Table of Contents
- Why You’ll Love This Sugar-Free Condensed Milk
- Ingredients & Substitutions
- How To Make Sugar-Free Condensed Milk
- Tips for the Best Sugar-Free Condensed Milk
- Storage Instructions
- How to Use Condensed Milk
- Tools for This Condensed Milk Recipe
- Sweet Condensed Milk
Making your own Sugar-Free Sweet Condensed Milk is not only a simple process, but it also provides a healthier, customizable alternative to store-bought versions. It’s an ideal solution for those following a keto or low-carb diet who still want to enjoy the creamy goodness of this classic ingredient. Now let’s delve into why making your own condensed milk is a game-changer.
This isn’t just a substitute; it’s a versatile, low-carb ingredient that you can incorporate into a myriad of dishes. From rich desserts like Dulce De Leche Squares from the Fat Bombs Book to enhancing your morning coffee, our homemade sugar-free condensed milk is the perfect addition to your keto-friendly pantry staples.
Why You’ll Love This Sugar-Free Condensed Milk
- Low-Carb: No added sugar, keto-friendly.
- Easy: Simple to make at home.
- Few Ingredients: Just a handful needed.
- Customizable: Personalize with your choice of spices.
- Fresh: Homemade for the best quality.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Making condensed milk without sugar and without milk is easy! Here’s what you need:
- Butter: Unsalted butter adds richness.
- Cream: Heavy whipping cream provides the creaminess.
- Almond Milk: Unsweetened versions only, for a low-carb profile.
- Low-Carb Sweetener: Allulose is recommended for a smooth texture.
- Flavor Options: Choose from vanilla, cinnamon, or your own blend of spices.
Yes, you can! For a dairy-free option, follow our Sugar-Free and Dairy-Free Sweet Condensed Milk recipe.
Yes, you can substitute almond milk with cashew milk, macadamia milk, or poppy seed milk.
How To Make Sugar-Free Condensed Milk
Brown the Butter. Start by melting the butter in a saucepan until it turns a golden brown color.
Add Liquids and Sweetener. Pour in the cream and almond milk, followed by the low-carb sweetener of your choice.
Simmer. Reduce the heat and allow the mixture to simmer until it’s reduced by half, which will take approximately 30-45 minutes.
Cool Down. Remove from heat and let it cool.
Blend. Use an immersion blender for a smooth, creamy texture.
Cool Down. Remove from heat and let it cool.
Tips for the Best Sugar-Free Condensed Milk
- Simmer slowly on low heat. When boiling your cream, find the temperature that allows it to simmer without overflowing. Start at medium high and once boiling, reduce to low.
- Sweeten to taste. Sweetener can either be added and cooked together with the cream, or it can be added after the milk is reduced. We tried both and it didn’t make a difference. You may want to add the sweetener after the cooking only because the mixture will be sweeter as it gets reduced. You can then use sweetener to taste.
- Choose your milk. If you want to make a nut-free condensed milk, use seed milk such as poppy seed milk instead of almond milk, or try tiger nut milk (tiger nuts are a vegetable, a type of tuber).
- Aim for smooth consistency. Blend after cooling for a uniform, creamy texture.
- Flavor to taste. Infuse with vanilla or cinnamon for an extra taste dimension.
Stored properly in a sealed jar in the fridge, it will last for about one week. For longer storage, pour in an ice tray and freeze until solid. Pop out of the ice tray, transfer into a bag and freeze for up to 6 months.
How to Use Condensed Milk
This isn’t just a substitute; it’s a versatile, low-carb ingredient that you can incorporate into a myriad of dishes. From rich desserts like Dulce De Leche Squares from the Fat Bombs Book to enhancing your morning coffee, our homemade sugar-free condensed milk is the perfect addition to your keto-friendly pantry staples:
- Coffee Creamer: Use to make Coffee Creamer and swirl it into your coffee or tea for a rich and creamy sweetener.
- Dessert Topping: Drizzle over fruit salads, ice cream, or use as a dip for keto cookies.
- Baked Goods: Incorporate into cakes, brownies, or cookies for added moisture and sweetness.
- Sweet Spreads: Mix into homemade spreads like nut butter or chocolate hazelnut spread.
- Fudge and Candy: Use as a base for creamy fudge or homemade candies.
- Breakfast Sweetener: Add to oatmeal, yogurt, or pancake batter for a touch of sweetness.
- Pie Fillings: Perfect for pumpkin, lemon, or key lime pies, adding sweetness and a creamy texture.
- Frozen Treats: Blend into homemade ice creams or popsicles for a smooth, rich flavor.
- Fruit Dips: Use it as a sweet dip for apple slices or other fresh fruit.
Tools for This Condensed Milk Recipe
- Immersion Blender: Essential for combining your ingredients quickly and getting that perfect pesto texture.
Sweet Condensed Milk
- ½ stick unsalted butter
- 2 cups heavy whipping cream
- 2 cups unsweetened almond milk (or cashew, macadamia, or poppy seed milk)
- ½ cup granulated low-carb sweetener (such as Allulose or brown sugar substitute)
- 1 tsp vanilla extract, vanilla bean powder or cinnamon (optional)
- Place the butter into a pan. Cook over medium heat until it starts to foam and slightly brown. Keep an eye on it to prevent burning. This will take just a few minutes.
- Add the cream and almond milk. Don’t be alarmed when you see the butter floating on top at first.
- Add the sweetener. Mix until well combined.
- Bring to a boil over medium-high heat. Once it starts simmering, turn the heat down to low. Continue cooking until the mixture is reduced to about half of its original volume. This will take approximately 30 to 45 minutes.
- Remove from heat. Allow the mixture to cool down to room temperature.
- Blend with an immersion blender. This will help remove any clumps and make the mixture smooth and creamy. Optionally, you can blend in a teaspoon of vanilla powder or cinnamon for extra flavor.
- Pour into a jar and store. Seal tightly and refrigerate.
- Serving size: 1 tablespoon (15 ml).
- Yield: Makes approximately 2 to 2 ½ cups (480 to 600 ml). The exact volume will depend on how much you reduce the liquid. The more you reduce it, the creamier it will become.
- Storage: Keep in the fridge in a sealed jar for up to one week. It will be runny at first but will thicken more in the fridge.
- Dairy-Free Option: Use this recipe for Dairy-Free Condensed Milk instead.
- Use in Recipes: Ideal for various keto-friendly drinks and desserts.