Thick, sweet and creamy Keto and low carb version of sweetened condensed milk!
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This low carb version of sweetened condensed milk is super easy to make and really tastes amazing! I use it to make fudge, but there are many other uses for it. You can put it in your coffee, tea, protein shakes, drizzle over fresh berries or use in making popsicles!
Before I switched to Keto, I used to make fudge using the sweetened condensed milk in the can. I really like the sweetness and consistency it gives the fudge, so I made this specifically to use in my Almond Joy Fudge, Cranberry Walnut Crumble Bars and my No-Bake Chocolate Raspberry Tart.
I cannot take credit for the idea, it was inspired by the recipe from My Montana Kitchen (thank you!!) I really love my version and truth be told, I could eat it with a spoon straight from the jar, it’s that good!
How to Make Keto Sweetened Condensed Milk
Ingredients
2 1/4 cups heavy cream
1/4 cup butter
1/2 cup swerve confectioners
1/4 teaspoon vanilla extract
Preparation
Add all of the ingredients, except the vanilla extract to a medium saucepan.
Simmer on low heat for 20-30 minutes or until thickened and reduced by almost half. Mine took exactly 28 minutes. Be sure to stir often and don’t walk away from it. The mixture will thicken further as it cools.
Remove from the heat and whisk in the vanilla extract . Allow to come to room temperature, then store in the fridge for 5-7 days.
When you are ready to use it in a recipe that calls for Sweetened Condensed Milk, pop in the microwave for 6-8 seconds and it will loosen up perfectly! Or add a tiny bit of hot water and stir!
Keto and Low Carb recipes to use my Sweetened Condensed Milk in…
No-Bake Chocolate Raspberry Tart
More Keto and Low Carb dessert sauces…
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Sugar Free Sweetened Condensed Milk – Keto and Low Carb
INGREDIENTS
- 2 1/4 cups heavy cream
- 1/4 cup butter
- 1/2 cup swerve confectioners
- 1/4 teaspoon vanilla extract
PREPARATION
- Add all of the ingredients, except the vanilla extract to a medium saucepan. Simmer on low heat for 20-30 minutes or until thickened and reduced by almost half.
- Mine took exactly 28 minutes. Be sure to stir often and don’t walk away from it. The mixture will thicken further as it cools.
- Remove from the heat and whisk in the vanilla extract . Allow to come to room temperature, then store in the fridge for 5-7 days. When you are ready to use it in a recipe that calls for Sweetened Condensed Milk, pop in the microwave for 6-8 seconds and it will loosen up perfectly! Or add a tiny bit of hot water and stir!
Would you use this measure for measure in a recipe that calls for regular sweetened condensed milk?
Yes, it’s a 1:1 ratio.
It came out super good. 30 minutes on simmer with constant stirring. I was short half a cup of heavy cream., so I only used 2 cups.
Not entirely sure what happened… followed the steps and only change was that I put in allulose rather than Swerve since it doesn’t recrystalize (and I had it on hand lol). Didn’t thicken or anything! I saw you mention that the heat may have been too low on someone else’s comment… what heat level do you recommend?
It definitely should have thickened up, perhaps your pan was too small? The larger and more shallow the pan, the quicker it will thicken up.
What is a serving size and how many servings per batch approx ?
There are 14 servings in the recipe, but the exact amount will depend on how much your cream condenses.
I make yogurt in the Instant Pot, to sweeten it with sweetened condensed milk. My husband is borderline diabetic, the sugar/calories are off the charts, curious to know if I can use yours instead??
I can’t advise since I’m not a medical professional. So I would maybe consult with one and show them the recipe. I don’t add any sugar to mine, so it might just work for him.
Absolutely love this recipe. It was easy to make and so darn good. Thank you for sharing. Perfect 👌😊
Awesome, glad you loved it 🙂
Decided I used a too small sauce pan… Almost 2 hours later I think it’s reduced where it should be. I used this pan because it is ceramic no-stick. Next time a bigger pan!
Oh wow, sorry to hear that!
How much is 1 serving size?
Do you think you could substitute with granular Swerve?
Hi Jeannie,
You can, but I would try to grind it to a fine powder first, if you are able. Putting it in a coffee grinder, food processor or even a mini chopper should work. The reason I use powdered is because the granular tends to re-crystalize as it cools.
Mine has been on the stove for 40 mins now and has not reduced and is not even remotely thick 🙁 it has very few ingredients or steps where could I have gone wrong? Could my saucepan be too small?
Hi Lisa,
It sounds like that might be the issue and/or if your heat wasn’t up high enough. It should thicken up and reduce significantly.
Question….Looks Delish!!…Can you use it right away after it cools or are the 5-7 days in the refrigerator the days that you can store it up to? Thanks
Hi Lisa,
You can use it immediately if you’d like and yes, the 5-7 days are for storing it in the fridge. I hope that helps 🙂
I made this ahead of your Almond Joy fudge.. and I have to say.. I was kind of giddy at how it turned out. It was thick and rich, just like sc milk out of a can. Very very impressed with this.. i mean, this will change Thanksgiving…. I have so many ideas. Thank you so much.
Hi Marie,
Awesome, so glad you liked it and yes, there are so many uses for it, just like the traditional version 🙂
This looks fairly simple and extremely delicious. I will try this one day soon so I can make the fudge recipe you shared.
Awesome, let me know how you like it! I used most of mine on the fudge recipe, but had a little left over to dip into. It’s good stuff 🙂