sugar free sweetened condensed milk recipe

Written BySheba G Updated On
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The Best sugar free sweetened condensed milk recipe

I started making my own sugar free sweetened condensed milk a few years back when I got serious about cutting back on sugar without giving up the desserts my family actually eats. The store bought cans are convenient, but they are mostly sugar, and I wanted something I could pour into my coffee, stir into a bowl of oatmeal, or use in a batch of fudge without feeling like I had blown my whole day. This version takes about 15 minutes on the stove and uses ingredients I already keep in my pantry.

My kids do not notice the difference, which is the biggest compliment I can give it. I use it in place of regular condensed milk when I make pumpkin pie in the fall, and I keep a jar in the fridge for weeknight hot cocoa and drizzling over sliced strawberries. It is sweet enough to feel like a treat, so nobody at my table feels like they are eating something made just for the adults.

The appeal for me is simple. You control what goes in, you skip the added sugar, and you still get that thick, creamy consistency that makes a recipe work. I am not going to tell you it is a health food, but it has a place in a lower sugar kitchen, and it has made cutting back a whole lot easier for my family. Once you make it a couple of times, it becomes one of those things you just keep on hand.

Sugar-Free Sweetened Condensed Milk

4.6 from 916 votes

A homemade stand-in for the canned classic, made by gently reducing milk with a sugar-free sweetener until it turns thick, glossy, and pourable. Use it in coffee, desserts, and any recipe that calls for sweetened condensed milk.

Prep Time5 mins
Cook Time25 mins
Resting Time0 mins
Total Time30 mins
Servings: 8 (2 tablespoons each)Cuisine: InternationalCalories: 65 kcal

🥘Ingredients

For the Condensed Milk

2 cups whole milk
1/2 cup granulated sugar-free sweetener (allulose or an erythritol blend)
2 tbsp unsalted butter
1/8 tsp salt

Optional Flavor Add-Ins

1/2 tsp vanilla extract
1/4 tsp almond extract

👨‍🍳Directions

1Combine the milk and sweetener in a medium heavy-bottomed saucepan and whisk for about a minute, until the sweetener looks mostly dissolved and no dry clumps sit at the bottom.
2Set the pan over medium heat and bring the mixture to a gentle simmer, whisking occasionally so nothing scorches on the base. Small bubbles should break the surface without a rolling boil.
3Reduce the heat to low and simmer uncovered for 20 to 25 minutes, stirring every few minutes and scraping the sides and corners of the pan. Expect the mixture to reduce by roughly half.
4Check for doneness when the liquid coats the back of a spoon and a line drawn through it holds its shape for a second or two. It should look like thin pancake batter and will thicken further as it cools.
5Pull the pan off the heat and stir in the butter and salt until the butter melts completely and the mixture looks smooth and glossy.
6Stir in the vanilla or almond extract if using, then let the pan sit undisturbed for 10 minutes to cool slightly.
7Pour into a glass jar, let it cool to room temperature, then seal and refrigerate. Stir before each use, since natural separation is normal.

🔧Equipment

Medium heavy-bottomed saucepan
Whisk
Wooden spoon or heatproof spatula
Measuring cups and spoons
Glass jar with lid

📊Nutrition Facts (per serving)

🔥Calories: 65 kcal🧈Total Fat: 5g💛Saturated Fat: 3g❤️Cholesterol: 16mg🧂Sodium: 35mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 2g

📝Notes

Tips: Allulose browns and thickens most like sugar, so it gives the closest texture; erythritol blends can turn slightly grainy once chilled, which is normal. If the finished milk looks separated or sandy after refrigerating, warm it gently with a splash of hot water and whisk until smooth. Sugar-free sweeteners vary in sweetness, so taste near the end of cooking and adjust. Nutrition values are rough estimates and shift with the milk and sweetener you choose. Store covered in the refrigerator for up to two weeks and stir before using.

Watch Video Of How Sugar-Free Sweetened Condensed Milk Works

This sugar free sweetened condensed milk is one of those things I keep on hand because it works for just about anything, from my morning coffee to a holiday dessert. It comes together in minutes with ingredients I already have, and nobody at my table has ever noticed the difference. For family gatherings it is a quiet win, since everyone can enjoy the same dessert without me making a separate batch.

❓ Frequently Asked Questions About Sugar-Free Sweetened Condensed Milk

1. Can I make this sugar-free sweetened condensed milk without a sugar substitute?

Yes, but the texture and sweetness will change. The recipe relies on a sweetener to thicken the mixture and mimic the body of traditional condensed milk, so skipping it entirely leaves you with a thinner, less sweet liquid. If you prefer to avoid artificial sweeteners, a granulated monk fruit or allulose blend works well because both dissolve cleanly and measure close to sugar.

2. Why did my sugar-free condensed milk turn grainy or crystallize?

Graininess usually comes from heat that is too high or from stirring too little at the start. Keep the burner on low and whisk constantly until the sweetener fully dissolves before the mixture starts to steam. Some sugar substitutes, especially those bulked with maltodextrin, crystallize more easily, so choose a fine-grained variety and avoid scraping down the sides of the pan where dry granules collect.

3. How long does sugar-free sweetened condensed milk last in the fridge?

Store it in a sealed jar or airtight container in the refrigerator for about one to two weeks. Let it cool completely before transferring, and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. If you notice an off smell, separation that will not stir back together, or any mold, discard it.

4. Can I use sugar-free condensed milk in baking and cooking the same way as regular condensed milk?

In most cases, yes, with small adjustments. It swaps one-for-one in no-bake pies, fudge, coffee drinks, and sauces. In baked recipes, expect slightly less browning since there is no sugar to caramelize, and reduce the oven temperature by about 25°F if the top starts darkening too quickly. For recipes where sugar provides structure, such as certain custards, test a small batch first.

5. Is sugar-free sweetened condensed milk keto friendly?

It depends entirely on the sweetener you choose. Granulated allulose, erythritol blends, and monk fruit sweeteners keep the carbohydrate count low, while anything bulked with maltodextrin or containing added sugar will not fit a keto plan. Check the nutrition panel on your sweetener and count any carbs from the milk itself, since dairy contains natural sugars.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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