Keto Sugar-Free Condensed Milk

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Keto Sugar-Free Condensed Milk

This creamy, thick, and versatile condensed milk is perfect for coffee, keto baking, or making sugar-free ice cream.

  • Prep time: 5 minutes

  • Cook time: 30 minutes

  • Yields: Approx. 1.5 cups

Ingredients

  • 2 cups Heavy whipping cream

  • 3 tbsp Butter (softened, unsalted preferred)

  • ¼ cup Powdered Swerve (or preferred powdered erythritol)

  • 1 tbsp Allulose (helps prevent crystallization)

  • ¼ tsp Xanthan gum (thickening agent)

  • ½ tsp Vanilla essence

  • Pinch of salt (optional; omit if using salted butter)

Equipment

  • Non-stick saucepan

  • Rubber or wooden spatula

  • Glass jar (for storage)

Instructions

  1. Combine Base Ingredients: In a large non-stick saucepan over medium-high heat, combine the heavy whipping cream, Allulose, and powdered sweetener.

  2. Dissolve: Stir constantly with your spatula until the sweetener is fully dissolved and the mixture is well combined.

  3. Simmer: Watch for small bubbles to appear around the edges of the pan. Once the mixture reaches a light simmer, immediately reduce the heat to medium-low.

  4. Thicken: Continue to simmer the mixture for 25 to 30 minutes. Stir frequently with your spatula, scraping the sides and bottom to prevent the cream from scorching or forming a skin. The liquid should reduce by about half.

  5. Add Fat and Flavor: Once reduced, stir in the softened butter and vanilla essence. Mix until the butter is completely melted and incorporated.

  6. The Xanthan Finish: Sprinkle the xanthan gum over the surface and whisk or stir vigorously. This will provide that signature “gloopy” condensed milk texture.

  7. Cool and Store: Remove from heat. The mixture will continue to thicken significantly as it cools. Pour it into a glass jar.

  8. Storage: Once it reaches room temperature, seal the jar and store it in the refrigerator. It will stay fresh for up to 2 weeks.

Quick Tips for Success

  • Avoid Granules: Always use powdered sweetener. Granulated erythritol will become “gritty” once the condensed milk is refrigerated.

  • The “Slow” Method: If you have time, simmering on very low heat for a longer period results in a deeper, more caramelized flavor.

  • Substitution Note: If you do not have xanthan gum, you can use a small amount of cornstarch (though this will slightly increase the carb count).

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