Sugar-Free Condensed Milk

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An easy sugar-free condensed milk recipe to enjoy low carb and keto desserts. Keep a jar of this in the fridge for all your dessert needs.

I have a few non keto recipes that require condensed milk, so I reached for my cream and saucepan and make a low carb, sugar free version. I can now enjoy low carb versions of a few family favourites. Condensed milk is often used in no-churn ice cream, fudge, cheesecakes and a few creamy drinks.

This is similar to my caramel sauce but with that recipe I heat the butter until it is as brown as I dare before I add the cream. You can try making this condensed milk with a thickening such as xanthan gum if you dont’ t have the patience of watching this for 30 minutes. You need to keep an eye on this as it may boil over and an occasional stir helps.

I’ve been using a couple of spoons of this in my ice coffee and a jar of this now makes a monthly appearance in our fridge. Especially as it firms up in the fridge making it a delicious low carb sweet treat to dip a spoon into when the late night snack attacks kick in! This can also be made dairy free by using coconut milk.

Serving Size

The entire recipes makes 280ml of sugar-free condensed milk although the final size will depend on how much the liquid is reduced whilst cooking.
I’ve estimated that the full recipe will make 19 serves of 1 tablespoon.

How to Store

This sauce is best stored in a sealed glass jar in the fridge. It will thicken up further once chilled. If you find it too thick before using, gently heat it up.

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Sugar-Free Condensed Milk

An easy sugar-free condensed milk for low carb desserts

5 from 1 vote

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Course: Desserts, Sauces

Cuisine: American

Keyword: Easy Sauces

Prep Time: 5 minutes

Cook Time: 30 minutes

Servings: 19 tablespoons

Calories: 60kcal

Author: Angela Coleby

Ingredients

• 2 cups heavy cream
• 3 tablespoons butter
• 1/4 cup erythritol powdered
• 1 tablespoon vanilla extract

US Customary – Metric

Instructions

• Place the cream, butter, vanilla and powdered erythritol in saucepan.
• Bring to the boil then simmer and whisk for a couple of minutes.
• Simmer for 30 minutes with the occasional stir if it looks like it might be sticking to the bottom of the pan. Cook for longer if it is not thickening.
• Remove from the heat and allow to cool before pouring into a glass jar.
• Store in the fridge.

Notes

I’ve estimated that the full recipe will make 19 serves of 1 tablespoon.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1tablespoon | Calories: 60kcal | Carbohydrates: 0.4g | Protein: 0.3g | Fat: 6.5g

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