Is Chayote Keto?

Squashes & Gourds
Chayote sticker illustration
KETO VERDICTYES

Chayote is excellent for keto with ~2.8g net carbs per 100g. Its mild flavor and crisp texture make it a versatile stand-in for higher-carb veggies—great at soaking up sauces and seasonings.

Chayote is excellent for keto with ~2.8g net carbs per 100g. Its mild flavor and crisp texture make it a versatile stand-in for higher-carb veggies—great at soaking up sauces and seasonings.

  • Net carbs (100g)2.8g
  • Protein (100g)0.8g
  • Fat (100g)0.1g
  • Keto verdictKeto-friendly

NUTRITION FACTS

Per 100g (raw)

Net Carbs
2.8g
Total Carbs
4.5g
Fiber
1.7g
Protein
0.8g
Fat
0.1g
Calories
19

Source: USDA FoodData Central

WHY IT'S KETO-FRIENDLY

  • Very low net carbs: only ~2.8g per 100g fits easily into daily macros
  • Low calorie density for volume eating (≈19 kcal/100g)
  • High water content supports hydration and fullness
  • Crisp bite similar to water chestnuts for texture contrast
  • Neutral flavor absorbs sauces, spices, and fats beautifully
  • Decent fiber without adding net carbs

HEALTH BENEFITS

  • Good vitamin C for immune support and collagen production
  • Provides folate for cell growth and metabolism
  • Contains potassium to support healthy blood pressure and electrolyte balance
  • Antioxidants help counter oxidative stress
  • Low glycemic impact supports stable blood sugar
  • Hydrating, with a favorable calorie-to-nutrient profile

PREPARATION SUGGESTIONS

STIR-FRIED

Peel and julienne, then stir-fry in sesame-oil with garlic and ginger. Finish with soy-sauce-low-sodium or coconut-aminos.

LOW-CARB HASH BROWNS

Shred, squeeze out moisture, and pan-fry in bacon-grease or butter until crispy; season simply.

RAW IN SALADS

Julienne or thinly slice for salads; pairs well with citrus and a little heat.

SOUP ADDITION

Cube and add to soups or stews—absorbs broth while keeping a tender bite.

ROASTED

Quarter, toss with olive-oil and spices, and roast at 425°F (220°C) for 25–30 minutes.

PICKLED

Thin-slice and quick-pickle in vinegar with spices for a tangy, crunchy condiment.