Keto Mayonnaise

This immersion blender keto mayonnaise is so easy to make and is ready in only one minute! So rich and creamy this mayo is made with just five ingredients, is low in carbs, is sugar free, and is also Whole30 and paleo compliant.

Is mayonnaise keto?

If you are following the keto diet you are in luck as most types of mayonnaise are keto and low carb. The base of mayo is usually eggs and oil, which are high in fat and low in sugar, so perfect for the keto diet. Just be aware that some store bought brands of mayo do have sugar added to them, so be sure to read labels carefully, and choose brands that are sugar free.

Of course, the other way to ensure your mayo is keto is to make it yourself. Homemade mayonnaise is actually incredibly easy to make and only takes a few minutes to put together. Plus when you make it yourself you can change up the flavour and spices and give it the taste you prefer.

Why you will love this recipe:

• Most importantly it tastes amazing! This homemade mayo is so creamy and rich and has the perfect texture.
• This low carb mayo is so easy to make and is ready in 1-2 minutes.
• It's made with an immersion blender so your clean up is really simple.
• It's made with just five simple ingredients that I bet you already have in your pantry.
• It's healthier than most store bought mayonnaise brands which are often filled with sugar, artificial flavours, and crop oils.
• Not only is this mayo keto but it's also Whole30, low FODMAP and paleo compliant.
• This keto compliant mayo stores really well so is a great option for meal prep.
• It only has zero grams of carbs per serving!
• You can use this mayo to make other keto recipes such as keto coleslaw.

Key ingredients and substitutions:

• Eggs - you only need one fresh egg to make this sugar free mayonnaise. I recommend using a pasture raised egg if you can.
• Avocado oil - avocado oil is my favourite oil to use for this keto friendly mayo. It helps make it so creamy, and it has a nice neutral flavour. If you don't have avocado oil you can use olive oil instead.
• Vinegar - I use apple cider vinegar to make this mayonnaise, but you can use any type of vinegar that you prefer including coconut vinegar.

How to make this recipe:

Step one:

First, put the ingredients into the jar that came with your immersion blender (or use a large mason jar instead).

Step two:

Then place your immersion blender at the very bottom of the jar and start blending. Don't move the blender until the bottom mixture turns white and thick.

Step three:

Then slowly move the immersion blender upwards to thicken the remaining liquid (you may have to move the blender around a bit to push the remaining oil into the thicker mixture).

Step four:

Continue blending until all the liquid has thickened. This entire process should only take about a minute.

Variations and add ins:

• If you don't have avocado oil, you can substitute with a light tasting olive oil or fractionated coconut oil.
• If you don't have mustard powder use dijon mustard, spicy mustard or yellow mustard instead.
• Feel free to add other spices such as garlic powder, dill, onion powder, pepper, basil, rosemary, lemon zest or lime zest to give it a different flavour.
• If you like it a little sweeter add a teaspoon of honey (not for those on Whole30 or keto diets).
• If you like it to be more salty add a little extra salt.
• If you want the mayonnaise to be a little thinner add an extra teaspoon of vinegar or lemon juice.

Chef's tips:

• This recipe works best if your egg is room temperature (if you use a cold egg it might take longer to blend).
• This recipe works best if you use the jar that came with your immersion blender, or a mason jar that is just a little larger than the immersion blender. If the jar or container that you use is too wide it won't thicken as well.

How to fix broken mayonnaise:

I have never had this mayo recipe break or not work, but in case you run into problems here are some simple tricks to fix your mayonnaise:

1. Add an egg yolk: If your mayonnaise turns out too thin, place an egg yolk into a clean bowl, and whisk in just a little bit of the broken mayo. Once it begins to thicken, gradually whisk in the rest of the mayonnaise. The extra yolk will help re-emulsify the mayonnaise.
2. Use mustard: Place a little mustard into a clean bowl, whisk in a little of the broken mayo, then once it starts to come together, gradually whisk in all the remaining broken mayonnaise.
3. If your mayonnaise is too thin, add hot water: Whisk a couple tablespoons of boiling water into the paleo mayo. This cooks the egg in the mayo very slightly, making it thicker. If it doesn’t thicken right away, add another teaspoon or two of hot water and continue whisking until it does.

Uses for mayo:

• Use mayonnaise as a base for other sauces such as salad dressings, or dips.
• As a topping for sandwiches, hamburgers, or hotdogs.
• To make my Whole30 potato salad.

How to store:

Store this mayonnaise in the fridge in an airtight container or jar for 7-10 days.

Frequently asked questions:

Other recipes you will love:

• Easy Spanish Cauliflower Rice
• Dairy Free Spinach and Artichoke Dip
• Sugar free cranberry sauce
• Dairy Free Sour Cream
• Low Carb Guacamole
• Healthy potato salad

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