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

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

• 2 cans coconut milk (800 ml/ 27 fl oz) - I used part canned coconut milk and part Aroy-D coconut milk
• ¹/₂ cup powdered Erythritol, Swerve, Allulose or brown sugar substitute such as Sukrin Gold (80 g/ 2.8 oz) - can be omitted
• Optional: vanilla powder, sugar-free vanilla extract or cinnamon, to taste

Instructions

1. Pour the coconut milk in a pot. Bring to a boil over a medium-high heat.
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.
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.
5. Pour in jars and let it cool down.
6. Seal and refrigerate for up to a week. Alternatively, pour in an ice-cube tray and freeze for up to 3 months.
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.

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

Net carbs	Protein	Fat	Calories
Coconut milk (full-fat, unsweetened)
0.7 g	0.5 g	5.3 g	49 kcal
Erythritol (natural low-carb sweetener)
0.1 g	0 g	0 g	1 kcal
Total per serving, 1 tbsp/ 15 ml
0.8 g	0.5 g	5.3 g	50 kcal

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