Keto Sugar Free & Vegan Condensed Milk.
3 INGREDIENTS make this a fantastic DAIRY-FREE alternative to the usual home-made condensed milk.
The recipe is ultra-easy, fail-proof and utterly delicious. Just as thick, creamy and sweet as standard condensed milk, but without nasties. Condensed milk is extremely useful for any keto/low-carb baker. Many dessert recipes can be transformed. Check out my Beurre Noisette & Coconut BARFI. You’ll be in for a real treat!
In case you’re wondering, if you omit the sweetener you’ll create EVAPORATED MILK instead. So you can use this recipe two ways.
How To Make Keto Sugar Free & Vegan Condensed Milk
My recipe involves coconut CREAM, sweetener and a little vanilla extract. That’s it.
For the sweetener, my choice is icing ‘sugar’ made with erythritol and pure stevia powder. You can use erythritol alone. Or you can use another sweetener. As long as it’s powdered, anything will work. Except pure stevia on its own: big no-no.
Just bear in mind that different sweeteners have different sweetening power, so you may have to increase or reduce the amount to reach the level of sweeteness you desire.
If you stick with my choice of icing ‘sugar’, but don’t want to buy it, you can make your own as long as you have a food process or coffee grinder. For full instructions, go to my Make Your Own Icing Sugar Recipe.
As for the coconut cream, unless you buy the same brand I use (see recipe link), you’ll probably have to decrease or increase the simmering time. That’s because coconut cream inevitably varies between brands. Some contain thickening agents, others have a higher or lower water content.
The recipe also works well with coconut milk. The only difference here is that you’ll probably need to double the starting amount and double the simmering time. Aim to simmer for as long as it takes to reduce it to about 1/2.
There’s nothing to it, so go ahead and give my Keto Sugar Free & Vegan Condensed Milk a try.
- Yield: 200g total batch
- Serving: 100g
- Calories: 424
- Fat: 44g
- Net Carbs: 2.8g
- Protein: 4.2g
- shake the can of coconut cream, pour contents into a pan and bring to the boil.
- stir in icing 'sugar' and lower heat to medium-low.
- simmer, stirring occasionally, for 30-35 minutes, until reduced to ½.
- turn heat off, stir in vanilla extract and let cool.
- the erythritol may begin to re-crystallize whilst cooling, so hand whisk once in a while and then transfer to a sealed glass jar and keep refrigerated.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.