Keto Condensed Milk

Prep Time 5

Cook Time 25

Cooling Time 10

Servings 1 cup

1 cup heavy cream
3 tbsp powdered erythritol allulose, or preferred keto sweetener
2 tbsp unsalted butter
¼ tsp vanilla extract
Pinch of salt
Optional: ¼ tsp coconut extract 1 tbsp cocoa powder, pinch of cinnamon or nutmeg

Combine heavy cream, sweetener, butter, and salt in a medium saucepan. Stir to combine.
Heat over medium-low heat until just simmering, then reduce to low and simmer gently, stirring frequently.
Continue simmering 20–25 minutes until the mixture reduces by half and thickens to a syrupy consistency that coats the back of a spoon.
Remove from heat and stir in vanilla extract and any optional flavorings (coconut, cocoa, or spices).
Let cool to room temperature, then transfer to an airtight container. Refrigerate up to 2 weeks; it will thicken further as it cools.

Stir constantly to prevent scorching.

Low and slow heat prevents curdling and ensures smooth texture.

Adjust sweetness or consistency as needed; whisk in cream if too thick.

Perfect for keto pies, coffee, drizzling over desserts, or making fudge.