Our top keto mayonnaise recipes

Top 8 quick & easy keto mayonnaise recipes

A good quality mayonnaise is a staple in a lot of low-carb and keto households. For a good reason! It’s a delicious way to add fat to your meal. Are you still worried that natural fat might be bad for you? It’s not. Check out our low-carb controversies guide.

Store-bought mayonnaise often contains both low-quality fats and sugars so be sure to check the ingredients. Or better yet – make your own! It takes some elbow grease or a mixer and the patience to add the oil really slow in the beginning. Once you get the hang of it, it’s no big deal. Below you’ll find our top 8 mayonnaise recipes.

What’s your favorite flavoring when it comes to mayonnaise? Please leave a comment below.


How to succeed with your mayonnaise



  1. marjana boc
    Mayonnaise - make it simple

    Put the egg yolk, preferrably whole, not spilled, into a glass jar, add mustard, lemon juice or vineger, salt and white pepper plus the whole amount of oil, between 175 to 200 ml per a yolk.
    Submerse the stick hand blender to the bottom of the jar, with its head over the yolk, turn it on and off a few times, pulling it upwards at the same time until all the oil is incorporated. It takes seconds, a minute at the most.

    Cover the jar and put it in the fridge. And lick the head of the blender...

    Reply: #9
  2. Dee
    I find that when making a mayo dressing or dip adding a tsp or more of lemon juice or vinegar along with your favorite spices, gives it just the right pop!
  3. Glenda
    i add finely chopped capers and gherkin, with a teaspoon of horseradish, dijon mustard, lemon juice and salt to taste. and sometimes dill
  4. Brian
    Are there carbs in store bought mayo? Nutrition label says “0” but heard there are carbs. If so how many
    Replies: #5, #6
  5. Kristin Parker Team Diet Doctor

    Are there carbs in store bought mayo? Nutrition label says “0” but heard there are carbs. If so how many

    That is going to depend on the brand and ingredients, as well as location. In the USA, if the value per serving is .5g or less, they can round down to 0g.

  6. Johnny
    More of a concern I've just learnt from store bought mayo is that even if the labels say egg mayo the main ingredient is vegetable oil, usually canola. This is an oil you most definitely don't want to be consuming. Today I checked every brand in my supermarket and this was the case. When I asked an assistant if they sold egg based mayonnaise that was just a bridge too far. I couldn't find that or olive oil based mayo in the supermarket. Hard to make our own when my wife and I are both working full time. I'm gutted because up until now store bought mayo has been our go to fat. So disappointed :(
    Reply: #7
  7. William Brandenburg
    It only takes a couple of minutes to make mayo. See marjana's directions above. If the mayo "breaks", that is becomes watery, add a little more oil to it and try again.
  8. txgrandma
    I had several failures until I saw a recipe that specified that the eggs must be room temp. It's even better when you warm the egg by putting it in a bowl of warm water first. I've had all successes since then.
  9. JillJackson
    Yes, definitely lick the head of the blender! lol

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