Make this rich and creamy sugar free condensed milk with just 3 ingredients! My easy recipe is naturally dairy-free and and only 0.6g net carbs per tablespoon. Use it in your keto baking and any dessert that calls for condensed milk.
This silky sugar-free sweetened condensed milk is a life-saver! I love to have a batch in the fridge for those moments when I get the urge to make something sweet'n'special.
You can use it in a bunch of delicious low carb desserts, from cheesecake to magic cookie bars. I especially love it in my Keto Key Lime Pie recipe!
It is the perfect replacement for regular sweetened condensed milk, which sadly is packed with sugar and not suitable for anyone on a low carb or sugar free diet. Even better, my version is not only keto friendly, but also dairy free because it uses coconut instead of regular cream and butter.
This way, the recipe is lighter, easier on the stomach and I think it also tastes better!
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Why You'll Love It
- Easy - Just 3 ingredients
- Naturally Dairy-free - Made with coconut milk
- Low Carb - Only 0.6g net carbs per tablespoon
- Keeps fresh for up to 4 weeks
- Works as a 1:1 substitute in any recipe that calls for traditional condensed milk
Ingredients
Here are the ingredients I used:
- Canned coconut milk - full-fat coconut milk from a can. We are using both the coconut cream and the liquid. Don't use the coconut milk you drink. Canned coconut milk has a higher fat content, which is essential for creating thick and creamy condensed milk. Option to use dairy cream (heavy cream) instead.
- Powdered allulose - the best sugar substitute for this recipe, I'll explain further below.
- Vanilla extract - optional, but lends a lovely mellow flavor.
Why I prefer using coconut milk over dairy cream:
I love the flavor, and it contains less fat. Coconut milk has a fat content of 18g per 100g as opposed to the punchy 47 grams per 100g in double (heavy) cream.
Coconut is also naturally sweet, which means you need less sweetener.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
It's really simple! First, empty all ingredients into a saucepan.
Stirring regularly, bring the mixture to the boil over a medium heat. It will become a smooth liquid.
Reduce the stove to a very low heat and let the mixture simmer for about 30-45 minutes. Continue to stir in regular intervals and wait until the liquid has reduced by half.
The mixture should have thickened and will coat the back of a spoon.
Fill the keto condensed milk into a glass jar and let it cool to room temperature.
Once it has cooled fully, store it in the fridge.
Recipe Tips
#1 Keep the heat low. If the sugar free sweetened condensed milk becomes too hot, it will burn. It's important to stir regularly and stick to a low heat.
#2 Reduce the liquid by half. Wait until the mixture has reduced by half. Only then take it off the heat. It thickens further as it cools.
#3 Pot size matters. As a rule of thumb, the larger the pot, the quicker the milk will cook. If it's still liquid, it needs to cook longer.
#4 Let it cool slowly. Don't put the hot condensed milk straight in the fridge as the cream will solidify into little gloops of fat. Give it time to cool naturally until it reaches room temperature. to roo.
Why Allulose is the best Sweetener
Allulose is perfect for any sugar free recipe where creaminess is essential - like condensed milk! No other sugar substitute sets as smooth. Allulose does not re-crystallize and behaves just like sugar.
I now use allulose in all recipes where smoothness is key, such as my Keto Sugar Free White Chocolate, this Vegan Keto Caramel Sauce or my Keto Flan.
Can I use another sweetener?
Yes, you can - just make sure it is powdered.
Especially with erythritol sweeteners (such as Swerve), the condensed milk texture turns a little gritty once it has been in the fridge. Bocha Sweet and xylitol set smoother than erythritol, but still not as smooth as allulose.
When I first published this recipe in 2018, allulose was not available and I used powdered erythritol. It absolutely works, if you don't mind a bit of graininess around the rim of the jar.
Here is a tip: Adding a pinch of xanthan gum reduces the re-crystallization and makes the condensed milk more gooey.
Can I use this as a 1:1 substitute for sweetened condensed milk?
Yes! Use this keto condensed milk like a 1:1 replacement for regular sweetened condensed milk.
Use it like this:
- As a topping. Drizzle it over berries or drizzle it over cakes like this Coconut Flour Cake.
- Swirl it into sugar free ice cream.
- Make a Vietnamese coffee. Simply add the condensed milk like a coffee creamer.
- Tres Leches cake. I have a tres leches cake recipe in my Keto Desserts Cookbook where this condensed milk shines.
- Keto Key Lime Pie - A must make from the blog!
- Almond Joy cookie bars
- Dulce de Leche
- Keto fudge. Simply mix with chocolate chips!
Variations
How to make unsweetened condensed milk
When I first published this recipe, I only used 2 tablespoons of sweetener and twice the amount of coconut milk. The result was tasty and surprisingly sweet, because coconut contains a fair amount of natural sweetness.
Therefore, it is entirely possible to omit the sweetener altogether and simply cook down the coconut milk.
Just keep in mind that recipes with condensed milk generally require it to be sweet.
Sugar Free condensed milk with dairy
You can replace the coconut milk with heavy cream. This makes the condensed milk taste like classic condensed milk. The recipe steps are the same.
Recipe FAQs
You did not cook it for long enough. You need to reduce the liquid by 50%. This is is the sweet spot for the condensed milk to thicken.
Either the cooking temperature was too high or you cooked it for too long! This causes the allulose sweetener to brown and instead of condensed milk you end up with caramel sauce.
Yes. Since this sugar free condensed milk is made with coconut milk, you can detect a gentle coconut flavor.
Yes, that will work. With canned coconut cream (the thick part of a can of coconut milk), the condensed milk will take less time to cook.
Storage
Refrigerator. Store in an airtight container or mason jar the fridge for up to 4 weeks. If it becomes too firm to use, simply let it come to room temperature or re-heat gently.
Don't microwave as it can separate.
Freezer. Alternatively, freeze for up to 3 months. Defrost overnight in the fridge and give it a good stir to loosen it up.
More Dairy Free Keto Desserts
Interested in dairy free sweets and desserts? Check out my Dairy Free Sugar Free Custard (Keto) or this extra-creamy Keto Creme Brulee.
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Recipe
Sugar Free Sweetened Condensed Milk
Ingredients
- 14 oz coconut milk from a can, 400ml
- ¼ cup allulose powdered, 45g. Increase to up to ½ cup or 90g for a sweeter condensed milk.
- ½ teaspoon vanilla extract
Instructions
- Empty all ingredients into a saucepan. Stirring regularly, bring the mixture to the boil over a medium heat. It will become a smooth liquid.
- Reduce to a very low heat and let the mixture simmer for about 30-45 minutes. Continue to stir in regular intervals and wait until the liquid has reduced by half. The mixture will thicken and coat the back of a spoon.
- Fill the keto condensed milk into a glass jar and let it cool to room temperature. It thickens further as it cools. Once it has cooled fully, store it in the fridge.
Mary
Yummy and very easy to make!
Jo
Hi I have been simmering it for a while and it is still not very thick, is there any thing i can do?
Katrin Nürnberger
Just give it time. It will reduce.
Janaya
What sized jar is best for the amount of this recipe? I would have buy jars as I have none to re-use so I'd rather buy the right size 🙂
Katrin Nürnberger
The recipes makes 1 cup or 240 ml condensed milk. So, a jar that holds 250-300 ml would be perfect.
Brandon
Hi. Late to the discussion. Can I use coconut cream instead of coconut milk? THANKS!!
Katrin Nürnberger
Good question. The answer is, probably yes. You’ll be adding more fat, so the consistency will be firmer - unless you reduce the cooking time.
Julie Naulls
Hi Katrin. I haven't made this recipe yet as I have a question about the coconut milk. Do I use the entire can, or just scoop out the refrigerated cream from the can? And therefore, how many cans do I need for this recipe?
Thank you
Katrin Nürnberger
Hi Julie, I used the entire can of coconut milk and cooked it down until enough liquid had evaporated.
Marge Haile
this is great! I needed to make a Lemon Pie for Fathers Day. I've made it traditionally with Reg. Sweetened Condensed Milk for years. Since we've shifted to Keto, He hasn't had his favorite pie, then I found your wonderful recipe. I made it as described except added Organic Lemon extract and peel of one lemon. OMG...its terrific and smells joyful. Thank you so much, he'll be so happy!
Gaëlle Mazan
Excellent ! So approaching the real thing I really had to refrain from finishing the jar as soon as it had cooled down !
Thank you so much for your recipees !
Gaëlle, a French admirer
Katrin Nürnberger
That's always the downside when you really like something.... 🙂
Sallyrose
how long will this keep in the refrigerator?
Katrin Nürnberger
It should be fine for at least a week.
Lynda Abram
Hi Katrin, would this wonderful recipe work in Banoffee Pie? I've craved it since I had to give up dairy!
Also what would you use instead of whipped cream?
Katrin Nürnberger
I've never tried making banoffee pie with this, but why not? You could use whipped coconut cream instead of the dairy!
pym
would this also work with canned coconut milk lite?
Katrin Nürnberger
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.