I actually have three recipes for low carb sweetened condensed milk but this is the one I prefer because it is also lower in fat and calories than the others. I’ll post them at later times because they definitely have their place in your recipes.
This is made with nonfat powdered milk and is good for recipes that have a lot of other flavor. I use it in my low carb key lime pie, low carb lemon icebox pie, and those types of recipes. In fact, you’ll want to make this as soon as possible because I am posting the key lime recipe tomorrow.
For this recipe you’ll need: nonfat dry milk, sugar free sweetener, vanilla extract, and butter.If you are in a hurry, feel free to Jump to the Recipe
You can use any cup for cup measure sweetener you prefer. I used Xylitol because that’s what was in the cupboard but you can use and Erythritol sweetener like Swerve or even a chemical like Splenda. I prefer not to use chemical sweeteners so I stick with the other two.
You can keep this in the refrigerator in a tightly covered glass canning jar for up to two weeks or freeze it for up to three months. That means you can pretty much always have low carb sweetened condensed milk on hand so that you can make a dessert anytime the craving hits. I have also been known to eat this by the spoonfuls when I am having one of those moments that if i don’t get something delicious I am making a beeline for the candy bar aisle at the convenience store down the street.
Here’s a word of warning. If you’ve never used xylitol then use it with caution and on a day you will be home. It can cause pretty severe digestive issues (you don’t wanna know how I know this !) and you don’t want to be stuck in traffic when it hits. I find that it affects me sometimes and not others. Swerve will not do this so if your tummy is fussy then use it instead.
My favorite key lime pie made with this low carb sweetened condensed milk.
This does not get as thick as the commercial kind or some of the other homemade kinds but it works very well in pies and cheesecakes, as well as over crushed ice for a creamy snow cone.
So, what’s your favorite way to use sweetened condensed milk? Leave a comment and let me know.
Table of Contents
Homemade Low Carb Sweetened Condensed Milk
- 2 cups nonfat dry milk
- 2 cup sugar free sweetener xylitol, erythritol, Splenda, etc
- 1 cup boiling water
- 1 1/2 teaspoons vanilla extract
- 1/2 cup unsalted butter
- Put the dry milk and sweetener in the blender.
- Blend for 30 seconds on high.
- Add the boiling water, vanilla, and melted butter.
- Blend on high for one minute.
- Pour into a jar, cover tightly, and refrigerate overnight before using.
If you liked Homemade Low Carb Sweetened Condensed Milk you might also like:
Click on the picture or the name of the recipe to go straight to it, Low carb waffles, Almost Migas, Keto Egg Parmesan.
43 thoughts on “Homemade Low Carb Sweetened Condensed Milk”
I made the recipe but I did 1/2 it and the consistency was perfect when I made it, but after I refrigerated it, it became solid. Can I warm it up to make it liquid again?
I’ve made this once as directed. The other t8mes, I wanted it a bit thicker, so I added 1 1/2 teaspoons xantham gum.
Hello! Thanks for this recipe. Do you know if you can use normal liquid milk for this recipe? I know that you can make normal sweetened condensed milk with liquid milk and sugar. Can you just substitute out the sugar for a sugar substitute? Or do you know if it would mess up the recipe. Thanks so much!
Jen – I really don’t know? Give it a try and let me know how it works!
I have have a microwave fudge recipe that uses sweetened condensed milk. Will this set up the fudge like it’s supposed to be? It sounds like it’s not as thick as the canned milk.
Hi! I just want to thank you for this recipe! I’ve made this many times. I use it for my Vietnamese coffee. So good! Thanks again!
That’s awesome Diana – thanks for letting me know!