Description
This homemade condensed milk recipe yields a creamy, rich, and delicious alternative to store-bought versions, perfect for keto and low-carb diets. Made with heavy cream, unsalted butter, and powdered sweetener, it simmers into a thickened, sweet dairy treat ideal for desserts, coffee, or toppings.
Ingredients
Scale
Ingredients
- 1/4 cup unsalted butter
- 2 cups heavy cream
- 1/3 cup powdered sweetener (erythritol, monk fruit, or stevia blend)
Instructions
- Heat the cream: Place a medium saucepan over medium heat and pour in the heavy cream. Bring it to a gentle boil, stirring occasionally to prevent scorching.
- Add butter and sweetener: Once the cream starts boiling, reduce the heat to low. Add the unsalted butter and powdered sweetener, stirring well until the butter melts completely and the sweetener dissolves fully.
- Simmer and reduce: Let the mixture simmer gently for 15-20 minutes while stirring constantly. This will reduce the cream by about half and thicken it to a condensed milk consistency. Watch carefully to avoid burning.
- Cool the condensed milk: Remove the saucepan from heat and allow the condensed milk to cool for a few minutes. Then transfer it to a clean jar or airtight container and refrigerate.
- Use and store: After cooling, the condensed milk will thicken even further. Use it in keto desserts, coffee, or as a topping. Store in the refrigerator for up to one week.
Notes
- Stir constantly during simmering to prevent the milk from burning or sticking to the pan.
- Use powdered sweetener suitable for cooking, such as erythritol, monk fruit, or stevia blends, to maintain keto compatibility.
- The condensed milk will thicken more once refrigerated; use a spoon to stir before serving if it becomes too firm.
- Store in an airtight container for freshness, and consume within one week.
