Sugar Free Condensed Milk 3 Ingredients

Need more low carb baking staples? Try my keto maple syrup, sugar free chocolate syrup, and powdered sugar substitute. Avid bakers are all too familiar with sweetened condensed milk, but what about those of us who love to bake but need to cut out excess sugar? 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!

Why I love this recipe

Only 3 simple ingredients. And I’m fairly certain you have most, if not all of them, on hand right now. Versatile. Instantly turn any dessert sugar-free, be it tres-leches cake, 2 ingredient fudge, or (my mom’s favorite) Vietnamese coffee! Minimal hands-on time. Mix everything and let it simmer for nearly an hour. All you have to do is keep an eye on it so it doesn’t burn. Make it your way. It’s hard enough to find keto condensed milk in stores, and by making it from scratch, you can have it as sweet or as thick as you need it to be.

Ingredients needed

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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Best sugar free condensed milk ever!” – Marlo 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.

Arman’s recipe tips

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.