Keto Avocado Oil Mayonnaise Recipe – 3 Ways!

Last updated on December 6th, 2019 at 11:19 am

Creamy, delicious and ready in less than 2 minutes, this avocado oil mayonnaise is the keto mayo recipe to make!  Made with either an immersion blender, food processor or with a whisk, it’s super easy and quick to make a batch of this healthy homemade mayonnaise.

Is Mayo Keto?

You might be wondering if mayo on keto is allowed.  It certainly is as it’s a great fat to add to your daily diet, but the type of oil used and the ingredients used is also important to consider.

Since mayonnaise is just oil and egg yolks with some seasoning, you want to make sure to choose a keto mayo recipe that uses healthy oils.  Most store bought brands of mayonnaise will use soybean oil, vegetable oils or other highly refined oils.  Most of the time these oils are genetically modified and I personally am not a fan of GMO ingredients so making your own keto mayonnaise can save you the trouble of avoiding GMO oils.

So yes, you can have mayo on keto, just make sure to read the nutritional label and ingredients.  Some brands will also add sugar, which mayo really doesn’t need!

What Mayo Is Keto?

If you don’t have time to make your own keto mayonnaise, there are a few brands out there that offer keto friendly mayonnaise.  These all use avocado oil as their base and the other ingredients are either organic or keto friendly.

1. Sir Kensington’s Avocado Oil Mayonnaise
2. Primal Kitchen Avocado Oil Mayonnaise
3. Chosen Foods Avocado Oil Mayonnaise
4. BetterBody Foods Avocado Oil Mayonnaise

Keto Friendly Oils

Since 99% of mayo is oil, you’ll want to choose a healthy oil to make it.  Note that homemade mayonnaise can be made with any type of oil, but I prefer to use healthier oils as keto paleo mayo is a large part of my diet.

You have a few options to choose from when making keto mayonnaise.

Avocado Oil

You want to make sure to use cold pressed and refined avocado oil before making this keto paleo mayo recipe.  Avocado oil that is not cold pressed will taste completely rancid, like rotten avocados, so make sure you find one that says cold pressed!  

Avocado oil that’s been cold pressed and refined is really clear in color and practically tasteless.  It’s very similar to vegetable oil in terms of taste and color.

My favourite brand is the avocado oil from Chosen Foodss.  You can get it online or at Costco.

Olive Oil

Another favorite is using olive oil to make homemade keto mayonnaise.  You want to make sure to use extra light olive oil and NOT the extra-virgin kind as that will taste way too bitter.  Extra light olive oil is also really light in color and practically tasteless.  It’s perfect for this keto paleo mayo recipe.

The main produce of extra light olive oil is Bertolli and that’s what I usually use when I make homemade mayonnaise.

Coconut Oil

You can also make paleo mayo using coconut oil.  You want to make sure to use fractionated coconut oil.  Fractionated coconut oil is coconut oil that is always liquid, even at room temperature.  It’s practically tasteless and perfect for making homemade paleo mayonnaise.

The reason why I don’t recommend using normal coconut oil or refined coconut oil is because it solidifies once cooled and so your homemade mayo will thicken up in the fridge once it’s cooled down.

MCT Oil

You can make homemade keto paleo mayo with MCT oil, but you won’t see many recipes using it or any brands selling it.  The reason is because it’s just too expensive to make.  

It makes a great mayonnaise but not everyone will have the wallet to make it.  If you’d like to have some of the MCT oil benefits, I recommend adding just 1-2 tablespoons into this keto mayo recipe.  That way you’ll be able to save money while eating the good stuff!

Raw Eggs in Mayonnaise

If you feel uncomfortable using raw eggs in mayonnaise, you’ll want to make sure to buy pasteurized eggs as those are safe to eat raw.  If you live in Japan, like me, you can use any of the eggs sold at any supermarket.  All eggs are safe to eat raw in Japan as it’s a common thing to eat.

Whole Egg or Egg Yolks?

You can use whichever as both work for making homemade keto mayo.  I find that using two egg yolks instead of one whole egg makes the keto mayonnaise much creamier and thick, but that’s a personal choice.

I like to use egg yolks in any sauce I make just because it makes things creamier.  Just like in my keto caesar dressing, I used an egg yolk instead of a whole egg.

What to do with leftover egg whites?

If you decide to use two egg yolks, you’ll have some leftover egg whites.  You can make my keto buns or my keto tortillas with the extra egg whites.

How to Make Keto Mayo

This keto mayo recipe is so easy to make whichever method you choose.  You can make this keto mayonnaise by either using an immersion blender, a food processor or a whisk. 

Immersion Blender Mayo

This is the quickest method to making this 2 minute keto mayo.  All you need to do is add the egg yolks, dijon mustard, lemon juice and salt to the blender cup.  Add the avocado oil over the ingredients. 

Place your immersion blender all the way to the bottom and pulse for a few seconds the egg yolks.  Once the egg yolks start to thicken, becoming white-beige, you can start moving the immersion blender up and down to blend more oil.

The immersion blender mayo should take about 25-30 seconds to make in total.  I find that the immersion blender mayo makes a much thicker mayonnaise than every other method.

Food Processor Mayo

Making a food processor mayo is quite similar to the immersion blender mayo method, but you’ll be using a food processor instead.

All you need to do is add your egg yolks, lemon juice, dijon mustard and salt to a food processor and pulse a few times.  Then you’ll slowly drizzle in the oil, a little at a time, in a slow stream.  You don’t want to add in the oil too fast or you might break your keto mayo.

Once you start adding the oil, you’ll notice the mayo starts to thicken up instantly.  Don’t ever stop the food processor, keep it running until all of the oil has been added.

Food processor mayo should be ready in about 3 minutes.  That’s how long it took me to whisk and slowly add all of the oil in the food processor.  Paleo mayo made in a food processor also turns out really creamy and smooth and much less thicker than the immersion blender mayo.

Hand Whisked Mayo

Hand whisked mayo is a fool proof method of making homemade mayonnaise.  There are a couple ways you can do it as it’s just like fixing a broken mayo.

It can be a little challenging to make hand whisked mayo because you kind of need 3 hands.  One to hold the bowl, one to whisk the mayo and one to drizzle in the oil.  Since I don’t have 3 hands, I usually add the oil in small batches, then hold the bowl with one hand and whisk with the other.

So to make hand whisked mayo, you’ll need to add all of the keto mayo ingredients to a bowl and mix it all together.  It will be completely broken and just look like yellow oil.

Add a tablespoon of cold water to a separate bowl and slowly drizzle in the mixed oil inside the water while whisking.  The mayo will start to thicken instantly.  Just continue whisking until you’ve added all of the oil.

Hand mixed keto mayonnaise is probably the smoothest and most creamy mayonnaise you’ll make.

Now that you know how to make mayonnaise, which method will you use to make your own homemade keto mayo?

How to Make a Thick Mayo

If you’d like to make a thicker mayonnaise, you’ll want to add an extra egg yolk to the recipe.  This will thicken up the homemade mayonnaise real good.

How to Make a Thin Mayo

If you’d like to make a thinner mayonnaise, you’ll want to add 1-3 tablespoons of almond milk to the finished mayonnaise.  Whisk it really quickly in and your mayo will be considerably thinner.

How to Store Homemade Mayonnaise

Homemade keto mayo doesn’t last as long as store-bought mayonnaise as it doesn’t have any additives added to it to help it last longer.  This avocado oil mayonnaise will last 8-12 days in the fridge, so you’ll want to use it quickly in different recipes.

Add your keto mayonnaise to a large Tupperware and make sure it’s completely sealed before putting in the fridge.  If the keto mayo is exposed to air, the top will dry out.

Do not freeze the mayo as the egg yolks and oil will separate.  Mayonnaise is not freezer friendly.

Frequently Asked Questions

Are room temperature eggs necessary?

Many recipes will ask to use room temperature egg yolks before making mayonnaise.  Honestly, it doesn’t make a difference.  I’ve used cold egg yolks and room temperature egg yolks and both times I ended up with the same exact recipe.

I personally don’t have the time to wait for the egg yolks to come to room temperature, so feel free to use cold ones!

Is Dijon Mustard necessary?

Nope, not at all.  I just add it for extra flavor! If you don’t like it feel free to leave it out.

Is lemon juice necessary?

Lemon juice adds a bit of tartness to the recipe so I really recommend using it.  You can use lemon juice, lime juice, white vinegar or apple cider vinegar.

How Long Does this Keto Mayo Last?

This keto mayo recipe will last 8-12 days in the fridge.

Can I added any other spices to this mayo?

Yes! I highly recommend adding any type of spices you like.  You can make garlic aioli, chipotle mayo, chili mayo or more! Just add the spices with the egg yolks and you’re all set to go.

How to Fix a Broken Mayo

Breaking a mayo, hollandaise sauce, bearnaise or aioli is quite common and happens to the best of us.  There are several reasons why a mayo can break.  It could be that the oil was added too fast to the egg yolk, it could be that the whisking was too slow or it could be because of a forgotten ingredient!

But rest easy as it’s SUPER SIMPLE to fix a broken mayo.  To fix a broken mayo, you can do any of the following ideas.

1. Egg yolk.  Place an egg yolk in a large bowl and whisk it real good.  Start drizzling in your broken mayo, a little at a time, really slowly into the egg yolk. Keep on mixing with the whisk and the mayo will start to thicken instantly.  Drizzle in all of the broken mayo and continue whisking until all of the oil has been added.
2. Cold Water.  Add 1 tablespoon of cold water to a bowl and slowly drizzle in your broken mayo while mixing vigorously.  Your homemade mayo will thicken up instantly.
3. Hot Water.  Add 1 to 2 tablespoons of boiling water to the broken mayo and start whisking.  The heat from the water will start to cook the egg yolks and help emulsify the mayo together again.
4. Dijon Mustard. Add about a tsp of dijon mustard to a bowl and slowly drizzle in your broken mayo while mixing vigorously.  Your homemade mayo will thicken up instantly.

Tools Needed to Make a Keto Mayonnaise

Depending on what way you’re going to make this keto mayo recipe, you’ll need a few tools to get you started.

• Immersion Blender:  If you use an immersion blender, you can make homemade mayo in less than 30 seconds!
• Mini Food Processor: If you choose to use a food processor, you’ll be able to make your mayo in about 3 minutes total!

Keto Mayo Recipes

Now that you’ve finished making your own keto mayo recipe, you’ll want to use it in some delicious low carb recipes.  Here are a few ideas you can try with this low carb mayonnaise.

• Keto Fish Tacos: These fish tacos are filled with crispy tender fish fillet over my homemade tortillas.  They’re then coated with the best fish taco sauce made with mayonnaise.
• Amish Broccoli Cauliflower Salad: This broccoli cauliflower salad uses a dressing made with homemade mayo and different spices.
• Keto Cloud Bread: This dairy free cloud bread version uses mayonnaise and spices to make it super fluffy and full of flavor!
• Keto Sushi: I use a mixture of avocado and mayonnaise to help the fish filling stick to my cucumber wrapping. 
• Keto Chicken Fritters: These chicken fritters use mayonnaise instead of cheese to help the mixture bind and stick together.
• Chicken Cobb Salad:  The salad dressing used in this Cobb salad recipe uses homemade mayonnaise.
• Cauliflower Nachos: These dairy free nachos use an avocado-mayo sauce as its cheese sauce!

Final Tips & Substitutions

Before making this keto mayonnaise recipe, make sure to read the following tips and possible substitutions!

• Make sure to drizzle the oil slowly for whatever method you choose to make your mayo with.  If you add your oil too quickly, the mayo will break.
• Make sure to use cold pressed and refined avocado oil as the non-cold pressed version tastes absolutely rancid.
• Instead of avocado oil, you can use extra light olive oil, fractionated coconut oil or MCT oil.
• Instead of lemon juice, you can use lime juice, apple cider vinegar or white vinegar.
• For a thinner mayonnaise, add a few tablespoons of almond milk and mix well.
• For a thicker mayonnaise, add an egg yolk and mix well.
• The dijon mustard is completely optional.  It just helps with flavor. 

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4.5 from 2 votes

Keto Avocado Oil Mayonnaise Recipe

3 Ways to make Keto Avocado Oil Mayonnaise

Course Appetizer

Cuisine American, Canadian

Keyword avocado oil mayonnaise, homemade mayonnaise, keto mayo, keto mayonnaise, paleo mayo

Prep Time 5 minutes

Total Time 5 minutes

Servings 20 tbsp

NET Carbs 0.15g

calories 98kcal

Protein 0.27g

Fat 11.06g

Cook Mira

Equipment Needed

• Mini Food Processor
• Immersion Blender

Ingredients

Basic Ingredients

• 2 egg yolks
• 1 tbsp lemon juice (or lime juice, white vinegar, apple cider vinegar)
• 1 tsp dijon mustard (optional)
• 1/2 tsp Himalayan salt
• 1/2 tsp white ground pepper

For an Avocado Oil Mayonnaise

• 1 cup (1 cup) avocado oil (cold pressed & refined)

For an Olive Oil Mayonnaise

• 1 cup (1 cup) extra light olive oil

For an Olive Oil/Avocado Oil Mix Mayonnaise

• 1/2 cup (1 cup) extra light olive oil
• 1/2 cup (1 cup) avocado oil (cold pressed & refined)

For an Avocado Oil/Coconut Oil Mix Mayonnaise

• 2/3 cup (2/3 cup) avocado oil (cold pressed & refined)
• 1/3 cup (1/3 cup) fractionated coconut oil

Instructions

Immersion Blender Method

• Add the yolks, lemon juice, salt and dijon mustard to the blender cup. Pour the oil over.
• Take the immersion blender stick and put it in the cup all the way to the bottom. Start pulsing the egg yolk for a few seconds and once you see the yolk start to thicken up and become light yellow, start moving the stick up and down until all of the oil has become mayonnaise. The whole process should take less than 30 seconds.

Food Processor Method

• Drop the egg yolks, lemon juice, dijon, sea salt and black pepper into a food processor. Pulse it for 10 seconds to combine.
• Slowly add, in a thin steady stream, the oil a 1/4 cup at a time while your food processor is still running. (My food processor has a tiny hole where I can add 1 tbsp of liquid at a time and it will make sure to add the liquid in a thin steady stream)
• Keep pulsing until all of the oil has been added and your mayonnaise has thickened.

Whisk Method

• Add 1 tbsp of water to a medium sized bowl. Mix all of the ingredients for the mayo together in separate bowl. The oil and yolks will look completely separated.

  Slowly start to drizzle the mixed oil in the bowl of water and start whisking vigorously. You'll see mayonnaise getting formed immediately. Do not ever stop whisking and continue pouring the oil until all of it has been poured.

  Once all of the oil has been poured, you'll have a really smooth mayonnaise.
• Here, you can add any spices you want.
• Once the mayo is done, transfer it to a jar/tupperware and refrigerate. It will keep good for about 8-12 days.

WATCH THE RECIPE VIDEO (must disable adblocker)

Notes

How to fix a broken mayo?

Cold Water.  Add 1 tablespoon of cold water to a bowl and slowly drizzle in your broken mayo while mixing vigorously.  Your homemade mayo will thicken up instantly.

Tips & Tricks

• Make sure to drizzle the oil slowly for whatever method you choose to make your mayo with.  If you add your oil too quickly, the mayo will break.
• Make sure to use cold pressed and refined avocado oil as the non-cold pressed version tastes absolutely rancid.
• Instead of avocado oil, you can use extra light olive oil, fractionated coconut oil or MCT oil.
• Instead of lemon juice, you can use lime juice, apple cider vinegar or white vinegar.
• For a thinner mayonnaise, add a few tablespoons of almond milk and mix well.
• For a thicker mayonnaise, add an egg yolk and mix well.
• The dijon mustard is completely optional.  It just helps with flavor. 

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Nutrition Facts

Keto Avocado Oil Mayonnaise Recipe

Amount Per Serving (1 tbsp)

Calories 98 Calories from Fat 100

% Daily Value*

Fat 11.06g17%

Saturated Fat 1.54g10%

Polyunsaturated Fat 1.22g

Monounsaturated Fat 8.27g

Cholesterol 20mg7%

Sodium 61mg3%

Potassium 3mg0%

Carbohydrates 0.15g0%

Fiber 0g0%

Sugar 0.04g0%

Protein 0.27g1%

NET CARBS 0.15g0%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

 

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