Keto Vegan Condensed Milk Without Coconut Milk (Edit recipe)

I know what you are thinking…another keto vegan coconut milk condensed milk?!! Rest assured, I’ve got you covered. To date, many keto vegan find it difficult to find a tasty recipe without coconut milk and have requested for me to create one. Here is my version for keto vegan condensed milk that is not coconut based (unless avoiding soy). Hope you’ll enjoy and make it your own!

5 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	83
Fat:	8 g
Carbohydrates:	2 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	3 mg
Fiber:	4 g
Sugars:	1 g
Calculated for total recipe.

by Keto Asian Flavours

Serves: 4-6

Ingredients

55 grams Silken Tofu, organic, or 115g coconut cream
115 grams Cashew Milk, unsweetened, or macadamia milk or almond milk
20 grams Cocoa Butter, raw, no substitute
0.5 Tbsp Buttery Flavor Coconut Oil, or 1/2 Tbsp coconut oil with 1/8 tsp butter flavour extract
60 grams BochaSweet (sugar replacement), or powdered allulose

Process

Cook Mode

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

To a compact blender, add organic silken tofu and unsweetened cashew milk. Blend for a few seconds.
Preheat a pan on low heat and add in all of the ingredients: cocoa butter, butter flavoured coconut oil, and Bochasweet sweetener.
Stir well on low heat until all ingredients have melted and combined. Simmer for 10 minutes.
Poor the ingredients into the compact blender and blend again for a few seconds.
Pour the ingredients back into the pan and simmer for another 8-10 minutes. Turn off the heat.
If the ingredients separate, blend it one more time.
Strain through a sieve and into a jar to ensure there are no clumps.

Notes

This recipe can be easily doubled or tripled. It is best to use it at room temperature for warm recipes. Due to the cocoa butter and coconut oil, this recipe will solidify (but not crystallize) in the fridge. Warm up in the microwave for 10 second intervals. During cooking, it might curdle and separate before the sweetener melts. Trust the process and continue to cook on low heat. The perfect consistency is to reduce the liquid to about 100ml using low heat for about 18 minutes. Do not blend for too long to avoid bubbles. Bochasweet is preferred over allulose to avoid darker colour. To make dulce de leche (caramel), use allulose and higher heat. Adjust the cooking time as needed.