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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
209 Comments
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 Wholesome Yum 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!