Keto Condensed Milk is in so many delicious dessert recipes. My Sugar Free Sweetened Condensed Milk is rich, creamy, and perfect for baking. Use it for all of your baked goods and enjoy the fact that it's low-carb, keto, gluten-free, and grain free.
This was one of the first recipes I ever blogged back in 2016. I originally created this for my Magic Cookie Bars in December 2015 and it has become a staple in my kitchen. I think my food photography skills have improved enough in the last 5-6 years that I wanted to redo this post.
Why am I so excited about keto condensed milk, you ask? Because regular sweetened condensed milk has 22 grams of sugar in just 2 tablespoons for leading brands! It is so nice to have a sugar free alternative to the canned varieties.
In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.
However, we do have a sweet tooth, so it makes sense that I was on a mission to create my own. Once you try this low carb sugar free condensed milk recipe, you are going to be glad to say goodbye to the canned stuff.
Here is a photo my low carb condensed milk being poured it over my Magic Cookie Bars to whet your appetite.
Ingredients Needed
Not only does it add some yummy sweetness to your favorite recipes, it actually couldn't be easier to make. All you need for low carb sweetened condensed milk is 4 ingredients. And if you normally eat low carb, Trim Healthy Mama, or keto you probably already have them!
- Heavy Cream - Using heavy whipping cream will help the keto condensed milk be the right texture. You may not realize it, but heavy cream is also a great source of vitamin A, vitamin D, and good fats.
- Butter - A little bit of butter is the perfect addition to this sugar free sweetened condensed milk.
- Sweetener - I use a blend of xylitol, erythritol, and stevia in my recipes. Be sure to check out my alternatives or use my Joy Filled Eats Sweetener.
- Egg Yolk, optional - You only need the yolk, not the entire egg. Save the white for another recipe or eat it in your scrambled eggs. I do prefer adding the egg yolk to my condensed milk. It thickens it and makes it creamier than the times I've made it without egg.
This recipe makes about ⅔ cup of sugar-free sweetened condensed milk. You can double or triple it if you need more for one of your keto dessert recipes.
How To Make Keto Condensed Milk
Step One: Mix together the heavy cream, butter, and sweetener in a saucepan. Bring to a gentle boil and stir frequently until it's a light golden brown color.
When it's thick enough to coat a spoon it's ready.
Step Two: Remove the pan from the heat and cool to room temperate. Gently add in the egg yolk and stir. Or if you are in a hurry, pour the mixture over the top of the egg yolk and stir fast! Stirring quickly is important to prevent the egg from scrambling.
Tips for Keto Condensed Milk
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.
Dairy Free
I made a dairy free version of this for my Keto Coconut Cream Pie. Head over there to find the dairy-free version!
How to Use Sugar Free Sweetened Condensed Milk
Need a few ideas on how to use this? Drizzle over fruit, stir into coffee, or make one of these delicious keto friendly desserts:
Loaded Caramel Magic Cookie Bars
Creamy Fruit Salad (just make with berries)
Keto Blondies - coming soon!
Why Did My Condensed Milk Turn Brown?
The longer you cook the condensed milk the darker it gets. Keep going and it will be caramel! If your keto condensed milk looks brown instead of golden or yellow it is because you cooked it for too long. It will turn to a thicker caramel-like texture the longer it's cooked, so keep that in mind. Once it's a very light golden brown color and sticks to the spoon it's done, you don't need to keep cooking.
How Long Does Homemade Condensed Milk Last?
Typically, homemade sweetened condensed milk is going to last 5-7 days. It does need to be refrigerated and in a sealed container. Look it over as you near the 7 day mark to ensure that it's still good and there are no signs of mold or spoilage.
You can even freeze the condensed milk for up to 4 months! Again, keep it airtight and it's great to have on hand when you want it.
I'd love to hear how you use this Sugar Free Sweetened Condensed Milk. Leave me a comment and let me know!
📖 Recipe
Ingredients
- ¼ cup heavy cream
- 2 tablespoon butter
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 egg yolk
Instructions
- Bring the heavy cream, 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 the heat.
- Cool until room temperature before stirring in the egg yolk
- OR, if you are impatient like me, very very stream the hot condensed milk into a bowl with the egg yolk while whisking like crazy.
Notes
Nutrition
Originally Published March 19, 2016. Revised and Republished with new photos August 20, 2021.
Katie says
If I’m only using Monk Fruit for the condensed milk would it still require half a cup or more?
Thank you
Taryn says
3/4 cup if you are using Lakanto
Bonny Rambarran says
HOW LONG CAN THIS BE STORED IN THE FRIDGE?
Taryn says
It's best used within a few days. Over time the sugar alcohols can crystallize. If that happens just warm it gently and stir.
Frances says
Hi! Do you cook again once egg is added at the end?
Taryn says
No, the heat tempers the egg.
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?
Taryn says
You start with almost 1 cup of ingredients.
Molly says
What's the purpose of the egg yolks?
Taryn says
It helps thicken the condensed milk and gives it a richer flavor.
Elizabeth Dudley says
Can you share the nutritional value of this? I am counting carbs, calories and fats.
Thank you
Taryn says
I just added a nutrition table. Enjoy!
Stella Mooney says
What is your copycat recipe please?
Taryn says
It should be linked in the post but just in case: https://joyfilledeats.com/sweetener
Tilla says
I love it and it keep well in fridge... Longer then a week.
Bernie says
What is THM?
Taryn says
Trim Healthy Mama https://trimhealthymama.com/
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
Taryn says
It could curdle or separate if you mix it in in the beginning since it needs to cook so long to reduce.
Nancy Weeden says
Oh my these all look so good. I will be trying them all. Thank you so much for sharing.
Lisa says
Any idea if this can be doubled or tripled?
Taryn says
Yes, it would just take longer to reduce. Using a wider based saucepan would help reduce the cooking time.
Lisa says
That's what I assumed. Hoping to try today. I'll let you know how it goes! Many thanks!
Martine says
Some ice cream recipes call for sweetened condensed milk. I wonder if this would work.
Taryn says
Possibly. I haven't tried it yet. If you do let me know how it turns out.
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?
Taryn says
About 10-15 minutes.
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!
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.
susie bell says
can i use stevia or splenda in this
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.
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?
Taryn says
Either work well in this recipe.
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.
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 🙂
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?
Taryn says
Hi Mary, using only xylitol should work. This chart can help you convert: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
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!
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!
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
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
patty o says
Can this be kept in the frig. And made a head .if so how long would it stay good. Thank you .
Taryn says
Yes. I wouldn't keep it more than a week since it has cream in it.