A thick, sweet and creamy Keto version of sweetened condensed milk. It’s super easy to make and is perfect to have on hand for sugar-free dessert recipes.
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases, through links in this post. See my Disclosure.
You can use this sugar free sweetened condensed milk to make fudge, but there’re many other uses for it. You can put it in your coffee, tea, protein shakes, drizzle over fresh berries or even use in making popsicles!
After switching to Keto, many people wonder how they’ll be able to convert their favorite recipes using sweetened condensed milk into a low carb version. This recipes solves that dilemma!
Using a sugar substitute and heavy cream makes this a Keto friendly condensed milk that you will find to be every bit as good as the kind in the can!
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!
What’s in Sugar Free Sweetened Condensed Milk?
- Heavy cream
- Grass-fed butter
- Swerve confectioners
- Vanilla extract
*Exact measurements are listed in the recipe card below.
How to Make Keto Sweetened Condensed Milk
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. You’ll want to be sure to stir the mixture often and not walk away from it. It can burn easily if left unattended. The mixture will thicken further as it cools.
Remove from the heat and whisk in the vanilla extract. Allow to come to room temperature before storing it in the fridge for up to 5-7 days.
When you’re ready to make 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!
I really love the sweetness and consistency this Keto condensed milk gives fudge, so if you’re looking for a great low carb fudge recipe, try this Almond Joy Fudge.
It’s also used in these delicious Cranberry Walnut Crumble Bars and this No-Bake Chocolate Raspberry Tart.
FAQs for Sweetened Condensed Milk
- Can I freeze leftover sweetened condensed milk? It’s not recommended that you freeze leftover sweetened condensed milk. Once frozen, the heavy cream will separate from the milk fat that’s in the butter.
- Why is my sweetened condensed milk so runny? The main cause of a runny mixture is it simply needs to cook a little longer. Keep in mind that as it begins to cool it will thicken.
- How many carbs in Keto condensed milk? Because you’re using a sugar substitute, all but one net carb per serving is removed. Now that’s what I call a Keto friendly sauce!
- Why is my sweetened condensed milk clumpy? There’s one main culprit behind a clumpy mixture, and that’s expired cream. For optimal results you should always use really fresh cream.
- Should the mixture be brown? No. Unfortunately if the mixture has turned brown, you have cooked it too long to be sweetened condensed milk. But, there’s good news! Keep cooking and stirring and before long you will have a rich and decadent caramel sauce. Talk about a win/win situation!
Why is Sugar Free Sweetened Condensed Milk Keto?
As you know, regular sweetened condensed milk is totally out of the question for those on a Keto or a low carb diet. But this Keto condensed milk uses all low carb ingredients.
Swerve is the sugar substitute used in this recipe. Swerve is an excellent replacement for sugar because it taste as close to regular sugar as it gets. It has zero calories, zero net carbs, it is certified non GMO and is non-glycemic meaning it does not raise you blood sugar.
Another key ingredient that helps transform the canned version into a Keto friendly version is heavy cream. Heavy cream has more fat than it does whole milk making it a great source of healthy fat. The extra fat also allows you to heat it to higher temperatures without curdling. Perfect for sweet sauces just like this one.
And lastly, the grass-fed butter just brings it all together. Over all, this type of butter is healthier for you than traditional butter. It’s an excellent source of healthy fats and nutrients because it comes from cows that are fed a diet of grass rather than inflammatory grains.
More Low Carb and Keto Desserts
- Almond Joy Mousse
- Keto Blueberry Cheesecake Bars
- Mock Apple Crumble
- Salted Caramel Cheesecake Bars
- Strawberry Cupcakes
- Mini Lemon Curd Tarts
- Mixed Berry Crumble
More Keto Dessert Sauces
Shop my favorite products on Amazon and check out my Keto Pantry List!
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!
I’m assuming this makes the equivalent of a 14 oz can of sc milk. Is that right? I haven’t tried it yet, but I’m getting ready to!
You list the calories and other nutritional info, but not what size a serving you are refering to, unless I missed it…..
Just perfect, my go to recipe for candy making.
Thanks for sharing, far better than the other online recipes 🙂
Blessings ♡
Aww, thanks so much and blessings to you too 🙂
Mine didn’t reduce by any…It did get thicker and “yellow”…. Should I keep cooking it???
Did you use a shallow pan? If your pan is too deep, it will take much longer to reduce and thicken.
On stove in medium saucepan for 40min now. it has reduced but not a noticeable thickness. Any suggestions?
Awesome, glad they worked out!
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 🙂