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Sugar-Free Sweetened Condensed Milk

Keto Sugar-Free Sweetened Condensed Milk
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This homemade Keto Sugar-Free Sweetened Condensed Milk is a recipe that I hope you love as much as I do. It’s incredibly useful when making some keto desserts to give them the right taste and texture that the carb rich ‘Eagle Brand‘ Sweetened Condensed Milk contains.

In fact, I find this keto sweetened condensed milk recipe produces a depth and flavour that beats any store bought version, making the finished products that you will make with this really quite delectable. Though scandalous to say, I would even dare (How dare I? I know! I do dare!) to suggest that if you put this version with the carb rich one in a blind taste test, I highly doubt one could pick which one is the traditional ‘this sweetened condensed milk is so carb-rich your thighs are getting fatter by just looking at it’ , and mine, which is sweet yet devoid of most of the calories and carbs of the original. Awesome, right? I know.  

This recipe opens up so many baking options and tastes just as good as the carb-rich version.

From here on is, recipes like homemade ice cream, fudge, pie, FLAN – yes, I said FLAN, and so much more that call for the veritable sweetened condensed milk will not suffer from runniness or lack of taste any more.

Keto Sweetened Condensed Milk

This recipe leverages the amazing properties of Allulose to get a beautifully rich creamy texture. Allulose is very sensitive to browning so you do need to watch the heat so it doesn’t caramelize into a dulce de luce (which is lovely but another recipe!). It should be a light yellow, off white, kind of but not quite tan like colour. The darker the colour the more caramelized it has become. No matter what colour yours becomes as it simmers, it will be delicious. Do not fret.

Diabetes Friendly Sweetened Condensed Milk

Using a wide bottom saucepan is a must for this recipe. That’s how it heats and reduces in that short period of time. Too much fluid height in the pot is a sure reason for cream not to reduce.

Making & reducing the cream

I use my spatula to estimate the height of the liquid in the pot. The cream leaves a faint line over the silicone so after it’s simmered for the required time, I can see how much its reduced, and if it’s ready or needs a few more minutes.

Reducing the cream

You’ll feel the cream have more weight and body to it as it coats the spatula when you stir. It will also have a nice shine. The cream doesn’t have to be super thick in the pot on the stove, in fact, it’s ok if it’s still a bit runny as it will thicken further as it cools. If you would like, you could add a 1/8 tsp of guar gum to ensure thickness but I don’t feel the need to add it myself.

It Thickens as it cools, don't add a bunch of thickeners as it could end in disaster.

That’s right, your stunning keto sweetened condensed milk will thicken as it cools, so do not add doubt that and start adding lots of thickener as that could turn it into a sludgy disaster. Trust me. If you’re not using it right away, store in your fridge, and it will last as long as the cream that you used, and will soften as it warms.

Store in an airtight container in your fridge.

You can add a pinch of salt and or vanilla to this if desired but because this serves as a base for other recipes for me and I often make it ahead of time, I usually leave it as is. This gives me the flexibility I need to use it in whatever I want and can add any flavourings as indicated for the recipe I am using it in.

Gluten Free Sweetened Condensed Milk

Looking for recipes with Keto Sugar-Free Sweetened Condensed Milk? Check out these recipes:

Pumpkin Pie Recipe

Mock Almond Joy Bars (coming soon)

Sugar-free Dulce de Leche

Chocolate Fudge (coming soon)

Eggnog Fudge (coming soon)

(will add to this as I continue to develop further)

Hope you enjoy this recipe as much as I do,

Keto Sugar-Free Sweetened Condensed Milk
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This homemade sugar free sweetened condensed milk is incredibly useful when making keto desserts to give them the right taste and texture.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Course: Dessert, DIY
Cuisine: American, canadian, desserts
Servings: 32
Calories: 51.3kcal


  • 2 cup Heavy Cream (35%)
  • 2/3 cup Allulose
  • 2 tbsp Butter


  • Add ingredients to a large based saucepan and heat to boiling watching it carefully.
  • As soon as it boils turn to low to simmer for 20  to 25 minutes until it is reduced by half, whisking every couple of minutes.
  • Allulose is very sensitive to browning so you do need to watch the heat so it doesn’t caramelize into a dulce de luce (which is lovely but another recipe!)
  • It should be a light yellow, off white, kind of but not quite tan like colour. The darker the colour the more caramelized it has become.
  • No matter what colour yours becomes as it simmers, it will be delicious. Do not fret. It’s ok if it’s still runny as it will thicken further as it cools.
  • If not using right away, cool and store in airtight jar in fridge. It should last as long as your cream would have and will soften if re-warmed.


Calories: 51.3kcal | Carbohydrates: 2.3g | Protein: 0.3g | Fat: 5.7g | Saturated Fat: 3.4g | Trans Fat: 0.1g | Cholesterol: 11.9mg | Sodium: 11.2mg | Potassium: 12mg | Sugar: 1.9g | Vitamin A: 21.9µg | Calcium: 10mg | Net Carbs: 0g | Allulose: 1.9g


Nutritional Information and portions are estimated from the USDA Food Database. Net carbs exclude fiber, sugar alcohols, and products like allulose, because they do not generally affect blood sugar. I try to be accurate, but feel free to make your own calculations.

Tried this recipe?Mention @LaFemmeNikketo or tag #lafemmenikketo!

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Welcome! I'm Nikkey Elizabeth.

Hi! My name is Nikkey Elizabeth and this me, after cutting down raspberry canes in my snow shoes. La Femme Nikketo is a combination of two dreams, making delicious sugar-free products that you’d never guess where sugar-free and transforming the farm my husband and I have, The Farm in Glenville, into a working farm where we grow what we make. Together these sugar-free dreams offer boutique farm-to-table preserves and confections, all made here on our farm in Cape Breton, Nova Scotia.

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Our preferred source
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Where are you located?

Our farm is located in Glenville, Nova Scotia. It’s a little hamlet between Mabou and Inverness on the island of Cape Breton.


My Jam looks separated, what do I do?

Our sugar-free jams are natural products. Because we are sugar-free and use all-natural products, from time to time ‘fruit float’ can happen to fruit like strawberry or rhubarb during the canning process leaving pulp at the top and jelly on the bottom. If this occurred with your jam, don’t worry, it’s just as delicious as all our other jams. When this happens, we encourage our customers to dig in and mix it up!!!


What does it mean you’re sold out for the season?

We are a farm-to-table business, where we believe strongly in growing a large proportion of what we make. Sometimes, if there are other local growers that have supplies beyond our own, we may top-up our fruit or berry inventory (this is especially true with Blueberries as our bushes are young and our neighbour has acres of stunning wild blueberries!). However, for the most part, we grow what we make and when we run out, that’s it until next year. Every year our capacity grows so we hope to run out a little later each year.


I just bought from you at a market, will those items be on your website?

For the most part, yes, but not yet, or soon. If you are reading this and we are still in a growing season, I usually am so busy farming, making, and selling at my local farmer’s markets that I don’t have a chance to update my website. However, once the farmers markets at the end of Thanksgiving Weekend (That’s the second weekend of October here in Canada), I usually put aside time to update the website with all the current products. If you follow me on Instagram or Facebook, I post when that happens.


Why don’t you use the same sweetener in all your products?

Sometimes I feel that by producing sugar-free goods, you have to be part magician, chemist, and explorer. There are so many sugar-free sweeteners out there and not one of them behaves exactly like sugar. Each of them has its positive and negative qualities depending on the application. For instance, I use a lot of allulose, not never in meringue, because it loves water too much, so you could back that meringue for hours and it would still be sticky.


Are there sweeteners you don’t use in your products?

Yes, there are a few. I don’t use artificial sweeteners at all. Next, I’m not a fan of stevia because of the after taste so I don’t use that either. Also, I don’t use xylitol as it’s toxic to dogs. I love dogs and have an adorable retired racing greyhound myself who is an expert at catching what falls on the floor before anyone can get to it first — he’s that fast. As such, if I wouldn’t have any food with xylitol in my house, just in case it could fall on the floor and could be consumed by my super-fast houndie, I won’t put in my products just in case for your puppies too. Finally, I don’t use products like maltitol or mannitol, as they are notorious for upsetting the stomach.

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Below is your return policy. However, more than anything, La Femme Nikketo wants to ensure their customers are happy and love their purchases. If you have any concerns with your purchases, please contact us right away so we can assist you.

We accept returns within 15 days from shipping date under certain circumstances. La Femme Nikketo will ONLY pay for a return label if a product arrived damaged or was shipped in error. In all other cases, the customer is responsible for the shipping costs. Please contact us if you need to return your purchase. Please note that a product is required to be returned in order for a refund to be issued. Sometimes we might be able to issue a refund based on a photo confirmation of a product damage. We do not accept returns on any opened/used items.

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