Keto Sugar Free & Vegan Condensed Milk


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.

Keto Sugar Free & Vegan Condensed Milk

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.

Keto Sugar Free & Vegan Condensed Milk

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.

Keto Sugar Free & Vegan Condensed Milk

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
Recipe type: Make your Own
Cuisine: Dairy Free. Vegan. Ketogenic. LCHF. Low Carb. Sugar Free. Grain Free. Gluten Free.
Cook time: 
Total time: 
Easy, simple recipe for DAIRY-FREE condensed milk. Just 3 ingredients.
  1. shake the can of coconut cream, pour contents into a pan and bring to the boil.
  2. stir in icing 'sugar' and lower heat to medium-low.
  3. simmer, stirring occasionally, for 30-35 minutes, until reduced to ½.
  4. turn heat off, stir in vanilla extract and let cool.
  5. 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.
I use organic, pure coconut cream. If you choose a different brand, it may contain more water and/or thickening agents, so your simmering time might need to decrease or increase accordingly.

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.

Your feedback matters to me! Please leave a comment below. If you try this recipe, you’ll make my day by sharing a photo on social media with the hashtag #queenketo. Thank you! 🙂

Click on a star to rate it!

Average rating 5 / 5. Votes: 5


  1. Hi Antya
    Thankyou for your beautiful recipes. I use Lupin and love your recipes. I live in Australia it’s easy and affordable to purchase here. In regards to the Condensed milk how long can it be stored in the fridge? Also can you substitute the coconut cream for heavy whipping cream?

    • Hi Nat and thank you. This condensed milk will last 7 days if refrigerated in a sealed container (such as a preserve jar), and it can also be frozen. Whipping or double cream can most certainly replace the coconut cream for a non-vegan option. I tend to make either version depending on what I have available.

      • I’m curious: why is stevia only a big no no? I’m afraid that’s the only sweetener I could use for this 😔

        • Hi Ari, two reasons. Stevia has a bitter after taste if too much is used or when mixed with certain reactive ingredients. By using another sweetener as well, you add bulk so it thickens whatever you’re creating, but you use less because the stevia addition increases sweeteness.

  2. thanks for the many good recipes & ideas…
    you offer US alternatives, why not offer, as many do, the option to see the list of ingredients in US measurements…

    • Because converters work fine from non-metric to metric, but not in reverse and I take pride in the consistent results that my precision yields 🙂

Make me happy! Leave a comment!