All the sweetness and creaminess of classic condensed milk — without the sugar! Perfect for keto desserts, baking, or your morning coffee.
📋 Recipe Card
👥 Yields: ~2.5 cups
⏱️ Prep Time: 2 minutes
🔥 Cook Time: 25–30 minutes
⏳ Total Time: ~30 minutes
🥗 Dietary Tags: Sugar-Free, Keto, Low-Carb, Diabetic-Friendly, Gluten-Free
🛒 Ingredients
- Heavy cream
- Butter (unsalted)
- Sugar substitute (like erythritol, allulose, or monk fruit blend)
🧑🍳 Instructions
-
Combine Ingredients
In a saucepan, add heavy cream, butter, and your sugar substitute. -
Heat Gently
Set over medium heat. Stir occasionally until butter is melted and sweetener dissolves. -
Simmer Slowly
Reduce heat to low. Let it simmer gently (not boil!) for 25–30 minutes, stirring occasionally, until thickened. -
Cool & Store
Remove from heat. Let cool slightly before pouring into clean jars. It will thicken more as it cools.
✅ Notes
- This recipe is naturally keto and sugar-free.
- Use allulose for the smoothest texture – erythritol may crystalize slightly when chilled.
💡 About This Recipe
If you’ve been missing sweetened condensed milk in your sugar-free baking, this 3-ingredient version is going to be your new pantry essential. It’s rich, creamy, and tastes just like the real thing – but with no added sugar.
Use it for making keto fudge, sugar-free tres leches, low-carb no-bake pies, or simply stir a spoonful into your coffee!
📸 Step-by-Step Cooking Guide
1. Gather Ingredients
Use high-quality heavy cream and your favorite sugar substitute. Allulose gives the best syrupy finish.
Tip: Avoid xylitol in this recipe if you’re making it for pets or storing it where they can access.
2. Combine and Melt
Place butter, sweetener, and cream in a medium saucepan. Stir over medium heat until butter melts completely and sweetener dissolves.
3. Slow Simmer
Reduce heat to low. Let the mixture simmer gently – small bubbles, no boiling. Stir every few minutes to prevent sticking or scorching.
Tip: Use a rubber spatula to gently scrape the bottom of the pot as it thickens.
4. Watch the Texture
After 25–30 minutes, the liquid should have reduced and thickened to a syrup-like consistency. It will continue to thicken as it cools.
5. Cool & Store
Pour into clean jars or containers. Let cool at room temp, then refrigerate. Keeps well for up to 2 weeks in the fridge.
🧂 Ingredient Breakdown & Substitutions
Why These 3 Ingredients Work:
- Heavy Cream: Base for richness and thickness.
- Butter: Adds extra fat and classic dairy flavor.
- Sugar Substitute: Keeps it sweet without blood sugar spikes.
Best Sweeteners for This Recipe
- Allulose: Closest to real sugar texture; doesn’t crystallize.
- Monk Fruit + Erythritol blends (Lakanto, etc.): Tastes great, may recrystallize slightly after chilling.
- Stevia blends: Okay for mild sweetness, but not ideal for thickening.
Swaps
- Dairy-Free Option: Use canned coconut cream + vegan butter alternative.
- Butter-Free Option: Use only cream and sweetener, though flavor will be slightly lighter.
🍰 Variations & Uses
Flavor Add-Ins
- Vanilla Extract: Add ½ tsp after removing from heat for a hint of vanilla.
- Salted Caramel: Add a pinch of salt and ½ tsp caramel extract.
Use It In:
- Keto fudge recipes
- Low-carb no-bake pies
- Coffee creamer
- Keto flan or panna cotta
- Homemade protein bars
- Sugar-free ice cream base
🧊 Storage & Prep Tips
Storage:
- Store in airtight glass jars in the refrigerator.
- Keeps up to 2 weeks.
Freezing:
- Freeze in silicone ice cube trays or freezer-safe jars.
- Thaw overnight in the fridge before using.
- May need a quick stir or whisk after thawing.
Reheating:
- Warm gently in a saucepan or microwave in short bursts to re-liquify if too thick.
Make-Ahead:
- You can double or triple the batch.
- Make it weekly and keep it on hand for baking or drinks.
🧮 Nutrition (Per 2 Tbsp serving, approx.)
- Calories: 120 kcal
- Fat: 12g
- Protein: 0g
- Carbs: 0.5g net (varies slightly by sweetener)
- Sugar: 0g
- Gluten-Free | Sugar-Free | Keto
Allergens: Contains dairy (milk, butter)
❓FAQs
Q: Can I make this dairy-free?
A: Yes! Use coconut cream and a dairy-free butter or coconut oil. Note: flavor will differ slightly.
Q: My condensed milk crystallized – why?
A: If using erythritol, it tends to recrystallize when cold. Warm it gently and stir, or use allulose next time.
Q: Can I pressure can this or store it unrefrigerated?
A: No. Since it’s a dairy product without preservatives, it must be refrigerated or frozen for safety.
Q: Can I use it like regular condensed milk in recipes?
A: Yes! It works well in most no-bake and low-heat recipes. For baking, it may behave differently depending on sweetener used.
❤️ Behind the Recipe
This sugar-free condensed milk was a life-saver during my switch to a keto lifestyle. I missed making classic desserts like tres leches cake or fudge — and after a few test runs, this version nailed it. I now keep a jar in my fridge at all times!
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