Sugar-free condensed milk: 84 calories and a lot of stubbornness
Sugar-free condensed milk, only 84 calories! I prepared it with Sukrin (zero calories) or with erythritol, natural sweeteners with zero carbs and zero calories, because our body does not assimilate them.
Being stubborn is tiring, I know it well… Once I set my mind on something, there’s no changing course. That’s exactly what happened to me with this recipe.
How the idea was born (spoiler: pistachio is involved)
It all began with the pistachio cream sorbet published a few days ago. I had used a store-bought pistachio cream, but the idea of making it entirely at home popped into my head. To do that, I needed a good condensed milk… but without sugar.
Kitchen experiments (and failures)
You know that condensed milk is made only from milk and sugar, so removing one of them is quite a puzzle!
I tested:
Stevia: no thickening properties → rejected
Guar gum: unconvincing result
Lecithin: too strong a taste
Fructose: excellent result!
Sukrin Icing: zero calories, also excellent result here
Both sweeteners work well. But between fructose and Sukrin, the difference is that one contains calories and the other does not.
Why didn’t I use sugar?
You might be wondering: “Fructose and sugar have the same calories, so why choose fructose?” Simple: fructose is metabolized differently compared to common sucrose. We talk about it also here.
The result? Perfect condensed milk for light desserts
Finally I have my sugar-free condensed milk, ideal for light pistachio cream… but also for cakes, ice creams, snack treats!
I started on the stovetop with a pot, then I let the Thermomix help me. You can use whatever you have in your kitchen: the important thing is to have fun experimenting!
Interested in Sugar-free Condensed Milk? Then you must try the desserts below:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 1 jar (150 g / 5.3 oz)
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 31.40 (Kcal)
- Carbohydrates 4.82 (g) of which sugars 4.48 (g)
- Proteins 0.97 (g)
- Fat 0.96 (g) of which saturated 0.60 (g)of which unsaturated 0.35 (g)
- Fibers 0.00 (g)
- Sodium 0.00 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 fl oz (about 3/4 cup + 1 tsp) milk (partially skimmed)
- 2 1/2 tbsp sweetener (Sukrin Icing or erythritol, natural zero-calorie sweeteners)
here sweetener link Sukrin – here sweetener link erythritol
Tools
- 1 grinder for powdered sugar, spices, seeds and coffee.
Preparation
To prepare the sugar-free condensed milk, you can use Sukrin Icing or erythritol; it’s important that they are processed first into a very fine powder using the appropriate grinder
here -> you can find the sweetener Sukrin – here the erythritol
Put the milk + sweetener into the Thermomix bowl.
Set 20 minutes / 203°F / speed 2.5 (without the measuring cup)
At the end of the 20 minutes the condensed milk will surely seem slightly runny, but consider that the more it cools the thicker it becomes; to be safe, put a teaspoon on a small plate, let it cool, and then decide if you want to cook it another 5 minutes (I have never cooked it longer; for me it is perfect as is)
Depending on the kitchen equipment you have available, you can make the condensed milk with a pot on a moderate stove flame; stir it gradually with a spatula and check the consistency with the plate test.
The zero-calorie sugar-free condensed milk is ready
Storage of homemade condensed milk
Condensed milk made with Sukrin or erythritol keeps in the refrigerator for 1 week
For longer storage, pour it into sterilized jars and then boil them for 15–20 minutes (here 4 easy methods to sterilize jars)
Practical tips
If you need a larger quantity of sugar-free condensed milk, you can simply increase the amounts of the ingredients and slightly extend the cooking time.
It is important that the chosen sweetener is ground into a very fine powder, similar to powdered sugar: only then will it dissolve correctly and ensure a good density for the mixture.
Keep in mind that the consistency tends to thicken as it cools; for this reason it is useful to perform a small test: pour a teaspoon on a plate, let it cool and evaluate whether it is necessary to cook it a few more minutes.
Finally, you can prepare it either with the Thermomix or with a simple pot on the stove, adapting the recipe to the tools you have in your kitchen.
sugar-free recipes
Frequently Asked Questions
Can I use plant-based milk to make condensed milk?
Yes, it is possible to use plant-based milk, such as almond or coconut milk, to prepare sugar-free condensed milk, but be aware that the final consistency may vary slightly compared to the cow’s milk version. I recommend doing small test batches.
Is this condensed milk similar to the traditional canned version?
The homemade sugar-free condensed milk turns out surprisingly similar, especially if you use sweeteners ground to a very fine powder, which help achieve a dense and velvety consistency.
Can I use the condensed milk in baked desserts?
Certainly! Sugar-free condensed milk is perfect for preparing baked desserts such as cakes, cookies and even light snack cakes. It holds up well to baking and gives a soft, moist texture to preparations.
Can condensed milk be frozen?
Better to avoid it: although sugar-free condensed milk stores well in the fridge, freezing may alter its consistency. It is preferable to keep it refrigerated or in sterilized jars if you want to extend its shelf life.
