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Keto Staple Series: Mayonnaise!
There are certain itemsyou’ll find in any self-respecting keto-er’s pantry; one of which is mayonnaise. Mayonnaise is a favorite for its tangy flavor and creamy consistency. It’s cheap, versatile and available in probably every store you can think of. Everyone loves mayonnaise!
When you’re on a ketogenic diet, mayo is a helpful way to eatmore fat. It sits at around 10 grams of fat per tablespoon and best of all, it’s usually low carb! Take care to find brands that don’t add sugar and you can find 0-1 grams of carbs per serving, easily. You never know when added sugars and carbs may sneak into a jar of mayonnaise. Reading labels is always important!
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The downside to mayo is that it’s usually made with soybean oil. Soybean oil is a partially hydrogenated oil, a trans fat, and can be found in most processed foods in supermarket aisles. It’s cheap to produce, so many companies resort to it before the more expensive oils like coconut or even butter. Trans fats have been linked to heart disease, cancer, diabetes, reduced immune function and other health concerns.
We’ve been buying mayo without soybean oil for years, opting for canola, or a better oil when possible. You can now find mayonnaise on the shelves which advertises the fact that it is made with better oil. Olive oil mayonnaise, for example, is getting to be trendy and a much healthier oil/mayo option. However, it is definitely more expensive to buy these “healthy” mayonnaise. The price also adds up when you are using mayo frequently in your keto recipes. We concluded, based on grocery bills, that it’s just better to make your own.Here’s how incredibly easy it is:
All of the ingredients, except the oil, is added to a food processor or blender. If you are using a blender, you want to make sure that the ingredients reach the blades of the blender. If your blender is large, you may need to double the recipe in order for the mayo to be properly blended. Puree the ingredients to get a nice, evenly blended mix.
With the blender or food processor running, the oil is slowly streamed into the mix. When you add the oil slowly, you create an emulsion which means the oil molecules get trapped inside the egg yolk mixture, making a fluffy mayonnaise. If you add the oil too quickly, the mayo may “break” which means the molecules did not get incorporated well, causing the oil to separate from the yolk mix. Go slow, and you will have a successful, smooth, low carb mayonnaise! Watch our video to see how easy it really is!
If you do not have avocado oil on hand, olive oil or even coconut oil will work as well. Just remember that whatever kind of oil you use, your keto mayonnaise will take on the flavor of the oil. That means you can make all kinds of new, tasty, zero carb mayonnaise just by switching one ingredient! Isn’t making your own condiments fun? Enjoy!
Homemade Mayonnaise (Paleo & Keto)
Votes: 113 Rate this recipe! | Print Recipe |
Macros per 1 tablespoon:
• 95 Calories
• 11g of Fat
• 0g of Protein
• 0g of Net Carbs
- CourseSide Dish
| Serves |
| 1 cup |
| Prep Time |
| 10 minutes |
|
|
| Homemade Mayonnaise (Paleo & Keto)
Macros per 1 tablespoon:
|
| Servings: cup |
Ingredients
- 1 egg yolk
- 3 tbsp apple cider vinegar
- 1/2 lemon (juiced)
- 1/2 tsp sea salt
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 3/4 cups avocado oil
Instructions
Add the egg yolk, apple cider vinegar, lemon juice, sea salt, paprika and garlic powder into a food processor and blend for about a minute.
Then, while still blending, pour in about a tablespoon of avocado oil through the opening at a time. Wait a few seconds between pours for the avocado oil to emulsify.
Once emusified and looking like mayonnaise, trasnfer to a clean, dry mason jar and refrigerate. Keep for up to 2 weeks. Enjoy!
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Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below orcontact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carbsidesto learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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Dr. Rosmy Barrios, MD
This article has been medically reviewed by Dr. Rosmy Barrios, MD.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Vicky Abrams
Vicky Abrams started Tasteaholics and So Nourished in 2015 with her husband, Rami, hoping to document all their low carb cooking adventures. She is an expert in the keto diet industry and is the author of the bestseller, Keto Diet for Dummies, and the Keto in Five cookbook series. In her spare time, Vicky volunteers to help animals get adopted using her acquired photography skills. She enjoys traveling, spending time outdoors and working with her hands.
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