Ingredients
Units
Scale
- 2 cups (473 ml or 1 pint) heavy whipping cream
- 1/2 cup allulose (or confectioner/powdered sugar)
- 2 tbsp butter, salted (if using unsalted, add a pinch of salt)
- 1-3 tsp vanilla (depending on preference)
Instructions
- Place the heavy cream in the Instant pot. Set the instant pot to "Saute - "hi" and bring the cream to a simmer. Once the mixture begins to simmer, drop the temperature to "med" and stir it constantly. You want the mixture to have tiny little bubbles but NOT boil. If the mixture boils, you will end up more with a caramel-type sauce. You want the mixture to simmer and not boil so adjust the temperature accordingly.
- Once the mixture begins to thicken, (about 10-15 minutes), turn the instant pot "off" and whisk in butter and sweetener.
- Stir in vanilla and any flavouring, if using.
- Allow mixture to cool and store in an airtight glass container for up to 5 days.
Notes
- See post for tips and the products I used
- add a pinch of salt if using unsalted butter
- Sweetened Condensed Milk will continue to thicken as it cools.
- If keto sweetened condensed milk does not thicken to your liking, see "Tips" on how to thicken it using xanthan gum.
- Prep Time: 1 minute
- Cook Time: 15 minutes
- Category: Dessert
- Method: Instant Pot, Pressure Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 tbsp
- Calories: 51
- Sugar: 0.4
- Fat: 5.4
- Carbohydrates: 0.4
- Fiber: 0
- Protein: 0.4
