For the Keto Condensed Milk Place butter, heavy cream, and swerve in a heavy-bottomed saucepan and place over medium-low heat.

Keeping the mixture at a low simmer, stir often and reduce by half.

The mixture will turn a light cream color and become a thick consistency.

When done, remove the saucepan from the heat and allow to cool completely.

You can jar and refrigerate the condensed milk for later use.

For the Cookies Preheat oven to 300 degrees F.

You can use our trick to crush whole nuts with a rolling pin (read above) Combine unsweetened coconut, chocolate chips, and crushed nuts in a bowl.

Add the keto condensed milk and mix well.

Line a baking sheet with parchment paper.

Scoop the cookies onto the parchment paper.

Keep them in a rounded shape, and gently press the tops.

Bake for 15-20 minutes, monitoring them so they don't burn, until the bottom edges of the cookies are a golden color.

Allow them to cool completely before touching or removing them