Baking powder is keto-friendly when used in typical recipe amounts (teaspoons). Per 100g it’s about ~23.9g net carbs, but a common 1 tsp (≈4g) serving is only ~1g net carbs. The main thing is measuring—baking powder isn’t “free,” but it’s usually easy to fit into keto baking.
Baking powder can fit keto because you usually use teaspoons, not cups.
It contains a starch (often cornstarch), so it has some carbs—measure and track if strict keto.
Use baking powder to make almond/coconut flour batters rise and feel more bread-like.
Per 100g (raw)
Source: USDA FoodData Central
| Serving | Net Carbs | Total Carbs | Calories | Notes |
|---|---|---|---|---|
| 1/4 tsp (≈1g) | ~0.2g | ~0.2g | ~1 | A tiny amount—common in small recipes. |
| 1/2 tsp (≈2g) | ~0.5g | ~0.5g | ~1 | Often enough for a single-serve mug cake or pancake batter. |
| 1 tsp (≈4g) | ~1.0g | ~1.0g | ~2 | Common serving size in keto baking—measure and track if strict. |
| 1 Tbsp (≈12g) | ~2.9g | ~2.9g | ~6 | A larger amount—usually only used in bigger batches. |
| 100g (reference) | 23.9g | 24.1g | 51 | Reference values for easy comparison. |
Make pancakes with almond-flour, eggs, and baking powder for lift; cook low and slow.
Use baking powder to help almond flour muffins rise; add vanilla-extract for flavor.
Combine almond flour, butter, eggs, and baking powder for quick drop biscuits.
Add baking powder to keto waffle batter for lighter texture without grain flour.
Use a small amount (1/4–1/2 tsp) to give keto mug cakes a less dense crumb.
Yes, in typical amounts. It’s about 23.9g net carbs per 100g, but a 1 tsp serving (≈4g) is only about ~1g net carbs.
It varies by product, but baking powder contains a starch, so it’s not zero-carb. Use teaspoon measurements and track if you’re strict keto.
Usually no. The carbs typically come from starch (often cornstarch), not sugar.
Unlikely when used normally. The carbs per teaspoon are small, but if you use large amounts or stack multiple carb ingredients, it can add up.
Baking powder contains baking soda plus an acid and starch, so it can leaven on its own. Baking soda needs an acidic ingredient to react.
If a recipe needs lift, you can sometimes use baking soda + an acid (like lemon juice or vinegar), or whipped egg whites, depending on the recipe.