Can baked eggs with added fat fit a keto diet?

Usually fits, with the stated form and amount caveats

Usually, yes: whole eggs baked with fat added can fit a keto diet.

1 egg (55 g) provides 0.5 g calculated net carbs. The exact recipe, preparation, or formulation can differ.

Check another amount

Values update from the same USDA record. They do not estimate a personal carb target or ketosis response.

Amount in grams

Listed source portion: 1 egg (55 g).

Calculated net carbs

0.5 g

Total carbohydrate

0.5 g

Dietary fiber

0 g

Editorial illustration of Egg, whole, baked, fat added.

Nutrition facts for Whole eggs, baked, fat added

Source-portion carb band: Lower net carbs per listed portion. The category is based only on calculated net carbs for the listed portion: 5 g or less, more than 5 g to 10 g, or more than 10 g. Your total intake, preparation, and clinical context can change how a food fits your own plan.

Nutrient	Per listed portion: 1 egg (55 g)	Per 100 g
Energy	102 kcal	185 kcal
Protein	6.4 g	11.6 g
Total fat	8.3 g	15 g
Saturated fat	2.5 g	4.5 g
Total carbohydrate	0.5 g	0.9 g
Dietary fiber	0 g	0 g
Calculated net carbs	0.5 g	0.91 g
Total sugars	0.1 g	0.2 g
Sodium	136.4 mg	248 mg
Potassium	68.2 mg	124 mg

The table keeps the USDA basis separate from the selected portion.

1. Food formWhole eggs, baked, fat added
2. USDA per-100 g basis0.91 g calculated net carbs
3. Selected source portion0.5 g calculated net carbs
4. Calculation boundaryPortion value is calculated from the cited 100 g record and portion weight

Explore this food category

Compare this form and portion with other records in meat, poultry & eggs. The category hub explains why forms, preparation, and portions should not be treated as interchangeable.

For meal-level context, use the high-protein keto food guide.

How the calculation works

Calculated net carbs = total carbohydrate − dietary fiber. For this USDA record, that is 0.9 g − 0 g = 0.91 g per 100 g. Net carbs is a planning convention used on this site; it is not a separate USDA nutrient field or a regulatory nutrition-label value. This calculation does not automatically subtract sugar alcohols.

For the underlying approach and its limitations, see how net carbs are explained and the net-carb calculator.

Food record and source

• USDA food description: Egg, whole, baked, fat added
• FoodData Central ID: FDC ID 2707166
• Dataset: Survey (FNDDS) FNDDS 2021-2023 (2024-10-31)
• Record publication date: 10/31/2024
• Selected portion: 1 egg (55 g)

The nutrition values are reported by the USDA per 100 g. The per-portion column above is calculated from that value and the USDA portion weight; no household measure was invented for this page.

1. USDA FoodData Central, Survey (FNDDS) FNDDS 2021-2023 (2024-10-31), FDC ID 2707166. https://fdc.nal.usda.gov/food-search/?query=2707166, https://fdc.nal.usda.gov/fdc-datasets/FoodData_Central_survey_food_json_2024-10-31.zip

Compare related foods

• Egg omelet or scrambled egg, no added fat — Compare another form of eggs.
• Whole eggs, pickled — Compare another form of eggs.
• Whole eggs, baked, no added fat — Compare another form of eggs.

Browse all Food Database entries or start with the keto food list for practical meal-planning context.

Frequently Asked Questions

Can baked eggs with added fat fit a keto diet?

Whole eggs baked with fat added usually fit a keto diet. 1 egg (55 g) contains 0.5 g calculated net carbs.

How many net carbs are in Whole eggs, baked, fat added?

The listed 1 egg (55 g) has 0.5 g calculated net carbs. Per 100 g, the record has 0.91 g calculated net carbs.

How are net carbs calculated for Whole eggs, baked, fat added?

247-Keto calculates net carbs as total carbohydrate minus dietary fiber, capped at zero. For this record, that is 0.9 g total carbohydrate minus 0 g fiber per 100 g. Sugar alcohols are not subtracted by this calculation.

Where do these Whole eggs, baked, fat added nutrition facts come from?

The values come from USDA FoodData Central's Survey (FNDDS) FNDDS 2021-2023 (2024-10-31) release, FDC ID 2707166. The page preserves the listed food description and portion weight so the comparison is traceable.

Article history

1. September 11, 2026Updated after final factual and editorial review
2. August 24, 2026First published