Jicama is moderately keto-friendly. With ~3.9g net carbs per 100g, it can fit into most keto meal plans in reasonable portions. Its crispy texture and mild sweetness make it a great low-carb stand-in for water chestnuts, apples, or potatoes.
YOUR PORTION
Per 100 g (as listed by source). USDA FoodData Central.
Scales this reference to your portion, with no extra deductions. Calculation and units.
3.9gnet carbs in your portion
The 100 g reference amount has 3.9g net carbs, so measure portions carefully.
Per 100 g (as listed by source)
Source: USDA FoodData Central reference record
Source fit: generic reference; variety, brand, or preparation may differ
Net-carb calculation: total carbohydrate - fiber
This USDA record is used as a generic nutrition reference; variety, brand, or preparation may differ.
Nutrition record reviewed 2026-07-09. Maintained by KetoLens Team.
Peel and cut into sticks. Serve with guacamole, ranch, or cream cheese dips for a crisp, refreshing snack.
Cut into fries, toss with avocado oil, salt, and paprika. Bake at 425°F (220°C) for 25–30 minutes, flipping halfway.
Julienne jicama and toss with lime juice, cilantro, chili powder, and olive oil for a bright side or taco topping.
Matchstick and add during the last 3–4 minutes of cooking for water-chestnut-like crunch.
Shred, squeeze out moisture, and pan-fry in butter or coconut oil until crispy; season to taste.
Dice or julienne for salads to add refreshing crunch and bulk with few carbs.