Low-carb sweetened condensed milk is quite a tricky thing really. You wouldn’t think so when you google it, as you will find quite a plethora of recipes.
And some are really good, while others seem to more resemble egg custard than anything else. And they all work for something that has sweetened condensed in a regular high-carb recipe, no doubt about it!
My main problem with most of the recipes was that none of them seem to work for fudge, as well as truffles, as well as adding it to your iced coffee and making key lime pie or lemon ice box pie, etc.
Somewhere along the line one or another would have a “not quite right” taste and more often, a texture issue. Mostly in key lime pie and getting that perfect texture and taste of the key lime filling!
Up until now, my favorite recipe has been this one by Linda. I like it because there are no digestive issues to consider and the taste is lovely, however, it doesn’t seem to work out so well in my favorite key lime pie recipe!
The recipe below seems to work in truffles, fudge, pies, in coffee, etc. You can even use this recipe with less water and more boiling to get a real nice caramel sauce! (Recipes are all to come over the next little while!)
Taste wise I have to say that I much prefer this over the “regular” sweetened condensed milk. I am not very fond of that “canned” after taste of commercial sweetened condensed milk, which is not present in this at all! Other than that, it tastes like the real thing. And it has the same mouth feel too!
However, and I guess there is always a drawback, if you are sensitive to high fiber ingredients, this is not for you!
Ingredients:1/2 cup erythritol, powdered
1 packet Sweet One ace K (2 tsp. equivalent)
2/3 cup polydextrose
2 tbsp. unflavored whey protein powder
1 tbsp. buttermilk powder
1 tbsp. whole milk powder (could also use all buttermilk powder)
1/4 tsp xanthan gum
5 tbsp. heavy whipping cream
1 1/2 cups water
1/4 tsp stevia extract
1 tsp butter vanilla bakery emulsion (or 1 tsp vanilla extract)
2 tbsp. butter
Preparation:Mix the dry ingredients in a bowl and dry whisk until thoroughly combined.
In a non-stick saucepan, place all the wet ingredients and heat on medium heat to a slow boil. Add the dry ingredients in a steady stream and whisk continuously to incorporate any lumps. Keep on a slow simmer, stirring all the time, until thick and smooth and a little reduced. You want the milk to coat the back of a spoon. About the consistency of vanilla sauce. Remember that it will get a little thicker still after it cools.
It will probably take about 8 minutes or so on a good simmer to get there. Keep on stirring the entire time to prevent burning.
When it’s the consistency you want, take it off the heat and whisk in the butter.
Let it cool and use anywhere you would use regular sweetened condensed milk.
Note: If you are using vanilla extract instead of bakery emulsion, stir the vanilla extract in last. Emulsions don’t cook/bake out, but extracts do.
Makes 2 cups of sweetened condensed milk. The whole recipe is 142 g of carbs, with 122 g of fiber, so that makes it 20 g of net carbs. 10 g of net carbs per cup. And 0.6 g of net carbs per tablespoon.Pin It