Is fat-free whipped topping keto?

Higher net carbs per listed portion

This record is a higher-net-carb reference in its listed portion. The listed 1 cup (75 g) has 17.7 g calculated net carbs, so it may take a measured amount to fit within a lower-carbohydrate pattern.

This describes the USDA Survey (FNDDS) record for Whipped topping, fat free, FDC ID 2705612. Preparation and amount served can differ from this source record.

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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 cup (75 g).

Calculated net carbs

17.7 g

Total carbohydrate

17.7 g

Dietary fiber

0 g

Editorial illustration of Whipped topping, fat free.

Nutrition facts for Whipped topping, fat free

Reference category: Higher 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 cup, 75 g)	Per 100 g
Energy	168 kcal	224 kcal
Protein	2.3 g	3 g
Total fat	9.8 g	13.1 g
Saturated fat	8.5 g	11.3 g
Total carbohydrate	17.7 g	23.6 g
Dietary fiber	0 g	0 g
Calculated net carbs	17.7 g	23.6 g
Total sugars	17.7 g	23.6 g
Sodium	54 mg	72 mg
Potassium	75.8 mg	101 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 23.6 g − 0 g = 23.6 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: Whipped topping, fat free
• FoodData Central ID: FDC ID 2705612
• Dataset: Survey (FNDDS) FNDDS 2021-2023 (2024-10-31)
• Record publication date: 10/31/2024
• Selected portion: 1 cup (75 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 2705612. https://fdc.nal.usda.gov/food-details/2705612/nutrients, https://fdc.nal.usda.gov/download-datasets/

Compare related foods

• Whipped topping — 23 g calculated net carbs per 100 g
• Sour cream, fat free — 15.6 g calculated net carbs per 100 g
• Yogurt, whole milk, fruit — 14.2 g calculated net carbs per 100 g
• Strawberry milk, whole — 11.8 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 fat-free whipped topping keto?

This record is a higher-net-carb reference in its listed portion. The listed 1 cup (75 g) has 17.7 g calculated net carbs, so it may take a measured amount to fit within a lower-carbohydrate pattern.

How many net carbs are in Whipped topping, fat free?

The listed 1 cup (75 g) has 17.7 g calculated net carbs. Per 100 g, the record has 23.6 g calculated net carbs.

How are net carbs calculated for Whipped topping, fat free?

247-Keto calculates net carbs as total carbohydrate minus dietary fiber, capped at zero. For this record, that is 23.6 g total carbohydrate minus 0 g fiber per 100 g. Sugar alcohols are not subtracted by this calculation.

Where do these Whipped topping, fat free nutrition facts come from?

The values come from USDA FoodData Central's Survey (FNDDS) FNDDS 2021-2023 (2024-10-31) release, FDC ID 2705612. The page preserves the listed food description and portion weight so the comparison is traceable.

Article history

1. August 24, 2026First published