Name: Keto Condensed Milk
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 cups heavy whipping cream; ¼ cup unsalted butter; ½ cup powdered allulose sweetener (use powdered allulose to prevent crystallization); ½ tsp vanilla; pinch salt optional

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Since going sugar free one of the things I missed was those rich creamy desserts that used sweetened condensed milk. The other day I was craving a slice of Homemake Key Lime Pie and decided I needed to figure out how to make Sugar-Free (aka Keto) Condensed Milk. The work milk though is a bit of a misnomer as I used heavy cream. So this recipe might be more accurately called Keto Condensed Heavy Cream. The result though is fantastic. This keto condensed milk has become an absolute favorite in my kitchen! I love how it opens up a world of previously “off-limits” recipes that traditionally require regular condensed milk. The simplicity of needing just four ingredients that I already keep in my keto pantry means I can whip this up whenever inspiration strikes.

What You Will Learn

By making this keto condensed milk recipe, you’ll master:

How to create a sugar-free alternative to traditional condensed milk.
The technique for properly reducing cream to achieve that signature thick consistency.
Why choosing the right sweetener (allulose) prevents crystallization in sugar-free cooking.
How to determine the perfect consistency through visual cues and simple tests.
Temperature control techniques for gently simmering dairy without scorching or boiling over. Ask me how I know.
Storage methods to maximize shelf life of homemade dairy products.

Why I Love This Recipe

• It’s wonderful for keto cooking—opening up countless recipes that traditionally require regular condensed milk
• Requires just four simple ingredients I already keep in my keto pantry
• Incredibly versatile—one batch serves multiple purposes from coffee sweetener to dessert base. I even add it to plain yogurt and drizzle it over berries.
• Stores beautifully in the refrigerator, making me always prepared for spontaneous baking sessions

• Gives me complete control over ingredients, ensuring I stay true to my low-carb lifestyle
• Satisfies creamy, sweet cravings without the carb overload of traditional condensed milk
• Becomes a secret ingredient for impressing guests with keto-friendly treats they can’t believe are Sugar-Free like these mini key lime pies.

Ingredients for Keto Condensed Milk

Heavy Whipping Cream is the foundation of this keto condensed milk, providing the rich, creamy texture and healthy fats that make this recipe so satisfying.

Unsalted Butter: Adds a velvety mouthfeel and helps stabilize the mixture. The butter contributes additional fat content that enhances the richness while helping the condensed milk achieve that silky-smooth texture. Choose high-quality, grass-fed butter if possible for maximum nutritional benefits.

Powdered Allulose: Unlike other keto sweeteners, allulose won’t crystallize when cooled, preventing any graininess in your final product. I’ve also used monk fruit with allulose successfully.

Vanilla Extract: While optional, a splash of pure vanilla extract adds wonderful depth of flavor that complements the richness of the cream.

Pinch of salt: A small amount of salt might seem strange in a sweet recipe, but it actually enhances the sweetness and balances the flavors.

Instructions: for Keto Condensed Milk

Pour the heavy cream into a medium-sized saucepan and add the butter.
Bring the mixture to a gentle boil over medium heat, stirring constantly.
Once boiling, stir in the allulose sweetener and a pinch of salt if using.
Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the mixture thickens and reduces by about half. Watch that pot so it doesn’t boil over.
The condensed milk is ready when it coats the back of a spoon.
Remove from heat and stir in vanilla extract if using.
Allow to cool completely – it will continue to thicken as it cools.
Transfer to a glass jar and refrigerate.

Storage Tips:

Store in an airtight container in the refrigerator for up to 4 weeks.
Before using refrigerated condensed milk, let it sit at room temperature for about 30 minutes to soften.
You can freeze it for up to 6 months in a sealed container.

FAQ for Keto Condensed Milk

Can I use a different sweetener instead of allulose?

While allulose is preferred because it doesn’t crystallize when cooled, you can substitute with erythritol or monk fruit sweetener. Monk fruit with allulose also works great. However, be aware that these alternatives may create a slightly grainy texture in the final product. Always use powdered forms of any sweetener to ensure smooth integration.

How can I tell when my condensed milk is ready?

Your keto condensed milk is ready when it has reduced by approximately half its original volume and coats the back of a spoon. When you run your finger across the spoon, it should leave a clear path that doesn’t immediately fill in. Remember that it will continue to thicken as it cools.

Can I make this dairy-free?

Yes! Substitute the heavy cream with full-fat coconut cream and use coconut oil instead of butter. This creates a delicious dairy-free alternative with a subtle coconut flavor that works beautifully in many recipes.

What can I do if my condensed milk is too thin?

If your condensed milk hasn’t thickened enough after cooling, you can return it to the pan and simmer it longer to reduce it further. Be patient and maintain a low heat to prevent scorching.

How can I use keto condensed milk beyond desserts?

Beyond desserts, try adding a tablespoon to your morning coffee or tea for a rich, creamy sweetener. It’s also excellent drizzled over berries for a simple snack, used as a base for ice cream, or mixed into yogurt for added creaminess and sweetness without the carbs.

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