KETO VERDICTYES
The clarified-butter reference reports 0g net carbs and 900 calories per 100 g. It is made from milk; the reported zero protein value does not establish milk-allergy safety.
Is Clarified Butter Keto?
Butter & Ghee
YOUR PORTION
How much are you having?
Per 100 g (clarified butter (ghee), USDA reference). USDA FoodData Central.
Scales this reference to your portion, with no extra deductions. Calculation and units.
0gnet carbs in your portion
- Total carbs
- 0g
- Fiber
- 0g
- Protein
- 0g
- Fat
- 100g
- Calories
- 900
Use the amount actually added or consumed when calculating a dish.
The reference describes the stated preparation; check the actual product for differences.
- Net carbs (100 g reference)0g
- Calories (100 g reference)900
- Reference preparationclarified butter (ghee), USDA reference
NUTRITION FACTS
Per 100 g (clarified butter (ghee), USDA reference)
Net Carbs
0g
Total Carbs
0g
Fiber
0g
Protein
0g
Fat
100g
Calories
900
Saturated Fat
60g
Source: USDA FoodData Central reference record
Source fit: generic reference; variety, brand, or preparation may differ
Net-carb calculation: total carbohydrate - fiber
Saved USDA record reviewed September 6, 2026; the recorded July 9 access date is preserved. The source calls this food Butter, Clarified butter (ghee). Its core nutrient entries are calculated from label claims by USDA staff, not an analysis establishing absolute zero carbohydrate, protein or allergen. The record provides no household-portion weights.
Nutrition record reviewed 2026-09-06. Maintained by KetoLens Team.
WHY IT'S KETO-FRIENDLY
- The source provides 100g fat per 100 g.
- Use grams or weight ounces because this source has no documented tablespoon or cup conversion.
- A nutrition-panel zero does not establish the absence of an allergen.
PREPARATION SUGGESTIONS
WEIGHED FINISHING FAT
Weigh clarified butter added to vegetables or a sauce and count the other ingredients separately.
FOLLOW THE INTENDED RECIPE
Use a recipe developed for clarified butter rather than assuming it can replace regular butter in every preparation. Record the final yield for portion calculations.