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Keto Sweetened Condensed Milk Bread

Keto Sweetened Condensed Milk Bread

Keto Sweetened Condensed Milk Bread

This Keto Sweetened Condensed Milk Bread is soft, fluffy, sticky, sweet, gooey and delicious! It's basically dessert bread you can eat at any time of the day.

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keto sweet bread

This keto bread is so good, you don't even need butter…but also, you can never have too much butter, so feel free to be extra and add a good pat of it if you'd like. 

What sets this Keto Sweet Bread apart from other recipes are two things…

  1. It's made using my very simple homemade Keto Sweetened Condensed Milk recipe. This gives the bread a soft, chewy, sweet delicious flavour and texture and adds a beautiful shine to the top of the loaf.
  2. It's made using my Keto Bread and Pastry Flour. This flour acts and tastes very similar to white flour. It's very light. It's a night and day difference compared to using typical almond flour or coconut flour. It allows us to achieve a loaf that's less dense and much more like traditional bread.

keto milk bread recipe

This Keto Sweetened Condensed Milk Bread is a fun, unique recipe that's not difficult to make and creates such a beautiful loaf that's packed with protein and fiber..

It's a great way to get the whole family eating healthier without them even knowing!

That is, if the bread lasts long enough for them to try it too… 

low carb milk bread

Tools I Used To Make Keto Sweetened Condensed Milk Bread

  • Nutritional Food Scale – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
  • Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
  • Sauce Pan/Pot 
  • Mixing Bowls
  • Whisk
  • Spatula
  • Rolling Pin
  • Parchment Paper
  • Loaf Pan
  • Plastic Wrap (or a clean dish towel)
  • Sharp Knife 

keto sweetened condensed milk bread

Ingredients In Keto Sweetened Condensed Milk Bread

  • Butter – Salted or unsalted are fine, just be sure to use 1 tsp rather than 1/2 tsp salt if using unsalted.
  • Powdered Monkfruit Sweetener – Any sweetener works, this is just my personal favourite! It blends seamlessly into baked goods and tastes amazing!
  • Milk (Whole, 2% or Almond Milk) – I prefer using regular 2% or whole milk in this recipe because it has a higher protein content, which seems to help the structure of the bread. But Silk's Protein + Almond + Cashew Milk is a fantastic alternative. Even regular almond milk or light coconut milk will still work. *Note that the nutrition facts for this recipe are based on 2% milk. 
  • Keto Sweetened Condensed Milk (Butter, Heavy Cream, Powdered Monkfruit Sweetener)
  • Egg – Room temperature is best! This prevents the egg from lowering the temperature of the milk. (Temperature plays a huge role in how the yeast reacts and activates). 
  • Dry Active Yeast – This is what leavens our bread. Make sure your yeast is still fresh!
  • Mouthwatering Motivation Keto Bread & Pastry Flour -(This is a keto flour alternative to white flour that I developed and is now available for purchase on my website. It acts and tastes much more like white flour than almond or coconut flour and gives baked goods a lightness and more “rise” than other low carb flours. It can be used in all kinds of pastries and breads including; croissants, cinnamon rolls, pizza crust, flatbreads, dinner rolls, bagels, muffins, cakes, pies etc.)
  • White Sugar – DO NOT LEAVE THIS OUT. 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.
  • Salt – Use 1 tsp if using unsalted butter, 1/2 tsp if using salted butter.

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.

soft keto bread

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.

keto milk bread

Keto Sweetened Condensed Milk Bread

Serves: 10 thick slices

Ingredients:

Keto Sweetened Condensed Milk

Bread

  • 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
  • 1 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

Glaze

  • 3 tbsp softened butter, 45g
  • 3-4 tbsp keto sweetened condensed milk, 45g – 60g

Directions:

Keto Sweetened Condensed Milk

  1. Add the heavy cream, butter and sweetener to a pot over medium heat. 
  2. Whisk until the butter is melted and bring the mixture to a boil.
  3. Reduce the heat to low and simmer the mixture for ~30 minutes or until it coats the back of a spoon evenly. Whisk occasionally. 
  4. 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). keto sweetened condensed milk

Bread

  1. Add the warm milk to a large bowl along with the sweetened condensed milk and an egg. Whisk these together. milk egg sweetened condensed milk
  2. 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. 
    monkfruit sweetener, milk, egg
  3. Add the Keto Flour and salt and begin to mix everything with a spatula until a cohesive dough forms. keto bread dough recipe
  4. 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. kneading keto bread dough
  5. Use your hands to flatten the dough out a bit, then spread the 1/4 cup softened butter on top. butter keto bread dough
  6. 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).low carb bread dough
  7. Form the dough into a ball and place it in a large buttered bowl, turning it to coat all sides with butter.vital wheat gluten bread dough
  8. Cover the bowl with plastic wrap and set it somewhere warm to rise for ~ 1.5 hours (see tips for where I set mine). keto bread rising
  9. 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. low carb bread dough rolling out keto bread
  10. 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. rolling keto sweet bread rolls keto bread rolls
  11. At this point, you can also grease a loaf pan with butter. 

Glaze

  1. 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. keto sweetened condensed milk

Bread Continued

    1. Brush some of this mixture into the bottom of the loaf pan and around the sides as well. 
    2. Take a sharp knife and slice your bread roll into 10 pieces (as if you were slicing cinnamon rolls).slicing keto bread rolls
    3. 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.keto bread rolls rising
    4. 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. keto milk bread recipe
    5.  After 45min, uncover the bread and place it in the centre 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. keto bread
    6. 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!

brushing butter keto bread

keto pull apart bread

keto milk bread

low carb milk bread

Nutrition for 1/10th of the bread: 191 cals | 12.1g fat | 4g NET carbs | 12.1g protein | 6.5g fiber

Print Recipe
5 from 1 vote

Keto Sweetened Condensed Milk Bread

A soft, fluffy, sweet pull-apart keto bread that can be eaten as dessert or breakfast!
Prep Time40 mins
Cook Time25 mins
Resting Time2 hrs 15 mins
Total Time3 hrs 20 mins
Course: Breakfast, Dessert
Keyword: keto bread, keto bread rolls, keto sweet bread
Servings: 10 thick slices
Calories: 191kcal

Ingredients

Keto Sweetened Condensed Milk

Bread

  • 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
  • 1 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

Glaze

  • 3 tbsp softened butter 45g
  • 3-4 tbsp keto sweetened condensed milk 45g - 60g

Instructions

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).

Bread

  • 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 ~9x12 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.

Glaze

  • 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!

Video

Notes

Keto Sweetened Condensed Milk Bread Ingredients Links:

  • Powdered Monkfruit Sweetener - Any sweetener works, this is just my personal favourite! It blends seamlessly into baked goods and tastes amazing!
  • Dry Active Yeast- This is what leavens our bread. Make sure your yeast is still fresh!
  • Mouthwatering Motivation Keto Bread & Pastry Flour -(This is a keto flour alternative to white flour that I developed and is now available for purchase on my website. It acts and tastes much more like white flour than almond or coconut flour and gives baked goods a lightness and more “rise” than other low carb flours. It can be used in all kinds of pastries and breads including; croissants, cinnamon rolls, pizza crust, flatbreads, dinner rolls, bagels, muffins, cakes, pies etc.

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.

Nutrition

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

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