Sugar-Free Condensed Milk

This homemade sugar-free condensed milk is rich, creamy, and perfect for coffee, desserts, cheesecakes, ice cream, and keto recipes.

Ingredients

• 2 cups (500 ml) full-fat milk
• 1 cup (250 ml) heavy cream (35% fat)
• ⅓ cup (70–80 g) allulose, erythritol, or your preferred sugar-free sweetener

Optional:

• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a heavy-bottomed saucepan, combine the milk, heavy cream, and sugar-free sweetener.
2. Whisk well until the sweetener dissolves.
3. Bring the mixture to a gentle simmer over medium-low heat. Do not let it boil vigorously.
4. Reduce the heat to low and cook for 40–60 minutes, stirring every 5–10 minutes to prevent sticking.
5. As the liquid reduces, stir more frequently. The mixture is ready when it has reduced by about half and coats the back of a spoon.
6. Remove from the heat and stir in the vanilla extract and a pinch of salt, if using.
7. Let the condensed milk cool for about 20 minutes. It will continue to thicken as it cools.
8. Pour into a sterilized glass jar, seal, and refrigerate for at least 4 hours before using.

Storage

• Store in an airtight container in the refrigerator for up to 7 days.
• Stir well before each use if separation occurs.

Tips

• Allulose produces the smoothest, most authentic condensed milk texture.
• Erythritol works well but may crystallize slightly after chilling.
• If you want a thicker consistency, simmer for an additional 10–15 minutes.
• If it becomes too thick after refrigeration, stir in 1–2 tablespoons of warm milk until smooth.

Yield: About 1½ cups (375 ml) of sugar-free condensed milk.