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Dairy-Free Keto Condensed Milk

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Making keto & paleo friendly condensed milk is easier than you think. You will only need two ingredients: coconut milk and low-carb sweetener. A batch of condensed milk will keep for up to a week in the fridge, or even longer in the freezer.

I discovered how to make condensed milk when I was working on my new Fat Bomb Cookbook and used this sugar-free ingredient in several recipes, including Chocolate & Orange Truffles and Dulche De Leche Squares. If you like fat bombs, you can check out my Fat Bombs Books!

Can I Make Low-Carb Condensed Milk with Cream?

Yes, you can and we've tried and tested both options! For a regular dairy-based keto condensed milk, follow this recipe for Ket Condensed Milk Make sure to check the tips

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 exaclty 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!

Dairy-Free Keto Condensed Milk

Tips for the Perfect Keto Condensed Milk

  • This dairy-free keto condensed 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.
  • This recipe will yield 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).

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Hands-on Overall

Serving size 1 tbsp/ 15 ml

Allergy information for Dairy-Free Keto Condensed Milk

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 tbsp/ 15 ml)

Net carbs0.8 grams
Protein0.5 grams
Fat5.3 grams
Calories50 kcal
Calories from carbs 6%, protein 4%, fat 90%
Total carbs0.8 gramsFiber0 gramsSugars0.1 gramsSaturated fat4.7 gramsSodium3 mg(0% RDA)Magnesium12 mg(3% RDA)Potassium55 mg(3% EMR)

Ingredients (makes about 1 3/4 - 2 cups)


  1. Pour the coconut milk in a pot. Bring to a boil over a medium-high heat. Dairy-Free Keto Condensed Milk
  2. Once it starts simmering, turn the heat down to low. Reduce the coconut milk to about half of the volume. This will take 40-50 minutes. Dairy-Free Keto Condensed Milk
  3. Once reduced, take off the heat and add Erythritol. Although you can add the sweetener in the first step, it's better to add it after you reduce it in case you prefer different level of sweetness. Reducing the coconut milk by itself will make it sweeter and you can add as much sweetener as you like. If you want to achieve a more caramel-like taste, use Sukrin Gold instead of Erythritol.
  4. Let it cool to room temperature. There may be some skin and clumps so it's best to smooth the texture by blitzing with an immersion blender. Optionally, you can blend in some vanilla or cinnamon. Dairy-Free Keto Condensed Milk
  5. Pour in jars and let it cool down. Dairy-Free Keto Condensed Milk
  6. Seal and refrigerate for up to a week. Alternatively, pour in an ice-cube tray and freeze for up to 3 months. Dairy-Free Keto Condensed Milk
  7. The milk will be runny at first but will thicken as it chills. To make it runny, simply heat it up. Here is a batch that I made with some thickener (glucomannan powder). This may be useful for making deserts but was too thick to be used as regular condensed milk. Dairy-Free Keto Condensed Milk

Ingredient nutritional breakdown (per serving, 1 tbsp/ 15 ml)

Net carbsProteinFatCalories
Coconut milk (full-fat, unsweetened)
0.7 g0.5 g5.3 g49 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g1 kcal
Total per serving, 1 tbsp/ 15 ml
0.8 g0.5 g5.3 g50 kcal

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Martina Slajerova
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Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (62)

Is it possible to make Dulce De Leche with this later?

Yes! I actually made it a few weeks ago. If you cook it for longer until thickened, you get something closer to dulche de leche 😊

Hi, I wanted to know if with the low-Carb, no sugar Condensed Milk, it is ok to use Coconut Cream (full fat) instead of just Coconut Milk? Would it work & maybe make it a bit thicker or not work at all. Thankyou

Hi Kathryn, that will work just fine! You may need to add 2-4 tbsp of water and cut down the cooking time though as there will be less moisture in cream vs milk.

Mine keeps separating into solid fat and liquid in the fridge. What’s wrong with it? Should I reduce it more?

If it still feels too runny then you need to reduce it more. If it has any clumps it's better to use a stick blender to make it smooth. I hope this helps!

Is the cooling necessary if I want to directly use it to make The Best Keto White Chocolate ?

Good point! No you don't have to cool it if you use it to make the chocolate.

Hi😊 to make it as thick as it is on your last photo could I just use a pinch of xanthan gum?

Hi Sevda, you could dive it a go although you will need to mix it with some water to avoid clumps 😊 I'd still reduce it as the evaporation helps concentrate the flavour.

I have been looking for low carb coffee creamer...can't wait to try this one

Jackie, you are going to love this one! Low-Carb & Keto Coffee Creamer Five Ways

I am hoping to make some yogurt in my instant pot and it calls for sweetened condensed milk. Would this recipe do ok on the 8 HR cook Time or do you think it would it seperate in the process? Thank you for your help

Hi Pam, I'd go with the dairy version here but either should be fine: Low-Carb & Keto Coffee Creamer Five Ways

Hi Martina,
I am in Australia... is HWC the same as double cream or thickened cream?

Hi Karen, it should be the same as "double cream" - the runny type. I think thickened is closer to yogurt consistency. I hope this helps!

Hi.  Before this woe, i would use  normal condensed milk with gelatine and cream cheese to make a cheesecake.   With this condensed milk do i still use gelatine to set the cheese filling .

Hi Jacqui, yes I would still use gelatine to set.

The erythritol keeps crystallising on the top for me. Is it something I'm doing wrong?

You could try adding some (1 tablespoon) of vegetable glycerine, or use liquid stevia instead. I hope this helps!

Making condensed milk for the first time today, let you know in an hour when is done and the result.  Next coquito.

I hope you liked it! 😊

can i use stevia?

Yes you can!

could you use HWC instead of coconut milk/cream? I can't have anything coconut due to allergies

I think you can but I haven't tried it. The process of making condensed milk with cream might be different and you may need to add some almond milk to it - try googling recipes using cream just to be sure 😊

Hello Amy Letkos/Martina - did you try making this with HWC?

You are absolutely brilliant!!!
Thank you so very much for your recipes and the the time it takes!
I normally do fine w/out... but you have given me my iced Vietnamese coffee back. 😉

Thank you Sarah, I'm glad you like it! 😊

Is coconut milk interchangeable with almond milk? Or will it produce different results? Thanks 😊

Hi KLee, I'm afraid almond milk won'r work because it's naturally low in fat.

Wouldn't this s work faster and better if I separated the coconut cream from the water in the fridge, then warm it up and melt the sweetener? It seems like a waster of time pouring in water just to boil it away! Why not dump the water and start with condensed 😊? Ideas???

Hi Edith, evaporated coconut milk results in almost caramel-like taste and texture - this cannot be achieved with creamed (separated) coconut milk.

What are the directions if you use the glucomannan?

You can mix 1/4-1/2 teaspoon of glucomannan powder in 1-2 tablespoons of water and add it in step 3 after you reduce it. Make sure to drizzle it slowly into the sauce pan while mixing.

Martina can we use Stevia as a replacement for the powdered Erythritol or Sukrin Gold. Thank you so much Martina for all the great recipes.

Hi Carrie, I think you can but I haven't tried it and I'm not sure about the amount you should use. It also depends on the stevia sweetener (drops vs powdered). I'd start with a small amount and add more if needed (stevia tends to be slightly bitter).

I want to make the icecream that just uses the sweeten condensed milk, cream and vanilla.   But of course I want it to be sugar free.  Would I be able to replace the sweeten condensed milk with this low carb, sugar free version??

Yes I think that should work. Make sure it's combined well before putting it in your ice-cream maker (if you are planning to use it). If you want to make a no-churn version, whipping the cream before combining it wth the condensed milk should make it more airy and fluffy (like I did it in this recipe): No-Churn Vanilla Keto Ice-Cream

While reducing the coconut milk, do you have to stir constantly...or at all?

I do stir it - occasionally - but I don't think it's needed 😊

Why did you choose to use coconut milk instead of coconut cream? Aroy-D's cream is marvelous!

I actually used both for this recipe - you can use either😊

Neat! I'm going to make Thai tea with this.

OMG! Martina you are such a genius! I love this recipe! Thank you for sharing! Best Christine

Thank you Christine, I'm glad you like it!! 😊

I have had problems with crystallization using Erythritol, will it re-crystalize once it cools?

It will get thick because coconut milk is high in fats that solidify in the fridge - that's the main reason it will thicken. If you want to keep it runny, let it soften at room temperature or briefly heat up. With this amount of sweetener, I didn't have any issues with crystallisation.

Hi! Did you ever try the Key Lime Pie?? This FL girl MISSES a good Key Lime pie...what did you use for the crust?

I share something similar a while ago (Key Lime Poke Cake): Keto Key Lime Poke Cake
Or you can use this crust and make "regular" key lime pie: Sweet Keto Pie Crust

I have that problem with Erythritol too. Sometimes in my chocolate bars I have to put the melted cocoa butter and sweetener in a personal blender for a quick mix to break it down more. It's very picky, if it gets too hot it will firm a crystal ball, a big lump right in the middle of my coco butter. I've desolved it in room temp water before, I think it's because the melting point it so close to waters boiling point that it does this. I'd try condensing the coconut milk letting it cool a bit, still warm, just not boiling (that's what makes the Erythritol crystallize) then add it in. I've made chocolate bars before that actually taste like old fashioned hard fudge due to the grit of the crystals. I just can't do it when I want to. So it's not you, it's just a picky thing to get adjusted to. Once your liquid is about 150 F you should be safe.

I would love to try this in key lime pie. If I use surkin gold, will it become solid again in a cold dessert? Last time I made condensed milk the swerve became solid after cooling down. I used a mixture of powdered and granulized not knowing what would happen.
Would it be okay to use a mixture of hwc and coconut milk ?
I have made a lot of Keto desserts but I am missing key lime pie. I've seen the recipes that use cream cheese and that's not what I want.

Yes, you can use a blend of coconut milk and hwc. It didn't get hard but it did solidify close to a yogurt consistency when refrigerated (mainly caused by the fats in coconut milk).

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