Working on a scratch keto version of Philadelphia Cream cheese cheesecake. My modification to keto condensed milk

This is the original recipe that I modified:

https://icantbelieveitslowcarb.com/sugar-free-condensed-milk/

I used very clean ingredients for this. The heavy whipping cream has no monoglycerides, no polysorbate 80 and no thickeners so you might need xanthan gum or other gum.

Ingredients:

• 1 quart Wellesley Farms heavy whipping cream (from BJ's Wholesale Club
• 1 tbsp vanilla extract
  2/3 cup powdered swerve (I used my own blend of erythritol, monk fruit sweetener, allulose and stevia and ground it into a powder in a coffee grinder)
• 2 tbsp butter
• 1/2 to 1 tsp thickener like xanthan gum.

Some people will add a teaspoon or so of molasses, I did not.

I like a little bit more vanilla flavor It was a little bit on the bland side so I added an extra teaspoon.

For vegan, replace heavy whipping cream with unsweetened coconut cream and replace the butter with vegan butter or a neutral oil like avocado oil.

Preparation:

1. In a saucepan, melt the butter on medium high.

2. Add heavy whipping cream while whisking it.

3. Add vanilla extract while whisking it.

4. Add sweetener while whisking it

5. Add xanthan gum if needed while whisking.

6. Bring to a boil and then reduce heat to simmer where it just bubbles a little bit on the side.

7. Let it simmer for 30 minutes at least until you get the thickness and consistency you want

Note: It will thicken as it cools

1. Turn off the stove cover and let cool

2. Put into containers and refrigerate it or use it immediately, can be frozen.

In theory it can last up to a month in the refrigerator If stored in an airtight container. I wouldn't keep it more than a week.