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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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.
I’m so excited to try this. I’m getting the ingredients to try it. I’ll have to try it with coconut milk because I can’t do milk without getting sick. I’ll let you know how it goes.
I read something somewhere about lemon icebox pie? Is that coming before Easter so I can make it for the holiday? *wink wink* *nudge nudge*
I did the key lime pies here… you just need to substitute lemon…https://lowcarb-ology.com/low-carb-key-lime-pies/
Hi — just found your website and lots of recipes I want to try! Any chance you’ll be adding the other condensed milk (and pina colada – yum!) recipes soon? I have an organic full fat milk powder which I assume would work but would prefer to use a coconut milk product if possible. Thanks!
Thanks for the reminder! I will try to get to it in the next couple of weeks. I am working on a book for a client now so until thats done I am tied up.
Would this work in a fudge recipe?
Julie, it should.
Have you tried this in iced coffee? I’m worried about the butter…doesn’t sound too appetizing, but I understand that you are substituting it for the missing fat in the powdered milk. I may try something similar without the butter. Thanks!
no I haven’t.. I use cream for that
The butter in your coffee tastes fine! My husband has a favourite recipe called “bullet-proof coffee”, which is a cup of strong black coffee, 1T butter, 1T coconut oil and one raw egg, blitzed with the stick blender. It comes out thick and frothy and tastes like a milky coffee, maybe a little bit like cremora/coffee creamer because of the coconut oil. I promise – the butter doesn’t taste bad at all.
Not sure I’d be up for that!
For the coffee use a butter only like Kerri gold not regular butter blend it well in your blender or you can use the stick but blend well and the taste is devine you will not taste the butter I never due the raw egg please look the recipe up or watch the YouTube video bullet proof coffee
🙂 yes, i’ve done that.
Have you tried this recipe with powdered coconut milk? I have some of that and I am dying to try your new key lime recipe but I am casein intolerant so I can not have milk. Thanks!
Laura I think it would work. I am working on a low carb sweetened condensed coconut milk for making pina coladas so I am sure the powdered would work well… Will you please come back and let me know?