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.
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.
Sugar-Free Condensed Milk
- 2 cups heavy cream
- 3 tablespoons butter
- 1/4 cup erythritol powdered
- 1 tablespoon vanilla extract
- 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.
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