Sugar Free Condensed Milk made with cow’s milk or your favorite milk alternative like coconut. Lighten up your treats with this homemade baking staple!
Sugar Free Condensed Milk
I had another experiment going on in my kitchen! This time I made homemade sweetened condensed milk with almond, coconut, and cow’s milk.
All three varieties were made without granulated sugar!
While there are times that I do love the convenience of grabbing a can of condensed milk when I need it.
The downside of convenience is that the sugar content is off the charts! Not good for those that want an occasional treat and keep our glucose levels on point.
Granulated sugar is what helps thicken the milk giving it that sticky texture. In addition, the process of evaporating the water from heating the milk.
But do we really need condensed milk to be so-so sweet?
NO. No we do not, so I made it my mission to find a way to replicate a prepared can of condensed milk without all the sugar!
Cutting the amount of sweetener in half or substituting it for sugar alternatives adds flavor, but without the extra-do-nothing-for-you calories and carbohydrates!
And guess what? The extra sugar won’t be missed!
Sugar Free Sweetened Condensed Milk
This homemade sugar-free condensed milk was added to make these Low Sugar Magic Cookie Bars.
Guess what? Not one person said that it needed to be sweeter!
Let me start by saying that since we aren’t using granulated sugar, the condensed milk won’t be quite as thick as the prepared stuff.
Although, I promise that with lots of patience you can get it pretty darn close!
The best part of making sugar free condensed milk? You will have absolute control over the amount of sweetness that suit your preference.
Another bonus is that you can also use dairy free options as your milk base.
That’s not all! For impatient people like me, guar gum will aid in thickening the condensed milk.
The Results When Testing Different Milks for Condensed Milk
As I mentioned, I tested three different milks; cow, coconut and almond. Here are my thoughts on the results:
- Cow’s milk came out the thickest by heating the milk for over an hour and a half. Curds form so skim it from the top often. I didn’t add the thickener to this version.
- Coconut milk – full fat (fav) also took a long time to thicken and I was getting impatient, so after an hour I whisked in 1/4 teaspoon of guar gum. It thickened immediately.
- Almond milk was my least favorite as I think the brand I used is made with too much water, so evaporating it to the desired texture was taking FOREVER. I added 1/4 teaspoon of guar gum and it thickened, but I think it could have used more.
Can I Use Truvia or Splenda in Place of Erythritol?
While I don’t recommend consuming any sucralose-based artificial sweetener, both Splenda and Truvia has developed a natural blend of stevia and erythritol sweeteners that can be used in this recipe.
Natural sugars are always my first choice in recipes, and if I wasn’t watching my glucose spikes, I think I would give coconut sugar a try.
I can’t wait for you to experiment with making your own condensed milk! Tell me what your favorite milk and sugar alternative is!
Take Control of the Amount of Sweetener you Consume!
Now how do you combat the convenience of these overly sweetened prepared foods?
The next time you go grocery shopping make a conscious effort to look at the label and pay close attention to the ingredient list.
You’ll be amazed by how many common everyday foods list sugar as the top ingredient.
- 1 1/2 cups milk (coconut, whole milk, almond)
- 1/2 cup (adjust to your preference) Sugar Alternative (Swerve)
- 3 tablespoons butter (omit for vegan option)
- 1 teaspoon vanilla extract
- 1/4-1/2 teaspoon guar gum (optional)
- In a medium saucepan add milk and sugar alternative together and simmer over medium heat. Stir constantly and when the milk shows small bubbles lower the heat to simmer.
- Continue to simmer until milk reduces and begins to thicken (this can take up to 1 1/2 hours). Skim the top of the milk if a layer forms.
- To thicken with guar gum, in a small bowl quickly whisk together guar with a couple of tablespoons of the cooled milk. Add it to the mix and immediately whisk in.
- Once the desired thickness is achieved remove the pan from the heat and whisk in the butter and vanilla extract. Cool and store in the refrigerator.
Xanthan gum can be used instead of guar gum.
Recipe found on the web and adapted from Eating Well Living Thin.
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