Evaporated Milk Evaporated milk is a canned, shelf-stable milk product with about 60% less water than regular milk. Evaporated milk is best for recipes in which heavy cream is a liquid ingredient, such as in baked goods, since it will not provide the same thickness as heavy cream and does not whip as well.

In most recipes, evaporated milk and half and half can be exchanged in a 1:1 ratio. Summary Half and half is made from 50% milk and 50% cream blended together. It is higher in fat and lower in protein and sugar than evaporated milk. It can be used in most of the same recipes.

For 1 cup of evaporated milk, use 3/4 cup whole milk and 1/4 cup half-and-half. Use this rule for sweet potato casserole or dessert recipes like our Tres Leches Cake and Chocolate-Dipped Tacos if you find yourself without evaporated milk on hand.

Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal. If you don’t have much of a sweet tooth, you can also use it in place of sweetened condensed milk in plenty of desserts.

Evaporated milk is made by slowly heating milk to remove about half of its water—a process that develops a light golden color and mildly sweet flavor. Nestlé states that Carnation evaporated milk can be substituted in a 1:1 ratio for regular whole milk.

You can simmer almond milk to reduce and concentrate the flavor and texture: when reduced by half, it is approximately the thickness of heavy cream. Whether it can be substituted for evaporated milk will depend to some extent on the dish, but in general, you should be able to use it.

The major difference that sets these two canned milk products apart is sugar content; sweetened condensed milk, as the name implies, is always sweetened, while evaporated milk is unsweetened. …

The only real difference is the water content—evaporated milk has half its water removed through a vacuum procedure before it’s homogenized, sterilized, and packaged. In the United States, it’s usually canned and doesn’t need to be refrigerated if unopened.

Milk: Milk but especially evaporated and dry milk are not healthy keto foods. This is because they are high in lactose. Milk has around 5% lactose, evaporated milk has around 10% lactose, and dry milk has 50% lactose.

Almond milk is probably the most widely used milk on keto. It’s inexpensive, sold at most grocery stores, and relatively low in carbs, containing only 1 gram of net carbs per cup (240 mL) ( 6 ). Coconut milk.

9 Nutritious Keto-Friendly Fruits

• Avocados. Though avocados are often referred to and used as a vegetable, they’re biologically considered a fruit.
• Watermelon. Watermelon is a flavorful and hydrating fruit that’s easy to add to a ketogenic diet.
• Strawberries.
• Lemons.
• Tomatoes.
• Raspberries.
• Peaches.
• Cantaloupe.