A simple homemade sugar free condensed milk that works wonders in low carb baking and Keto dessert recipes. Only 3 ingredients and 0.4g net carbs per tablespoon.
Sweetened condensed milk… the memories! As a kid, I used to eat it by the spoonful, straight out of the can.
I loved its dreamy creaminess – just like rice pudding, but without the rice. Heavenly indulgence.
Back then, I did not realise how much sugar it contains!
Is condensed milk keto?
Regular condensed milk is not keto friendly at all. Essentially it’s milk from which 60% of water has been removed and LOADS of sugar has been added.
A tablespoon of regular condensed milk contains 10g carbs, all of which are sugars.
To enjoy a keto sweetened condensed milk you’ll have to make it at home.
Luckily it’s super easy and requires just 3 ingredients without any thickeners.
Ingredients for keto condensed milk
There are two ways to make a sugar free condensed milk recipe: with dairy cream or with coconut milk.
If you are good with dairy, using heavy cream and perhaps even a little butter is certainly an option. All you need to add is sweetener and let it simmer until it is nice and thick.
However, I decided to make a dairy-free condensed milk and used full-fat coconut milk instead. Coconut milk has a fat content of 18g per 100g as opposed to the punchy 47 grams per 100g in double (heavy) cream.
This way, the recipe contains less fat. It is easier on the stomach and I think it also tastes better!
Here are the ingredients I used:
- Canned coconut milk – from a tin, not a bottle. We are using both the coconut cream and the liquid.
- Powdered allulose – the best sugar substitute for this recipe, I’ll explain further below.
- Vanilla extract – optional, but lends a lovely mellow flavor.
How to make sugar free condensed milk
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
It’s really simple! First, empty all ingredients into a saucepan.
Stirring regularly, bring the mixture to the boil over a medium heat. It will become a smooth liquid.
Reduce the stove to a very low heat and let the mixture simmer for about 30-45 minutes. Continue to stir in regular intervals and wait until the liquid has reduced by half.
The mixture should have thickened and will coat the back of a spoon.
Fill the keto condensed milk into a glass jar and let it cool to room temperature. As it cools, it will thicken further.
Once it has cooled fully, store it in the fridge.
Note: Don’t put the hot condensed milk straight in the fridge as the cream will solidify into little gloops of fat. Give it time to cool slowly.
- Use allulose.
When I first published this recipe in 2018, allulose was not available in the UK and I used powdered erythritol. Any powdered sweetener works in the recipe – from monk fruit sweetener to xylitol to Swerve.
However, no sugar substitute will give the same smooth consistency that allulose does. It does not re-crystallize and behaves just like sugar. All other low carb sweeteners become a little gritty as they cool. (It’s not a huge problem, but since it can be avoided – why not!)
A tip if you can’t source allulose and are stuck with erythritol: Adding a little xanthan gum reduces the re-crystallization and makes it more gooey.
2. Keep the heat low.
If the sugar free sweetened condensed milk becomes too hot, it will burn. It’s important to stir regularly and stick to a low heat.
3. Reduce the liquid by half.
Wait until the mixture has reduced by half. Only then take it off the heat. As a rule of thumb, the larger the pot, the quicker the milk will cook. If it’s still liquid, it needs to cook longer.
4. Don’t over-cook!
If you cook the sweet milk for too long (and turn the heat too high), it will turn golden and turn into sugar free caramel sauce. That’s definitely not the worst thing that can happen – just want you to be aware of it!
How to make unsweetened condensed milk
When I first published this recipe, I only used 2 tablespoons of sweetener and double the amount of coconut milk. The result was still super tasty and surprisingly sweet, because coconut contains a fair amount of natural sweetness.
Therefore, it is entirely possible to completely omit the sweetener and simply cook down the coconut milk.
Just keep in mind that recipes with condensed milk generally require it to be sweet.
Recipes with sugar-free condensed milk
Are you wondering how to use this sugar free condensed milk? Here are a few ideas:
- Use it as a topping. Drizzle it over berries or use it as a sauce for cakes such as my Vanilla Coconut Flour Cake.
- Swirl it into sugar free ice cream.
- Make a Vietnamese coffee. Simply add the condensed milk like a coffee creamer.
- Tres Leches cake. I already have a tres leches cake recipe in my Keto Desserts Cookbook. I want to add one here on the blog soon as well.
- Key lime pie
- Dulce de Leche
Store in an airtight container the fridge for up to 4 weeks. If it becomes too firm to use, simply let it come to room temperature or re-heat gently. Don’t microwave as it can separate.
Alternatively, freeze for up to 3 months. Defrost overnight in the fridge and give it a good stir to loosen it up.
More dairy free keto dessert recipes
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Sugar Free Sweetened Condensed Milk
from Sugar Free Londoner
A simple 3 ingredient homemade sugar free condensed milk that works wonders in sugar free, low carb and Keto dessert recipes.
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Empty all ingredients into a saucepan. Stirring regularly, bring the mixture to the boil over a medium heat. It will become a smooth liquid.
Reduce to a very low heat and let the mixture simmer for about 30-45 minutes. Continue to stir in regular intervals and wait until the liquid has reduced by half. The mixture should have thickened and will coat the back of a spoon.
Fill the keto condensed milk into a glass jar and let it cool to room temperature. Once it has cooled fully, store it in the fridge.
Makes 1 cup or 240ml of condensed milk. 16 servings of 1 tablespoon each.
Allulose is the best sweetener for this recipe, because it does not re-crystallise. In the UK and Europe, it’s available via luckyvitamin.com.
If you want to use a different low carb sweetener such as erythritol, make sure it is powdered. The result will not be as smooth. Also, regular low carb sweeteners are a 1:1 sugar replacement while allulose is 33% less sweet. Therefore, reduce the amount of sweetener to 3 tablespoons if you’re not using allulose.
For a sweeter condensed milk, increase the amount of allulose to ⅓ cup or 70g.
This recipe was reworked and updated in June 2022. My original recipe used 2 tablespoons of powdered erythritol and twice the amount of coconut milk. Due to the natural sweetness of the coconut, it still tasted gently sweet. However, I recommend using allulose now and the amount stated in the recipe above. This way the condensed milk is more suitable for sweet keto recipes.
Store in the fridge for up to 1 month.
Serving: 1tbspCalories: 28kcalTotal Carbohydrates: 0.4gFat: 3gSaturated Fat: 2.7g
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