How we calculate

Recipe nutrition

Nutrition per serving is computed from the gram weight of each ingredient using a reference table per 100 g. It does not change when you change the number of servings.

Net carbs

Net carbs = total carbs minus fiber minus erythritol. Other sugar alcohols are not subtracted. This is a labeling convention, not a measure of your blood sugar or insulin response.

Estimated nutrition per serving. Values vary with ingredients, brands, quantities and preparation.

Nutrition & Keto Score

An editorial index from 0 to 100 that compares recipes using estimated values. It is not a medical score, not a health guarantee, and does not replace advice from a health professional. It has six parts:

• Carb fit (30 points): rewards fewer net carbs per serving.
• Fat quality (20 points): rewards a higher share of unsaturated fat.
• Fiber (15 points): rewards fiber per serving.
• Processing (15 points): penalizes processed meats and many commercial sauces.
• Sodium (10 points): rewards lower sodium.
• Satiety (10 points): rewards protein plus fiber.

Scaling servings

Quantities scale from grams: amount × servings ÷ base servings, then convert to cups, spoons, ounces or pounds with kitchen-friendly rounding. Salt and spices are reduced slightly above 6 servings.

Calculators

Calories use the Mifflin-St Jeor equation multiplied by an activity factor. Weight-loss targets never go below a calorie floor, and the deficit is capped at 20%. Protein defaults to 1.6 g per kg of body weight, and fat fills the remaining calories with a minimum of 40 g.