Editorial standards and how we calculate

KetoLeanHub publishes educational material about low-carbohydrate eating: how net carbs are calculated, what the research on ketogenic diets does and does not show, how to plan a week of food, and how to cook it. We are a publication, not a clinic.

Everything here is general information. It is not a diagnosis, a prescription, or a substitute for advice from a clinician who knows your history, your medication, and your lab work. If you take insulin or a sulfonylurea, are pregnant, or have kidney or gallbladder disease, do not change how you eat without medical supervision.

Guides are written by the KetoLeanHub editorial team and edited for accuracy before publication. Each article names its author and shows a publication date; recipe cards show the date they were last checked against their ingredient list.

We do not claim clinician review of individual articles. Where a page discusses a medical question, we cite the study or public health body we are relying on in a reference list at the end, so you can read the source rather than trust our summary of it.

Carbohydrate and fiber figures come from USDA FoodData Central, which publishes values per 100 grams of a defined food — raw cauliflower, part-skim mozzarella, cooked Atlantic salmon. We store those two numbers, and nothing else, for each of our lookup records.

Because the values are per 100 g, every portion in our tools is a straight multiplication of a published figure. That is the whole calculation: grams ÷ 100 × published value. There is no correction factor, no rounding-up for safety, and no proprietary database in the middle.

Net carbs are total carbohydrate minus fiber, rounded to one decimal place. Carbohydrate on a US label already includes fiber, so subtracting fiber is correct there. On a European or Australian label fiber is listed separately and is not part of the carbohydrate figure, so subtracting it again would double-count.

The net carb calculator takes the two label conventions above and shows the subtraction step by step. If you enter a figure we cannot interpret — a fiber number larger than total carbohydrate, for example — it tells you instead of returning a nonsense result.

The food lookup scales a single per-100 g record to your portion weight. The recipe calculator sums the weighed lines you enter, flags any line it cannot resolve, and only then divides by your serving count. It also warns you when a line is skipped, because a dish total that quietly ignores half its ingredients is worse than no total.

The meal planner totals the seven days you actually recorded and divides by the number of recorded days, not by seven. An average that treats an empty day as zero carbs is misleading, and we would rather show you a smaller honest week.

Nothing you type is sent to a server, stored, or attached to an account. There is no newsletter gate on any tool.

Recipe ingredients are listed by weight wherever weight changes the count, with a household measure alongside for convenience. Each card states its yield and the exact serving basis the nutrition refers to — one slice of an eight-slice pizza, one of twelve fat bombs — because 'per serving' without a serving basis is not a number.

We publish carbohydrate and fiber only, because those are the values we hold a weighed source for on every counted ingredient. Calories, protein, and fat are left out rather than estimated from a similar food. A recipe card also names the ingredients that are not counted — a brand-specific pizza sauce, a sugar alcohol sweetener — so the figure stays honest about its boundaries.

Cook temperatures are given in Celsius and Fahrenheit. Recipes are checked against their own ingredient list before publication; the check date sits at the foot of each card, alongside the number of corrections that card has logged since it was first published. That count opens to show each correction in plain language — what the figure or line said before, what it says now, and the date it changed.

Photography on this site is illustrative. Some images are generated or enhanced rather than shot of the exact dish you will cook, and a serving in a photograph is a styling choice — it is not the portion our numbers refer to. Always use the stated weights and serving basis, not the picture.

We recheck pages when a source we rely on changes, and when a reader shows us we got something wrong. Corrections are substantive: if a figure moves, we change the figure and note what changed rather than quietly editing the page.

To report an error, use the contact page and tell us the page, the sentence or number you believe is wrong, and — if you have one — the source that shows otherwise. Recipe and nutrition corrections are prioritised because a wrong carb count can affect what someone eats.

Editorial decisions are made by the editorial team, not by advertisers. If a page contains an affiliate link, the page says so, and the presence or absence of a commercial relationship has no bearing on what a guide concludes or which foods a calculator includes.

We do not accept payment for a favourable review, a product placement inside a recipe, or a claim that a food is 'keto approved'. KetoLeanHub does not certify products.