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.
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.
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.
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.
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.
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.
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.
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.
Looking for recipes with Keto Sugar-Free Sweetened Condensed Milk? Check out these recipes:
Mock Almond Joy Bars (coming soon)
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,
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.
Yup, that’s me with my eyes closed while my hubby takes the picture. Totally me. I’m in my happy place doing one of my favourite things: on a hike in the Cape Breton Highlands.
I started my low-carb journey three years ago, for health reasons, 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.
I thought, as someone with a severe peanut/tree nut allergy, I am already a pro at adapting recipes to my nut-free existence, so adapting Keto to also be nut-free is something I can master. Truly, I love both the experimentation and the glee when I hit upon something fabulous and all with no sugar! It’s here where the idea was born for lafemmenikketo.com. I feel like a superhero baker and cook with a whisk in hand, whipping the carbs gone to make fabulous nut-free treats without the sugar. This, to me, is simply joyous. I hope you think so too!