Zero Carb Keto Mayonnaise

I make my own mayonnaise because store-bought versions are full of emulsifiers and thickeners I don’t need, and homemade takes about three minutes in a blender. This keto mayonnaise comes out thick, genuinely creamy, and at zero net carbs per serving.

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I keep this on hand for chaffle sandwiches and to build into coleslaw, egg salad, or ham salad. Drizzling the oil in slowly while the blender runs is the one step that actually matters here, rush it and the emulsion breaks.

Chef Jenn’s Takes On Keto Mayonnaise

The biggest reason homemade mayo fails is rushing the oil. A lot of people dump it in all at once thinking a blender is powerful enough to force an emulsion together no matter what, and instead the oil and egg separate into something closer to salad dressing than mayonnaise. An emulsion needs the oil introduced slowly so the egg has time to actually absorb it as it goes.

Drizzling the avocado oil in a thin, steady stream while the blender runs is what makes this actually work. It gives the egg time to bind with the oil gradually instead of getting overwhelmed all at once. Use a fresh, good-quality oil too, since a rancid or off-tasting oil comes through immediately in something this simple with only a handful of ingredients to hide behind. Once it’s thickened, resist the urge to keep blending, since over-mixing can break the emulsion you just spent all that time building.

What You’ll Love About Keto Mayonnaise

• It’s genuinely zero net carbs, no fine print or asterisks, since egg, oil, mustard, and lemon juice have nothing to count.
• It takes about 3 minutes start to finish, so there’s no real reason to keep buying the jarred version once you’ve made this once.
• It works as the base for so many other things, coleslaw, egg salad, dressings, that one batch covers a lot of ground.

Ingredients

• Oil – Avocado oil is your best pick, or use olive oil.
• Egg – Use a fresh, whole egg. If you’re worried about using a raw egg, look for pasteurized eggs from your grocery store. They’re less likely to cause any issues.
• Dijon mustard – You can also use any smooth mustard.
• Lemon – Just a wee bit of fresh lemon.
• Salt and pepper – Just a pinch to season it.

How To Make Homemade Keto Mayonnaise

Scroll down for the full recipe card with exact measurements and printable instructions.

Blend the egg and the Dijon mustard in a blender until smooth.Drizzle in the avocado oil in a thin stream WHILE the blender is running. This will create a thick emulsion.Add the lemon juice, salt, and pepper, and pulse to combine.

Make It A Meal

This is a condiment, not a dish on its own, so it’s built to go into other things. Use it as the base for Coleslaw or stir it into Egg Salad for lunch.

If you want a different flavor direction for the same uses, Tzatziki Sauce or Green Goddess Dressing work as alternatives on the same sandwiches and salads.

Storage

Homemade mayonnaise does have raw egg in it, and as such, it should be kept refrigerated. If using fresh eggs, you can keep your mayonnaise in an airtight container in the fridge for about a week.

Frequently Asked Questions

WANT EVEN MORE EASY KETO DIET RECIPES?

I’m always in the kitchen creating new recipes, and while some of them are big hits, I get some misses, too. But these are some of my favorite all-time recipes:

• Thick and luscious Salmon Chowder
• Grilled veggies – I love how versatile this recipe is!
• This amazing cauliflower dish
• Meaty sausage Parmigiana