Keto Mayonnaise

Keto Mayonnaise

This keto mayonnaise is different from the simple one firstly because of the natural healthy oils that are used in making it - olive, avocado, pumpkin seed, peanut, melted butter, melted coconut butter etc. You mix these depending on the final taste you want to obtain. The most neutral combination and the closest to the classic taste is the mix of peanut and olive oil and, when the budget allows, avocado oil.

Lately we've been cosuming a great deal of low-carb vegetable salads with mayo, so I make salads pretty often. On the only condition that I use this safe homemade mayonnaise, rather than the questionable quality one found in stores.


Egg yolks
2 pieces
raw egg yolks
1 tsp
preferably, one that doesn't contain sugar
0.5 tsp
Lemon juice
1 tbsp
Vegetable oil
300 ml
combinations of healthy oils - avocado, peanut, olive, melted and cooled butter, melted and cooled coconut butter

Step by step


In a deep bowl, place the raw egg yolks, salt, mustard and lemon juice.


Here I used equal amounts of olive and peanut oil, but it's even better to use avocado oil.


Mix to combine all the ingredients together, it's better to use a small whisk to help the mixture blend properly.


Now drip the oils little by little - here, the peanut oil, and whisk constantly to emulsify it completely into the mixture.


Pay attention to the olive oil - it can change the taste a lot, that's why I prefer combining it with other oils when making mayo.


At the end, when all the ingredients have been incorporated completely, the sauce might be a bit thick - you can thin it down with a little sour cream, Greek yogurt or just water.

Adjust salt, lemon juice and apple cider vinegar to taste and preferences.


I really like to serve it together with halves of boiled eggs, in various salads or with meat. It's so good and tasty.


Quantity: 400 g
Prep time: 10 min
Difficulty: easy
Ready in: 10 min
Publish date:
Collections: Sauces, Sauces, doughs...

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