This homemade keto condensed milk is completely sugar free, incredibly creamy, and easy to make with just 3 simple ingredients. It’s the perfect low carb substitute for traditional condensed milk and works beautifully in keto desserts, sauces, and drinks. With about 1g net carb per tablespoon, it fits easily into a ketogenic lifestyle.
Condensed milk has always been a staple in our home. It’s one of those ingredients that shows up everywhere, from homemade desserts to a splash stirred into coffee for extra creaminess. The problem is that traditional condensed milk is loaded with sugar, which makes it hard to fit into a low carb or ketogenic lifestyle.
When I started cooking keto more consistently, I realized how few sugar free sweetened condensed milk options were available. Most store-bought versions simply didn’t work, especially for baking or ice cream recipes where texture and thickness really matter. So I decided to create my own keto condensed milk that would taste just as rich and creamy as the classic version.
This homemade version quickly became a go-to in our kitchen. I use it in keto ice cream, stir it into coffee, and add it to cookies, bars, and no-bake desserts whenever a recipe calls for sweetened condensed milk. It gives that familiar creamy sweetness without the sugar overload, making it easy to enjoy all those favorite treats in a low carb way.
What Is Sweetened Condensed Milk?
Sweetened condensed milk is a thick, creamy dairy product made by slowly heating milk to remove much of its water content and then adding sugar. The result is a rich, sweet milk with a syrup-like consistency that’s commonly used in desserts, drinks, and baking.
Because so much sugar is added during the cooking process, traditional sweetened condensed milk is very high in carbohydrates. This makes it unsuitable for low carb or ketogenic diets, even when used in small amounts.
That’s why homemade alternatives, like keto condensed milk, are a popular choice for those looking to enjoy the same creamy texture and sweetness without the added sugar.
How to Make Keto Condensed Milk
Making keto condensed milk at home is simple and only requires a few basic steps. The key is slow simmering and choosing the right sweetener to achieve a smooth, creamy texture.
Start by gently heating the heavy cream in a saucepan over medium heat. Once it reaches a light simmer, reduce the heat and add the butter and sweetener, stirring until everything is fully melted and dissolved.
Let the mixture simmer slowly for 20 to 30 minutes, stirring often, until it reduces by about half and thickens to a condensed milk consistency. Avoid high heat, as this can cause scorching or uneven thickening.
Once the mixture has thickened, remove it from the heat and let it cool slightly. At this stage, you can customize the flavor by stirring in vanilla extract, orange extract, or any other flavoring you enjoy. A small amount goes a long way and adds depth without overpowering the condensed milk.
Transfer the finished keto condensed milk to a clean jar and refrigerate until ready to use. It will continue to thicken as it cools and can be used in keto desserts, coffee, ice cream recipes, and no-bake treats.
Best Sweeteners to Use for Keto Condensed Milk
Choosing the right sweetener is essential for achieving the smooth, creamy texture that condensed milk is known for. Some low carb sweeteners work much better than others, especially when heated and cooled.
Allulose (Best Choice)
Allulose is the best sweetener for keto condensed milk. It dissolves easily, doesn’t crystallize, and creates a thick, syrup-like consistency very similar to traditional sugar-based condensed milk. It stays smooth even after chilling and works perfectly in desserts, sauces, coffee, and ice cream recipes.
Monk Fruit (Non-Erythritol Based)
If using monk fruit, make sure it is not blended with erythritol. Pure monk fruit sweetener or monk fruit blended with allulose works well and provides clean sweetness without affecting texture.
Sweeteners to Avoid
Do not use erythritol-based sweeteners for condensed milk. Erythritol tends to crystallize as it cools, which can cause a gritty texture and harden the condensed milk after refrigeration. This makes it unsuitable for sauces, drinks, and recipes that need a smooth consistency.
Liquid stevia is also not recommended, as it can taste bitter and does not provide the body or thickness needed for condensed milk.
How to Store Keto Condensed Milk
Store your keto condensed milk in a clean, airtight glass jar in the refrigerator. Once chilled, it will thicken further and develop its final creamy texture.
Properly stored, sugar-free keto condensed milk will keep well in the fridge for up to 7 days. Give it a quick stir before using, as slight separation can occur.
This keto condensed milk is not ideal for freezing, as freezing can affect the smooth texture once thawed. For best results, make small batches and store them refrigerated.
More Keto Sauces and Desserts to Try
- Keto Caramel (3 ingredients)
- Sugar-Free Sauce For Cheesecake
- Sugar-Free Keto Cranberry Sauce
- Keto Whipped Cream
Keto Condensed Milk
Description
Ingredients
- 1/4 cup unsalted butter
- 2 cups heavy cream
- 1/2 cup powdered low carb sweetener allulose or monk fruit blend works best
Instructions
- Place a medium saucepan over medium heat and pour in the heavy cream. Bring it to a gentle boil, stirring occasionally.
- Reduce the heat to low, then add the unsalted butter and powdered sweetener. Stir continuously until the butter melts and the sweetener fully dissolves.
- Continue simmering for 20–25 minutes, stirring often, until the mixture reduces by about half and becomes thick and creamy.
- Remove from heat and let the keto condensed milk cool to room temperature. Transfer to a clean jar and store in the refrigerator for up to 1 week.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.