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 RecipeYou 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.
Do you think this recipe would work with Heavy Cream Powder? Perhaps make it thicker with less carbs?
I don’t know – I’m not familiar with that product… sorry. :/
Has anyone tried this for a treat in iced coffee? I wonder how it would compare.
Not that I know of. Let me know if you try it. 🙂
Thanks for this recipe. I’m going to make it today. But one question: you blend the dry milk and sweetener in the blender before adding any liquids? Something doesn’t sound right about that. Also, I saw your key lime pie recipe, but I have an old family recipe calling for a can of sweetened condensed milk, 3 egg yolks and 1/2 cup of juice. Can you think of a reason why your scm recipe wouldn’t work in my key lime pie recipe?
I think it should work in your recipe. The reason for blending the two is to make them almost a dust before adding everything else. 🙂
We have a family favorite cookies that was passed to my 86 year old mom from my late grandmother. I’ve yet to see anyone not love them but they are not low carb. The original version used cornflakes but now I use high fibre Ezekiel flax cereal:
1 box Ezekiel flax cereal
1 cup coconut
1/2 packet chocolate chips (approx 1 cup)
1 can sweet and condensed milk
1 cup nuts (optional)
Mix all together. Spoon out cookies on parchment paper (or they will stick to cookie sheet) and bake 10 minutes at 350. Substitute mint chips for a great variation.
The sweetened condensed milk is the glue that holds these together. I’ll definitely try your substitute but I ‘d be very interested in alternative formulations to find the best substitute.
It looks yummy. I think you could make it low carb if you wanted to….with a few low carb substitutions.
Just curious, why does the condensed milk have to be refrigerated overnight before using? I must admit, I’ve made this recipe with your key lime pie recipe twice now; the first time I refrigerated the milk overnight first, and the key lime pie turned out perfect. The second time I used it in the recipe right away, and the pie is not good–the texture is terrible. I’m just not sure whether it’s because I didn’t refrigerate the milk first, or if I got the proportions wrong somehow.
I honestly don’t know but I do know that it does.