Keto Condensed Milk

This Keto Condensed Milk is my favorite homemade swap when I want a low-carb, sugar-free version of the classic. It’s rich, thick, and creamy—perfect for baking, making ice cream, or stirring into coffee and tea. I love having a jar of it ready in the fridge to add that velvety texture and sweetness to my favorite keto desserts.

Why You’ll Love This Recipe

This keto-friendly version of sweetened condensed milk has all the creamy sweetness of the traditional kind—without the sugar or carbs. Here’s why I keep coming back to it:

• Perfect for keto desserts and baking
• No added sugar, just 1g net carb per tablespoon
• Stores well in the fridge or freezer
• Adds smooth, sweet richness to coffee, tea, or sauces
• Easy to make with common low-carb ingredients

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

heavy whipping cream
butter (softened, unsalted or salted)
powdered sugar-free sweetener (like Swerve)
Allulose
xanthan gum
vanilla essence
salt (optional)

Directions

1. Start the Base:
   I pour the heavy cream, powdered sweetener, and Allulose into a non-stick saucepan. I stir the mixture over medium-high heat with a rubber spatula.
2. Simmer and Stir:
   When small bubbles appear around the edges, I reduce the heat to medium-low and keep stirring continuously for 25–30 minutes. This step thickens the mixture gradually and prevents it from burning.
3. Add Remaining Ingredients:
   Once it’s thickened, I turn off the heat and stir in the butter, xanthan gum, and vanilla essence. I whisk everything together until smooth.
4. Cool and Store:
   I let the mixture cool in the pan until it reaches room temperature. Then I pour it into a glass jar and refrigerate. The condensed milk thickens even more as it cools.

Servings and timing

Yield: About 1¼ to 1½ cups
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Variations

• Flavor Boost: I sometimes use almond or maple extract instead of vanilla
• Coconut Cream Version: For a dairy-free twist, I swap the heavy cream for full-fat coconut cream
• Salted Caramel Style: A pinch of sea salt and a splash of caramel extract turns this into a keto caramel base

Storage/Reheating

Refrigerator:
I store it in a sealed glass jar in the fridge for up to 1 week. It becomes thicker as it chills.

Freezer:
I freeze it in small airtight containers for up to 1 month. I thaw it overnight in the fridge before using.

Room Temperature:
It holds up fine for about 1 to 1½ days if left out, but I usually keep it chilled for freshness.

FAQs

Can I buy keto condensed milk at the store?

Not easily. Most stores don’t carry sugar-free condensed milk, so making it at home is the best option.

Can I use crystallized sweetener?

I don’t recommend it—crystallized sweeteners don’t dissolve well and can create a gritty texture. Powdered sweetener works best.

What can I use instead of xanthan gum?

Cornstarch (for non-strict keto) or psyllium husk powder are decent substitutes, but I find xanthan gum gives the best consistency.

Can I use salted butter?

Yes. If I do, I usually skip the added salt to avoid over-seasoning.

Does this work in baking?

Absolutely. I use it in keto pies, fudge, cheesecake bars, and no-churn ice cream with great results.

Conclusion

This Keto Condensed Milk is one of those staple recipes I always keep in rotation. It’s creamy, versatile, and turns any low-carb dessert into something special. Whether I’m drizzling it into coffee, baking with it, or adding it to ice cream, it gives me all the flavor of traditional condensed milk—without the sugar or guilt.

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