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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
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.
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?
Maya | Wholesome Yum
0Hi Elaine, You can use salted butter if you prefer, I just recommend unsalted because condensed milk is not normally salty.
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?
Maya | Wholesome Yum
0Hi Wren, I recommend a teaspoon. You could start with less and adjust to your taste.