefur
0Can I use this sweetened condensed milk to make fudge?
Maya | Wholesome Yum
0Hi Julie, Yes, absolutely! In fact, there’s a recipe for this in the Easy Keto Carboholics’ Cookbook.
Mary
0So good thank you so much ❤️👏👏👏
Mary
0Thank you very much made it this morning. I did tweet a little bit . I used 2c coconut milk no butter cooked it down with 1/2cup allulose because I like it sweet 😞then added vanilla 1/2 cup cream and 1c 1/2 and 1/2 taste very close to coffee mate like 90 % good enough for me I have been going thru coffee mate withdrawal 😆. I know it’s a lot of sweetener and cream but I only drink 1cup daily maybe 2 in winter . Thanks again my hubby and I have just started this lifestyle down 10 lbs . Low carb ketoish ❤️
Denise Briggs
0I 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!!
MJWinters
0I’ve made this recipe twice. The first time with the butter and the second time without the butter. I eat low carb and not keto. The butter isn’t necessary. The heavy cream has enough fat in it. It cooks up the same with or without the butter so if anyone isn’t necessarily wanting the extra fat then they can easily take the butter out. I used this recipe both times for the coffee creamer recipe given here on Wholesome Yum and replaced the sweetener with the one suggested on the creamer recipe. I’m used to my coffee creamer being more sweeter so I added another four tablespoons of the sweetener to the recipe before I put it in the fridge. I made the pumpkin spice creamer and finally have a creamer to replace store-bought creamers. thanks so much.
Donna Walker
0My finished product crystallized! What can I do?
Maya | Wholesome Yum
0Hi Donna, This can happen if you use a different sweetener. Be sure you’re using the one linked in the recipe above.
Granee
0Yummy. Perfection. I used full fat coconut milk and added a tbsp. of vanilla for my coffee. I put in small containers and keep in freezer. I take a container out before going to bed and it’s ready for morning coffee . Last batch was in freezer for 6 months plus for the last of it ,and was still yummy.
KarenB
0I’m wondering how it was after freezing? I’m thinking of making a double or triple batch.
Laura Bridges
0What an amazing discovery! Used this to make cheesecake. Next time I will add a little extra sweetener.
Viviana
0Hello, Can I used liquid stevia? Thanks.
Maya | Wholesome Yum
0Hi Viviana, I have not tried it with liquid stevia, but there would likely be an aftertaste.
Frances M Devries
0I’d like to use Truvia. How much do I use
Maya | Wholesome Yum
0Hi Frances, I don’t recommend using truvia, the result will be grainy.
Karen
0Crystallized can I fix it?
Maya | Wholesome Yum
0Hi Karen, Did you use a different sweetener? Allulose won’t crystallize, but other sweeteners can.
Heather Forrester
0I made this and then used your recipe to turn it into coffee creamer. I did it on my stove and yes it took patience but OH MY this is fantastic! The only substitute to my previous high carb creamers. Really good Maya! THank you!
Heather Forrester
0Wondering if you could make this in the insta pot?
Maya | Wholesome Yum
0Hi Heather, You could probably use an Instant Pot to heat instead of a saucepan, but it’s not a good idea to cook it under pressure.
Trish
0Apart from being a little time consuming (patience IS a virtue)… the result is worth it. I did use Stevia powder as I had that on hand, worked fine for me. I’ve made this for the Keto Ice Cream recipe – which is also delicious and very creamy textured.
Kayla Strandness
0Hi Maya, I am planning on ordering your powdered version but I really want to make this and the creamer tonight, so could I use your granulated monk fruit allulose blend for this or would it crystallize?
Maya | Wholesome Yum
0Hi Kayla, Yep, there’s a section on this in the post above. You CAN use the granulated monk fruit allulose blend for this. 🙂 Any of our allulose-based sweeteners dissolve easily like sugar does, so they would be fine to use. They also won’t crystallize when storing (despite the name, haha), it’s erythritol-based sweeteners that do. Powdered monk fruit allulose blend does dissolve even MORE easily and is better for applications where you need dissolving without heating, but the crystallized will work just fine too for this particular recipe, as long as it’s the monk fruit allulose blend and not the one with erythritol. Come back and leave a review once you’ve tried it!
Maya | Wholesome Yum
0Hi Kayla, Yes, use unsalted butter.
Kayla Strandness
0Hi Maya.. I’m sorry if this is a stupid question, but would I use salted or unsalted butter? I am guessing unsalted but want to make sure.
Maya | Wholesome Yum
0Hi Dian, Both should work! Use low heat on the stove, or low power on the microwave.
Dian Auger
0Reheat on a stove or microwave?
Jen
0Totally yum. This is wonderful and very easy to make.
Edith Fuentes
0how long can I keep it in the fridge?
Maya | Wholesome Yum
0Hi Edith, It will keep for about a week.
Angelica
0Could I try this with powdered erythritol?
Maya | Wholesome Yum
0Hi Angelica, Yes, powdered erythritol like this would work, however it will crystallize if you store it, so would need to enjoy right away.
Laurie
0Can I add peppermint extract and chocolate extract to use this as coffee creamer?
Maya | Wholesome Yum
0Hi Laurie, You can, but you’d get a better result with this keto coffee creamer recipe – it uses this condensed milk as a base.
Heather
0Sounds delicious! Can I used xylitol?
Maya | Wholesome Yum
0Hi Heather, We haven’t tried this with xylitol, but keep in mind that it’s not zero-glycemic, so can spike blood sugar a bit, and is also more likely to cause stomach upset than Besti.
Megan Bowes
0I’ve only made this for the coffee creamer and love it! I would definitely use it for any recipe that calls for sweetened condensed milk. Since I have to taste it before adding it to the rest of the creamer recipe, I can tell you it is delicious! 😉
Kristin
0How long does this keep for in the fridge?
Maya | Wholesome Yum
0Hi Kristin, It will keep for about 5-7 days in the fridge.
Donna
0Can I use Erythritol sweetner? Thanks
Maya | Wholesome Yum
0Hi Donna, You can, but it won’t dissolve as well, so it has a chance of being grainy. It is also likely to crystallize in the fridge.
Trish
0Hi Maya, I can’t wait to try this it sounds awesome, but how long does it keep for if it isn’t all used in one go. Thanks Trish
Maya | Wholesome Yum
0Hi Trish, This stores great in the fridge!
Kirsty Ross
0Hello My condensed milk went rock hard in the fridge. Can it be retrieved?
Maya | Wholesome Yum
0Hi Kirsty, It does get more firm in the fridge, and you can just reheat it gently if you want it more pourable.
Sierra Gemma
0I live in Canada and seem unable to source Allulose. Is there an alternate sweetener you can suggest?
Maya | Wholesome Yum
0Hi Sierra, You can order Besti Powdered here — it’s available in Canada!
Jennifer Morales
0I made the Condense milk and was so good even my daughters loved it, I will be making it again. I made Keto Tres Leches… Thanks for your awesome recipes 😊
Jennifer Morales
0Can it be refrigerated and for how long? I made it and it is delish I love it thanks.
Maya | Wholesome Yum
0Hi Jennifer, So glad you liked it! Yes, you can refrigerate it for about a week.
Megan Dixson
0Does the allulose do something that monk fruit erythritol doesn’t in this recipe? Just wondering bc I have the erythritol sweetener. Thank you! I love your recipes!!!!
Maya | Wholesome Yum
0Hi Megan, Yes, it does. Allulose dissolves very where while erythritol does not, and also making this with erythritol makes it harden in the fridge more, and sometimes crystallize. You can get powdered allulose here.
Pat
0Can’t wait for Besti powdered allulose to be available outside the USA so I can try it!!
April
0Has anyone made this with coconut milk/cream, the one in a can not a thin refrigerated kind. If so, does it work? Does it taste totally like coconut? I’d like to try it, but I’m a little afraid to put it all together and find it’s just too much coconut! Thanks!
Maya | Wholesome Yum
0Hi April, Yes, you can make this with coconut cream and it does work, but yes, you’d taste the coconut flavor. Not a bad thing – just up to you how much you like that or not!