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Atkins 40 Overview: Easy Diet Plans

With the Atkins 40 Plan, you can enjoy a full range of food options from every food group—carbohydrates, protein and fats—while still losing weight and feeling satisfied, never hungry! Vegetables, pasta, even potatoes? Yes! You can have it all on the Atkins 40 Plan, starting from Day One! Download everything you need to get started!

Here's how the Atkins 40 Plan works:

Start with 40 grams of Net Carbs of carbohydrates a day. Net Carbs represent the total carbohydrate content of the food minus the fiber content and sugar alcohols (if in the product). The Net Carbs number reflects the grams of carbohydrate that significantly impact your blood sugar level and therefore are the only carbs you need to count when you do Atkins.

Eat three 4 to 6-ounce servings of protein each day. Eat 2 to 4 servings of fat each day.

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Acceptable Foods

Eating adequate protein is essential for achieving your health goals. On Atkins 40, aim for three, 4 to 6 ounce servings of protein a day. Everything you need to know about protein can be found in our science library.

3 servings a day (4 to 6 ounce services-per meal):

- Seafood (fish and shellfish)

- Poultry (chicken, turkey, duck, pheasant)

- Eggs

- Beef, Buffalo, Lamb, Elk, Venison, Etc.

- Pork

- Packaged Meats: bacon, sausage, deli meat (Avoid fillers, added sugar, MSG, sulfites, nitrates when possible).

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If you’ve got 40 pounds or less to lose, or if you’re pregnant or breastfeeding, this is the plan for you! It offers a greater variety of foods right from the beginning.


Get answers to the most frequently asked questions about the Atkins Diet and the Atkins principles.

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Read nutrition articles, learn the science behind Atkins, and sample the extensive amount of peer-reviewed published studies in major scientific journals demonstrating the effectiveness and the health benefits of the Atkins diet.

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How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.