Thursday, June 20, 2024
HomeRECIPESKeto Sweetened Condensed Milk Bread

Keto Sweetened Condensed Milk Bread

A soft, fluffy, sweet pull-apart keto bread that can be eaten as dessert or breakfast!

Prep Time40minutes mins

Cook Time25minutes mins

Resting Time2hours hrs 15minutes mins

Total Time3hours hrs 20minutes mins

Servings: 10 thick slices

Calories: 191kcal


Keto Sweetened Condensed Milk

  • 3/4 cup heavy cream 180ml
  • 1 1/2 tbsp butter 21g
  • 5 tbsp powdered monkfruit sweetener 50g


  • 2/3 cup warm milk 150ml (whole milk, 2 % milk or almond milk all work)
  • 1/4 cup keto sweetened condensed milk warmed up slightly 60g
  • 1 egg at room temperature
  • 2 tsp dry active yeast 6g
  • 2 tbsp powdered monkfruit sweetener 24g
  • 1 tsp white sugar 4g
  • 2 1/4 cups Keto Bread and Pastry Flour 250g
  • 1/2 tsp salt 1 tsp if using unsalted butter
  • 1/4 cup softened salted butter 55g


  • 3 tbsp softened butter 45g

3-4 tbsp keto sweetened condensed milk 45g – 60g


Keto Sweetened Condensed Milk

  • Add the heavy cream, butter and sweetener to a pot over medium heat.
  • Whisk until the butter is melted and bring the mixture to a boil.
  • Reduce the heat to low and simmer the mixture for ~30 minutes or until it coats the back of a spoon evenly. Whisk occasionally.
  • Pour the finished sweetened condensed milk into a dish to cool at room temperature (make sure it’s only warm to the touch and not hot before adding it the mixture below).


  • Add the warm milk to a large bowl along with the sweetened condensed milk and an egg. Whisk these together.
  • Add the yeast, white sugar and powdered monkfruit sweetener to the bowl as well. Whisk again then cover with plastic wrap for ~3min or until the yeast is foamy.
  • Add the Keto Flour and salt and begin to mix everything with a spatula until a cohesive dough forms.
  • Transfer the dough to a clean, greased surface and begin to knead it for about 3 minutes or just until the dough becomes more smooth and elastic and less sticky.
  • Use your hands to flatten the dough out a bit, then spread the 1/4 cup softened butter on top.
  • Try your best to fold the dough around the butter, then begin kneading again. It will be a bit messy but continue to knead the dough until it again becomes smooth and elastic and the butter is fully incorporated. (Use a spatula or dough scraper to collect any stuck pieces of butter/dough as you go along).
  • Form the dough into a ball and place it in a large buttered bowl, turning it to coat all sides with butter.
  • Cover the bowl with plastic wrap and set it somewhere warm to rise for ~ 1.5 hours (see tips for where I set mine).
  • After the dough has risen slightly, pour it out onto a greased surface and place a large piece of greased parchment paper on top (this prevents the rolling pin from sticking). Roll the dough out into a ~9×12 rectangle, kind of like you are making cinnamon rolls.
  • Roll the dough up from length to length, folding the side in as you go. Once rolled, I like to kind of press the ends in to make the roll a little shorter/thicker.
  • At this point, you can also grease a loaf pan with butter.


  • To make the glaze, simply melt 3 tbsp butter and mix it in a small bowl with 3-4 tbsp of the sweetened condensed milk.

Bread Continued

  • Brush some of this mixture into the bottom of the loaf pan and around the sides as well.
  • Take a sharp knife and slice your bread roll into 10 pieces (as if you were slicing cinnamon rolls).
  • Then tuck the rolls into the loaf pan side-by-side and brush the tops with a little more of the sweetened condensed milk glaze.
  • Cover the bread with plastic wrap and let it sit somewhere warm for another 45min. During this time you can also pre-heat your oven to 350*F.
  • After 45min, uncover the bread and place it in the center of the oven. Bake the bread for 3min at 350*F then reduce the temperature to 330*F and continue to bake for another 22 minutes or until a deep golden brown on top.
  • Brush the baked loaf with the rest of the sweetened condensed milk mixture, let it cool for a bit, then serve! This bread can easily be pulled apart without the need for slicing. Enjoy your Keto Sweetened Condensed Milk Bread!

Tips For Making Keto Sweetened Condensed Milk Bread

  • Make sure your yeast is fresh. To check, you can always put a teaspoon of yeast and sugar in warm water. Cover with plastic wrap and set aside for ~5min. If the mixture is foamy and/or bubbly, your yeast is active. 
  • When I say warm milk, generally you want it warm enough that you can comfortably put a finger in it. Think bath water temperature. 
  • Make sure your egg is at room temperature so it doesn’t affect the temperature of the milk. To easily bring an egg to room temperature, simply place it in a cup of warm water for ~5 minutes.
  • Make sure you sweetened condensed milk has cooled enough before adding it to the warm milk. Just like the milk, you want it at a comfortably warm temperature. 
  • To make this recipe dairy-free, use canned full-fat coconut milk for the sweetened condensed milk and vegan butter for the rest of the recipe.
  • Absolutely do not leave out the sugar in this recipe! This is necessary for the yeast to activate. It’s consumed by the yeast and converted to CO2 and alcohol so you don’t have to worry about it affecting your diet. You can also sub 2 tbsp inulin if you prefer.
  • This bread doesn’t rise as much as other breads because of the high fat content. This is okay! Don’t worry if your bread does not double in size, it will still rise well in the oven. 

How To Store Keto Sweetened Condensed Milk Bread

  • Store this keto bread, covered at room temperature for 24 hours OR freeze in slices in a ziplock bag and thaw in the microwave or at room temperature as desired.
  • This can also be refrigerated over-night if necessary but more than 12 hours in the fridge may cause the bread to start drying out. Let it come to room temperature or warm it up before eating if refrigerating.


Serving: 1slice | Fiber: 6.5g | Calories: 191kcal | Fat: 12.1g | Protein: 12.1g | Carbohydrates: 4g