Keto Homemade Mayo

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  • prep time

    prep time

    3 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    3 min

Keto Homemade Mayo

Mayonnaise is an incredibly versatile condiment on a Keto diet. This Keto condiment recipe is fantastic for adding to sauces, as a base for salad dressings, or you can spread it on a snack just as is! Our quick and easy Keto mayonnaise is incredibly simple to make, and many would agree it tastes better than store-bought. You may want to make your own mayonnaise forever!

Making your own Keto condiments is also a great way to ensure you are always staying on plan with your diet.

How to Make Keto Compliant Condiments

Mayonnaise is a great example of a classic condiment that typically contains Keto-friendly ingredients. However, store-bought mayonnaise is often loaded with additional fillers including sugars which may not be Keto compliant. It is super easy to recreate almost any condiment you desire using low carb ingredients and this homemade mayonnaise is one of our favorites. Naturally rich in fats, this is a great option to add to meals for extra flavor and added fats. For more condiment inspiration, you can find additional Keto dressings and sauce recipes in our sides section.


While mayonnaise is traditionally made with raw egg, we must warn you that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have increased susceptibility (i.e., elderly, children, pregnant women, immunocompromised individuals).

Please note the recipe requires cold olive oil. This should be refrigerated beforehand if necessary.

Jessica L.

  • Net Carbs

    0.3 g

  • Fiber

    0 g

  • Total Carbs

    0.3 g

  • Protein

    0.7 g

  • Fats

    28.2 g

254 cals

Keto Homemade Mayo

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Egg Yolk Raw Fresh

    Egg Yolk Raw Fresh

    2 large

  • Lemon Juice Raw

    Lemon Juice Raw

    ¼ lemon yields

  • Salt


    ½ teaspoon

  • Mustard Powder

    Mustard Powder

    1 teaspoon

  • Ice Or Ice Cubes

    Ice Or Ice Cubes

    2 ice cube

  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    1 cup

Recipe Steps

steps 3

3 min

  • Step 1

    Add the egg yolks, lemon juice, salt and mustard powder to a food processor. Blend together until well combined. Crush the ice cubes. You can do this by adding them to a sealable food bag and pounding them with a rolling pin. Add the crushed ice to the food processor and blend into the egg mixture.
    Step 1
  • Step 2

    Carefully drizzle the cold olive oil into the food processor a little at a time. Pulse the mixture as you pour the oil. Continue to blend until all the oil has been incorporated and the mayonnaise has thickened to your desired consistency. You may use avocado oil in place of olive oil if preferred. Please be sure to adjust your macros to reflect any changes made.
    Step 2
  • Step 3

    If the mayonnaise is still a little loose, you can refrigerate it a while before using. This will allow the mixture to thicken further. Once prepared, store the mayonnaise in an airtight container in the fridge until ready to serve.

Comments 10

  • JenJ

    JenJ 5 years ago

    Does anyone know how long it will keep for?

    • MarvellousMacadamia715355

      MarvellousMacadamia715355 3 years ago

      About 1 week

  • Nothingmatterz

    Nothingmatterz 5 years ago

    Used bacon fat instead of olive oil, omitted the mustard powder and added a couple gloves of garlic and black pepper and it is AMAZING

    • MarvellousMacadamia715355

      MarvellousMacadamia715355 3 years ago

      Wow that sounds amazing

  • Alixmh

    Alixmh 5 years ago

    I don’t have a food processor. Can I use my kitchen aid mixer?

    • Hanane

      Hanane 4 years ago

      I used a hand blender and it turned out great, the key is adding the olive oil slowly. I also added one garlic clove it tastes amazing

    • recipewriter

      recipewriter 5 years ago

      Please use a whip attachment and it should work!

  • Sonas

    Sonas 5 years ago

    I really like this recipe. It always works! Not a fan of Olive oil made mayo, so I use avocado oil instead, which is more palatable to me. Thank you!

    • Uchederasan

      Uchederasan 6 years ago

      So good write up, which mustard powder did you use? I used only half egg anyways, just to use twice

      • recipewriter

        recipewriter 6 years ago

        Hi there, The mustard powder used in the original recipe here was a store-brand seasoning (generic). Any brand of plain mustard powder should work just fine!