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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 Keto 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 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
- 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
Nutritional values (per 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)
Instructions
- Pour the coconut milk in a pot. Bring to a boil over a medium-high heat.
- 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.
- 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.
- 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.
- Pour in jars and let it cool down.
- Seal and refrigerate for up to a week. Alternatively, pour in an ice-cube tray and freeze for up to 3 months.
- 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
Step by Step
Ingredients
Instructions
- Pour the coconut milk in a pot. Bring to a boil over a medium-high heat.
- 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.
- 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.
- 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.
- Pour in jars and let it cool down.
- Seal and refrigerate for up to a week. Alternatively, pour in an ice-cube tray and freeze for up to 3 months.
- 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.
Nutrition (per serving, 1 tbsp/ 15 ml)
Calories50kcal
Net Carbs0.8g
Carbohydrates0.8g
Protein0.5g
Fat5.3g
Saturated Fat4.7g
Fiber0g
Sugar0.1g
Sodium3mg
Magnesium12mg
Potassium55mg
Detailed nutritional breakdown (per 1 tbsp/ 15 ml)
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