Keto Condensed Milk

Total Time: 40 minutes (10 minutes active, 30 minutes passive)
Difficulty: Easy
Yield: Approximately 1 cup (the equivalent of one standard can)
Cuisine: Ketogenic / Low-Carb

Description

This rich, velvety Keto Condensed Milk is a game-changer for low-carb and sugar-free baking. Forget the 40+ grams of sugar per serving found in the traditional canned stuff! Our version uses a clever blend of high-fat dairy and natural, zero-glycemic sweeteners to create a thick, sweet, and luxurious product perfect for keto fudge, ice cream bases, coffee creamer, or drizzling over sugar-free desserts. It’s surprisingly simple to make and stores beautifully for all your culinary creations.

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Nutritional Information (Per 2 Tbsp Serving):

• Calories: 120

• Total Fat: 11g

• Saturated Fat: 7g

• Total Carbohydrates: 2g

• Dietary Fiber: 0g

• Sugar Alcohols (Erythritol): 1.5g

• Net Carbs: 0.5g

• Protein: 2g

Net carbs are calculated by subtracting fiber and sugar alcohols (which have a negligible impact on blood sugar for most people) from total carbohydrates. Always consult your healthcare provider for personalized dietary advice.

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Ingredients

• 1 ½ cups (360ml) Heavy Whipping Cream

• ¼ cup (55g) Unsalted Butter, cubed

• ⅓ cup (65g) Granulated Erythritol (or preferred keto sweetener like Allulose*)

• 2 tbsp (20g) Powdered Erythritol (or BochaSweet)

• 1 tsp Pure Vanilla Extract

• Pinch of Sea Salt

Chef’s Note: Allulose is excellent for this recipe as it caramelizes and thickens more like real sugar, but erythritol works perfectly well. Using a blend of granulated and powdered helps achieve a smoother final texture.

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Equipment

• Medium-sized, heavy-bottomed saucepan

• Whisk

• Heat-resistant spatula

• Fine-mesh sieve (optional, for extra smoothness)

• Glass jar or airtight container for storage

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Instructions

1. Combine & Dissolve (Time: 5 minutes | Intensity: Low)

In your heavy-bottomed saucepan, combine the heavy whipping cream, cubed butter, granulated erythritol, and powdered erythritol. Place the saucepan over medium-low heat. Whisk gently but consistently until the butter has fully melted and the sweeteners have completely dissolved into the cream. This step is crucial—you should not see any granules on the back of a spoon. Do not let the mixture come to a boil yet.

2. Simmer & Reduce (Time: 25-30 minutes | Intensity: Medium – Requires Attention)

Once the mixture is smooth and unified, increase the heat to bring it to a gentle simmer. You will see small bubbles forming around the edges. Immediately reduce the heat to low to maintain this gentle simmer. This is the most critical step.

Cook, stirring every 2-3 minutes with your spatula (scraping the bottom and sides to prevent scalding), until the mixture reduces by about one-third and thickens noticeably. It should coat the back of your spatula and hold a line when you run your finger through it. The final consistency will be similar to a thin custard or a pourable pancake syrup—it will thicken further as it cools.

Pro Tip: Patience is key. A rapid boil can cause the fats to separate, resulting in a grainy texture. Low and slow wins the race!

3. Flavor & Finish (Time: 2 minutes | Intensity: Low)

Once the desired thickness is achieved, remove the saucepan from the heat. Whisk in the pure vanilla extract and the pinch of sea salt. The salt is not for taste, but to balance and enhance the overall sweetness and depth of flavor.

4. Strain & Cool (Time: 10+ minutes | Intensity: Passive)

For an impeccably smooth product (highly recommended), pour the hot condensed milk through a fine-mesh sieve into a clean glass jar or bowl. This will catch any possible undissolved sweetener crystals.

Allow it to cool at room temperature for about 10 minutes before placing a lid on it. As it cools, it will continue to thicken substantially. For the classic, thick “canned” consistency, refrigerate for at least 2 hours before use.

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Storage & Shelf Life

• Storage: Transfer the completely cooled condensed milk to an airtight glass jar.

• Refrigerator: Stores perfectly for up to 2 weeks.

• Freezer: For longer storage, freeze in a sealed container or ice cube trays for up to 3 months. Thaw overnight in the refrigerator before use.

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How to Use Your Keto Condensed Milk

Your homemade keto condensed milk is incredibly versatile:

• Magic Shell Ice Cream Topping: Gently melt with a tablespoon of coconut oil and sugar-free chocolate chips.

• Keto Coffee Creamer: Stir a tablespoon into your morning brew.

• Key Ingredient: Use it in our recipes for Keto Millionaire’s Shortbread, Keto Pumpkin Pie, or No-Churn Keto Vanilla Ice Cream (coming soon to the blog!).

• Simple Drizzle: Warm slightly and drizzle over keto pancakes, chaffles, or berries.

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Recipe Notes & Troubleshooting

• Sweetener Options: Allulose is the best substitute for sugar in terms of texture and browning. Monk Fruit blends work well. Pure stevia may require significant recipe adjustment due to potency.

• Too Thin? If it hasn’t thickened enough after cooling, simply return it to the saucepan and simmer a little longer.

• Grainy or Separated? This is usually due to overheating. Don’t panic! Let it cool slightly, then add a splash of fresh cream and blend with an immersion blender until re-emulsified.

• Dairy-Free Version: For a dairy-free alternative, substitute the heavy cream with full-fat, canned coconut milk and use coconut oil instead of butter. The flavor will be coconut-forward.