A simple homemade sugar free condensed milk that works wonders in low carb and Keto dessert recipes. Only 3 ingredients and one tenth of the carbs in regular sweetened condensed milk!
Sweetened condensed milk… the memories! As a kid, I used to eat it by the spoonful, straight out of the can. To me, it was right up there with gummy bears and the edible paper (yes, that was a THING in 70’s Germany). I loved its dreamy creaminess – just like rice pudding, but without the rice. Heavenly indulgence.
Well, that was then. From an adult perspective, sweetened condensed milk does not look so dreamy any more. Essentially it’s milk from which 60% of water has been removed and LOADS of sugar has been added. A tablespoon of regular condensed milk contains 10g carbs, all of which are sugars.
Luckily, we can do a lot better than that!
To avoid unnecessary sugars in low carb cooking, milk is often replaced with double or heavy cream as it has a lower lactose (milk sugar) content. Therefore, one way to make low carb condensed milk would be to use cream and even some butter combined with sweetener. If you can stomach really, really rich foods, this is certainly a delicious option. Personally, I’m not good with large amounts of double cream, so I wanted to find a lighter alternative.
I took inspiration from my sugar free caramel sauce, which uses canned coconut milk as a base. The caramel sauce is made by boiling down coconut milk with the brown Sukrin Fibre syrup, which creates a luscious golden syrup, perfect for candy or desserts, such as my Low Carb Gluten Free Twix Bars. Coconut milk has a fat content of 18g per 100g as opposed to the punchy 47 grams per 100g in double (heavy) cream.
For this condensed milk recipe, I swapped the Sukrin Fibre Syrup with powdered erythritol and some vanilla extract. Throw in 30 minutes of bubbling away on the stove and a bit of stirring, and Bob’s your uncle.
It’s so easy, I’m feeling a bit cheeky to call it a recipe.
BUT.
Just imagine the wonderful things you can do with this sugar free condensed milk.
- Sugar Free ice cream, for all of us who do not have an ice cream maker. (This is actually the reason why this condensed milk happened in my kitchen today – I’ve been working on a creamy ice cream recipe without high tech equipment).
- Then there’s Key lime pie. Definitely also on my list.
- Or fudgesicles. Fudgesicles!
- And not to forget low carb Dulce de Leche.
I’m going to stop here, because my mouth is starting to water woo much! You get the picture, anyway. ENDLESS possibilities. LOTS of pleasure. And yes, you could even put it in your coffee.
I do recommend using powdered sweetener over granulated sweetener, because your result will be smoother. Erythritol does not dissolve as readily as sugar and can re-crystallise. If you only have granulated sweetener at home, try grinding it to a powder before using. Stevia could be an option, too.
At the end of cooking, my sugar free condensed milk had reduced to almost 1/3 of the original amount.
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Sugar Free Sweetened Condensed Milk
Ingredients
- 800 g / 28 oz coconut milk, canned
- 2 tbsp powdered erythritol
- 1 tsp vanilla extract
Instructions
- Pour all ingredients in a pot and bring to the boil.
- Turn the heat down to medium and let it bubble away until the mix has reduced to almost 1/3 of the original amount, stirring regularly. The condensed milk is ready when it coats the back of a spoon and its colour begins to darken slightly.
- Fill into an airtight container and cool down.
Notes
Nutrition
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pym says
would this also work with canned coconut milk lite?
Katrin Nürnberger says
I have never tried it, so I’m not sure. With light products, there’s normally a higher water content and then they add thickeners to achieve the same consistency fat would provide. You’d have to give it a go.
Kristina says
Thanks for yet another great idea, cant wait to try it for both us grown ups on low carb and son that is dairy free… and another thanks for bringing up some memories, as the edible paper was a thing in Slovakia too
Katrin says
Edible paper… it was huge in the 70s over in Germany!!!! Hope you’ll like this recipe 😉
Jenny Taylor says
How do you store the Condensed Milk? In a fridge or pantry shelf? and how long does it last after making it?
Katrin says
I store mine in in the fridge. It was fine for a few weeks – but how long you’re comfortable storing it, that’s a call you’ll have to make for yourself 🙂
Paul says
Can this be used for a flan or key lime pie?
Katrin says
Yes, that’s possible!
Shirley Korson says
Hey, I’m Diabetic , and i would LOVE your Ice Cream recipe !
Katrin says
Hi Shirley, you should try my !!
Garvelle D Grant says
I love you! I can’t wait to try this out 🙂
Katrin says
Haha, glad you like the look of it! Let me know how you get on 🙂
Ce says
What about monk fruit as a sweetener?
Katrin says
Hi, I’ve only ever used the erythritol based monk fruit sweetener by Lakanto, which would work fine here. I know there’s pure monk fruit, but I’ve never tried it so I would not know what quantities to use
Jeannette says
Can you use this to make yogurt in a instant pot.
Katrin says
I believe for yoghurt you need some kind of bacteria? I’ve never made coconut yoghurt and I don’t own an instant pot, so I’m afraid I don’t have an answer for you 🙂
Heather says
Great recipe!! Thank you for this – will be making again soon
Katrin says
I’m glad it hit the spot!
Andrea says
Can it be made with actual milk instead of coconut milk?
Katrin says
I’m not sure that would work so well as it’s so much more watery. There are recipes out there using double/heavy cream. This, however, makes the end product VERY calorie heavy.
Gail says
think a stevia sugar blend can be used instead. erythritol doesn’t agree with me
Katrin says
I’m sure you could try that. When you buy granulated stevia, be sure to check the ingredients though – many include erythritol. Also, I”ve had a stevia blend once that was twice as sweet as sugar. Erythritol generally has a 1:1 sweetness compared to sugar
Heather Vickery says
Hi Katrin,
I am wondering if you could make this condensed milk with Almond Milk
instead of coconut milk.
Thanks for your great recipes.
Heather
Katrin says
Hi Heather, I don’t think that will work. The coconut milk I’m using is from a can and it is high in fat. It’s the type that will separate into a firm and a liquid part if you put it in the fridge. I have never seen almond milk like that. The only one I know is used as a milk replacement and normally contains up to 6% fat only. It’s too liquid.