Forget about store-bought mayonnaise, this homemade keto mayonnaise recipe is all the rave and more! It's so creamy and delicious, you'll put it on everything!
This recipe will show you how to make your own deliciously creamy mayo in about two minutes using simple ingredients. It's so finger-licking good, you'll want to spread it on everything. And your family won't know the difference!
Keto mayonnaise is also one of the best ways to get in a lot of good fats on a low-carb diet.
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Is mayonnaise keto-friendly?
It can be. Regular mayo and salad dressings sometimes contain sugar and other additives not allowed on the ketogenic diet, so I prefer to make my own mayonnaise. Always check the label carefully if you pick one up from the grocery store.
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Better yet, you can make yours with no added sugar and only keto-friendly ingredients. With only five ingredients, you can whip up a delightfully tastier and healthier version. Read on to learn how to make the best keto mayo out there!
Equipment used
All you need to make this easy recipe are an immersion blender and a mason jar. I prefer to just whisk the mixture in a mason jar and store it right in it. The cleanup is so much easier when I do this.
If you don't have an immersion blender, a hand mixer will work just fine.
Of course, you can also use a regular blender if you prefer. But the problem with using a regular blender is that it might be a challenge to scrape out a small amount of mayo out of a large blender.
Ingredients Used
To make this low carb mayonnaise, you only need a few common ingredients you most likely already have in your pantry.
- Olive oil: This acts as the base of the mayonnaise. You can also use avocado oil but avoid inflammatory vegetable oils made with soy, sunflower, or corn.
- Whole egg: To help bind the ingredients together. If you're scared of the risk of salmonella, you can use pasteurized eggs instead.
- Dijon mustard: I prefer Dijon mustard, but you can use yellow mustard instead. Mustard also helps bind and stabilize the ingredients.
- Apple cider vinegar: You can use white vinegar if that's what you have on hand.
- Salt: To taste.
How To Make This Recipe
Here are the steps to make this easy keto mayonnaise.
- Add the apple cider vinegar, egg, Dijon mustard, and salt to a mason jar. Pour in the olive oil last.
- Put the immersion blender into the bottom of the mason jar, and then turn it on.
- Keep it still and let it start to blend the entire mixture from the bottom of the jar.
- Once it starts to thicken, move the immersion blender upwards as it combines the mix.
- Blend for 20 – 30 seconds till it is thoroughly mixed in a creamy consistency.
Make it in the Food Processor
You can also make keto-friendly mayo in the food processor. First, add all ingredients, then blend till creamy.
Storing and Reheating
You can store your homemade keto mayo recipe in an airtight container in the refrigerator for about a week at most. You should use it all up within that time for best results.
I recommend that you do not freeze the mayonnaise. If you do, it would curdle and separate.
What can I eat with keto mayo?
Sugar-free mayonnaise goes wonderfully with anything that requires a spread. You will love it so much; you might eat it with literally everything.
You can also savor its richness in some keto coleslaw, keto cauliflower potato salad, or bacon broccoli salad. You can dip your veggies in it for a quick side dish. Try it with some air fryer broccoli or asparagus.
Tips on making this recipe
- Make sure the egg and other ingredients are at room temperature. This is important so that the mayo doesn't separate. Room temperature will also help it thicken properly.
- Use a mason jar or airtight container with a wide mouth so it'll be easy for you to scoop the mayo out.
- You can skip the egg for a vegan option.
Recipe variations
- If you need something sweeter for your salad dressing, try this homemade sweet mayo dressing.
- Add some lime juice or lemon juice for a little bit of zesty flavor.
- For a spicy version, try this spicy mayo recipe.
- Jazz it up with different spices and flavorings for an exciting treat. Add some garlic powder, black pepper, or herbs to switch things up. Have fun with it!
Frequently asked questions
Homemade mayonnaise is quite healthy, especially if you're on a low carb or keto diet. The healthy fats in it are much needed, and it contains little to no carbs at all! The best part is that you can be sure there are no hidden additives to the keto mayonnaise because it's homemade. So go ahead and indulge in it. You know you want to.
Mayonnaise is safe to eat. Sometimes, there is the fear of salmonella in eating raw eggs, but the risk is the same if you eat your eggs runny. However, the acidity in the vinegar kinda neutralizes harmful bacteria, so the risk is really very tiny. To be absolutely safe, though, you can use pasteurized eggs for this keto mayonnaise recipe.
Check out these other low carb spices and sauces!
📖 Recipe
Keto Mayonnaise Recipe
Ingredients
Instructions
- Add the apple cider vinegar, egg, dijon mustard, and salt to a mason jar.
- Add the olive oil last.
- Using an immersion blender, blend the entire mixture starting from the bottom of the mason jar.
- Move the immersion blender upwards as it blends.
- Blend for 20 – 30 seconds till it is thoroughly mixed together.
Notes
- Make sure the egg and other ingredients are at room temperature. This is important so that the mayo doesn't split up. Room temperature will also help it thicken properly.
- Use a mason jar or airtight container with a wide mouth so it'll be easy for you to scoop the mayo out.
- You can skip the egg for a vegan option.
I've been making a similar mayo for years. I add 1 teaspoon of onion and garlic powder to mine and 1 teaspoon of salt. I weigh my ingredients especially the oil since I make a qt at a time. I use the egg or sometimes two and white vinegar
1-2 eggs
1 squirt dijon mustard
1 teaspoon each, kosher salt, onion powder, garlic powder
4T white vinegar I like my mayo sour!
500 grams neutral oil (avocado).
I use the immersion blender method in a qt ball jar. This lasts for 3-4 weeks or more in the fridge.
Sounds delicious!