Is lactose-free whole milk keto?

Lower net carbs per listed portion

This record can be a lower-net-carb reference in its listed portion. The listed 1 fl oz (30.5 g) has 1.4 g calculated net carbs. It is a composition comparison, not a personal carb target or a prediction of ketosis.

This describes the USDA Survey (FNDDS) record for Lactose-free milk, whole, FDC ID 2705392. Ingredients, preparation, and current package labels can differ; use the label or recipe for the exact item in hand.

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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 fl oz (30.5 g).

Calculated net carbs

1.4 g

Total carbohydrate

1.4 g

Dietary fiber

0 g

Editorial illustration of Milk, lactose free, whole.

Nutrition facts for Lactose-free milk, whole

Reference category: 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 fl oz, 30.5 g)	Per 100 g
Energy	19 kcal	61 kcal
Protein	1 g	3.3 g
Total fat	1 g	3.2 g
Saturated fat	0.6 g	1.9 g
Total carbohydrate	1.4 g	4.6 g
Dietary fiber	0 g	0 g
Calculated net carbs	1.4 g	4.6 g
Total sugars	1.5 g	4.8 g
Sodium	11.6 mg	38 mg
Potassium	45.8 mg	150 mg

Explore this food category

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

For meal-level context, use the keto dairy guide.

How the calculation works

Calculated net carbs = total carbohydrate − dietary fiber. For this USDA record, that is 4.6 g − 0 g = 4.6 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: Milk, lactose free, whole
• FoodData Central ID: FDC ID 2705392
• Dataset: Survey (FNDDS) FNDDS 2021-2023 (2024-10-31)
• Record publication date: 10/31/2024
• Selected portion: 1 fl oz (30.5 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 2705392. https://fdc.nal.usda.gov/food-details/2705392/nutrients, https://fdc.nal.usda.gov/download-datasets/

Compare related foods

• Whole milk — 4.6 g calculated net carbs per 100 g
• Skim milk — 4.9 g calculated net carbs per 100 g
• Milk, dry, reconstituted, whole — 5.9 g calculated net carbs per 100 g
• Milk, evaporated, whole — 10 g calculated net carbs per 100 g

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

Frequently Asked Questions

Is lactose-free whole milk keto?

This record can be a lower-net-carb reference in its listed portion. The listed 1 fl oz (30.5 g) has 1.4 g calculated net carbs. It is a composition comparison, not a personal carb target or a prediction of ketosis.

How many net carbs are in Lactose-free milk, whole?

The listed 1 fl oz (30.5 g) has 1.4 g calculated net carbs. Per 100 g, the record has 4.6 g calculated net carbs.

How are net carbs calculated for Lactose-free milk, whole?

247-Keto calculates net carbs as total carbohydrate minus dietary fiber, capped at zero. For this record, that is 4.6 g total carbohydrate minus 0 g fiber per 100 g. Sugar alcohols are not subtracted by this calculation.

Where do these Lactose-free milk, whole nutrition facts come from?

The values come from USDA FoodData Central's Survey (FNDDS) FNDDS 2021-2023 (2024-10-31) release, FDC ID 2705392. The page preserves the listed food description and portion weight so the comparison is traceable.

Article history

1. August 24, 2026First published