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!

Table of Contents

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 in a freezer-safe container and freeze for up to six months. Let it thaw overnight in the fridge.

Sugar Free Condensed Milk

Recipe by FrendesCourse: DessertCuisine: American

Servings

servings

Prep time

minute

Cooking time

minutes

Calories

246

kcal

NET CARBS

Total time

minutes

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 ServingCalories246
% Daily Value *
Sodium 63mg 3%
Potassium 45mg 2%
Total Carbohydrate 2g 1%
- Dietary Fiber 1g 4%
Protein 1g 2%

Vitamin C 1%
Calcium 40%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.