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My homemade keto mayonnaise recipe yields a creamy, tangy spread that’s WAY better than anything store-bought. Only 1 gram of net carbs!
Need more keto condiments? Try my keto cheese sauce, sugar-free ketchup, and sugar-free BBQ sauce next!
It’s a proven fact that condiments and sauces made from scratch ALWAYS taste better than anything from the grocery store.
Sure, buying them pre-made is convenient, but what you get in convenience you lose in flavor and cost. Not to mention all those sneaky carbs and a lengthy list of additives. When it’s this easy to make homemade mayonnaise, you have no excuses!
Is mayo keto?
It’s easy to assume mayo is keto-friendly, considering it uses low carb ingredients like egg yolks and oil. Unfortunately, many store-bought mayonnaises use tons of sugar and thickeners, which drives up the carb count.
Table of Contents
Why I love this recipe
- No sugar and no dairy needed. Traditional mayonnaise has both, but not my keto version!
- Only 4 ingredients. All you need are egg yolks, mustard, avocado oil, and lemon juice.
- The perfect texture. The first time I made homemade mayo, I couldn’t believe what I had been missing! The flavor and consistency are infinitely better when you make it from scratch.
- Versatile. Use this mayo as the base for countless sauces and dressings, or spread it on keto bread to make a keto sandwich.
Ingredients needed
- Large egg yolks. Room temperature eggs are a must, as they can emulsify quickly and smoothly. I prefer pasteurized eggs as they tend to have a brighter color and creamy yolk. Save the whites to make some sugar-free meringue cookies.
- Dijon mustard. Use a good quality mustard. I like the Maille brand.
- Avocado oil. I prefer avocado oil because of its health benefits and neutral flavor, but any neutral oil will work, whether it’s extra virgin olive oil, light olive oil, canola oil, or vegetable oils.
- Lemon juice. Balances out the other ingredients and gives the mayo a subtle tang. You can also use white vinegar or apple cider vinegar.
- Salt and black pepper. To taste.
How to make keto mayo
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Whisk the yolks. Combine the egg yolks and mustard until smooth.
Step 2- Add the oil. Whisk in the oil very slowly until all of it has been added. Add the lemon juice, salt, and pepper while whisking continuously until smooth.
Step 3- Chill. Pour the mixture into a jar and refrigerate to thicken.
Arman’s recipe tips
- Use a blender. If your arms get tired after whisking (like mine do), use a blender, immersion blender, or food processor to blend the ingredients.
- Go VERY slowly! Add the avocado oil one teaspoon at a time to ensure the yolks and oil don’t separate. If you add it all at once, you’ll have difficulty getting a uniform mixture.
- And use room temperature ingredients. Again, the less you have to mix, the better!
Variations
- Make a sweeter mayo. If you’re craving something akin to Miracle Whip, add some keto powdered sugar, but only after you’ve mixed the other ingredients.
- Make spicy mayo. Add your favorite sugar-free hot sauce.
Storage instructions
To store: Homemade avocado oil mayo must be stored in the refrigerator (because it contains raw eggs) in an airtight container for up to 5 days.
To freeze: Place leftovers in a shallow container and store them in the freezer for up to 6 months.
Frequently asked questions
Several brands sell keto-friendly mayonnaise, including Primal Kitchen Mayo, Kraft’s Reduced Fat Mayo, and Sir Kensington’s Mayo.
Hellman’s mayo is keto-friendly, as each tablespoon serving has no carbs.
Recipes for using this homemade keto mayo recipe
Homemade Keto Mayonnaise (4 ingredients!)
Ingredients
- 2 egg yolks room temperature
- 1 tablespoon Dijon mustard
- 1 cup avocado oil * See notes
- 2 teaspoon lemon juice
Instructions
- 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.
I’m going to try adding 3 drops of rosemary extract to this to act as a preservative, so I can get more than 5 days in the fridge.
Do NOT ever use vegetable oils. Vegetable oils are actually seed oils, and loaded with inflammatory Omega 6 fatty acids. Seed oils are anti-keto and a cheap ticket to obesity-ville.
Safflower oil is a seed oil, and definitely NOT KETO.
Avocado oil and Olive oil are both good recommendations though.
best keto mayonnaise recipe ever!
Can I use an emulsion blender? I don’t have a whisk.
You can just use a fork, a blender would make it a little too thin.
This looks great! Question: how much is a single serving?
A heaped tablespoon (20 mls)
Love this keto mayo so much.
Loving all your great recipes! I am concerned about using raw eggs in
the Mayo.. are there any substitutes
like plain low-fat yogurt and mustard
yellow coloring? Thanks
I haven’t tried but feel free to experiment and see.
Awesome recipes thank u Arman n thanks fr sharing
So welcome 🙂