Is Cultured Butter Keto?

Butter & Ghee
Cultured Butter sticker illustration
KETO VERDICTYES

Cultured butter is excellent for keto: ~0.1g net carbs per 100g and ~82g fat make it a near-pure fat. The culturing step adds a tangy flavor; some brands include live cultures, but many finished butters contain few or no probiotics—check labels if this matters.

Cultured butter is excellent for keto: ~0.1g net carbs per 100g and ~82g fat make it a near-pure fat. The culturing step adds a tangy flavor; some brands include live cultures, but many finished butters contain few or no probiotics—check labels if this matters.

  • Net carbs (100g)0.1g
  • Protein (100g)0.9g
  • Fat (100g)81.7g
  • Keto verdictKeto-friendly

NUTRITION FACTS

Per 100g (raw)

Net Carbs
0.1g
Total Carbs
0.1g
Fiber
0g
Protein
0.9g
Fat
81.7g
Calories
717

Source: Nutritional databases and food labels

WHY IT'S KETO-FRIENDLY

  • Ultra-low net carbs: ~0.1g per 100g keeps ketosis on track
  • High fat content supports ketone production and satiety
  • Culturing adds flavor complexity; some products retain live cultures (verify on label)
  • Rich in fat-soluble vitamins (A, D, E, K2—often higher in grass-fed)
  • Minimal lactose compared to other dairy fats
  • Versatile: ideal for sauces, pan-finishing, and topping low-carb vegetables

HEALTH BENEFITS

  • Provides butyric acid (butyrate), which supports colon health
  • Fat-soluble vitamins aid vision, bone health, and immunity
  • CLA in grass-fed butter may support healthy body composition
  • Dietary fat helps absorption of fat-soluble nutrients in meals
  • Can improve meal satisfaction, supporting appetite control on keto
  • When sourced grass-fed, may offer a more favorable micronutrient profile

PREPARATION SUGGESTIONS

COMPOUND BUTTER

Mash with herbs, garlic, or lemon zest; chill and slice over steaks, fish, or veggies for a chef-y finish.

BUTTER COFFEE

Blend a small pat with mct-oil into black coffee for a creamy, high-fat morning option.

PAN COOKING

Use for gentle sautéing or finish seared meats and vegetables for gloss and flavor.

HOLLANDAISE BASE

Whisk into egg yolks and lemon for a classic hollandaise to pair with eggs-whole and asparagus.

VEGETABLE TOPPING

Melt over steamed broccoli, zucchini, or cauliflower; finish with sea salt and fresh herbs.

SAUCE MAKING

Emulsify into pan sauces or gravies to add body, sheen, and rich mouthfeel.

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