The authentic traditional Mexican recipe for cajeta uses a mix of goat milk and cow milk. And while you may be put off by the goat milk, don’t be. Really, don’t be. It’s very similar to cow milk and actually just has a slightly more savory taste to it than “regular” milk.
There are two methods for cajeta or dulce de leche with condensed milk. S ubmerge a can of condensed milk in a pot of water and simmer for hours. This allows the condensed milk to thicken further and turn that brown cajeta caramel sauce color. Pour the canned condensed milk into a pot and simmer to cook down the milk.
The cajeta will keep fresh in the refrigerator for a couple of weeks. The cajeta taste best if warmed up a little bit before using as desired. *Whole fat cow milk may be substituted for the goat milk. Or a mixture of half goat milk, half cow milk may also be used. But the cajeta will taste different.
This keto-friendly salsa recipe is the perfect addition to your low-carb Mexican meal. Use cucumber chips to dip into it and enjoy the spice and zest of this salsa. 6. Keto Mexican Beef Casserole Another layered recipe, this low-carb Mexican casserole is cheesy and high-protein. Every single bite fills your mouth with flavor. 7.