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Sugar Free Sweetened Condensed Milk

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Sweetened Condensed Milk is in so many delicious dessert recipes. My Sugar Free Sweetened Condensed Milk is rich, creamy, and perfect for baking.
Sweetened Condensed Milk is the backbone of many dessert recipes. Here is one that is low carb, sugar free, nut, grain & gluten free, and THM S.

Sugar Free Sweetened Condensed Milk – Low Carb, Keto, Gluten Free, THM S

I created this for my Magic Cookie Bars but it has become a staple in my kitchen. It is so nice to have a sugar free alternative to the canned varieties. This recipe makes about 2/3 cup of sugar-free sweetened condensed milk.

Here is a photo of me pouring it over my Magic Cookie Bars to whet your appetite:

Need a few ideas how to use this? Drizzle over fruit, stir into coffee, or make Magic Cookie Bars!

The important thing when cooking this down is to cook it long enough to coat the back of a spoon. You should be able to run your finger down the back of the spoon and see a line.

I’d love to hear how you use this Sugar Free Sweetened Condensed Milk. Leave me a comment and let me know!

 

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Sugar Free Sweetened Condensed Milk
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Sweetened Condensed Milk is in so many delicious dessert recipes. My Sugar Free Sweetened Condensed Milk is rich, creamy, and perfect for baking.

Course: Dessert
Cuisine: American
Keyword: condensed milk
Servings: 6
Calories: 46 kcal
Author: Taryn
Ingredients
  • 1/4 cup heavy cream
  • 2 T. butter
  • 1/2 cup THM gentle sweet or my copycat
  • 1 egg yolk
Instructions
  1. Bring the heavy cream, 2 T. butter, and sweetener to a gentle boil and cook stirring frequently until it is light golden brown and thick enough to coat the back of a spoon. Remove from heat. Either cool until room temperature before stirring in the egg yolk OR, if you are impatient like me, very slowly pour over the egg yolk while whisking like crazy. No one wants scrambled yolk in their magic cookie bars.
Nutrition Facts
Sugar Free Sweetened Condensed Milk
Amount Per Serving
Calories 46 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 46mg 15%
Sodium 7mg 0%
Potassium 7mg 0%
Total Carbohydrates 0.1g 0%
Sugars 0g
Protein 0g 0%
Vitamin A 3.8%
Calcium 1%
Iron 0.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

Sweetened Condensed Milk is the backbone of many dessert recipes. Here is one that is low carb, sugar free, nut, grain & gluten free, and THM S.

Comments

  1. Melissa says

    I am confused. If I start with 1/4c of heavy cream and cook it down, how do I end up with 2/3c of condensed milk? I don't see how any of the other ingredients would add that much bulk?
    Reply

  6. Belenda says

    Is there a reason the egg yolk can't be mixed in at the beginning of cooking? Why does it need to be at the end? Thanks, can't wait to make this
    Reply

    • Taryn says

      Yes, it would just take longer to reduce. Using a wider based saucepan would help reduce the cooking time.
      Reply

  10. Marisa says

    Some recipes call for gently boiling the milk for two hours. How long does this recipe take to boil in order to coat the back of a spoon?
    Reply

  11. Karen says

    This looks wonderful. Do to allergies our family can not do gentle sweet. We are using coconut sugar, honey, and maple syrup, all off plan but best we can do. What would your suggestion be to make this? Meaning which of the 3 or combo and how much. Thank you. I just found your website and it is amazing! I look forward to trying many of the recipes! Thank you!
    Reply

    • Taryn says

      Coconut sugar would probably have the mildest flavor. I would try using the same amount as the gentle sweet and tasting it before you add the egg yolk. You can add more if necessary. It might need up to double the amount.
      Reply

      • Taryn says

        Hi Susie. You may be able to use stevia according to this chart: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/ but the sugar alcohols (xylitol and erythritol) caramelize when cooked. You will just be reducing the cream and butter, not caramelizing them.

  12. Nathalie says

    Hi, the picture in your recipe is of Light Cream, but the recipe states Heavy Cream. Just wanted to check which is the right cream?
    Reply

  13. Teresa Cole says

    I can't see what to click on to get the recipe. Nice blog page, but I don't like an advertisement on every page that I have to click out of. I'm wanting the recipe for condensed milk.
    Reply

    • Taryn says

      Hi Teresa, You just have to click the green button that says "click to read more" to get to the recipe. I'm sorry you don't like the ads but it costs money to run a website, buy specialty ingredients, purchase photography equipment, etc. The ads help pay for my site and help support my family. If you still can't find the recipe I can email it to you. Have a nice day :)
      Reply

  14. mary says

    Hi. I am making the magic bars and I am only able to find the xylitol for the gentle sweet copy cat in tje sweetened condensed milk. I am a ways away from any stores and am in a pinch to make a dessert. Can xylitol be used by itself? If so, how much would I use?
    Reply

    • Taryn says

      Hi Mary, using only xylitol should work. This chart can help you convert: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
      Reply

  15. jill says

    This is a good idea and I will try it, although I have not been able to eat erythritol or xylitol after trying many times, but I do like stevia and a bit of coconut sugar, hope it works as there are many recipes I could use a healthier sweetened condensed milking, thanks!
    Reply

  16. Charlene says

    Would you be able to give me some idea of how long you cooked the cream/butter/sweetener mixture? I made some the other day and kept waiting "just a bit longer" for it to coat my spoon...I ended up burning it, but not badly enough for me to throw it out. I still used it on the magic cookie bars. I just know it could have been better!
    Reply

    • Taryn says

      Hi Charlene, It's really hard to give a time because it depends on the heat of your stove. I have a gas stove and cook it on medium for about ten minutes. Once it starts to thicken just keep stirring until the color gets a little darker. At that point it should coat the spoon. If you cook too long it becomes caramel :) Taryn
      Reply

      • Charlene says

        Thanks, Taryn. I have a gas stove as well, so your suggestion does give me a guideline. The first time I made it, it had a distinct overcooked odor and was definitely darker than what it looked like it your pics. Hoping to try the Tres Leches Cake this afternoon :) Charlene

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