Sweetened Condensed Milk-Low Carb

Sweetened condensed milk is thick and creamy, the perfect ingredient to incorporate into all of your baking desires!

This is the simplest recipe yet! With just two ingredients and less than five minutes of hands-on work!!

Making all those pantry staples we are accustomed to having at our fingertips but in a healthier version and may I say, a tastier version, can be quite rewarding. 

Working in the kitchen most days of the week, you learn and teach yourself a great deal. There are those with an inquisitive mind, always wondering “how does this product get created?” And, if you’re like me, you are wondering “how can I create a gluten free and/or low carb version of the same product?”

What to use Condensed Milk for

Use this condensed milk to make a variety of desserts, including dessert bars, dessert cocktails, brownies, cheesecakes, ice cream treats, coffee and tea drinks, pies, cookies, cakes, puddings… the sweet possibilities are endless!

What is it?

The condensed milk that you buy at the market is milk and sugar cooked down until the water has evaporated and a thick consistency is created.

With sweeteners not having the same chemical properties as cane sugar, this process does not quite work the same and will not thicken as well. Therefore, we have brought out the big guns, heavenly HEAVY cream.

How to Make Low Carb Sweetened Condensed Milk

This gluten free and low carb version of sweetened condensed milk is so tasty and requires almost no hands-on work. No, REALLY almost no hands-on work!!

Measure the heavy cream and place in a medium saucepan. Add the sweetener to the cream and whisk together really well but not to where the cream is actually being whipped. Place on medium heat and bring to a boil, then reduce heat to low and simmer for 45 minutes. Do not stir or whisk while cooking. RESIST the temptation!

Remove from heat and allow to cool. Pour through a fine mesh sieve. Do not scrape the sides or bottom of the pan (this is where the sugar crystals form).

Transfer to a sealed jar and place in the refrigerator. The mixture will thicken as it cools and will continue to thicken the longer it remains refrigerated. The milk will keep in the refrigerator in a sealed container for up to three weeks.

Nutritional Facts

Each serving equals one ounce or two tablespoons and approximately contains 150 calories, 16.1 grams of fat, 1.2 grams of carbs and 1.3 grams of protein.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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Looking for more great recipes? Check out berry sauce and lemon curd.

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