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+ servings

Marlenka & Healthier Condensed Milk

Gluten-free, Soya-free, refined sugar-free, low FODMAP
4 from 4 votes
Servings 6 small cakes
Author Vicki Montague - the Free From Fairy


  • For the condensed milk:
  • 400 g/ml A2 milk
  • 100 g xylitol or white sugar
  • optional 20g virgin coconut oil or goats butter
  • For the cake:
  • 1 medium free range egg
  • 50 g xylitol or set honey
  • 20 g coconut oil - melted and cooled
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract - I use Ndali
  • 100 g ground almonds
  • Nuts for decorating


  • For the condensed milk:
  • Place the milk and xylitol (or sugar) in a small saucepan and stir continually until the mixture comes to the boil
  • Turn the heat down to very low and leave the mixture, stirring occasionally, for around 1 1/2 hours until thickened to your desired consistency and darkened in colour
  • If using, stir through the coconut oil or goats butter and pour into a sterilised jam jar
  • For the cakes:
  • Whisk the xylitol or honey with the egg until bubbly
  • Add the melted and cooled coconut oil along with the baking powder and vanilla extract
  • Beat again before adding the almonds
  • Spread the very wet mixture onto a lined baking tray until around 2mm thick. It doesn't need to be neat because you will be cutting the shapes out of it when cooked
  • Bake in a pre-heated oven at 180 degrees C/160 degree fan for approx. 8 minutes until turning colour at the edges and firm in the middle
  • Cool in the tin, then cut little circles from the cake
  • Sandwich three circles of cake together with the condensed milk (you could add crushed nuts in the layers too) then spread the top with a little more condensed milk and decorate with either crushed nuts or whole almonds