Keto Sweetened Condensed Milk
No need to skip all those delicious recipes. I present you with KETO sweetened condensed milk. Eat it with a spoon (no shame) or use it in your favorite dessert!
Keto Sweetened Condensed Milk
How did this amazing recipe come about? Well, I wanted to make homemade keto ice cream.
To do this, I needed sweetened condensed milk. I think we all know by just how much sugar is in sweetened condensed milk. Time to make my own.
I spent a while researching how to do this and most recipes were exactly the same, so it is pretty standard. I added my own flare and keto-ized it. What is my flare, you might ask? Powdered Brown Monkfruit. BOOM.
I have to say, I rarely amaze myself, but I did with this one. Such a simple recipe, but it tastes exactly like the real thing.
Actually, I lied, it doesn’t. It tastes BETTER! I told my hubby that this might taste amazing in his coffee.
So, I’m going to experiment with some bulletproof keto coffee, keto sweetened condensed milk style! Make sure to be patient with this recipe. No need to boil and no need to rush.
I chose to do things a little different than your traditional keto version of this.
First, I used a powdered sweetener rather than the granular kind. I felt it would dissolve better in the heating process.
You will need a wide sauce pan for sure. I recommend a wide one rather than a small, tall one.
A good old fashioned whisk will do just fine. I prefer to use ones that won’t scratch my pans! Like this silicone whisk here.
If you plan to make your own powdered monkfruit (see video down below) then you will certainly need some sort of food processor or blender. You don’t need anything fancy or high powered.
For this simple task, I simply use my Magic Bullet. It only takes 1 minute to make your own!
How to make powdered monkfruit
Pardon the Nightmare Before Christmas jammies in this video, but take a quick peek at how to make powdered monkfruit.
Super simple and definitely worth doing yourself instead of buying another bag of expensive sweetener!
Sometimes it is hard to gauge what “thickened” means. About 25 minutes was the sweet spot for me.
But I will also say that I had to adjust the temperature several times.
Sometimes my simmer just wasn’t simmering and sometimes my simmer was more like a boil. It might take a bit to figure out which may affect cooking time.
This is what it should look like when it is CLOSE to being done. The color should be more yellow than white and you should be able to really see how much thicker it is.
And THIS is what the consistency should be when you are done
When you refrigerate it, it will solidify mostly. If you need it in liquid form, just take it out of the fridge and let it sit on the counter for a while and it will soften up. Up Next? Fat bombs using this! Stay tuned!
Serving Size 1 tablespoon
Amount Per Serving Calories 79.75 Total Fat 8.58g Saturated Fat 5.36g Sodium 6.94mg Carbohydrates 0.54g Sugar 0.53g Protein 0.38g