Just a little note: some links in this post are affiliate links, and I may earn a small commission if you use them. As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Keto Taste Kitchen—it truly helps me keep sharing new recipes with you!
Table of Contents
An Easy Keto Mayonnaise You’ll Actually Want to Make
There’s something really satisfying about making a staple from scratch and realizing it’s easier than buying it. This keto mayonnaise comes together in minutes, uses simple ingredients, and tastes like the real deal. It’s the kind of recipe that makes your kitchen feel calm instead of chaotic.
If you’ve ever avoided homemade mayo because it felt fussy or intimidating, this one changes that. It’s made with an immersion blender, one jar, and zero complicated steps, which makes it perfect for busy days and low-energy cooking moments.
Why This Foolproof Method Works Every Time
The secret to a great keto mayonnaise is a tight emulsion and a method that doesn’t require constant whisking. By blending everything together in one container, you get a smooth, creamy texture without guesswork or mess. It’s easy to make, even if you’ve never tried homemade mayo before.
Using pasteurized eggs keeps things simple and worry-free, while neutral oil lets the flavor stay clean and classic. This method gives you consistent results, which is exactly what you want from a base recipe you’ll use again and again.
A Freezer-Friendly Keto Staple for Everyday Cooking
This keto mayonnaise fits naturally into a low-carb lifestyle because it’s versatile and practical. You can use it for salads, sauces, dressings, and quick meals without needing a different condiment every time. It’s great for meal prep and works beautifully as a make-once, use-many-times recipe.
If you end up making a bigger batch, freezing extra portions is an easy way to save time later. Just thaw what you need and give it a quick stir, and you’re back in business with homemade mayo ready to go.
Why You’ll Love This Keto Mayonnaise
- Made in just 5 minutes using one jar and an immersion blender.
- Foolproof method that creates a smooth, creamy texture every time.
- Uses simple keto-friendly ingredients with no added sugar.
- Perfect as a base for sauces, dressings, and everyday low-carb meals.
- Freezer-friendly, so you can make once and use as needed.
✅ Quick Tips: For best results, use room-temperature ingredients and keep the immersion blender fully at the bottom of the jar before turning it on. This helps the mayo emulsify quickly and turn creamy every time.
Looking for more easy low-carb recipes? Visit our Keto Recipes Collection for more simple, keto-friendly dishes you’ll actually want to make.
Mayonnaise
Description
Recipe Description
This keto mayonnaise is creamy, easy to make, and comes together in just minutes using a foolproof immersion blender method. It’s a versatile low-carb staple that works for sauces, dressings, meal prep, and freezer storage.
For ingredient conversions, I love using the AllRecipes measurement guide when cooking or scaling recipes.
Ingredients
Main Ingredients
Optional Add-Ins
Instructions
-
Add Ingredients to the Jar
Add the egg, lemon juice, Dijon mustard, salt, and avocado oil to a wide-mouth jar. Make sure the egg is at the bottom and the oil sits on top for proper emulsification.
-
Blend Until Emulsified
Place the immersion blender flat on the bottom of the jar and blend without moving it until the mixture turns thick and creamy. This usually takes about 10–15 seconds.
-
Finish Blending and Adjust Texture
Slowly lift the blender to fully combine the mixture until smooth and uniform. Stop blending once the mayo is fully emulsified to avoid thinning it out.
-
Taste and Store
Taste and adjust salt or lemon juice if needed, then seal the jar and refrigerate until ready to use. If freezing, portion the mayo into silicone trays before freezing.
Nutrition Facts
Servings 16
Serving Size 1
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 2.5g13%
- Cholesterol 35mg12%
- Sodium 75mg4%
- Potassium 5mg1%
- Total Carbohydrate 0.2g1%
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Notes
Use Room-Temperature Ingredients: Cold eggs or oil can prevent the mayo from emulsifying properly. Let everything sit out for a few minutes before blending.
Keep the Blender Still at First: Start blending with the immersion blender fully at the bottom of the jar. This helps the mixture emulsify quickly and turn creamy without breaking.
Oil Matters: A neutral oil like avocado oil works best. Strong-flavored oils can overpower the finished mayonnaise.
Adjust to Taste: Once blended, taste and add a pinch more salt or a splash of lemon juice if needed. Small adjustments go a long way.
Freezing Tips: For longer storage, portion the mayo into silicone trays and freeze. Thaw overnight in the fridge and stir gently before using.
Ways to Use:
- Salad dressings and creamy sauces
- Tuna or chicken salad
- Keto burgers and sandwiches
- Roasted vegetables or dipping sauces
Want to take this base recipe further? Try pairing it with my Keto Dijon Mustard for easy homemade sauces and dressings.
Everyone’s nutritional needs are different. This content is for general information only and is not medical advice.
