Ingredients (4–5 servings)

• 1 cup heavy cream
• 2 tbsp butter
• ¼ cup allulose (BEST choice – makes it thick & smooth)
  You can use erythritol, but it will crystallize a little when cooling.
• ½ tsp vanilla extract
• Pinch of salt

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🔥 Instructions

1. Heat the Cream

1. Add heavy cream, butter, allulose, and salt to a saucepan.
2. Bring to a gentle simmer over medium-low heat.

2. Reduce

3. Cook 10–15 minutes, stirring often, until it reduces and thickens.
   • It should coat the back of a spoon.
   • Don’t boil too hard, or it may separate.

3. Finish

4. Remove from heat and stir in vanilla.
5. Let it cool — it will thicken more as it cools.

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🍶 Storage

• Refrigerate up to 1 week.
• Warm it a few seconds in the microwave to thin it if needed.

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⭐ Tips for the BEST Keto Condensed Milk

• Allulose is the key for smooth, syrupy texture (erythritol will crystallize).
• Add 1 tbsp cream cheese after cooking if you want a thicker, caramel-like texture.
• For dairy-free: use full-fat coconut milk instead of heavy cream.

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If you want, I can also give you:
🍮 Keto dulce de leche
🥛 Keto evaporated milk
🍰 Keto tres leches (using this condensed milk)