KETO VERDICTYES
The raw ground deer meat reference provides 0g net carbs, 21.8g protein and 157 calories per 100 g. Use the matching preparation and count sauces or other additions separately.
Is Venison Keto?
Other
YOUR PORTION
How much are you having?
Scale the published reference values to your portion.
Per 100 g (raw ground deer meat). 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
- 21.8g
- Fat
- 7.1g
- Calories
- 157
The panel describes raw ground deer meat.
A cooked portion can have a different water content and nutrient concentration.
Use the exact product label or a matching prepared-food reference when the ingredient differs.
- Net carbs (100 g)0g
- Protein (100 g)21.8g
- Fat (100 g)7.1g
- Keto verdictKeto-friendly
NUTRITION FACTS
Per 100 g (raw ground deer meat)
Net Carbs
0g
Total Carbs
0g
Fiber
0g
Protein
21.8g
Fat
7.1g
Calories
157
Source: USDA FoodData Central reference record
Source fit: generic reference; variety, brand, or preparation may differ
Net-carb calculation: total carbohydrate - fiber
The saved USDA record, Game meat, deer, ground, raw, was recorded as accessed July 9, 2026 and reviewed September 6, 2026. Protein and fat are analytical, energy is calculated, and carbohydrate and fiber are assumed zero. Use the raw edible weight; this is not a cooked-serving reference. No fresh analysis or physical cooking test was performed. The broad venison page uses a ground-deer reference, not a universal panel for steaks, roasts or meat blended with added fat. The cache’s cooked-patty household label is not offered against this raw basis.
Nutrition record reviewed 2026-09-06. Maintained by KetoLens Team.
WHY IT'S KETO-FRIENDLY
- Calculate the ingredient amount using the stated preparation and weight.
- The net-carbohydrate value comes from total carbohydrate minus fiber in the same reference.
- Oil, coatings and sauces contribute their own nutrients and do not subtract carbohydrate from this ingredient.
PREPARATION SUGGESTIONS
CALCULATE THE INGREDIENT FIRST
Record the raw ingredient weight, added oil, coatings and sauce before cooking.
USE A TESTED RECIPE
Follow a suitable tested method and record the finished edible yield; fixed cooking times and texture have not been validated here.
GROUND-VENISON PATTIES
Use a tested ground-meat recipe, count all added ingredients and verify an internal temperature of 160°F (71°C). Record raw input and finished yield rather than treating a cooked patty as the same raw weight.