KETO VERDICTMODERATE
Garlic is concentrated in carbohydrate by weight, but recipes often use a small quantity as seasoning. The published reference is 31g net carbs per 100 g.
Is Garlic Keto?
Alliums
YOUR PORTION
How much are you having?
Scale the published reference values to your portion.
Per 100 g (raw). USDA FoodData Central.
How this is calculated
total carbohydrate - fiber. Each published value is multiplied by your portion divided by the reference amount. No extra fiber, sugar alcohol or allulose deductions are applied here.
Grams and milliliters are not interchangeable. Household measures require a food-specific conversion; check your scale or product label.
31gnet carbs in your portion
- Total carbs
- 33.1g
- Fiber
- 2.1g
- Protein
- 6.4g
- Fat
- 0.5g
- Calories
- 149
Garlic is concentrated in carbohydrate by weight, but recipes often use a small quantity as seasoning. The published reference is 31g net carbs per 100 g.
- Net carbs (100 g)31g
- Protein (100 g)6.4g
- Fat (100 g)0.5g
- Keto verdictEnjoy in moderation
NUTRITION FACTS
Per 100 g (raw)
Net Carbs
31g
Total Carbs
33.1g
Fiber
2.1g
Protein
6.4g
Fat
0.5g
Calories
149
Source: USDA FoodData Central reference record
Source fit: generic reference; variety, brand, or preparation may differ
Net-carb calculation: total carbohydrate - fiber
Generic reference: Garlic, raw. September 2026 arithmetic review used the existing USDA snapshot accessed 2026-07-09; it was not a fresh branded-product label check.
Nutrition record reviewed 2026-09-05. Maintained by KetoLens Team.
HOW TO ENJOY IT ON KETO
- Use the weight of peeled cloves in the calculator. Garlic powder needs a separate food record.
PREPARATION SUGGESTIONS
MINCED FRESH
Mince or press and add to sautés, marinades, and dressings. Let rest ~10 minutes after mincing to maximize allicin.
ROASTED WHOLE
Trim the top, drizzle with olive-oil, wrap in foil, and roast at 400°F (205°C) ~40 minutes; squeeze out sweet, spreadable cloves.
GARLIC BUTTER
Mix minced garlic with softened Butter, herbs, and salt; melt over steak, seafood, or Kale.
CONFIT
Slow-cook whole cloves in olive-oil at ~250°F (120°C) until soft and mild; store chilled, submerged in oil, and use within 1–2 weeks.
GARLIC OIL
Gently infuse olive-oil with sliced garlic; strain and refrigerate; use within a few days to minimize botulism risk.
GARLIC POWDER
Convenient pantry staple—about 1/8 tsp ≈ one clove with a similar carb impact.