This sugar-free condensed milk is a game-changer for anyone following a low-sugar, diabetic-friendly, or keto lifestyle. Traditional condensed milk is made by simmering milk and sugar until thick and syrupy. This version mimics that texture and richness using a sugar substitute, making it suitable for desserts, beverages, and baking.
The result is a smooth, velvety milk concentrate that can be used in recipes like fudge, tres leches cake, no-bake pies, or even stirred into coffee. It’s economical, easy to prepare, and stores well. The flavor is mildly sweet, with a creamy consistency that thickens as it cools. You can customize the sweetness and thickness depending on your needs.
INGREDIENTS (Yields about 1¼ cups)
2 cups full-fat milk (or unsweetened almond milk for dairy-free)
⅔ cup powdered erythritol or monk fruit sweetener
2 tablespoons unsalted butter (or coconut oil for dairy-free)
INSTRUCTION
Step 1: Combine ingredients
In a medium saucepan, add milk, sweetener, and butter. Stir to combine.
Step 2: Simmer gently
Place over medium heat and bring to a gentle simmer. Reduce heat to low and let it cook uncovered for 30–40 minutes, stirring occasionally. The mixture should reduce by about half and become slightly thickened.
Step 3: Watch for consistency
As it simmers, the milk will turn a light golden color and coat the back of a spoon. Don’t boil vigorously—gentle heat prevents curdling.
Step 4: Cool and thicken
Remove from heat and let cool. It will continue to thicken as it cools. Transfer to a clean jar or container.
Step 5: Store
Refrigerate for up to 7 days. Stir before use, as separation may occur.
SERVINGS:
