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

Nutritional values (per serving/ 2 tbsp/ 30 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)

Instructions

  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/ 2 tbsp/ 30 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/ 2 tbsp/ 30 ml
0.8 g0.5 g5.3 g50 kcal
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Martina Slajerova
Creator of KetoDietApp.com

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 (50)

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

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

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

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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!

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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 .
Ty

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

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

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

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

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I hope you liked it! 😊

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can i use stevia?

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Yes you can!

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

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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 😊

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

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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. 😉

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

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

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

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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???

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

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What are the directions if you use the glucomannan?

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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.

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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.

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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).

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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??

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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

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

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

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

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

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

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

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

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

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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.

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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?

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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

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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.

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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.

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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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If using Sukrin Gold, should it be powdered?  Thanks for the recipes -- my phin and coffee should be here tomorrow!

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I think you could use either. I often use powdered sweeteners but in this case it won't make a difference because the warm liquid will dissolve the sweetner 😊

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This sounds amazing!  Thank you for developing and sharing.  I am just now entering the Keto journey.  I love your site.

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Can you use this to make ice cream? I use to make ice cream with sweetened condensed milk, milk, flavors ect. and put it in the ice cream machine. Wondering if this will work too? Any advice?

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Yes, you definitely can! 😊 If you use a sweetener in this recipe, you won't have to add any more in the ice-cream. It also depends on your palate - some people don't use any sweeteners.

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That is amazing, I wanted to make flan and was wonderig how if condense milk is an impotatn ingridient, also great for cocunut macaroons! The ideas are enless it a comon stsple in mexican deserts so you have opned a grat door for my home thank you!

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It works in desserts and with coffee. I have to try macaroons - haven't thought of that! I used it to make key lime poke pie - recipe soon 😊

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Question:  what's the difference between condensed and evaporated milk, and can this recipe above be used either way?

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There is a difference and they can be used interchangeably in some (not all) recipes. The difference is that "evaporated" milk doesn't contain sweeteners and is more liquid, while "condensed" milk contains sweeteners and is more gooey. It may work even better if you use brown sugar substitute to add the characteristic caramel taste.
This recipe is somewhere between the two in both consistency and sweetness. I used it to make Vietnamese coffee and key lime poke pie - I'm planning to share these recipes soon.

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