Stop buying store bought and sugar laden mayonnaise and start making your own keto mayo! This version has no dairy and no sugar, but it’s the creamiest mayonnaise you’ll ever make! 1 gram net carb per serving.
When it comes to keto condiments, my staple recipes are salad dressing, taco seasoning, and this keto mayonnaise.
Growing up, my mom loved to make as much of our food we ate from scratch. This included freshly baked bread, homemade ice cream, and most of our condiments. We never once bought bottled salad dressings or bottled sauces, and mom even made her own mayonnaise.
As a family, we often ate plenty of mayonnaise, especially in sandwiches or as part of a salad dressing. I hadn’t actually seen what bottled mayonnaise was like until I moved out of home, and was quite shocked at how different the ingredients were compared to my mom’s version!
Is mayonnaise keto?
It is easy to assume that mayonnaise is naturally keto friendly. While it does contain keto ingredients, most store bought brands contain added sugar. This is especially true if you choose low fat or fat free mayo- Those replace the fat with tons of carbs!
Luckily, making your own mayo is so easy to do! As such, I’ve been meaning to share a keto mayonnaise recipe for quite some time. It’s so much better than anything you’d find at the supermarket and needs just 4 ingredients! Ready in under 2 minutes, all you need is a whisk and mixing bowl and you are done.
No sugar and no dairy are needed, but you’d never tell. The texture is thick, rich, and incredibly creamy. It’s slightly tart and mild flavored, it’s perfect to flavor up in a plethora of ways!
I recently made several pavlovas for a friends’ party and had tons of egg yolks to use up which meant one thing- Plenty of homemade keto mayonnaise!
How do you make keto mayo?
- Egg yolks– Room temperature eggs are a must. Save the whites to make some meringue cookies!
- Dijon mustard– Use a good quality mustard, like the Maille brand.
- Avocado oil– A neutral flavored oil that works perfectly in a mayo recipe. You can also use safflower oil or olive oil.
- Lemon juice– Balances out the other ingredients and gives the mayo a subtle tang. You can also use white vinegar.
- Salt and pepper– To taste.
Start by adding the egg yolks and mustard into a mixing bowl and whisking together, until combined and smooth. Next, slowly add the avocado oil while continuing to whisk, until it begins to thicken and is completely combined. Now, whisk in the vinegar until combined. Add salt and pepper to taste.
Finally, transfer the homemade mayo into a sterilized jar or container and place it in the refrigerator for an hour, to thicken.
Tips to make the best keto mayo recipe
- Add the avocado oil slowly, around one teaspoon at a time. This ensures that the yolks and oil do not separate, and form a uniform condiment.
- Your eggs and oil must be at room temperature, not pre-refrigerated.
- For a sweeter mayonnaise, you can add some keto powdered sugar to it. Only add it AFTER you’ve mixed together all the other ingredients.
- Use this keto mayo for a keto coleslaw or broccoli salad.
What brand of mayonnaise has no sugar?
There are several brands of mayo that are sugar free. These are Duke’s Mayonnaise and Sir Kensington’s. However, seeing how simple this homemade recipe is, you’ll never need to buy any!
Storing and freezing mayonnaise
- To store: Homemade mayo can be stored in the refrigerator, covered, for up to 5 days.
- To freeze: Place leftover mayo in a shallow container and store it in the freezer for up to 6 months.
More keto condiment recipes to try
- 2 egg yolks room temperature
- 1 tbsp Dijon mustard
- 1 cup avocado oil * See notes
- 2 tsp lemon juice
In a large mixing bowl, whisk together the yolks and Dijon mustard until combined and smooth.
Slowly add the oil in, one teaspoon at a time, while continuing to whisk the mixture. Once all the oil has been added in and the mixture is unform, whisk in the lemon juice. Add the salt and pepper to taste.
Transfer the mixture into a sealable container or sterilized jar. Refrigerate for an hour, to thicken.
* You can use another neutral flavored oil, like safflower oil, olive oil, or vegetable oil.
TO STORE: Homemade mayo can be stored in the refrigerator, covered, for up to 5 days.
TO FREEZE: Place leftover mayo in a shallow container and store it in the freezer for up to 6 months.
Serving: 1serving | Calories: 81kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Sodium: 7mg | Potassium: 1mg | Fiber: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg