KETO VERDICTYES
Rabbit is a zero-carb, very lean, high-quality protein. It’s excellent for keto when cooked with added fats (butter, olive-oil, duck-fat) to balance macros. A sustainable, flavorful alternative to common meats.
Is Rabbit Keto?
Game Meats
Rabbit is a zero-carb, very lean, high-quality protein. It’s excellent for keto when cooked with added fats (butter, olive-oil, duck-fat) to balance macros. A sustainable, flavorful alternative to common meats.
Each 100g serving delivers 0g net carbs, making it easy to keep things keto-friendly.
- Net carbs (100g)0g
- Protein (100g)27g
- Fat (100g)7g
- Keto verdictKeto-friendly
NUTRITION FACTS
Per 100g (raw)
Net Carbs
0g
Total Carbs
0g
Fiber
0g
Protein
27g
Fat
7g
Calories
173
Source: USDA FoodData Central
WHY IT'S KETO-FRIENDLY
- Zero carbs: naturally fits strict ketosis
- High protein density supports satiety and muscle maintenance
- Very lean: easy to add preferred fats to hit keto ratios
- Complete amino acid profile for recovery and strength
- Rich in B vitamins (notably B12) to support energy metabolism
- Versatile across moist-heat and quick-sear methods
HEALTH BENEFITS
- Lean protein with favorable protein-to-energy ratio
- Excellent source of vitamin B12 for neurological function
- Provides iron and selenium for oxygen transport and antioxidant support
- Good phosphorus content for bone and cellular energy
- Lower in sodium than many processed meats
- Sustainability: commonly cited as a lower-impact livestock option
PREPARATION SUGGESTIONS
BRAISED IN WHITE WINE
Brown rabbit pieces in butter, then braise with white-wine, button-mushroom, bacon, and herbs until tender.
GRILLED RABBIT LOIN
Marinate loin in olive-oil, garlic, and thyme; grill 3–4 minutes per side and finish with compound butter.
SLOW-COOKED STEW
Simmer rabbit with bone-broth, low-carb vegetables, and bay leaves for 2–3 hours until fall-apart tender.
PAN-SEARED WITH MUSTARD SAUCE
Sear pieces until golden; make a cream sauce with dijon-mustard and heavy-cream—rich and keto-friendly.
ROASTED WHOLE RABBIT
Stuff with herbs and lemon; rub with butter and garlic; roast at 350°F (175°C) for 45–60 minutes until done.
RABBIT RAGU
Slow-cook shredded rabbit with tomato-raw, garlic, and Italian herbs; serve over zucchini-noodles.