Keto Condensed Milk – sugar free/low carb

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Mad Creations Keto Condensed Milk is a very easy recipe, and such a versatile ingredient that can be used in so many low carb desserts.

If you were anything like me, there was a fair bit of condensed milk consumption as a kid.  Straight from the can, or making it into caramel and boiling for 3 hours.  Haha!

Thank god they now sell the caramel already done, as I even know one person who burned their kitchen down boiling it on the stove lol. 

But seriously I loved this stuff as a kid.  I will say this doesn’t really taste any different than the original. It is better, because no sugar was used in its creation.

Keto Condensed Milk

The Ingredients

Keto Condensed Milk is super easy to make at home.

There are only 3 ingredients

  • cream 
  • sweetener 
  • butter

I use a thickened or heavy cream in this recipe, rather than pure thin cream.

The sweetener used can affect the texture of the condensed milk upon cooling. Some sweeteners will re-crystallise when cooling.

It kind of is like when something begins to freeze and you have those little icicles in it. Xylitol tends not to do this in this recipe. 

caramel in saucepan with whisk

Thickened caramel

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Pouring condensed milk into a bowl

Mad Creations Sugar-free Condensed Milk

Mad Creations Keto Condensed Milk

A great ingredient to know how to make sugar-free. Keto Condensed milk gives you the chance to make plenty of your old favourite dishes sugar free.
5 from 8 votes
Prep Time: 2 mins
Cook Time: 1 hr
Total Time: 1 hr 2 mins
Course: Desserts
Cuisine: Australian Keto, Ketogenic, LCHF
Recipe Category: Low Carb
Calories: 228kcal
Author: Megan Ellam
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Servings: 9 serves (450ml total)
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Ingredients

  • 450 g thickened cream
  • 140 g sweetener I use Xylitol
  • 70 g butter cubed

Instructions

CONVENTIONAL METHOD

  • Add all ingredients to small saucepan over medium/high heat.
  • Continue stirring over 45-60 minutes intermittently until mixture thickens to thick syrup.

THERMAL METHOD

  • Insert Butterfly. Add all ingredients and cook 60 minutes/110℃/speed 3/MC off/steaming basket in place on lid

Notes

  1. Any sweetener that is used in this recipe needs to be 1:1 ratio to a standard sugar.
  2. Store in an airtight jar in the fridge for up to 1 week.
  3. Sweetener may re-crystallise in this recipe, but will soften when heated.

Nutrition

Serving: 1serve (50ml) | Calories: 228kcal | Carbohydrates: 1g | Protein: 1g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 85mg | Sodium: 74mg | Potassium: 37mg | Sugar: 0g | Vitamin A: 930IU | Vitamin C: 0.3mg | Calcium: 34mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!

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    34 Comments

  • Nerida says:

    What have I done wrong? Used exact measurements, did thermomix for the time advised and it has cooled and has set solid? Can it be ‘rescued’ with some more cream or almond milk?

  • chelsea sexton says:

    And if U reduce it more with butter and cocoa you’ll have bridgedaro or Brazillian fudge. I’ve tried other keto recipes curious to give this one a whirl

  • Jaxy says:

    Hi Megan. I hope you are doing well.
    I tried this recipe tonight and it looked perfect, but as it started cooling, it started separating. The colour is more caramel like, but tastes like condensed milk. Is there a way to save it? I’m making a healthier version of cheesecake, and can’t afford to buy more ingredients so would really like to save the batch I’ve made. Thanks!*

    • Megan Mad Creations Hub says:

      Hey Jaxy, it does sound like you have taken it too far and caramelised and split the milk. Maybe try a small amount with a bit of cream cheese and milk and see how it comes together (if you are using cream cheese in your cheesecake). I am sorry I am not sure how to fix without have a play with it myself.

  • shuesler says:

    I tried this recipe a few days ago with no intention of using it just yet. Wanted to test it out first. I made one with double cream, 45% butterfat, and one with 35% butterfat. Both turned out well. The 35% butterfat tasted sweeter. I have them in the fridge and they are set solid. I am currently using them like a fat bomb☺️
    Thanks for sharing the recipe.

  • Lori says:

    Hi, please add the fact that Xylitol is highly toxic to dogs, a stick of gum sweetened with it can kill a dog

    • Megan Mad Creations Hub says:

      Hi Nadia, I will do just that. I no longer use xylitol at all myself for that reason. The recipe was written a few years ago but I do plan to update it over the next couple of days.

  • Lynda H says:

    5 stars
    Holy Smoke Megan,
    It’s a millions times better than the can version.
    Loved how easy it was to make.. could r stop licking the bowl and the spatula once it was cooked.
    Can’t wait to use it for some of your beautiful recipes you have on your website ❤️

  • Dale Hoffman says:

    5 stars
    One of the easiest recipes and then adding it to any no churn ice cream recipe for the creamiest ice creams I have ever eaten. Using it for old fashioned no bake cheesecake next.

  • Sara Ann Landers says:

    how do i make thick cream never heard of it before plz help

  • Katie says:

    What ice cream recipe do you put your condensed milk into please?

  • Cristina says:

    Hi Megan,

    can I use Whipping cream instead of thickened cream?

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