What Animal Products Have Carbs? A Comprehensive Guide

January 4, 2026 •

3 min read

While many people assume a carnivore diet is entirely carb-free, that's not always the case. The carbohydrates in animal products are primarily found in dairy, shellfish, and organ meats like liver, not in muscle meat. The presence of carbs in these items is due to natural sugars and glycogen stores, though often in small amounts.

Quick Summary

This guide details which animal products contain carbohydrates, from dairy with its natural sugar, lactose, to organ meats that retain glycogen, and shellfish with trace amounts. It explains the processes involved, such as fermentation in cheese, and the depletion of glycogen in muscle meat after slaughter. For those on restricted carb diets, this provides valuable insight for meal planning and label reading.

Key Points

Fresh Muscle Meat Has No Carbs: The glycogen in muscle tissue is consumed post-slaughter, making fresh cuts like steak and chicken virtually carb-free.
Dairy Is a Key Source of Carbs: The lactose in milk and other dairy products is the primary source of carbohydrates from animal products, though amounts vary with processing.
Fermented Dairy Has Fewer Carbs: Yogurt and aged cheeses contain less lactose than milk because bacteria ferment the sugar during the production process.
Liver Contains Carbs: Beef and chicken liver retain some of their glycogen stores post-slaughter, providing a small amount of carbohydrates.
Shellfish Have Trace Carbs: Mollusks like oysters and mussels contain small amounts of carbohydrates due to natural sugars.
Processed Meats Contain Added Carbs: Items like sausages and deli meats often have added sugars, fillers, and starches that increase their carbohydrate count.
Honey is an Animal Product High in Carbs: Honey, produced by bees, is essentially pure carbohydrate in the form of sugar.
Check Labels for Processed Items: For those on low-carb diets, it is crucial to read labels on cured and processed meats to identify hidden sources of carbs.

Most fresh, uncooked muscle meat from animals like beef, pork, and chicken is considered virtually carb-free. The principal carbohydrate stored in animal muscle is glycogen, which is broken down into lactic acid during the post-mortem process, leaving negligible residual carbohydrates. However, other animal-derived foods and processed products can contain significant amounts of carbohydrates. Understanding these sources is crucial for anyone managing their intake for dietary reasons, such as keto or low-carb diets.

Dairy Products and Their Carbohydrate Content

Dairy is one of the most prominent sources of carbohydrates among animal products. The carbohydrate in milk is primarily lactose, a natural sugar. The amount of lactose varies depending on the type of dairy product and how it's processed. Fermented products like yogurt and some cheeses contain less lactose because bacteria consume it during fermentation. Added sugars in flavored dairy items can also increase the total carb count significantly.

Common Dairy Products with Carbs:

Milk: Contains approximately 4.8-5 grams of lactose per 100g, with skim milk having slightly more due to the higher proportion of milk solids.
Yogurt: Plain yogurt has carbs from lactose, but the amount can vary based on brand and fat content. Flavored yogurts often contain a high amount of added sugars.
Cottage Cheese: Contains around 2.7-6.7 grams of carbs per 100g, depending on the type and whether it's plain or flavored.
Kefir: A fermented dairy drink that contains carbs, but the amount depends on the length of fermentation and added sugars.

Carbohydrates in Shellfish and Organ Meats

While not major sources of carbohydrates, some shellfish and organ meats do contain small but measurable amounts. This is an important distinction for those adhering to a very strict low or zero-carb diet.

Shellfish

Some mollusks, in particular, contain a small number of carbs. The exact amount can differ by species.

Oysters: Around 5 grams of carbs per 100g.
Clams: Contain approximately 4.4 grams of carbs per 100g.
Mussels: Provide about 6.3-7 grams of carbs per 100g.
Squid: Approximately 3 grams of carbs per 100g.

Organ Meats

The liver, in particular, acts as a storage depot for glycogen, the animal's stored form of glucose. While muscle glycogen is depleted post-slaughter, liver retains some of its glycogen stores.

Liver: Beef liver contains approximately 3–4 grams of carbs per 100g. This makes it one of the few carb-containing animal meats.

The Role of Processed Animal Products

Beyond naturally occurring carbs, many processed animal products contain added carbohydrates through fillers, starches, and sweeteners. These are often found in products like sausages, hot dogs, and deli meats.

Common Processed Animal Products with Added Carbs:

Sausages: May contain added fillers or sugars, leading to several grams of carbs per serving.
Hot Dogs: Can have 2-3 grams of carbs per sausage from additives.
Deli Meats: Some cold cuts are made from loaves containing additives, adding small amounts of carbs.
Cured Bacon: Depending on the curing process and added sugar, bacon can contain 0-1 gram of carbs per slice.

Comparison of Carbohydrate Content in Animal Products


Animal Product	Primary Carb Source	Typical Carb Amount (per 100g)	Notes
Milk (Whole)	Lactose	4.8g	All milk contains lactose, the milk sugar.
Plain Yogurt	Lactose	~4.7-7.7g	Bacterial fermentation reduces lactose.
Cheddar Cheese	Lactose (Minimal)	1.28g	Aging process breaks down most lactose.
Beef Liver	Glycogen	3-4g	Retains glycogen stores post-mortem.
Oysters	Natural Sugars	~5g	Mollusks contain natural carbs.
Beef Steak	Glycogen (Depleted)	0g	Post-slaughter process depletes glycogen.

Conclusion

While most fresh, un-processed muscle meat is effectively carb-free, other animal products can contain varying levels of carbohydrates. Dairy products, due to their lactose content, are the most significant source of carbs, though this can be reduced through fermentation. Organ meats like liver contain residual glycogen, and certain shellfish species have small amounts of natural sugars. The carb content is also a crucial consideration with processed meats, which often have added sugars or starches. For those managing their carbohydrate intake, understanding these nuances is essential for informed dietary choices.

Navigating Carbs in Your Diet

For those on a keto, carnivore, or low-carb diet, monitoring these often-overlooked sources of carbohydrates is vital. Always read nutritional labels, particularly on processed foods and dairy products. Choose aged, natural cheeses and prioritize unprocessed meat cuts. Moderating intake of organ meats like liver and certain shellfish can also help manage your overall carb consumption. By paying attention to these details, you can successfully maintain your dietary goals while still enjoying a diverse range of animal products.

Visit the U.S. Department of Agriculture's FoodData Central for comprehensive nutrient data

Frequently Asked Questions

Most fresh, uncooked muscle meat like beef, pork, and chicken is virtually carbohydrate-free. During the process of converting muscle to meat, the stored glycogen is depleted.

The carbohydrate content in dairy products comes from lactose, the natural milk sugar. Products like milk have higher lactose, while fermented products like cheese and yogurt have less because bacteria consume the lactose.

Among common animal products, sweetened condensed milk has one of the highest carbohydrate contents, with over 50g per 100g, largely due to added sugar.

Yes, most aged, natural cheeses are low in carbohydrates as the aging process breaks down lactose. However, it is always best to check the nutritional label, especially for fresh or processed cheeses.

Yes, liver is one of the few animal meats that contains carbohydrates because it stores glycogen. Beef liver, for example, has about 3-4 grams of carbs per 100g.

To find hidden carbs, always read the ingredient list on processed meats like sausages, hot dogs, and deli meats. Look for added sugars, starches, or fillers, which are common sources of hidden carbohydrates.

Eggs contain a very small, negligible amount of carbohydrates—less than 1 gram per large egg. This makes them a suitable food for low-carb diets.

Shellfish like oysters, clams, and mussels contain small amounts of carbohydrates from natural sugars and glycogen storage, making their carb count slightly higher than muscle meat.