Sugar-Free Sweetened Condensed Milk FREE Printable Recipe Card:
The Simplest Way to make Keto Sugar-Free Sweetened Condensed Milk for your low-carb and Ketogenic recipes that actually tastes like the real thing.
We use a natural sweetener blend with high fat cream and butter to keep it very low-carb.
We’ve been making this Sugar Free Keto Sweetened Condensed Milk recipe for our low-carb ketogenic desserts since the beginning back in 2014, trialing over 20 methods and this is the one that stuck!
It’s a 3 ingredient recipe, you should add nothing more but should use all three for the best tasting low-carb condensed milk you’ll ever make.
Keto Sugar-Free Sweetened Condensed Milk Recipe Low-Carb Ingredients:
20 fl oz Heavy Cream
3/4 cup Swerve (Natvia is ok if you cannot get Swerve in your country)
2 oz Butter unsalted
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About My Keto Kitchen
My Keto Kitchen takes everyday meals and turns them into easy to make low-carb recipes for people on the ketogenic diet.
Most of our recipes are suitable for Paleo and are Gluten-Free also.
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Sugar-free sweetened condensed milk is a staple for many of our keto dessert recipes. If you have any dessert recipes that require sugar-free condensed milk, let us know below and we'll see if we can make them. 💕
Would your recipe work using allulose instead of Swerve? (I’ve read that it doesn’t crystallize like erythritol does.)
I have stevia drops … if I add stevia drops (liquid drop) to almond milk and coconut oil, does it work too?
Hi Gerri. I tried this condensed milk recipe yesterday but it came out all wrong. It resulted in a very hard rock-like “condensed milk”. I don’t know where I went wrong. I used 100% erythritol. When the cream, butter and erythritol reduced in quantity over medium heat, I turned off the stove anset it cool on the counter before placing into the fridge. I checked it after about 2 hours and it was like stone in a bowl.
Please is there any hope to save this recipe or should I toss it in the trash? Also what do you think went wrong?
Thank you.
How long is the cooking process and whats the heat setting? Is it swerve granulated or confectioner? Thank you 😊
What setting of heat do I put it to?