How Much Protein is in 2 Pats of Butter? Unpacking the Nutritional Facts

November 6, 2025 •

3 min read

A single tablespoon of butter contains only about 0.12 grams of protein, a negligible amount in the context of a balanced diet. So, for those curious about how much protein is in 2 pats of butter?, the answer is a trace amount that does not make it a viable protein source.

Quick Summary

Butter is made by separating the fat from milk's protein and water, resulting in a product that is almost entirely fat with only trace amounts of protein. For meaningful protein intake, individuals should rely on other food groups like lean meats, fish, eggs, and legumes.

Key Points

Trace Protein Content: Two pats of butter contain only a trace amount of protein, approximately 0.1 grams, which is nutritionally insignificant.
Butter is a Fat Source: The primary component of butter is fat (around 80%), with the protein and water separated during the churning process.
Churning Separates Protein: The process of making butter removes most of the protein from the cream, leaving it behind in the buttermilk.
Seek Better Protein Sources: For substantial protein intake, rely on lean meats, fish, eggs, nuts, seeds, and legumes rather than butter.
Watch for Allergies: Despite the minimal protein, butter may still contain enough milk protein to cause a reaction in individuals with severe dairy allergies.
Moderation is Key: Use butter for flavor in moderation and prioritize healthier, unsaturated fats from sources like olive oil and avocados.

The Breakdown: A Trace Amount of Protein

To understand the protein content of butter, it's essential to recognize what a "pat" of butter is. While not a standardized unit, a pat typically refers to a small, single-serving portion, often ranging from 1/3 to 1/2 tablespoon. Given that a tablespoon contains about 0.12 grams of protein, two pats (approximately 2/3 to 1 tablespoon total) would contain around 0.1 gram of protein or less. The protein amount is so insignificant that many nutritional labels round it down to zero.

Why Butter is Primarily Fat, Not Protein

Butter is made from churning cream, a process that separates the butterfat from the buttermilk and other milk solids. The protein and lactose (carbohydrates) found in whole milk are primarily left behind in the buttermilk during this process. The final product is an emulsion composed of approximately 80% fat, 15% water, and only trace amounts of other components, including protein. For this reason, butter is accurately classified as a dietary fat, not a protein source. The minute amount of protein that remains is not sufficient to fulfill any dietary requirements and can still trigger an allergic reaction in individuals with a severe milk protein allergy.

Rethinking Protein Sources for Your Diet

Instead of looking to butter for protein, individuals should focus on foods where protein is a significant macronutrient. These include both animal-based and plant-based options, which offer a complete range of amino acids essential for building and repairing cells.

Excellent protein sources include:

Lean meats and poultry: Skinless chicken and turkey breast, as well as lean cuts of beef and pork, offer high-quality, complete protein.
Fish and shellfish: Fatty fish like salmon and mackerel are not only great for protein but also provide heart-healthy omega-3 fatty acids.
Eggs: One large egg provides about 7 grams of complete protein and can be a versatile addition to any meal.
Legumes: Beans, lentils, and peas are excellent plant-based protein sources, also rich in fiber.
Nuts and seeds: Almonds, walnuts, chia seeds, and nut butters provide both protein and healthy fats.
Low-fat dairy products: Greek yogurt and cottage cheese are protein-rich and contain calcium for bone health.

Healthy Fats in a Balanced Diet

While butter is primarily a fat, it's important to differentiate it from healthier fat sources. While moderation is key with butter, incorporating unsaturated fats from other foods provides greater health benefits.


BUTTER VS. HEALTHIER FATS	Feature	Butter	Olive Oil / Avocado Oil
Primary Macronutrient	Saturated fat (~70%)	Unsaturated fats (monounsaturated)
Nutrient Density	High in calories, trace vitamins (A, D, E, K2)	Rich in heart-healthy fats, antioxidants, and vitamins
Recommended Use	Moderate amounts for flavor	Frequent use for cooking and dressings
Health Impact	Small association with heart disease, generally healthy in moderation	Strongly associated with lower mortality and reduced heart disease risk

A Note on Other Nutrients in Butter

Beyond its fat content, butter contains only small amounts of other nutrients. These include trace amounts of water and minerals, and when salted, sodium. It is a source of fat-soluble vitamins, such as Vitamin A, Vitamin D, and Vitamin E, but not in high enough quantities to be considered a primary source for these either.

Conclusion: Butter's Role in a Diet

Ultimately, butter serves as a flavor enhancer and a source of dietary fat rather than a significant provider of protein. While it contains a minimal amount of protein left over from the churning process—roughly 0.1 grams in two pats—it should not be considered in your daily protein calculation. For those looking to increase their protein intake, the focus should remain on lean meats, eggs, fish, and plant-based sources. Including butter in moderation for flavor is acceptable, but it is not a tool for building muscle or meeting your protein goals.

Frequently Asked Questions

No, butter is not considered a protein source. It is primarily fat, as the protein is mostly removed from the cream during the churning process.

A pat of butter is not a standard measurement but typically ranges from 1/3 to 1/2 of a tablespoon. It is a single-serving portion often served in restaurants.

While the composition of butter can vary slightly depending on the source milk, all conventional butters are overwhelmingly fat, and none would contain a significant amount of protein.

Butter is made from cream, which is churned to separate the fat from the other milk components, including protein and water. The majority of the protein stays behind in the resulting buttermilk.

For those seeking healthier fat options, consider using avocado oil, olive oil, or nut butters. These offer beneficial unsaturated fats compared to the saturated fat found predominantly in butter.

Yes, you can have butter in moderation on a high-protein diet. However, you should not count it as a protein source and should get your protein from other foods like lean meat, eggs, and legumes.

No, clarified butter and ghee have even less protein than regular butter. The clarifying process further removes milk solids and water, leaving a product that is almost pure butterfat.