Yes. You can use pure stevia or monk fruit but the texture may be a little thinner and may not yield as much as you'll lose the bulk from a one-for-one sugar substitute. I just don't recommend using erythritol as it tends to crystallize if too much is used.

It should be okay, but nut milks tend to be thinner.

I do not count erythritol as it has been tested to not impact (unlike other sugar alcohols).

This is an old recipe that I've been experimenting with. Unfortunately, it hasn't been perfected yet and I'm hoping to make it a dairy free low carb version. Some sweeteners work better than others for thickening. I find the fiber sweeteners do the best job but I'm sensitive to them.

Hi Lisa, I just make a triple amount of another recipe. I was going to try yours next. The one I tried had vanilla stirred into it AFTER you take the pan off the heat. I made the mistake of adding it with the other ingredients. I also used the "raw" Sweetleaf Stevia Concentrate which looks like motor oil but is wonderful. Have been using it as a sweetener for years. This along with Erythritol. I used Heavy whipping cream also. It came out YUMMY but has not thickened yet. If it doesn't thicken up and I think it is because of when I put the vanilla in but not sure I am going to try the xanthum gum OR Plain gelatin. The recipe I used was from "The Keto Queens" which I found first. I will see how it ends up and let you know. I have already contacted Lara and Faith about it and told them what happened they are waiting for my report on my concoction.
Best Regards.

I'm not familiar with the creamy coconut bars. You would need to add in sweetener. It's really just a thick sweetened milk with liquid reduced.

It should work in a cheesecake and with alternate whey and sweeteners. I'm working on an updated recipe as this one is somewhat outdated. It's possible to make condensed sweetened milk with just heavy cream, butter, and granular sweeteners. But, I haven't had it work out consistently yet.