KETO VERDICTYES
The lard reference reports 0g net carbs and 902 calories per 100 g. A weighed portion can be included in a recipe calculation; prepared blends need their own label.
Is Lard Keto?
Animal Fats
YOUR PORTION
How much are you having?
Scale the published reference values to your portion.
Per 100 g (rendered pork lard reference). 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.
0gnet carbs in your portion
- Total carbs
- 0g
- Fiber
- 0g
- Protein
- 0g
- Fat
- 100g
- Calories
- 902
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)902
- Reference preparationrendered pork lard reference
NUTRITION FACTS
Per 100 g (rendered pork lard reference)
Net Carbs
0g
Total Carbs
0g
Fiber
0g
Protein
0g
Fat
100g
Calories
902
Saturated Fat
39.2g
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. This generic lard record does not verify a leaf-lard subtype, hydrogenation status, pasture claim or branded formulation.
Nutrition record reviewed 2026-09-06. Maintained by KetoLens Team.
WHY IT'S KETO-FRIENDLY
- The source provides 100g fat per 100 g.
- The documented tablespoon uses a 12.8 g reference weight.
- Replacing butter or another fat changes a recipe; nutritional similarity does not establish baking performance.
PREPARATION SUGGESTIONS
MEASURED PAN INGREDIENT
Record lard by weight when cooking vegetables or another ingredient and include the entire recipe in the calculation.
RECIPE DEVELOPMENT
Use a tested recipe designed for its specified fat. Record any substitution and retest the method and yield before describing the result.
OPTIONAL BUYING OPTIONS
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