How many carbs are in Lebanese garlic sauce?

November 12, 2025 •

4 min read

Many sources confirm that a standard tablespoon of authentic Lebanese garlic sauce, also known as Toum, contains as little as 1 to 2 grams of carbohydrates. This intensely flavorful, whipped condiment is famous for its bold taste but is surprisingly low in carbs, making it a favorite for many diets.

Quick Summary

An authentic Lebanese garlic sauce, Toum, is a whipped emulsion of fresh garlic, oil, lemon juice, and salt, containing minimal carbohydrates per serving due to its core, low-carb ingredients.

Key Points

Low Carb Count: A standard tablespoon of authentic Toum typically contains only 1 to 2 grams of carbohydrates due to its simple, oil-based composition.
Keto-Friendly: Because of its minimal carbs and lack of added sugar or starch, homemade Toum is an excellent keto-friendly condiment.
Emulsion-Based: The creamy, fluffy texture of Toum comes from the emulsification of oil, garlic, lemon juice, and salt, not high-carb thickeners.
Homemade is Best: To ensure the lowest carb content, it is best to make Toum at home, avoiding potential sugar or starch additives found in some commercial brands.
Versatile Use: Toum can be used as a dip, spread, or marinade for a wide variety of foods, including grilled meats, vegetables, and falafel, all while remaining low in carbs.
Flavor Mellows Over Time: The intense, pungent flavor of fresh Toum will naturally mellow after a few days in the refrigerator.

The Surprising Carb Count of Toum

Lebanese garlic sauce, or Toum, is a staple of Middle Eastern cuisine, known for its powerful, pungent flavor and creamy, mayonnaise-like texture. Despite being packed with garlic, a vegetable that contains carbohydrates, the overall carb count per serving is remarkably low. This is because Toum is primarily an emulsion of oil, which contains zero carbs, and the intense flavor means a little goes a long way. The majority of the sauce's calories come from fat, not carbohydrates.

Nutritional information can vary based on the specific recipe and portion size, but here's a general breakdown based on several reliable sources:


Source	Serving Size	Carbohydrates	Fat	Calories
Savor the Best	1 tbsp	1.5 g	10 g	95 kcal
We Count Carbs	1 tbsp	1 g	Not specified	Not specified
Feel Good Foodie	2 tbsp	2 g	21 g	193 kcal
Eat This Much	1 serving	2 g	36 g	329 kcal

These figures demonstrate that Toum is an inherently low-carb condiment. For those following ketogenic or other low-carb diets, this makes it an excellent choice for adding a burst of flavor without derailing macros. The key is moderation, as with any condiment, due to the high fat content, which can increase overall calorie intake.

Why Lebanese Garlic Sauce is Naturally Low in Carbs

The low carbohydrate content of Toum is directly tied to its simple ingredient list. Unlike many store-bought sauces that use sugar, cornstarch, or other high-carb additives for thickening or flavor enhancement, traditional Toum relies on a short list of foundational components:

Garlic: While garlic contains some carbs (about 22 grams per 100 grams of raw garlic), the amount used per serving of sauce is small enough that its contribution to the overall carb count is minimal.
Neutral Oil: This is the primary ingredient by volume and provides the creamy base. Oils like avocado, grapeseed, or canola oil are used because they are bland and allow the garlic flavor to dominate. Since oil is pure fat, it contains no carbohydrates.
Lemon Juice: This adds the necessary acidity to brighten the flavor and aid in the emulsification process. The amount of lemon juice used is small, so its carb contribution is negligible.
Salt: Used for seasoning, salt contains no carbs.

The magic of Toum is in the emulsification—the slow, controlled blending of these ingredients to create a stable, creamy mixture. There is no need for high-carb binders, making it a naturally healthy, low-carb alternative to commercial mayonnaise or other creamy dressings.

How to Make a Low-Carb Toum at Home

To guarantee your Lebanese garlic sauce is as low-carb as possible, making it yourself is the best option. This allows you to control the ingredients and avoid any hidden sugars or starches found in some commercial varieties. The process requires patience but is simple with the right tools.

Ingredients for Low-Carb Toum

Fresh Garlic Cloves: Use fresh, firm garlic for the best results. About 1/2 cup of peeled cloves is a good starting point.
Neutral Oil: Avocado oil is a popular choice for keto diets, but grapeseed or canola oil also work well. You'll need about 1 to 1.5 cups.
Fresh Lemon Juice: Juice from 1 lemon is usually sufficient.
Salt: A pinch of kosher or sea salt to taste.
(Optional) Ice Water: A tablespoon or two can be used if the emulsion needs a little help.

The Emulsification Process

Start with the garlic and salt: In a food processor, blend the garlic cloves and salt until a smooth paste forms. Fresh, high-quality garlic is key here, and scraping down the sides is important for consistency.
Drizzle in the oil: With the food processor running, very slowly drizzle in the oil in a thin, steady stream. This is the most critical step. Adding the oil too quickly will cause the emulsion to break, leaving you with an oily, garlicky mess instead of a creamy sauce.
Alternate with lemon juice: Alternate drizzling in the oil and adding small amounts of lemon juice. The lemon juice helps stabilize the emulsion and adds a tangy flavor.
Continue blending: Continue until all the oil is incorporated and the mixture has transformed into a thick, fluffy, whipped consistency. This can take several minutes, so be patient. For a thicker consistency, reduce the amount of oil used.

Toum vs. Other Sauces: A Carb Comparison

To put Toum's low-carb nature into perspective, it's useful to compare it with other popular creamy sauces and spreads. This table highlights how Toum stacks up against other condiments that might be used for similar purposes.


Sauce / Condiment	Primary Ingredients	Typical Carb Count (per tbsp)	Keto Friendly?	Notes
Lebanese Toum	Garlic, Neutral Oil, Lemon Juice, Salt	1-2 g	Yes	Naturally low-carb and dairy-free.
Hummus	Chickpeas, Tahini, Lemon, Oil	3-5 g	Can be, in moderation	Made from legumes (chickpeas), which are higher in carbs.
Mayonnaise (Regular)	Eggs, Oil, Vinegar	~0 g	Yes	Low-carb, but traditionally contains eggs.
Store-bought Aioli	Often egg-based, may contain sugar or thickeners	Varies (check label)	Varies	Often contains high-carb additives.

This comparison shows that while many commercial creamy sauces can have hidden carbs, traditional Toum remains consistently low-carb. For those conscious of their carbohydrate intake, it is a superior choice, especially when prepared at home.

Conclusion

For those wondering how many carbs are in Lebanese garlic sauce, the answer is refreshingly low. An authentic, homemade Toum contains just 1-2 grams of carbohydrates per tablespoon, making it an excellent and flavorful option for low-carb and ketogenic diets. Its simple base of garlic, oil, lemon juice, and salt is naturally free of high-carb fillers, relying on a careful emulsification process to achieve its signature creamy texture. Whether paired with grilled meats, vegetables, or used as a sandwich spread, Toum offers a bold, garlicky kick that satisfies cravings without the guilt of excess carbs. For the freshest and lowest-carb version, making it at home is the best approach. You can find detailed instructions and other Middle Eastern recipes on sites like The Mediterranean Dish.

Frequently Asked Questions

Yes, homemade Lebanese garlic sauce is very suitable for a keto diet. It is naturally very low in carbohydrates, relying on oil for its creamy texture. Some store-bought versions may contain additives, so it's always best to check the ingredients or make your own for complete keto compatibility.

Authentic Toum is made with just four main ingredients: fresh garlic cloves, a neutral oil (like avocado or canola), fresh lemon juice, and salt.

The key to a perfect Toum is a slow and steady emulsification process. Drizzling the oil very slowly into the garlic and lemon juice mixture in a food processor is crucial to create the stable, whipped texture and prevent the sauce from breaking.

While both are garlic-based emulsions, traditional Toum is completely egg-free and dairy-free. Traditional aioli, originating from the Mediterranean, is made with egg yolk or whole egg, similar to a mayonnaise.

If your Toum breaks, you can sometimes salvage it by adding a little ice water or an egg white and re-emulsifying the mixture with the food processor. For a broken, oily sauce, try blending a cold egg white with a small amount of the broken mixture until it becomes fluffy, then slowly incorporate the rest.

Homemade Toum can be stored in an airtight container in the refrigerator for several weeks. The flavor will mellow over time, with the strongest garlic flavor present immediately after making.

Toum is incredibly versatile and pairs well with many foods. It is traditionally served with grilled meats like chicken shawarma or lamb kabobs, falafel, roasted vegetables, and pita bread.

If the garlic flavor is too potent, letting the sauce sit in the refrigerator for a few days will allow it to mellow naturally. You can also mix in extra lemon juice or oil to dilute the flavor, or mix it with another condiment like yogurt.