Keto Condensed Milk (sữa đặc) (Edit recipe)

Keto condensed milk has been a favourite recipe amongst my keto Asian community for a long time. We first discovered the recipe by My Montana Kitchen in 2018, which we believe, was the first version. This original recipe was published in 2016 using erythritol, and it has since been updated to Gentle Sweet. My keto Asian community loved this recipe since its erythritol days, but we were not a fan of using erythritol. In 2019 (before the update & allulose craze) I experimented with allulose to test for recrystallization. To our surprise, there was a big difference and we never looked back!

5 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	166
Fat:	18 g
Carbohydrates:	0 g
Protein:	4 g
Cholesterol:	70 g
Sodium:	16 mg
Fiber:	0 g
Sugars:	0 g
Calculated for total recipe.

by Keto Asian Flavours

Serves: 10-12

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

On the stovetop, add in all the ingredients to a large flat bottom skillet.
Whisk the ingredients together until combined and bring it to a boil.
Lower the heat to low and simmer for 15-20 minutes until the mixture has reduced and thickened, stirring occasionally.
Transfer to a glass jar, let cool, and refrigerate.

Notes

To make this vegan: substitute heavy cream with coconut cream (and/or cashew milk). Substitute butter with cocoa butter. Using both cashew milk and coconut cream will help mask the coconut taste.