Sugar Free Condensed Milk: Elevate your dessert game with my sugar free condensed milk recipe! Made with three key ingredients, it’s creamy, sweet, and tastes like the real thing! Just 1 gram carbs
There aren’t too many sugar-free varieties on the market, and the ones I’ve tried… miss the mark. So, I came up with a sugar-free version of classic condensed milk, and now I use it in everything!
Ingredients Sugar Free Condensed Milk
- Heavy cream. Let it sit at room temperature before using it. Heavy whipping cream also works. Avoid low-fat substitutions, as you need that fat content to develop the right consistency.
- Butter. I suggest using unsalted and softened butter.
- Powder sweeteners. I prefer using powdered allulose, though any sugar-free sweetener can technically work.
- Vanilla extract. Optional, but I like the subtle vanilla flavor it adds.
How to make sugar free condensed milk
Step 1- Combine ingredients. Add all of the ingredients into a small saucepan over medium heat.
Step 2- Simmer. Bring the mixture to a boil, stirring regularly. Once simmering, reduce the heat to very low and continue simmering for 45 minutes.
Step 3- Store. Remove from the heat and allow it to cool down completely. Once cool, transfer to a mason jar and refrigerate.
Recipe tip
- Dairy-free. Use full fat canned coconut milk (or coconut cream) and dairy-free butter.
- Stir often. So the bottom of the pan doesn’t scorch.
- Turn it into caramel sauce. Let it simmer for an hour or until it takes on a golden caramel color.
- Be patient. The mixture will thicken up quite a bit as it cools, so don’t fret if it’s liquidy when you remove it from the stovetop.
Storage instructions
To store: Store leftover condensed milk in an airtight container or glass jar and keep it in the refrigerator for up to one month.
To freeze: Place the cooled milk
Sugar Free Condensed Milk
Course: DessertCuisine: American10
servings1
minute10
minutes246
kcal1g
11
Sugar Free Condensed Milk: Elevate your dessert game with my sugar free condensed milk recipe! Made with three key ingredients, it’s creamy, sweet, and tastes like the real thing! Just 1 gram carbs
Ingredients
2 1/2 cups heavy cream
1/4 cup butter
3/4 cup granulated sweetener of choice
1/2 teaspoon vanilla extract optional
Directions
- Add the heavy cream, butter, allulose, and vanilla into a small saucepan.
- Over medium heat, bring the mixture to a boil. Stir regularly, until it begins to simmer. Once it begins to simmer, reduce the heat to very low. Let the condensed milk simmer for around 45 minutes.
- Remove from the heat and allow it to cool down completely. Once cool, transfer to a glass jar or container and refrigerate.
Notes
- I like using powdered allulose or standard allulose, but most sweeteners should work.
One serving is a heaping 1/4 cup. - TO STORE: Leftover condensed milk should always be stored in the refrigerator, to avoid any spoilage. It will keep well, covered, for up to 4 weeks. Before using it, let it sit at room temperature for 30 minutes, for it to loosen up.
- TO FREEZE: Place the condensed milk in a sealable container, and store in the freezer for up to 6 months.
Nutrition Facts
1 servings per container
- Amount Per Serving
- Calories246
- % Daily Value *
- Trans Fat 27g
- Sodium 63mg 3%
- Potassium 45mg 2%
- Total Carbohydrate 2g 1%
- Dietary Fiber 1g 4%
- Protein 1g 2%
- Vitamin C 1%
- Calcium 40%
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