Making homemade mayonnaise has never been easier. With this simple and fail-proof recipe, you’ll never buy store bought mayo again! It’s just that good!!
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Making your own Keto friendly mayonnaise couldn’t be easier and it takes under 2 minutes to whip up! I use light olive oil in this recipe, because of the mild flavor, but you can use any Keto friendly oil of your choice.
For those that are on Keto or a low carb diet, reading labels is nothing new. So trying to find a “clean” mayo in stores may be a struggle. Well, struggle no more! This recipe for homemade mayonnaise is not just easy to make, it taste so much better than anything you can buy.
Homemade mayonnaise on Keto is a great way to get your healthy fats without the worry of preservatives you find in store bought brands. If you’ll give this Keto mayonnaise recipe a try, you will never use anything else!
Ingredients for Homemade Keto Mayonnaise
- Light olive oil
- Egg
- Fresh lemon juice
- White wine vinegar
- Dijon mustard
- Salt
How to Make Your Own Homemade Keto Mayonnaise
For making homemade low carb mayo, you’ll start by adding fresh eggs along with all the other ingredients to the tall cup that comes with an immersion blender.
With the regular blade attached, place the blender on the bottom and pulse until you see it start to thicken.
Then, with the blender still running, gently raise it up and down to thoroughly mix the mayo until well emulsified.
After it has reached the consistency you prefer, taste it to see if you want more salt. If so, add a little in small increments until you get the desired amount that taste right to you.
Place in a glass jar or other sealed container and store in the fridge for up to a week.
If you’re at all concerned about using raw eggs, you can use pasteurized eggs. While the risk of illness from eating raw eggs is low, children, the elderly, pregnant women and anyone who has a weakened immune system should avoid eating raw eggs, so please use pasteurized instead.
Substitutions to Consider
- If you don’t have an immersion blender, you can use a hand mixer, food processor or a whisk instead. Just be sure to slowly stream the oil in as you are mixing.
- You can also use avocado oil instead of light oil, but I would recommend a non-extra virgin avocado oil, otherwise your mayonnaise will turn a pale green color.
- If you don’t have fresh lemon juice, you can use all white wine vinegar or apple cider vinegar instead.
Low Carb Dishes Using Homemade Mayo Recipe
- Cauliflower “Potato” Salad
- Easy Cole Slaw
- Spinach Artichoke Casserole
- Jalapeno Popper Egg Salad
- Easy Broccoli Salad with Bacon
Are There Carbs in Mayonnaise?
There’s only a trace amount of carbs per serving in this homemade Keto mayo. Store bought brands usually have additional carbs from added sugar. Just another great reason to make your own!
Is Mayo Keto Friendly?
Absolutely! In fact, mayonnaise is the top condiment on Keto and low carb diets. And, because it has almost no carbs and is high in fat, it makes an excellent choice for many keto recipes.
Variations of Homemade Mayonnaise to Make
This low carb mayonnaise recipe is so versatile. It’s literally the perfect base for any flavor you like. The possibilities are endless. Here are some popular ingredients to consider adding to your next batch. Try them alone or in any combination you’d like.
- Lemon or lime zest
- Herbs such as: Basil, Oregano, Dill, Tarragon, Parsley
- Roasted garlic
- Chipotle Chile in adobo
- Capers
- Sriracha sauce
- Wasabi (a little goes a long way)
- Sundried tomatoes
- Curry powder
Must Try Keto Dressings and Sauces Using Homemade Mayonnaise
- Caesar Salad Dressing
- Creamy Dill Sauce
- Blue Cheese Dressing
- Ranch Dressing & Dip
- Bang Bang Sauce
- Zucchini Fries Dipping Sauce
- Bacon Ranch Dressing & Dip
- Avocado Fries Dipping Sauce
- Creamy Garlic Italian Dressing
- Chipotle Ranch Dressing & Dip
- Avocado Lime Cilantro Ranch Dressing
Shop my favorite products on Amazon and check out my Keto Pantry List!
Easy Homemade Mayonnaise – Keto and Low Carb
INGREDIENTS
- 1 cup light olive oil see notes
- 1 whole egg at room temperature (see notes)
- 1 tablespoon fresh lemon juice
- 1 teaspoon white wine vinegar
- 1 teaspoon dijon mustard
- Pinch of salt or to taste
PREPARATION
- Add all the ingredients to the tall cup that comes with an immersion blender, regular blade attached. Place the blender on the bottom and pulse until you see it start to thicken.
- Then, with the blender still running, gently raise it up and down to thoroughly mix the mayo until well emulsified. Taste to see if you want more salt, if so, add desired amount.
- Store in the fridge for about a week.
NOTES
I won’t be buying any more healthy $$ mayo again! This recipe is soooo easy and tasted fabulous! Thank you!
That’s great to hear!!
Hi. How many carbs are in a serving?
Not sure what I did wrong because I tried this recipe 3 different ways and it just did not work so I’m going to do it by hand amdand add the oil very slowly. Also, how do you reckon this would be with normal mustard instead of Dijon?
Hmm, I’m not sure either. It works perfectly for me every time and I always use the immersion blender just like in the video. Personally I prefer using dijon, but I’ve never tried with any other mustard.
After it is done, it is ready to eat yes? and lasts a week
Absolutely, you can use it right away and yes, about a week or so.
Thank you for your great website! Can you please give me an idea of what a serving size is. 1 tsp, 1 Tbsp or 2. I really don’t want to divide a semi-liquid up into 16 serving. I know my 6 yr would have fun doing it but my kitchen may never be the same.
Hi Patti,
This recipes makes a little more than a cup of mayonnaise, so one serving is just over a tablespoon each. I hope that helps and thanks for your kind words!