Keto & Paleo Condensed Milk

Making keto & paleo friendly condensed milk is easier than you think. You will only need two ingredients: coconut milk and low-carb sweetener. A batch of condensed milk will keep for up to a week in the fridge, or even longer in the freezer. Keto & Paleo Condensed Milk!

Keto & Paleo Condensed Milk

I discovered how to make condensed milk when I was working on my new Fat Bomb Cookbook and used this sugar-free ingredient in several recipes, including Chocolate & Orange Truffles and Dulche De Leche Squares. If you like fat bombs, you can preorder my new cookbook on Amazon – it will be out in June!

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Nutritional Values (Per Serving/ 2 tbsp/ 30 g/ 1.1 oz)

Macronutrient ratio: Calories from carbs (6%), protein (4%), fat (90%).

Hands-on 10 minutes               Overall 50 minutes

Total Carbs                                               1.7                  grams
Fiber                                                            0                   grams
Net Carbs                                                 1.7                   grams
Protein                                                       1                    grams
Fat                                                            10.7                 grams
of which Saturated                                 9.5                 grams
Calories                                                   100                  kcal
Potassium                                                23                   mg (6% RDA)
Potassium                                               110                  mg (6% EMR)

Ingredients (Makes ~ 1 3/4 – 2 Cups)

• 2 cans coconut milk (800 g/ 1.76 lb/ 28.2 oz) – I used part canned coconut milk and part Aroy-D coconut milk
• 1/2 cup powdered Erythritol or Sukrin Gold (80 g/ 2.8 oz) – can be omitted
• Optional: 1 tsp vanilla powder or cinnamon

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Instructions

1. Pour the coconut milk in a pot. Bring to a boil over a medium-high heat.
2. Once it starts simmering, turn the heat down to low. Reduce the coconut milk to about half of the volume. This will take 40-50 minutes.
3. Once reduced, take off the heat and add Erythritol. Although you can add the sweetener in the first step, it’s better to add it after you reduce it in case you prefer different level of sweetness. Reducing the coconut milk by itself will make it sweeter and you can add as much sweetener as you like. If you want to achieve a more caramel-like taste, use Sukrin Gold instead of regular Erythritol.
4. Pour in jars and let it cool down.
5. Seal and refrigerate for up to a week. Alternatively, pour in an ice-cube tray and freeze for up to 3 months.

The milk will be runny at first but will thicken as it chills. To make it runny, simply heat it up. Here is a batch that I made with some thickener (glucomannan powder). This may be useful for making deserts but was too thick to be used as regular condensed milk.

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