My homemade keto mayonnaise recipe yields a creamy, tangy spread that’s WAY better than anything store-bought. Only 1 gram of net carbs.

I can’t believe it’s taken me so long to start making my own mayonnaise, because it’s so easy and uses a fraction of the ingredients you’d find in grocery store jars- no modified starches or hidden sugars. 

I first started making mayonnaise about ten years ago, but I’d include a little sugar to balance the richness. To make a low-carb version, I tested a few keto sweeteners, but found that using the right mustard- Dijon- made it unnecessary, while still achieving that rich and creamy texture that rivals anything store-bought. 

Table of Contents

1. Key Ingredients
2. How to make keto mayo
3. Arman’s recipe tips
4. Frequently asked questions
5. Homemade Keto Mayonnaise (4 ingredients!) (Recipe Card)
6. More keto condiments

Recipe highlights

• No sugar and no dairy needed. Traditional mayonnaise has both, but my keto version doesn’t.
• 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. 

Key Ingredients

Here’s what goes into keto mayo, along with my kitchen notes. Full measurements are in the recipe card below.

• Large egg yolks. Room-temperature eggs are a must, as they emulsify quickly and smoothly. I prefer pasteurized eggs as they tend to have a brighter color and a 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 for 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 oil.  
• 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

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. Just blend on low speed for 1 or 2 pulses to avoid it becoming too thin.
• Go VERY slowly! Add the avocado oil 1 teaspoon at a time to prevent the yolks and oil from separating. If you add it all at once, you’ll have difficulty getting a uniform mixture, and it will likely split. 
• And use room temperature ingredients. Again, the less you have to mix, the better.

Frequently asked questions

More keto condiments

• Keto honey mustard
• Keto salad dressing
• Keto ranch
• Keto cheese sauce
• Sugar-free ketchup
• Sugar-free BBQ sauce

Originally published March 2022