Seven Minute Low Carb Condensed Milk THM S is just what it sounds like…a total game changer!
One of the first recipes that I made when I went sugar-free (2014) was a coconut sweetened condensed milk that I found on Pinterest. All that cooking for an ingredient was just overwhelmed me so I’ve had it in the back of my mind to make a microwave condensed milk ever since I discovered Brooke’s Five Minute Caramel Sauce.
That caramel recipe taught me that making these sauces in the microwave does more than just make them more convenient and accessible…
Microwave cooking at least partially overcomes the huge problem of crystallization that you get when you cook these sweeteners for a long period of time.
If not overcooked, this Seven Minute Low Carb Condensed Milk THM S will be nice and thick by the time it cools and will be a smooth as silky paste after a night of refrigeration. A quick, gentle reheating will return it to a thinner state in no time.
And the flavors? Exactly the same as their slower cooked counterparts! Plus being able to whip ingredients like condensed milk and caramel up in a few scant minutes makes it so easy to break them down into smaller servings.
This puts this whole area of low carb dessert cooking on the bottom shelf…Which is just where I have always wanted them to be.
Simple. Legit. Delish!
My history, philosophy, and thoughts on the use of microwave ovens for my sauces:
I lived for over 15 years without a microwave up until just a few years ago and only started using one, mainly, for this diet. Not because I thought it was necessary but the constant cooking just wore me down and I needed just a bit of convenience.
Now I use it for more occasional little sauces and recipes like this and don’t constantly expose my food to microwaves. I’ve always been of the opinion that it’s not what you do occasionally, but it’s the everyday activities that add up for either the good or the bad.
Food textures are as important as flavors to me and once I found crystals in my desserts I was pretty much over ever experiencing that again. I have a few recipes where I tolerate finding them occasionally, like my Rich Buttered Maple Syrup. But even there, I added disclaimers, reduced the size of the recipe so that it is less likely to have time to crystallize, and refused to post that fantastic syrup until I figured out how to get those crystals out by reheating it…in the microwave!
My reasons for favoring microwave sauces over stovetop sauces:
Quick preparation for single ingredients makes single serve recipes more available and provides portion control for these crave-worthy desserts.
Big reduction in crystallization due to less cook time and probably some other technical reasons too. (Not sure about the technicalities…I just cook okay? 😉 )
Less boiling time also means less reduction in ingredients. This sauce, for example, retains over 1/4 cup of cream more compared to the boiled sauce. This one uses 1 1/4 cup and reduces to a little over 1 cup and the stove top sauce reduces from 1 1/2 cup to 1 cup.
The kitchen stays cool, I live in Texas and this is a really big deal down here!
I will be revisiting this post to add new recipes here that use this wonderful sauce as I get them ready. Some of them will be the typical sweetened condensed milk type recipes but some will not.
I ended up with left-overs because of all the trials and after a few days a tiny bit of gritty crystals formed in some of the earlier ones(before I figured out to stop before it gets really thick and let it thicken on its own without overcooking). If this happens to you, use this left over to make a fantastic low carb coffee creamer for coffee or tea by mixing it half and half with unsweetened almond milk. So good!
See the bottom of this post for a bonus ~ 2 Minute Single Serve Low Carb Condensed Milk
Hop over to this post when you can and snag this Single Serve Frosted German Chocolate Mug Cake made with a single serving of this fantastic sauce and go find this fantastic Milk Chocolate Fudge made with this easy condensed milk.
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
If you make a half batch use a 1-quart bowl with a nice wide opening, heavy-weight, and microwave safe!
Bubble, bubble, toil, and trouble! Well, there’s not much toil in this recipe but the bubbles can cause you some trouble!! Please follow the instructions for handling and bowl size carefully.
Do not over-cook it as it will just keep thickening as it cools and become very thick in the fridge.
Special Note!! If you decide to increase this recipe to add more servings use a bigger bowl or it will take a lot longer to cook!
Let it cool thoroughly before serving or storing away for later yumminess.
You can sub 1/3 cup xylitol plus 1/4 tsp stevia for the gentle sweet.
Skeptical? Scroll down past this printable recipe to find a mini microwave condensed milk that cooks in 2.25 minutes and try it first!
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Seven Minute Low Carb Condensed Milk THM S
7 Minute Low Carb Condensed Milk THM S is a game-changing development in low carb condensed milk that makes many more low carb desserts doable...try it!
Ingredients
- 1 1/4 cup heavy whipping cream
- 1/3 cup gentle sweet or 2/3 cup powdered swerve
- 1/4 tsp. mineral salt
Instructions
-
After combining the cream, sweetener, and salt then placing it in a wide, 2-quart, heavy, microwave safe dish, place it in the microwave and cook for 3 minutes. Promptly remove it and whisk.
Then return it for another three minutes and remove it again to stir. At this point, it will bubble and be hot enough that you need to remove it carefully while using a cup towel or hot pads.
Whisk carefully, since it rises as you stir. Notice that the color has changed from a milk-white to an opaque with a yellow hue. It is almost done and if you over-cook it that's where the crystals can come in.
Return to the microwave and cook for 1 more minute and remove again and CAREFULLY stir it. The sauce will no longer look a milky white but will be creamy opaque with a touch of a yellow hue.
Cover the bowl loosely with a towel or leave uncovered to cool. You don't want it to condensate liquid back into the thickening sauce. Once it is completely cool it will be thick enough to store in the fridge or use for most purposes. For an even thicker sauce just keep thickening it by letting it get cold.
Recipe Notes
Do not over-cook it as it will just keep thickening as it cools and become very thick in the fridge.Â
Special Note!! If you decide to increase this recipe to add more servings use a bigger bowl or it will take a lot longer to cook!
Let it cool thoroughly before serving or storing away for later yumminess.
You can sub 1/3 cup xylitol plus 1/4 tsp stevia for the gentle sweet.
2-Minute Single Serve Low Carb Condensed Milk
- 3 tablespoons heavy whipping cream
- 1 tablespoon powdered gentle sweet (1/2 tablespoon powdered Pyure or 2 tablespoons powdered Swerve)
- pinch of salt
- Add the cream, sweetener, and salt to a heavy, 12 ounce, microwave-safe bowl with plenty of room. Don’t crowd it.* Remember this gets very hot and bubbles in the microwave.
- Cook for one minute; remove and stir carefully.
- Return and cook for 1 more minute or until it begins to thicken. It will thicken a bit more as it sits.*
- This works out the same every time in a heavy microwave safe dish for me but microwave oven temps do vary so keep an eye on it.
Still, No microwave for you? No problem!
Here’s a list of bloggers that have published sugar-free sweetened condensed milk versions in the past and I am impressed by the unique variety of takes on these stove-top versions:
Low Carb Sugar-Free Condensed Milk ~ All Day I Dream About Food
Sugar-Free Sweetened Condensed Milk ~ Joy Filled Eats
Sugarless Sweetened Condensed Milk ~ Wonderfully Made and Dearly Loved
3 Ingredient Sweetened Condensed Milk ~ My Montana Kitchen
2 Ingredient Dairy Free Sweetened Condensed Milk ~ My Montana Kitchen
Teresia, this is delicious!! I could eat this plain! lol I thought I ruined the first one I made because I had the lid on when it was cooking but it thickened up real nice. I just made another batch without the lid to compare them but it looks delicious and perfect. I am so eternally grateful to you for creating and sharing your recipes. I love to cook and bake but have not had time to THMify any recipes because I was finishing Nursing school. Now I am done and just working and enjoying life and having fun getting reacquainted with my kitchen. 🙂 Many blessings to you!
I’m so glad that you were able to make this and I hope you thoroughly enjoy reclaiming your kitchen time. Congrats on finishing your schooling too. 🙂
My Grandmother would make a brown sugar frosting for cakes and cinnamon rolls.
The ingredients are 1/2 cup butter melted 1/2 cup brown sugar and 1/2 cup white sugar . Melt the butter and sugars together And add 1/4 cup cream . Bring to a slow boil and cook 1 minute.
Whisk in powdered sugar to a smooth spreadable frosting,
Your contended milk reminds me somewhat of the same taste. I was curious if you’ve ever tried using the brown gentle sweet in the recipe and if not do you think it would work?
Hi Cheryl! That does sound good. This recipe might be a little closer to the brown sugar type frosting that you have in mind and yes, I’m definitely planning to use it as a frosting soon! https://www.nanaslittlekitchen.com/brookes-five-minute-caramel-sauce/
I made this to use in my pumpkin pie recipe for Thanksgiving and it was amazing! I used half organic evaporated milk, since the carbs were similar to heavy cream. It tasted exactly like how I remember sweetened condensed milk, it was so good I even sneaked a spoonful or two for a sweet treat. And it was so easy to make in the microwave. Thanks!
Wow, Yomi, I’m just now seeing this comment for some reason! I can’t wait to try a version of that soon!
Would an 8×8 Pyrex cake pan be large enough for the 7 minute recipe
I haven’t tried it in that wide of a surface area Dee. If you use it just expect a shorter cooking time.
Hi, I have xylitol and maybe some liquid stevia. Would that work or can I do just xylitol or do you feel the recipe needs the stevia. Also is granular ok for the sweeter? I’m so glad I found your site, I am newer to Keto and want to make a cheesecake recipe but without all the effort of the other keto sweet and condensed milk.
Hi Audrey. The stevia in the recipe is being used to cut back on the amount of sugar alcolhols (xylitol, erythritol, Swerve…) needed to make it very sweet.
All of these will crystalize in sauces sometimes. So by using stevia you can cut back on the sugar alcohols by as much as half in many recipes without affecting the tastes noticeably at all. Hope this helps.
I found that if you use a silicone whisk to stir this, it does not rise and bubble over. I love this 7 minute condensed milk! I use it to make fat bombs and fudge. Add Lily’s chips and some nuts for fudge or add peanut butter, chips, and nuts. Love it.
That is good to know, I’ll try it the next time I make this! Thanks so much for stopping by to let us know. <3
This is so good! I’m thrilled beyond words. Something quick, easy and delicious! Thanks so much.
I’m so glad you loved it, Tammy! 🙂
Do you have to store this in the refrigerator or can you leave it on the counter?
I store it in the fridge long term. But I do let it thicken on the counter for short term use.
what is mineral salt?
Mineral salt is a natural salt that hasn’t had the vital nutrients removed like is done with regular table salt. It lends so much flavor and nutrient density to foods that I recommend it for all my recipes.
If you don’t have it you can use regular table salt, of course, but I heartily recommend that you get some when you can.
Can I use 1\2 & 1\2 instead of the cream?
I haven’t tried that Meg but if I did I would try it with a single-serve batch first.
You can find a printable single-serve condensed milk recipe at the bottom of this post. >>>> https://www.nanaslittlekitchen.com/three-minute-german-chocolate-mug-cake-thm-s/
was wondering how many carbs r in this, didn’t see it any place.
Hi Vicki. There are 9 grams of carbs in a cup of heavy whipping cream. At 8 servings in the cup (2 tablespoons) you’re looking at a little over 1 gram in each.
Brilliant! Thanks. I did the single serve for starters to get a feel for how long to microwave without crystallizing. 2 minutes was slightly too long for my microwave , but now I know how to alter for large batch. Thank you it’s really good and easy!
Hi Shirl! I’m so glad it was a hit. <3
Hi, Teresia!
I have been making (and loving) this condensed milk since I learned about it. I have a question about my most recent batch. It tastes fine but it has a curdled appearance. What did I do wrong?
Sorry to hear that there was a problem. I’ve actually never had that happen but if it did I might think that either I’d over cooked it (the size and shape of the bowl will affect the time it takes) or that possibly my cream might have gotten a little old? That’s all I can think of at the moment.
I will make this in the near future but also wanted to mention “cooking in the microwave”. From working in a Naturopath Clinic for years i learned much about “microwaves”. Note: Food continues to cook 20 minutes more once out of the Microwave. That means it is still cooking while you consume the food. SO, yes anything in extreme will end up bad!
Good to know. Thanks for sharing Mary and I hope you enjoy the recipe.
Love using this quick recipe! What do you think about making it with Lakanto Monkfruit? That is Monkfruit extract mixed with erythritol. Any thoughts on how much of that you’d need in place of the gentle sweet? Thanks!