I actually have three recipes for low carb sweetened condensed milk but this is the one I prefer because it is also lower in fat and calories than the others. I’ll post them at later times because they definitely have their place in your recipes.
This is made with nonfat powdered milk and is good for recipes that have a lot of other flavor. I use it in my low carb key lime pie, low carb lemon ice box pie, and those types of recipes — and yes I will be posting them. In fact, you’ll want to make this as soon as possible because I am posting the key lime recipe tomorrow.
You can use any cup for cup measure sweetener you prefer. I used Xylitol because that’s what was in the cupboard but you can use and Erythritol sweetener like Swerve or even a chemical like Splenda. I prefer not to use chemical sweeteners so I stick with the other two.
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You can keep this in the refrigerator in a tightly covered glass canning jar for up to two weeks or freeze it for up to three months. That means you can pretty much always have low carb sweetened condensed milk on hand so that you can make a dessert anytime the craving hits. I have also been known to eat this by the spoonfuls when I am having one of those moments that if i don’t get something delicious I am making a beeline for the candy bar aisle at the convenience store down the street.
Here’s a word of warning. If you’ve never used xylitol then use it with caution and on a day you will be home. It can cause pretty severe digestive issues (to put it nicely) and you don’t want to be stuck in traffic when it hits. I find that it affects me sometimes and not others. Swerve will not do this so if your tummy is fussy then use it instead.
My favorite key lime pie made with this low carb sweetened condensed milk.
This does not get as thick as the commercial kind or some of the other homemade kinds but it works very well in pies and cheesecakes, as well as over crushed ice for a creamy snow cone.
So, what’s your favorite way to use sweetened condensed milk? Leave a comment and let me know.
- 2 cups nonfat dry milk
- 2 cup measure for measure [sugar free sweetener xylitol, erythritol, Splenda, etc
- 1 cup boiling water
- 1 1/2 teaspoons vanilla
- 1/2 cup melted not margarine!, unsalted butter
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Put the dry milk and sweetener in the blender.
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Blend for 30 seconds on high.
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Add the boiling water, vanilla, and melted butter.
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Blend on high for one minute.
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Pour into a jar, cover tightly, and refrigerate overnight before using.
Sugars come for the lactose in the milk and the small amount of usable sugars in the xylitol ... and are listed for those who have had bariatric surgery. If you are just doing low carb you don't need to worry about that number.
Recommended Sweeteners (affiliate links)
I use both of these with excellent results. These are affiliate links so when you click on them an buy the recommended product it helps keep Lowcarb-ology up and running. Thanks!
If you like Homemade Low Carb Sweetened Condensed Milk you might also like:
Low Carb Chocolate Pound Cake Lowcarb-ology
Low Carb Bailey’s Irish Cream Lowcarb-ology
Apple Crisp Ice Cream All Day I Dream About Food
Lime Tarts I Breathe I’m Hungry
Have you tried this recipe with powdered coconut milk? I have some of that and I am dying to try your new key lime recipe but I am casein intolerant so I can not have milk. Thanks!
Laura I think it would work. I am working on a low carb sweetened condensed coconut milk for making pina coladas so I am sure the powdered would work well… Will you please come back and let me know?
Have you tried this in iced coffee? I’m worried about the butter…doesn’t sound too appetizing, but I understand that you are substituting it for the missing fat in the powdered milk. I may try something similar without the butter. Thanks!
no I haven’t.. I use cream for that
The butter in your coffee tastes fine! My husband has a favourite recipe called “bullet-proof coffee”, which is a cup of strong black coffee, 1T butter, 1T coconut oil and one raw egg, blitzed with the stick blender. It comes out thick and frothy and tastes like a milky coffee, maybe a little bit like cremora/coffee creamer because of the coconut oil. I promise – the butter doesn’t taste bad at all.
Not sure I’d be up for that!
For the coffee use a butter only like Kerri gold not regular butter blend it well in your blender or you can use the stick but blend well and the taste is devine you will not taste the butter I never due the raw egg please look the recipe up or watch the YouTube video bullet proof coffee
🙂 yes, i’ve done that.
Would this work in a fudge recipe?
Julie, it should.
Hi — just found your website and lots of recipes I want to try! Any chance you’ll be adding the other condensed milk (and pina colada – yum!) recipes soon? I have an organic full fat milk powder which I assume would work but would prefer to use a coconut milk product if possible. Thanks!
Thanks for the reminder! I will try to get to it in the next couple of weeks. I am working on a book for a client now so until thats done I am tied up.
I’m so excited to try this. I’m getting the ingredients to try it. I’ll have to try it with coconut milk because I can’t do milk without getting sick. I’ll let you know how it goes.
I read something somewhere about lemon icebox pie? Is that coming before Easter so I can make it for the holiday? *wink wink* *nudge nudge*
I did the key lime pies here… you just need to substitute lemon…http://www.lowcarb-ology.com/low-carb-key-lime-pies/
Just curious, why does the condensed milk have to be refrigerated overnight before using? I must admit, I’ve made this recipe with your key lime pie recipe twice now; the first time I refrigerated the milk overnight first, and the key lime pie turned out perfect. The second time I used it in the recipe right away, and the pie is not good–the texture is terrible. I’m just not sure whether it’s because I didn’t refrigerate the milk first, or if I got the proportions wrong somehow.
I honestly don’t know but I do know that it does.
We have a family favorite cookies that was passed to my 86 year old mom from my late grandmother. I’ve yet to see anyone not love them but they are not low carb. The original version used cornflakes but now I use high fibre Ezekiel flax cereal:
1 box Ezekiel flax cereal
1 cup coconut
1/2 packet chocolate chips (approx 1 cup)
1 can sweet and condensed milk
1 cup nuts (optional)
Mix all together. Spoon out cookies on parchment paper (or they will stick to cookie sheet) and bake 10 minutes at 350. Substitute mint chips for a great variation.
The sweetened condensed milk is the glue that holds these together. I’ll definitely try your substitute but I ‘d be very interested in alternative formulations to find the best substitute.
It looks yummy. I think you could make it low carb if you wanted to….with a few low carb substitutions.
Thanks for this recipe. I’m going to make it today. But one question: you blend the dry milk and sweetener in the blender before adding any liquids? Something doesn’t sound right about that. Also, I saw your key lime pie recipe, but I have an old family recipe calling for a can of sweetened condensed milk, 3 egg yolks and 1/2 cup of juice. Can you think of a reason why your scm recipe wouldn’t work in my key lime pie recipe?
I think it should work in your recipe. The reason for blending the two is to make them almost a dust before adding everything else. 🙂
Has anyone tried this for a treat in iced coffee? I wonder how it would compare.
Not that I know of. Let me know if you try it. 🙂
Do you think this recipe would work with Heavy Cream Powder? Perhaps make it thicker with less carbs?
I don’t know – I’m not familiar with that product… sorry. :/
Did you ever post the other recipes for this? I’m not interested in doing low fat or calories.
No I haven’t. It’s on my list of things to do but it’s way down the line.
Will this work with homemade ice-cream? For homemade ice-cream, you need double cream (heavy cream) and condensed milk, so could I replace the store bought condensed milk with this homemade one?
It should.
Can you tell me if the calorie count is for the whole recipe or per serving? If per serving, what is the serving size?
Thanks!
Per serving. The serving size is 1 tablespoon and there are 32 tablespoons in the recipe.
The sweetened condensed milk is absolutely delicious! Great easy recipe thanks!!! Does the nonfat milk make it high carb and high sugar? Just curious! Im not veeeerrrry strict with my carbs, just try to be low and this is a treat for hubby’s birthday! Thanks for all your hard work!
Also I made this as a full pie with a crust. I baked it 350 for around around 20 something minutes and kept checking for those bubbles. Its chilling now. Ill report back with baking time result,
There are 4.8 carbs per 2 tablespoons. 🙂
I’m trying this recipe today, but I wonder if it will make any difference if I use Swerve Confectioners Powder or the Swerve granules?
If you use the granules I’d add it to the blender to powder it some. It will dissolve better
I have have a microwave fudge recipe that uses sweetened condensed milk. Will this set up the fudge like it’s supposed to be? It sounds like it’s not as thick as the canned milk.
Probably not.
Hi! I just want to thank you for this recipe! I’ve made this many times. I use it for my Vietnamese coffee. So good! Thanks again!
That’s awesome Diana – thanks for letting me know!
Hello! Thanks for this recipe. Do you know if you can use normal liquid milk for this recipe? I know that you can make normal sweetened condensed milk with liquid milk and sugar. Can you just substitute out the sugar for a sugar substitute? Or do you know if it would mess up the recipe. Thanks so much!
Jen – I really don’t know? Give it a try and let me know how it works!