KETO VERDICTYES
Octopus is keto-friendly with ~2.2g net carbs per 100g serving. It’s a lean, protein-rich seafood with a unique texture—excellent grilled or braised, especially when paired with added fats.
Is Octopus Keto?
Seafood
YOUR PORTION
How much are you having?
Scale the published reference values to your portion.
Per 100 g (as listed by source). 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.
2.2gnet carbs in your portion
- Total carbs
- 2.2g
- Fiber
- 0g
- Protein
- 14.9g
- Fat
- 1g
- Calories
- 82
Octopus is keto-friendly with ~2.2g net carbs per 100g serving. It’s a lean, protein-rich seafood with a unique texture—excellent grilled or braised, especially when paired with added fats.
- Net carbs (100 g)2.2g
- Protein (100 g)14.9g
- Fat (100 g)1g
- Keto verdictKeto-friendly
NUTRITION FACTS
Per 100 g (as listed by source)
Net Carbs
2.2g
Total Carbs
2.2g
Fiber
0g
Protein
14.9g
Fat
1g
Calories
82
Source: USDA FoodData Central reference record
Source fit: generic reference; variety, brand, or preparation may differ
Net-carb calculation: total carbohydrate - fiber
This USDA record is used as a generic nutrition reference; variety, brand, or preparation may differ.
Nutrition record reviewed 2026-07-09. Maintained by KetoLens Team.
WHY IT'S KETO-FRIENDLY
- Low net carbs: ~2.2g per 100g fits most keto meal plans in sensible portions
- High protein: 14.9g per 100g supports satiety and muscle maintenance
- Very lean: Low fat invites olive-oil, butter, or aioli to balance keto macros
- Nutrient-dense: Rich in vitamin B12, selenium, copper, and iron
- Tender when properly cooked: Adds variety to seafood rotations
- Naturally suits Mediterranean prep methods that are keto-friendly
PREPARATION SUGGESTIONS
GRILLED MEDITERRANEAN
Simmer until tender (≈45–60 minutes), cool, then grill with olive oil, lemon, garlic, and oregano.
BRAISED IN RED WINE
Braise with dry red wine, tomatoes, garlic, and herbs for 1–2 hours until tender.
SPANISH STYLE (PULPO A LA GALLEGA)
Boil, slice, drizzle with olive oil, and finish with paprika and sea salt.
ASIAN SESAME SALAD
Blanch, slice thin, toss with sesame oil, tamari/soy-sauce-low-sodium, ginger, and cucumber.
PRESSURE COOKED
Cook 20–25 minutes in a pressure cooker; finish on a hot grill with garlic and olive oil.
OCTOPUS CARPACCIO
Thinly slice tender cooked octopus; drizzle with olive oil and lemon; serve over arugula.