Today, we’re diving into a recipe that’s going to be a game-changer for all you keto bakers out there: sugar free condensed milk. Now, I know what you might be thinking – condensed milk without sugar? Is that even possible? Well, let me tell you, it absolutely is, and it’s easier than you might think.
This recipe is a real lifesaver when you’re craving those sweet treats but want to stick to your low-carb lifestyle. It’s perfect for all sorts of desserts, from pies to ice creams, and even as a sweet addition to your morning coffee.
What’s great about this recipe is that it uses ingredients that are easy to find in most grocery stores, especially if you’re already following a keto diet. You’ll be amazed at how close this tastes to the real thing, without all the sugar and carbs.
👍 Why You’ll Love This Recipe
Easy to make – This sugar free condensed milk is surprisingly simple to whip up. You don’t need to be a master chef to get it right. Just mix the ingredients, simmer, and you’re done. It’s perfect for those days when you want to make something special but don’t have a lot of time or energy to spend in the kitchen.
Satisfies sweet cravings – Sometimes, when you’re on a keto diet, you just crave something sweet. This condensed milk can help satisfy those cravings without derailing your diet. A small spoonful can be just enough to hit the spot and keep you on track with your health goals.
Keto-friendly – If you’re following a keto diet, you know how hard it can be to find sweet ingredients that fit your macros. This recipe solves that problem. It’s low in carbs and high in fat, making it a perfect addition to your keto recipe collection.
✨ Recipe Ingredients
- 1 1/2 cups Heavy Whipping Cream
- 1/4 cup Swerve Sweetener (powdered)
- 1/4 cup Allulose
- 2 1/2 tablespoon Butter
- 1/4 teaspoon Xanthan Gum (I recommend using this xanthan gum – amazon link)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Whisk the heavy whipping cream and all sweeteners in a large, heavy saucepan.
Step 2
Bring the mixture to a boil.
Step 3
Reduce the heat and simmer for 25-30 minutes. It’s very important to ensure it gently simmers; don’t let it boil.
Step 4
Remove from the heat.
Step 5
Add the butter. Whisk together until melted, then sprinkle with xanthan gum and whisk to combine. Allow the mixture to cool completely before serving. Enjoy!
💡Tips
1. Watch the Heat Carefully
The key to getting the right consistency in this recipe is maintaining a gentle simmer. This means you’ll need to pay close attention to the heat level. You’re looking for small bubbles breaking the surface, not a rolling boil.
If the heat is too high, the milk can scorch or reduce too quickly, becoming too thick. If it’s too low, it won’t reduce enough, and you’ll end up with a thin liquid instead of a thick, condensed milk.
2. Be Patient With the Cooling Process
After you’ve finished cooking the condensed milk and added the butter and xanthan gum, it’s crucial to let it cool completely before using or storing it.
This cooling period is when the mixture will thicken to its final consistency. It might be tempting to rush this process by putting the hot milk in the refrigerator, but resist that urge. Allowing it to cool at room temperature first will give you a better final texture.
Once it’s at room temperature, you can transfer it to an airtight container and refrigerate it. The condensed milk will continue to thicken slightly in the fridge.
You’ll Love These Recipes Too
Sugar Free Condensed Milk
Print RecipeIngredients
- 1 1/2 cups Heavy Whipping Cream
- 1/4 cup Swerve Sweetener (powdered)
- 1/4 cup Allulose
- 2 1/2 tablespoon Butter
- 1/4 teaspoon Xanthan Gum (I recommend using this xanthan gum - amazon link)
Instructions
- Whisk the heavy whipping cream and all sweeteners in a large, heavy saucepan.
- Bring the mixture to a boil.
- Reduce the heat and simmer for 25-30 minutes. It’s very important to ensure it gently simmers; don’t let it boil.
- Remove from the heat.
- Add the butter. Whisk together until melted, then sprinkle with xanthan gum and whisk to combine. Allow the mixture to cool completely before serving. Enjoy!
This stuff is great! Thanks so much for posting the recipe. I am doing no sugar for health/inflammation reasons, and this was one ingredient that had me stumped. My hubby loves his desserts, so I’ve been trying to create some healthier options with allulose. I have the pistachio/cranberry fudge in the fridge at the moment, but the pan scrapings are delish! I’ll check back tomorrow with a review. Thanks again!
My fudge (from your white choc/pistachio recipe) didnt thicken enough. I didnt have white choc chips, so i thought i could use white cocoa butter chunks. My mistake. i made them into truffles, which were everyones favorite. I also made another batch of condensed milk, but cooked it longer. I ended up with a lovely, sugar-free caramel. I wish i could post a pic, it is a beautiful golden brown. Planning a batch of sugar free “milk-duds”. It feels like cheating…..this stuff is soooo good!