Keto in Moderation
Food Club Chive & Onion Cream Cheese Spread

Food Club Chive & Onion Cream Cheese Spread

per 2 tbsp (28 g):
2g
net carbs
9g
fats
1g
protein
90
calories

Is Food Club Chive & Onion Cream Cheese Spread Keto?

Food Club Chive & Onion Cream Cheese Spread is high in fats but should be consumed in moderation on keto because it has a fair amount of carbs.

Moderate Amount of Net Carbs

Food Club Chive & Onion Cream Cheese Spread contains 7.14g of net carbs per 100g serving. You need to be mindful of its serving size because it has a fair amount of carbs.

It is important to limit its consumption so you won't exceed the 20g - 30g daily net carb limit.

You can calculate your ideal daily net carb allowance by using this keto macros calculator. Then use the serving calculator below to determine a serving size that fits your net carb budget.

High in Fats

Food Club Chive & Onion Cream Cheese Spread is a good source of fat because it does not contain any non-keto ingredients. (See ingredients list: sweeteners, oils, and food additives)

However, most of your fats should still come from natural and minimally processed sources like virgin olive oil, MCT oil, and grass-fed butter.

It is important to get your fats from healthy sources so your body can burn clean fuel while on ketosis.

Clean Ingredients

Food Club Chive & Onion Cream Cheese Spread is free of harmful ingredients like non-keto sweeteners, highly refined oils, and food additives.

It is important to check both macros and ingredients of your foods to achieve a healthy weight loss on keto.

Net Carb Calculator

Food Club Chive & Onion Cream Cheese Spread
2 g
net carbs
2 g
carbs
0 g
fiber / sugar alcohol
9 g
fats
1 g
protein
90
calories

Ingredients Checker

Ingredients

Pasteurized Cultured Milk And Cream, Whey, Onions, Chives, Salt, Stabilizers (Xanthan, Locust Bean And Guar Gums), Potassium Sorbate (Maintains Freshness).

Non-Keto Sweeteners

[ Full List ]
None

Highly-Refined Oils

[ Full List ]
None

Harmful Food Additives

[ Full List ]
None

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