FYI…i make my own pure vanilla with Vodka from Costco and vanilla beans. I made 1/2 gallon for about $52 and 6 months of time, but the best thing is you can just keep adding more vodka to that mixture for as long as you need it. So your first outlay of money is the most you’ll pay. Cheap vodka works well in this. I’m on year 2 and I’ve been sharing with friends. Much better and cheaper than spending $65 for a pint of store bought! Once you try it you’ll never go back!
Useful tip to tell when it is ready without having to guess. If using a spoon or spatula to stir, run a finger down the back of spoon or spatula and if the line remain separated, then it has reduced enough. Plus it gets thicker as it gets cooler and even more so when refrigerated.
*Your keto sweetened condensed milk recipe is simply fantastic! It's amazing to see how a few simple ingredients can be transformed into a keto-friendly version of this classic ingredient* 😋
Ooooo I love that this is able to be frozen. It’s just me at home watching carbs, so to be able to have this on-hand… 👍🏼 Thank you! I so appreciate your time and your videos. Huge hugs.
Thanks for the recipe. I'm definitely going to use this, and glad that you mentioned that allulose seems to work better for you than erythritol in this recipe. Sorry that the food police showed up in your comments, but don't be discouraged. Some of them really think they are saving us from terrible danger.
I just made some sweetened condense milk. Holy cow! It's delicious and i didn't even follow the recipe. I wasn't in the mood to fuss with anything today so I just threw all the ingredients into a pot and heated it up slowly. It is delicious. I'm going to make ice cream out of it tomorrow!
Fwiw: America’s Test Kitchen did taste testing with vanilla, including imitation. They, shockingly, found, that anything heated/baked had a better flavor with the imitation (Watkins is the brand they used). When unheated, “real” vanilla was chosen. ❤️🍀
This is true. Natural vanilla is made with alcohol which when baked, the vapor takes out much of the flavor. Imitation, Baker's vanilla is better for baked goods. Natural vanilla is better for ice cream, whipped cream, etc that is not heated.
Going to have to try this out. I love key lime pie. I was making keto pralines the other day and I had run out of erythritol so I substituted allulose instead. Instead of candying and cracking, it was more like a gooey caramel consistency. They definitely have different characteristics when baked at least. It tasted great but was quite messy. Next time I think I'll try making turtles by clumping a few together and dipping them in chocolate.
I have a praline ice cream on my channel where I show how to use the allulose to make them. Erythritol will crystalize once hard making the candy grainy. I also have a turtle recipe on my channel.
I have no idea about the chemistry of allulose so I can’t speak to the crystallization. I do know that if you want to prevent sugar from crystallizing in a recipe you do not scrape the sides. Fudge, divinity, caramel can go terribly wrong if you scrape the sides.
Yeah for the sweetened condensed milk that doesn't matter with allulose. I don't stir it at all when making caramel and such though. But I've never had allulose crystallize on me.
Thank you for the recipe! Do you have a keto macaron recipe? I don’t know how to search your channel. But general search for keto macarons they don’t look right. I found one in Spanish which looked right but seemed like it would be way too sweet with 3 egg whites 1/3 cup monk fruit substitute 1 cup almond flour and 1.75 cups powdered sugar substitute.
I have a question. Since store-bought (Eagle Brand) Sweetened Condensed Milk is made from only two ingredients, milk (I'm going to assume regular whole milk) and sugar, and heavy cream has somewhere around 10 times the milk fat of whole milk, why is it necessary to add so much butter to the keto version? Also, why add vanilla? Thanks - I really love having a REAL pastry/dessert chef inventing recipes for us.
I just looked up a regular recipe, it had butter and vanilla and I just swapped out the milk for cream because of carb count. I did many other experiments with a keto version using erythritol and having horrible results, I probably was just so excited to have a thick and creamy sweetened condensed milk to make all the things, I didn't think about changing it at all because it worked perfectly the way it was and tasted great.
If it ain't broke, don't fix it! 😆 If I need it for your recipes, I'll do it your way. But I might eventually experiment with trying to match the macros of Eagle Brand less the carbs from sugar.
Pouring hot liquid into a plastic container leaches plastic into the liquid. I just today read an article in The Guardian. I know you're health conscious, and super busy as a new mom, but you might want to google about plastics and food. I've read multiple articles about it lately and plastic is increasingly being reported as significantly dangerous. Just a heads up.
@@danielmurray7365it’s more accurate to say that the chemicals used to make the plastic leach into the food. Yes, these chemicals are almost certainly harmful to the body.
Ok I’m just making sure I’ve got this right lol So I go from 4 cups cooked down to 2 cups? I’ve been simmering for an eternity lol pretty sure I just made caramel lol
Like I said in the video I just found a non keto version and made it keto, you probably don't need the butter. It was so long ago, I think 2 summers ago now I came up with it, don't even remember which recipe online I used. Thanks! Me too!
Just wanted clarification. You said in the video use heavy cream but poured heavy whipping cream. I often see this other channels. Can you share if there’s any difference in heavy cream vs whipping cream and if you don’t have one is the other ok to use?
Hmm never tried it. It works with whipping it into whipped cream for a stable whipped cream. But it only lasts a few days before some liquid starts to weep out. Not sure if the same would happen because allulose tends to pull out moisture.
I haven't used a can in a long time (over 3 years), I think it does once cold. Someone commented it's not thick enough, believe who you want I suppose.
I was just curious. I'm not planning on using it in baking but I have a Mexican recipe that calls for it so I'm going to try it for that. Thanks for the recipe
Possibly, I've never done that. I have a keto caramel on my channel with the same ingredients, just cooking the allulose to a certain point then adding vanilla, cream and butter.
@@KetoUpgrade I’d probably want to give each person maybe one large scoop. How many scoops do you think I could get? Thanks so much for answering all my questions and for a great recipe!
@@melissahauptmeier1446 doubling a small batch of sweetened condensed milk and making 2 batches of the ice cream will give you that much. But like I said in the video you can make a bunch a freeze what you don't end up needing.
Maybe? Obviously you wouldn't need much. Maybe reduce the cream then add some stevia at the end to desired sweetness. You wouldn't have a lot at the end though because you would probably only need a few teaspoons of stevia instead of around a cup of allulose.
I make my own condensed milk but I use Victoria's kitchen is her way of making it you don't have to use butter or anyting all you use is out of those and heavy cream and that's it you should check out the recipe and awesome
No, that would make it way to expensive. I seem to remember it being made from pine oil. If you get pure pine oil there is a definite vanilla smell underneath the menthol.
FYI…i make my own pure vanilla with Vodka from Costco and vanilla beans. I made 1/2 gallon for about $52 and 6 months of time, but the best thing is you can just keep adding more vodka to that mixture for as long as you need it. So your first outlay of money is the most you’ll pay. Cheap vodka works well in this. I’m on year 2 and I’ve been sharing with friends. Much better and cheaper than spending $65 for a pint of store bought! Once you try it you’ll never go back!
Useful tip to tell when it is ready without having to guess. If using a spoon or spatula to stir, run a finger down the back of spoon or spatula and if the line remain separated, then it has reduced enough. Plus it gets thicker as it gets cooler and even more so when refrigerated.
*Your keto sweetened condensed milk recipe is simply fantastic! It's amazing to see how a few simple ingredients can be transformed into a keto-friendly version of this classic ingredient* 😋
Ooooo I love that this is able to be frozen. It’s just me at home watching carbs, so to be able to have this on-hand… 👍🏼 Thank you! I so appreciate your time and your videos. Huge hugs.
I was happy too figure that out also! You're very welcome, hugs!
Thanks for showing the entire process. It's helpful for us non cooks 😊
You’re a Keto rockstar! Thank you for all of your great recipes!
Aw thank you! You're welcome.
Thanks for the recipe. I'm definitely going to use this, and glad that you mentioned that allulose seems to work better for you than erythritol in this recipe. Sorry that the food police showed up in your comments, but don't be discouraged. Some of them really think they are saving us from terrible danger.
Just wanted to say a big thank you! I have been keto for 7 years! I have really missed sweets! I no longer have to cheat and eat real sugar deserts!
I find it extremely hard to believe your mom is not much of a baker. You’re so talented it had to come from somewhere!!
About the vanilla check this video. I did it and I am stil in chock how good this is. And thanks for all your work.
Thank you for doing this video as stand alone video, been searching--
You're very welcome!
Made this yesterday. Yum!
I love this recipe! I use your sweetened condensed milk recipe and make fudge and truffles using s/f chips. 😋
Thanks!
Welcome! Thank you for the additional support, it's much appreciated!
I just made some sweetened condense milk. Holy cow! It's delicious and i didn't even follow the recipe. I wasn't in the mood to fuss with anything today so I just threw all the ingredients into a pot and heated it up slowly. It is delicious. I'm going to make ice cream out of it tomorrow!
Thank you. Yummy, I’d be eating the entire batch!!
OHMYGOSH! PERFECT timing! Making a lime pie today. Bless you! ❤❤
Yay! Love it when that happens!
Fwiw: America’s Test Kitchen did taste testing with vanilla, including imitation. They, shockingly, found, that anything heated/baked had a better flavor with the imitation (Watkins is the brand they used). When unheated, “real” vanilla was chosen.
❤️🍀
I don't care. Imitation is made from beaver's butt excretions. I don't want it.
I am under the impression that Watkins is an amalgam…..ami wrong?
That's usually my rule of thumb. Anything like a whipped cream or ice cream base I would prefer a pure and imitation for baking.
This is true. Natural vanilla is made with alcohol which when baked, the vapor takes out much of the flavor. Imitation, Baker's vanilla is better for baked goods. Natural vanilla is better for ice cream, whipped cream, etc that is not heated.
I love this, I use it for my coffee, never want to run out, 8m going to start making I ng big batch, love your ice cream sandwiches
Holy Moly Batman, I haven't tried this! I might need to make a cup just to try it now.
For a thicker consistency to can add a bit of powdered milk and less butter
❤Amazing! I can’t wait to make and use this recipe ❤
Awesome thank you for this awesome recipe 😊
Thank you. Tell your mom happy birthday from your video crew❤️❤️❤️
You're welcome! Will do!
Thank you.
You're welcome!
Sooooooo yummy!
Going to have to try this out. I love key lime pie. I was making keto pralines the other day and I had run out of erythritol so I substituted allulose instead. Instead of candying and cracking, it was more like a gooey caramel consistency. They definitely have different characteristics when baked at least. It tasted great but was quite messy. Next time I think I'll try making turtles by clumping a few together and dipping them in chocolate.
I have a praline ice cream on my channel where I show how to use the allulose to make them. Erythritol will crystalize once hard making the candy grainy. I also have a turtle recipe on my channel.
@@KetoUpgrade Best of both worlds.
I have no idea about the chemistry of allulose so I can’t speak to the crystallization. I do know that if you want to prevent sugar from crystallizing in a recipe you do not scrape the sides. Fudge, divinity, caramel can go terribly wrong if you scrape the sides.
Yeah for the sweetened condensed milk that doesn't matter with allulose. I don't stir it at all when making caramel and such though. But I've never had allulose crystallize on me.
I can't wait to try this. It looks so good. 😊😋
Make your 9wn vanilla, cost if low and quality high
May at some point when I have time.
Love this but I need to find alluloseor some other sweetener.
Try seeing if you can get vanilla from Mexico. Best vanilla an way cheaper
I do now, thanks!
Thank you for the recipe! Do you have a keto macaron recipe? I don’t know how to search your channel. But general search for keto macarons they don’t look right. I found one in Spanish which looked right but seemed like it would be way too sweet with 3 egg whites 1/3 cup monk fruit substitute 1 cup almond flour and 1.75 cups powdered sugar substitute.
If you are talking french macaroon no. I've mentioned in several videos the struggles, I've done over 20 tests and no luck yet.
I have a question. Since store-bought (Eagle Brand) Sweetened Condensed Milk is made from only two ingredients, milk (I'm going to assume regular whole milk) and sugar, and heavy cream has somewhere around 10 times the milk fat of whole milk, why is it necessary to add so much butter to the keto version? Also, why add vanilla? Thanks - I really love having a REAL pastry/dessert chef inventing recipes for us.
I just looked up a regular recipe, it had butter and vanilla and I just swapped out the milk for cream because of carb count. I did many other experiments with a keto version using erythritol and having horrible results, I probably was just so excited to have a thick and creamy sweetened condensed milk to make all the things, I didn't think about changing it at all because it worked perfectly the way it was and tasted great.
If it ain't broke, don't fix it! 😆 If I need it for your recipes, I'll do it your way. But I might eventually experiment with trying to match the macros of Eagle Brand less the carbs from sugar.
Pouring hot liquid into a plastic container leaches plastic into the liquid. I just today read an article in The Guardian. I know you're health conscious, and super busy as a new mom, but you might want to google about plastics and food. I've read multiple articles about it lately and plastic is increasingly being reported as significantly dangerous. Just a heads up.
Well if you go to any restaurant we all use them, never worked in one that didn't.
Am I a small minority that actually reuses large glass jars for this reason?
@@alwaysright5901no you're not alone there Alycia.
Does microscopic plastic in the body cause damage?
@@danielmurray7365it’s more accurate to say that the chemicals used to make the plastic leach into the food. Yes, these chemicals are almost certainly harmful to the body.
I would like to see you use this to make a copycat Wendy’s frosty. thanks. 😊
Ok I’m just making sure I’ve got this right lol So I go from 4 cups cooked down to 2 cups? I’ve been simmering for an eternity lol pretty sure I just made caramel lol
However much cream you used that's what you reduce it too. So if you did 4 cups of cream plus the sweetener you reduce back to 4 cups.
@@KetoUpgrade Thanks so much! I did it all wrong lol but my fudge still turned out great!
If real sweetened condensed milk is made with just whole milk and sugar, why is butter necessary for the keto version? Btw, very glad you’re back!! 🙂
Like I said in the video I just found a non keto version and made it keto, you probably don't need the butter. It was so long ago, I think 2 summers ago now I came up with it, don't even remember which recipe online I used. Thanks! Me too!
@@KetoUpgrade Thank you for your quick reply 🙂
Not using a thermometer? Does the proper temperature fluctuate?
❤️🍀
Don't know why you need a thermometer, just keep it at a simmer and reduce by the proper amount.
Just wanted clarification. You said in the video use heavy cream but poured heavy whipping cream. I often see this other channels. Can you share if there’s any difference in heavy cream vs whipping cream and if you don’t have one is the other ok to use?
It's the same thing here I believe.
Would this be easier on a double boiler? Just don't put the lid on it?
Probably but it would probably take a lot longer.
Have you tried dry milk power to make the condensed milk.?
No but I wouldn't even think to try that because I don't have milk powder in my bakery because it's high in carbs.
There was mention in your recipe about “straining” the mixture. Do you have to use one with holes or did you mean just poor it into the jar?
I strain it through a strainer sometimes in case there are bits of caramelized allulose floating.
Erythritol didn't work for me either. Crystallized once refrigerated.
Does Allulose have after bitter taste of stevia?Thanks
I don't believe so. No one I've talked to have said that.
Can Russian Buttercream be made from the Keto Sweetened condensed milk?
Hmm never tried it. It works with whipping it into whipped cream for a stable whipped cream. But it only lasts a few days before some liquid starts to weep out. Not sure if the same would happen because allulose tends to pull out moisture.
Does it thicken like a can of sweetened condensed milk?
I haven't used a can in a long time (over 3 years), I think it does once cold. Someone commented it's not thick enough, believe who you want I suppose.
I was just curious. I'm not planning on using it in baking but I have a Mexican recipe that calls for it so I'm going to try it for that. Thanks for the recipe
Would coconut cream make a dairy free option??
I haven't tried it but I think it will work.
Can you take this sweetened condensed milk and pressure cook it to make keto carmel?
Possibly, I've never done that. I have a keto caramel on my channel with the same ingredients, just cooking the allulose to a certain point then adding vanilla, cream and butter.
Let us know if you try making caramel from this. It would be nice if this was shelf stable👍
How long can you keep it refrigerated
a few weeks at least but if longer than a week I would just freeze it to be safe, never know what contaminants are around.
How many servings of ice cream could you make with a big batch?
22 ice cream bars or 2 batches of no churn ice cream I believe.
@@KetoUpgrade I’d probably want to give each person maybe one large scoop. How many scoops do you think I could get? Thanks so much for answering all my questions and for a great recipe!
@@melissahauptmeier1446 probably big scoops a double would give you 12-16. Medium scoops 20.
@@KetoUpgrade thank you! So do you mean I’d have to double the big batch to get that many?
@@melissahauptmeier1446 doubling a small batch of sweetened condensed milk and making 2 batches of the ice cream will give you that much. But like I said in the video you can make a bunch a freeze what you don't end up needing.
You may want to consider making your own Vanilla instead of the imitation. It's very simple. Just cheap vodka and some vanilla beans.
Never use imitation vanilla, quality is important.
👍👍
What is allulos?
A sugar derived from figs that our body doesn't recognize as sugar and just passed through with no insulin spike.
Leaving a spoon in the pot takes longer to reach a simmer/boil, just sayin'.
😍😍😍
😊❤️🥰
Can stevia work?
Maybe? Obviously you wouldn't need much. Maybe reduce the cream then add some stevia at the end to desired sweetness. You wouldn't have a lot at the end though because you would probably only need a few teaspoons of stevia instead of around a cup of allulose.
I make my own condensed milk but I use Victoria's kitchen is her way of making it you don't have to use butter or anyting all you use is out of those and heavy cream and that's it you should check out the recipe and awesome
That looks like. One third as thick as sweetened condensed milk…..I do not see how this would be able to be used as a swap.
It worked perfectly in key lime pie and a hot fudge recipe and my no churn ice cream. And it looks pretty similar when it's completely chilled.
Google imitation vanilla, it’s from petroleum.
Can I watch your video again I noticed you burn your condensed cream cuz I did that once and it was terrible when it turns brown
And it said I alulose
I ALWAYS buy real vanilla. Imitation vanilla is made from beaver's butt excretions, so no thanks.
please source your "beaver butt excretions" claim.
No, that would make it way to expensive. I seem to remember it being made from pine oil. If you get pure pine oil there is a definite vanilla smell underneath the menthol.