Sugar-free sweetened keto condensed milk is a versatile and much healthier option as a low-carb ingredient for keto dessert recipes. It’s very easy to make from just three readily available ingredients.
Many dessert recipes have been out of reach for people who don’t eat sugar, but this keto-friendly condensed milk makes many possible.
We’ve based this recipe on heavy cream to ensure the keto condensed milk is low-carb while providing a sweet and creamy taste.
We use this sugar-free condensed milk recipe as the base for our Low Carb Key Lime Pie and Low Carb Jelly Slice recipes.
Sugar-Free Condensed Milk Ingredients
We told you this keto condensed milk recipe was simple, and you will need only three ingredients.
- 20 fluid ounces of Heavy Cream
- 3/4 cup of Monk Fruit (You can use erythritol as well)
- 2 ounces of butter, unsalted
How To Make Keto Condensed Milk Sugar Free
- Place all ingredients into a saucepan over medium heat and boil while whisking, then drop to a simmer.
- Simmer the ingredients for 30 minutes or until reduced by 3.5fl oz/100ml.
- Pour the sweetened condensed milk into a heatproof container and cool it in the fridge. The mixture will thicken as it cools and will be ready to use within an hour.
Keto Condensed Milk – Sweetened And Sugar-Free
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Equipment
- Saucepan
- Heatproof Container
Ingredients
- 20 fl oz Heavy Cream
- 3/4 cup Erythritol You can use Monk Fruit as well
- 2 oz Butter unsalted
Instructions
- Place all ingredients into a saucepan over medium heat and bring to the boil, whilst whisking, then drop to a simmer.20 fl oz Heavy Cream, 3/4 cup Erythritol, 2 oz Butter
- Simmer the ingredients for 30 minutes or until reduced by 3.5fl oz/100ml.
- Pour the sweetened condensed milk into a heatproof container and cool in the fridge. The mixture will thicken up as it cools.
Video
Notes
- Store condensed milk: Condensed milk should always be stored in the refrigerator for the short term, to avoid it spoiling. Condensed milk well in the fridge for up 2 weeks.
- To freeze condensed milk: We do not recommend freezing keto condensed milk, just make it as you need it, some people freeze it but we found it changes when frozen and then thawed.
Nutrition
This recipe makes approximately 17 fl oz/500 ml of Sugar-Free Keto Condensed Milk.
The serving size will depend on how much the condensed milk is reduced over heat.
We’ve estimated that the whole recipe will make 15 servings of 1 tablespoon.
No, regular condensed milk contains up to one cup of sugar per two cups, so it’s not low-carb or keto-friendly.
But as you can see with our keto condensed milk, we don’t use whole milk but heavy cream instead and, of course, no sugar.
Using heavy cream, we boost the fat content and eliminate the high carbs by using a natural sweetener. In our case, we use monk fruit, but you could use erythritol, also.
To Make The Best Keto Condensed Milk, Follow These Tips
- The longer you simmer condensed milk, the thicker it will become.
- Mix the condensed milk regularly so it doesn’t burn on the bottom of the pan.
- Stick to the recipe ingredients and instructions; otherwise, it won’t work. We painstakingly trialed this recipe with several ingredients and methods, the only one that works. There’s no need to add other ingredients; we’ve tried, and they don’t work.
Store condensed milk in the refrigerator for the short term to avoid it spoiling. Condensed milk will be kept in the fridge for up to two weeks. Do not freeze condensed milk.
Make condensed milk as you need it.
Adjust the serving amounts in our easy-to-use recipe above to make a larger batch of this sugar-free sweetened keto condensed milk recipe.
I am in heaven, made my ice cream too! Thank you thank you so much!
Hi Gemma, thank you. So glad you liked it.
Hi Gerri! Do you know if it works with allulose?
Hi Nicole,
Unfortunately, we haven’t been able to get allulose in Australia just yet, so I cannot test it to be sure!!
How long does the prepared condensed milk mixture last in the refrigerator? I made a batch this past Christmas (December) and have some leftover (February).
Hi Cathy,
I don’t use mine past the expiry date of the cream, generally, it’s all used up within a week here. I would think that a month (maybe 2?) is a little bit too long to keep a fresh dairy product.
Please use your best judgment or as I always say “if in doubt, throw it out”
I made this recipe with Erythritol blend by simple truth and it didn’t work. Isn’t Erythritol blend what we needed? I’m Confused 🙁
Hi Ariana,
Can you describe how it didn’t work and I might be able to give you some tips. I personally haven’t used the Simple Truth brand so I’m not sure what could have gone wrong without further details.
You saved my life! I have gestational diabetes and craving sweets! I love putting condense milk in my decaf coffee so this was a life savor!
Your comment has made my day! I’m so happy to have helped you, Tracy 🙂
I cannot find regular heavy cream anywhere in my local stores, only heavy whipping cream. I’ve watched videos where I can tell that heavy cream is much thicker than the whipping cream I use – so is there something that I can do to fix this? Should I be whipping the cream? If you could email me the answer, I’d really appreciate it. I may never get back to see your response. Thanks.
Hi April,
Heavy whipping cream is fine to use in this recipe. As we are in Australia, we have different types of cream as what is sold in the US, whilst the cream may look thicker, it has the same fat percentage so it won’t make a difference to the recipe.
A friend sent me your recipe…this will be perfect for my Thai Iced Coffee!
Thanks!
I cannot, for the life of me, get this to reduce down even close to 3.5oz in 30 minutes. Last time, I cooked it for an hour before it measurably reduced. Is this normal? What could I possibly be doing wrong?
Hi Denise,
It’s not reduced “to” but “by” – you only want the entire volume to be reduced by 3.5oz. I hope that helps!
Can you use swerve powder or does it need to be granular?
Thanks
Hi Rachel,
I recommend sticking with the granulated as the powdered swerve requires different measurements – I haven’t tried making it with powdered so I can’t offer any suggestions.
How long will this keep refrigerated? Does it freeze well?
Hi Sandra,
I have kept it in the fridge for up to 1 week, but it’s best to use before the expiry date on your cream. I’m not sure that it would freeze well, as cream has a tendency to spilt when defrosting. Next time I make some I will freeze some to test!
has anyone tried this with coffee? If so how was it? Does it melt in hot liquids.
Hi Shelita,
We have! It does melt nicely into coffee and makes a very tasty drink!
Hi Gerri,
Can one use coconut cream instead of dairy cream? I can’t eat dairy.
Michelle
You sure can!
Hi Gerri,
Do you know if reducing the heavy cream helps to remove the lactose? I am lactose intolerant but would love to try this.
Thanks,
Kandance
Hi Kandance,
I honestly have no idea, you’d have to find a food scientist to answer that question. You could try swapping in coconut cream instead, but I’m not sure if it would come out like the dairy version. Sorry, I can’t be of much help!
Thanks for this. We’ve been making homemade ice cream for kids to indulge during this pandemic lockdown even though myself can’t enjoy with them as I’m on keto, now I have a way for all of us to enjoy together! Kudos!!
I wonder how this would be without the sweetener. I’ve gotten quite used to the natural sweetness of cream, and don’t usually add sweetener now to my whipped cream. By cooking it down and condensing it, do you think it might be sweet enough on it’s own?
Hi Judi,
I’m not sure that the cream would “condense” the same without adding sweetener. If you want to experiment, I’d love to know how it turns out!
I know this is an old comment, but reducing heavy cream down makes what is called clotted cream. I’ve made it in the oven overnight. It is very thick and rich cream!
I made this recipe today and really liked it.
For my sweeteners I used mostly (health garden brand) xylitol and the remaining boscha sweet. I followed the recipe instructions and when the condensed milk have coiled down I added 1/4 tsp of xanthum gum to thicken it a bit more.
Perfect for my coffee
Haven’t tried this yet but I have a pumpkin pie recipe that uses condensed milk instead of evaporated. Can’t wait to try!
Hi Matt,
There is a channel on YouTube called ‘Keto Meals and Recipes,’ wjich is claiming thos recipe as her own invention.
She is receiving praise for this idea. However, a respondent by the name of Gallery Australia, has pulled her up about it and she has refused to respond.
I, like Gallery Australia, believe you should be aware of this as she is getting recognition for a product you created far earlier than her product which is dated June 19, 2019.
Please do something about this as she has ripped you off and is getting praised for being a thief!
This is YOUR intellectual property and you should be more protective of it.
On a brighter note, due to Gallery Australis, I have found you blog and I am loving it so far.
Huge thanks for your creativity.
Hi Patricia,
We appreciate you letting us know. Unfortunately, it happens a lot!
Can I use the Lakanto Monkfruit sweetener in place of the Natvia?
Hi Rebecca,
I haven’t used that sweetener but I don’t see any reason why it wouldn’t work.
Could I use this in making Fudge?
Hi Leigh,
I can not be sure as I haven’t tried it. If you give it a go, I’d love to know how it turns out.
Could I substitute stevia or swerve for the natvia?
Hi Eileen,
Yes you can substitute swerve 🙂
Is Natvia any different than any other artificial sweeteners?
Hi Leslie, Natvia is a blend of erythritol and stevia which are both natural sweeteners. We don’t use any artificial sweeteners in our recipes.
If you would like to know about the sweeteners we use this article should help: https://www.myketokitchen.com/keto-resources/best-sugar-substitute-for-baking-ketogenic-diets/
Thanks for dropping by.
Matt
Is. Nativa a powder or liquid. Also found sticks. Which one do I use?
Hi Jeanne,
Natvia is a granulated sweetener, the pink packet is the one that we use.
Hi, thanks this recipe. I have a green tea ice cream recipe that uses condensed milk (no ice cream machine needed). I would keen keen in converting the recipe into keto. Could I use your recipe to replace the mainstream condensed milk? What would the ratio, should I keep 1:1? Many thanks
Hi Marie,
We use a 1:1 ratio when replacing the sweetened condensed milk in recipes and have had great results. Be aware that sugar helps to keep ice cream soft and by using sweetener your ice cream may end up firmer than usual. Please share a photo with us when you make it!
Gerri
Can this be made with Coconut Cream instead of heavy cream?
Hi Bev,
We haven’t tried it using coconut cream, but I don;t see any reason why it wouldn’t work. Let us know how you go if you try it.
Gerri
Do you think the time would change if I doubled the recipe
Hi Marguerite,
I think an additional 15-20 minutes cooking time would be suitable.
Gerri
Surely the caloric information on this is incorrect? How many servings are there in one batch?
Hi Christine
We haven’t set serving sizes for the recipe as a serving will depend on how far you reduce the sweetened condensed milk. It is explained further in the post above the recipe.
I will work out the nutritional information for 1tbsp of my batch and update the recipe over the next 2 days.
Gerri
How much will this recipe yield (oz wise or serving size I suppose?). What would you recommend as a proper serving size for say a cup of coffee, a tbsp? Please let me know, thanks!
Hi Kaitin
I have updated the recipe for a serving size of 1 tablespoon, and 15 serves. The yield is written in the post above the recipe – 17 fluid ounces.
Gerri
Any use for the 3 oz leftover?
Hi Lisa,
You could make yourself some Turkish Coffee 🙂
Gerri
Omg brilliant idea!
How long will this keep in the refrigerator?
Hi Katherine,
It will keep for 1 week in the fridge.
Gerri
This is an amazing recipe. Tastes exactly like Nestlé condensed milk, and no gross after taste. Cannot taste the difference between the original and keto version. So versatile and is an idiot proof recipe! ❤️❤️
That’s great to hear Cheryl, thank you for your kind words. I’m so glad you enjoyed it!
I cannot tolerate stevia products. I wondered if anybody has tried this recipe with Splenda.
Hi Julie,
Most sweeteners are easily substituted for your preferred brand. We prefer to use Nativa as there is no aftertaste.
If you try it, let us know how it goes
Gerri