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Keto as a Way of Life

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Easy Homemade Keto Mayo Recipe

Part of living the Keto life is being careful about the ingredients that are hidden in your favorite store-bought products like salad dressings and mayonnaise. The makers of those products often include additives to preserve shelf life or to enhance flavor or color.

They also include sweeteners in one form or another whether it’s corn syrup, some type of nectar, honey, cane sugar or plain old sugar.

All of those things are counter-productive to your Keto efforts, so it’s best to avoid them completely by making your own Keto Mayo.

Learn More About Sweeteners

Interested in learning a little more about sweeteners and where they rank for Keto?

We put together a handy chart of 55 sweeteners commonly used on the market today. The chart shows you which sweeteners are actually sugar, which ones are bad chemicals or natural, where they land on the Glycemic Index and more.

We also rank each sweetener on the list as Good, Bad, or Ugly for Keto.

 

Click here to read our 55 Sweeteners blog post.

 

Or just click the image to download the chart as a pdf.

The best way to stay away from those things and still have the dressings you enjoy is to make them yourself using low carb, Keto-friendly ingredients. It’s a bit more effort, but the reward is worth it. Not only can you govern the ingredients that go into your dressing, you have control over the flavor as well.

I wanted to share my recipe for Keto Mayonnaise because it’s the base for some of our favorite dressings like Our Keto Ranch, and Keto Blue Cheese, which just happen to be fantastic dips for our Smoked Jack Black Pepper Wings!




Keto Mayo

This Keto Mayo is a staple in our kitchen and will be featured in a number of recipes that we will post here on Keto Ginger, so make sure to bookmark this one. If you’ve never made your own Mayo before, I think you’ll be surprised how easy it is to do and how quickly it comes together. Chances are, you already have the ingredients for it in your kitchen.

Equipment

A Way to Whip the Mayo

You will need either an immersion blender or a regular blender. I prefer using the immersion blender because it makes this process fairly fool proof. We’ll discuss both methods though.

I have this Cuisinart Immersion blender. Honestly, I don’t know how I made anything without it. I use it all the time! It has the bonus of coming with a mini food processor and a convenient cup the perfect size to make Mayo in!

Immersion Blender

This CuisinartCSB-79 Smart Stick Hand Blender  is the one we use.

It has been an invaluable addition to our kitchen arsenal. The whisk attachment has even replaced our old standard hand mixer.

It whips cream in no time, purrees berries, immulsifies mayonaise, blends salad dressings, you name it!

Ingredients and Notes

  • A cup of Oil: Stay away from vegetable oils, especially those that are hydrogenated or partially hydrogenated. Olive Oil (not extra virgin!), Coconut Oil, Avocado Oil are all good oils with neutral flavors. We have even used Lard, heated just warm enough to be liquid and Grass Fed Butter, also barely liquified.
    • NOTE: Extra virgin olive oil has low viscosity and breaks down too easily. If you blend it too much (and that’s easy to do) it will become bitter and ruin your mayo.

    1 large, raw egg – Pasteurized please. It’s not advisable to eat raw eggs if you’re a child, pregnant, have a weak immune system or if you’re just a big wuss. No really, make sure your eggs are pasteurized for this. Eating raw egg products can make you sick according to the FDA.

    Mustard: 1 tablespoon: We like using grainy mustard because of the kick, but we’ve used Dijon and even regular yellow mustard. I’ve experimented with mustard powder and that works ok, but you lose a little something, I think. I found when I used powder, I needed to throw in an extra splash of acid like vinegar or lemon juice. If you go the powder route, only use a half tablespoon.

    Acid: 1 tablespoon: We like going straight forward Apple Cider Vinegar because of the health benefits, but I’ve experimented with a combination of vinegar and lemon/lime juice. Just keep the acid to 1 tablespoon or you’ll overwhelm the whole batch. Believe it or not, doing half vinegar and half lemon juice changes the flavor profile of your mayo in a nice way. So play around with the combo to find a balance you like.

    Salt: 1 teaspoon: I use Pink Himalayan Sea salt because of its fine grain and for the health benefits. But I’ve used regular table salt in this recipe with no change in flavor. Just make sure your salt is a fine grind. No coarse stuff for this recipe or you’ll end up with gritty mayo.

    Sweetener: There are two ways you can go here. Both work equally as well.

    • Confectioner’s Monkfruit: It won’t mess up the smooth texture of the mayo, and it will add just a touch of sweetness to balance the tangy notes. Since this is my prefered sweetener, it’s included in the recipe.
    • Liquid Stevia: Again, this is for a balancing sweetness while maintaining texture. It only takes a couple drops to get the job done.

    Confectioners Monkfruit:

    Monkfruit is a wonderful, Keto-approved sweetener. Since we discovered it, we’ve started using it in everything that needs sweetness.

    Monkfruit sweetener stands up well to the heat of baking, it tastes great and doesn’t have a bad aftertaste. It has no carbs, and actually contains a substance that is reported to help stabilize blood glucose levels.

    Amazon is the most reasonably priced and convenient place we've found to purchase it.

    Two Methods

    Immersion Blender

    1. Put your oil and egg into a tall, narrow container, just wide enough for the end of your immersion blender to fit into it.
    2. Push the immersion wand down into the oil/egg mixture, all the way to the bottom.
    3. Turn the blender on high and slowly begin to pick it up so that it moves upwards slowly through the mixture. You will see the mayonnaise begin to form. It should take you about 30 seconds to pull the blender all the way up through the mixture. You will feel it trying to pull back down, but that’s ok. Just pull it up, firmly and slowly.
    4. If you see any oil remaining, use the blender to mix it into your mayo.
    5. Now you’re ready to add the rest of your ingredients and mix everything together until well combined.

    Traditional Blender

    1. Put your egg into the blender and put the lid on.
    2. If your lid has a little hole in it, pour the oil into that hole so that it can slowly drizzle into the egg.
    3. As you begin to pour in the oil, turn the blender on high.
    4. Let it run like that until all of the oil has drizzled into the egg. It should become a creamy, white mayo. If you pour the oil in too fast, it won’t emulsify correctly and you’ll have an oily mess instead of creamy mayo.
    5. Pour your mayo into a mixing bowl and stir in the rest of your ingredients until well combined.



    Thanks for Reading

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    Easy Homemade Keto Mayo

    Easy, tangy, slightly sweet and carb free! You'll never buy mayo again.

    Course Condiment
    Cuisine American
    Keyword dressing, keto, mayo, mayonaise
    Prep Time 10 minutes
    Servings 21 tablespoons
    Calories 95 kcal

    Ingredients

    Instructions

    1. Blend Egg and Oil using Immersion Blender or Traditional Blender

      NOTE: If you use a traditional blender, drizzle oil in slowly.

    2. Once Mayo has reached a creamy consistency, add the rest of the ingredients and stir until well combined.

    3. Store in an airtight container in the refrigerator for up to a week.

    Nutrition Facts
    Easy Homemade Keto Mayo
    Amount Per Serving
    Calories 95
    * Percent Daily Values are based on a 2000 calorie diet.




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    The products on this page may be affiliate links; many of them found on Amazon. If you purchase any of these products through our links, we will receive a small commission from the sale. See our Affiliate Disclaimer for more information.