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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
Print Recipe Pin Recipe
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

Ingredients

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

Instructions

  • 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.

Nutrition

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

Disclaimer

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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ABOUT NIKKEY

Nikkey Elizabeth | La Femme Nikketo

Welcome! I'm Nikkey Elizabeth.

Two years ago, for health reasons, I was determined to make a Low Carb, High Fat, Keto diet work for me as a lifestyle, without the exercise in deprivation with constant calls to the fun police. Hi! My name is Nikkey Elizabeth and this is totally me, in my happy place doing one of my favourite things: hiking in the Cape Breton Highlands…
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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!!!

 

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

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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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