Keto Certified is the world’s first and most popular Keto Diet Certification program. The Keto Certified Program Standards were designed to standardize Keto claims while improving the quality of available Keto Foods on the market.
KETO STANDARDS FOR CARBOHYDRATES
Meal and Meal Replacement Products must not contain more than 10g net/effective carbohydrates per serving. For products which contain largely whole unprocessed ingredients or ingredients with reduced digestibility, a 12g net carbohydrate per serving is permissible for use of the Keto Certified label.
Snack Products must not contain more than 6g net/effective carbohydrates per serving. For products which contain largely whole unprocessed ingredients or ingredients with reduced digestibility, an 8g net carbohydrate per serving is permissible for use of the Keto Certified label.
Condiments must not contain more than 6g net/effective carbohydrates per serving. For products which contain largely whole unprocessed ingredients or ingredients with reduced digestibility, an 8g net carbohydrate per serving is permissible for use of the Keto Certified label.
EXOGENOUS KETONE REQUIREMENTS:
Exogenous Ketone Supplementation is allowed in the Keto Certified program, provided that the ketones are naturally-derived beta-hydroxybutyrate compounds, such as beta-hydroxybutyrate mineral salts, and medium-chain triglycerides. Qualification for Ketone esters are not included in the Keto Certified program at this time but may be considered in the future provided adequate safety research.
QUALITY REQUIREMENTS
Keto Certified Products should not contain the following ingredients to be eligible for use of the Keto Certified label.
ALLOWED KETO CERTIFIED INGREDIENTS:
The following ingredients are eligible for use of the Keto Certified Program. They may be amended from time to time as necessary. However, Keto Certified Standards Require that all products must meet macronutrient requirements and maintain a low-sugar profile. These ingredients include, but are not limited to:
Meats
All meats are allowed in the Keto Certified program.
Seafood
All seafood is allowed in the Keto Certified Program.
Fruits and Vegetables
All vegetables and fruits are allowed. Vegetable Juices Sea vegetables, Seaweed, Algae, Dried Fruits, Fruit Juices, Berries.
Oils and Fats
Pastured and Grass-fed tallow, lard, ghee, butter, cheese, duck fat, Non-Hydrogenated lard. All nut oils, Red Palm Oil*, Avocado Oil, Olive Oil, Coconut Oil, High-Oleic Sunflower Oil, Cocoa Butter, and Peanut Butter.
Protein
Gelatin, Collagen, Bone Broths, Protein concentrates, isolates, and hydrolysates including whey, casein, egg white, pea, chickpea, soy, peanut, and hemp proteins.
Milks
All unsweetened or low-sweetened nut milks are allowed. Other allowed milks include, but are not limited to: Hemp Milk, Almond Milk, Coconut Milk, Cashew Milk, and Tigernut Milk.
Nuts and Seeds
All nuts and seeds are allowed. Nut Butters must be unsweetened or low-sugar.
Fermented Foods
Apple Cider vinegar, Distilled vinegar, Sauerkraut, Kimchi, Kombucha, Coconut Kefirs, Coconut Yogurt and Nut-based yogurts are allowed if unsweetened or low sugar.
Spices
All spices are allowed, provided they do not contain ethoxyquin which is not permitted in the Certified Paleo Program. Salt, Sea salts, smoked salts, and salt blends are also allowed.
Mucilages
Mucilages such as psyllium husk, and chia seeds are permitted within the Keto Certified Program.
Roots and Tubers
All roots and tubers are allowed, including potatoes provided that they meet the macronutrient requirements as outlined herein.
Flavors and Coloring
Allowed flavors include essential oils, oleoresins, extracts*, distillates*, and ingredients that contain flavoring derived from spices, fruits, vegetables and other plant material, meat or insect derivatives, insect oils, and stearic acid*.
Sweeteners
Honey, stevia, coconut sugar, date sugar, fruit juice, monk fruit, lo han guo, inulin, tapioca maltodextrin and sugar alcohols except for maltitol.
Coffee and Tea
All coffees and teas are allowed in the Keto Certified Program.
Stabilizers
Sunflower Lecithin, Egg-Derived Lecithin, All food-grade Hydrocolloids, Lactic Acid, Citric Acid, Ascorbic Acid, anti-caking Silicon Dioxide.
*Source, Substrate, and Amount dependent
