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Store bought condensed milk is loaded with sugar and all sorts of preservatives that don’t fit with a whole foods based keto lifestyle. Making your own low-carb version is super easy. Whether you choose to include dairy or prefer dairy-free, this post will show you how to make both step-by-step.
The dairy-free version uses just coconut milk and low-carb sweetener and the dairy version includes just butter, cream, almond milk and a keto-friendly sweetener. You can optionally add vanilla or cinnamon, or even skip the sweetener if you prefer not to use any.
Both regular and dairy-free versions of our keto condensed milk work really well when making fat bombs and treats like the Dulce De Leche Squares from my Fat Bombs Book which is exactly what I used to make them. You can buy my book here on Amazon and most major book stores if you’re a fat bomb fan!
Tips for the Perfect Keto Condensed Milk
- The dairy-free keto condensed milk (using coconut milk) will be runny at first but may thicken as it chills especially once you place it in the fridge. To make it runny, simply heat it up. Store for 1 week in the fridge in a sealed jar.
- The cream-based keto condensed milk — as per this recipe — will make 2 to 2 1/2 cups, while the dairy-free keto condensed milk will make 1 3/4 to 2 cups. The exact volume will depend on how much you reduce the liquid. The more you reduce it, the creamier it will become.
- Find the right temperature. When boiling your coconut milk or cream, find the temperature that allows it to simmer without overflowing. Start at medium high and once boiling, reduce to low.
- Sweetener can either be added and cooked together with the cream or coconut milk, or it can be added after the milk is reduced. We tried both and it didn't make a difference. You may want to add the sweetener after the cooking only because the mixture will be sweeter as it gets reduced. You can then use sweetener to taste.
- If you want to make a nut-free condensed milk with cream, use seed milk such as poppy seed milk instead of almond milk, or try tigernut milk (tigernuts are a vegetable, a type of tuber).
How To Use Keto Condensed Milk
Our keto condensed milk has been tried and tested in many recipes — the options are endless! Check out some of these low-carb recipes:
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Hands-on Overall
Serving size 1 tbsp/ 15 ml
Nutritional values (per 1 tbsp/ 15 ml)
Net carbs0.5 grams
Protein0.4 grams
Fat7.3 grams
Calories70 kcal
Calories from carbs 3%, protein 2%, fat 95%
Total carbs0.6 gramsFiber0 gramsSugars0.5 gramsSaturated fat4.5 gramsSodium13 mg(1% RDA)Magnesium3 mg(1% RDA)Potassium35 mg(2% EMR)
Ingredients (makes about 2 cups)
Instructions
- Place the butter into a pan. Cook over a medium heat until it starts to foam and brown slightly. This will take just a few minutes and keep an eye on it to prevent burning.
- Add the cream and almond milk. Don't worry when you see the butter floating on top at first. Add the sweetener and mix until well combined.
- Bring to a boil over a medium-high heat. Once it starts simmering, turn the heat down to low. Reduce to about half of the volume. This will take 30 to 45 minutes.
- When done, remove from the heat and set aside to cool down to room temperature.
- Blend using an immersion blender until smooth and creamy (this will help remove any clumps). Optionally, you can blend in some vanilla or cinnamon.
- Pour in a jar. Store for 1 week in the fridge in a sealed jar. This keto condensed milk will be runny at first but thicken more in the fridge.
- For dairy-free condensed coconut milk, follow the instructions here. The dairy-free keto condensed milk with coconut milk will thicken more than the dairy-base keto condensed milk. If it gets too thick, gently reheat before using or simply use a spoon.
- Feel free to use just like condensed milk maybe by making a batch of our Keto Coffee Creamer — it's amazing!
Ingredients
Instructions
- Place the butter into a pan. Cook over a medium heat until it starts to foam and brown slightly. This will take just a few minutes and keep an eye on it to prevent burning.
- Add the cream and almond milk. Don't worry when you see the butter floating on top at first. Add the sweetener and mix until well combined.
- Bring to a boil over a medium-high heat. Once it starts simmering, turn the heat down to low. Reduce to about half of the volume. This will take 30 to 45 minutes.
- When done, remove from the heat and set aside to cool down to room temperature.
- Blend using an immersion blender until smooth and creamy (this will help remove any clumps). Optionally, you can blend in some vanilla or cinnamon.
- Pour in a jar. Store for 1 week in the fridge in a sealed jar. This keto condensed milk will be runny at first but thicken more in the fridge.
- For dairy-free condensed coconut milk, follow the instructions here. The dairy-free keto condensed milk with coconut milk will thicken more than the dairy-base keto condensed milk. If it gets too thick, gently reheat before using or simply use a spoon.
- Feel free to use just like condensed milk maybe by making a batch of our Keto Coffee Creamer — it's amazing!
Nutrition (per serving, 1 tbsp/ 15 ml)
Calories70kcal
Net Carbs0.5g
Carbohydrates0.6g
Protein0.4g
Fat7.3g
Saturated Fat4.5g
Fiber0g
Sugar0.5g
Sodium13mg
Magnesium3mg
Potassium35mg
Detailed nutritional breakdown (per 1 tbsp/ 15 ml)
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