Low Carb Sweetened Condensed Milk

In a medium heavy saucepan, combine cream, milk and erythritol over medium heat.  Bring to a boil, then reduce heat to low and simmer gently for 1 1/2 hours, stirring frequently, until mixture is reduced by half.  No matter how often you stir, thick bits of milk will form on the sides.  Leave it there and try not to disturb it when stirring, or you will get chunky bits in your condensed milk.  Add butter and let melt, then briskly whisk in xanthan gum.  Let mixture cool to room temperature and stir in vanilla and stevia extracts.  Yields 1 cup.

 Fruit and Nut Fudge

Line an 8×8 inch pan with parchment paper so that paper overhangs edges.  In a medium sauce pan over low heat, combine sweetened condensed milk, chocolate, powdered erythritol and butter.  Stir continuously until melted and smooth.  Stir in cranberries, nuts and raisins.  Pour mixture into prepared pan and smooth evenly.  Refrigerate until set, about 2 hours.  Use edges of parchment to remove fudge and cut into small squares.

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Low Carb Sweetened Condensed Milk

  • 1 Cup heavy cream
  • 1 Cup whole milk
  • 1/2 Cup Swerve Sweetener or granulated erythritol
  • 1 Tablespoon butter
  • 1/8 Teaspoon xanthan gum
  • 1/4 Teaspoon vanilla extract
  • 15 drops stevia extract


Fruit and Nut Fudge

  • 1 Cup Low Carb Sweetened Condensed Milk
  • 6 Ounces unsweetened chocolate, finely chopped
  • 1/4 Cup powdered Swerve Sweetener
  • 1 Tablespoon butter
  • 1/4 Cup sugar-free dried cranberries
  • 1/4 Cup almonds, toasted
  • 1/4 Cup hazelnuts, toasted
  • 1/2 Cup California raisins

Nutrition Facts Per Serving

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