Sugar-Free Condensed Milk — 3 Ingredients!

by

A creamy, thick, luscious condensed milk made without sugar, perfect for baking, drinks, and desserts. This recipe tastes rich and authentic, yet uses only three simple ingredients.

Ingredients (3 Only!)

  • 2 cups (480 ml) whole milk

  • 4 tbsp butter

  • ½–¾ cup sugar-free sweetener (erythritol, xylitol, monk fruit blend, or allulose—allulose gives the smoothest texture)

Instructions

  1. Heat the milk
    Pour milk into a heavy-bottom pot and turn heat to medium.

  2. Add butter and sweetener.
    Stir until butter melts completely.

  3. Simmer gently
    Reduce heat to low and let it simmer 20–30 minutes.
    Stir occasionally to prevent burning.

  4. Thicken
    When the mixture reduces by about half and becomes creamy, remove from heat.

  5. Cool
    It will thicken even more as it cools.

  6. Store
    Refrigerate in airtight jars for up to 7–10 days.

Description

This sugar-free condensed milk is smooth, velvety, and sweet—yet contains no refined sugar. It’s an excellent alternative for keto, diabetic-friendly, or low-carb recipes. Works great in coffee, milk tea, flans, cheesecakes, frosting, and any recipe calling for sweetened condensed milk.

Notes

  • Allulose gives the silkiest result (other sweeteners can crystallise slightly).

  • For extra richness, add 2 tbsp of heavy cream in the last 5 minutes.

  • Don’t boil on high heat, or the milk can curdle.

Tips for Best Results

  • Use a heavy pot to avoid scorching.

  • Stir often, especially in the last 10 minutes.

  • If it becomes too thick, add 1–2 tbsp warm milk to loosen.

  • If too thin, simmer longer.

Servings

Makes 1¼ to 1½ cups of condensed milk—equivalent to 1 standard can.

Nutritional Info (Per 2 tbsp serving, approx.)

  • Calories: 55–70

  • Fat: 4 g

  • Carbs: 2–3g net (depends on sweetener)

  • Protein: 1.5g

Note: erythritol/allulose carbs are not digestible and don’t count as net carbs.

Benefits

  • Sugar-free & low-carb

  • Diabetic-friendly option

  • Fewer additives than store-bought

  • Versatile for desserts & drinks

  • Budget-friendly and easy to make

Q & A—Sugar-Free Condensed Milk

Q1: Can I use plant-based milk?

Yes! Coconut milk or almond milk works, but coconut milk thickens best.

Q2: Why did mine turn grainy?

Erythritol can crystallise. Use allulose for the smoothest texture.

Q3: Can I freeze it?

Yes—freeze for up to 2 months. Thaw and whisk before using.

Q4: Can this replace store-bought condensed milk?

Yes, in most recipes. For candy or fudge, allulose is best for stability.

Leave a Comment