Is Mayo Keto? 15 Low Carb Homemade Mayo Recipes

Mayo is the ideal Keto diet. Mayo contains fats like egg yolks and olive oil, it has no sugar. It is a helpful way to eat more fat and low carb on keto diet. Mayo diet is a simple diet program which is a help to reduce body weight. 

It is a healthy diet, which pays attention to nutritional intake so that when dieting do not need to endure hunger for days. This diet recommended consuming the kind of food which is rich in fiber, low fat, low cholesterol and free of sugar. Mayo and keto diet is the diet program to reduce the weight. 

15 Low Carb Mayo Homemade Recipes

Store-bought Mayo can be expensive and filled with harsh vegetables, or soy. That’s why making low carb homemade mayonnaise is well worth the effort. It is cheaper, healthier, tastes better than most stores and contains zero nasty ingredients. 

Here are 15 low-carb homemade Mayo recipes to make your own.

1. Lacto-Fermented Mayonnaise



  • 1 Large Pasture Raised Egg
  • Dash Organic Dry Mustard
  • 1/4 tsp. Celtic Sea Salt
  • 2 Tbsp. Coconut Secret Raw Coconut Vinegar
  • 1/2 c. Extra Virgin Olive Oil
  • 1/2 c. Loriva Rice Bran Oil
  • 7 drops NuNaturals Pure Liquid Clear Stevia (optional)
  • 1 1/2 tsp. Whey

NB: All ingredients should be at room temperature


    1. Combine the egg, cayenne, mustard, salt, vinegar, stevia, whey, and 1/4 c. Oil in the container of a blender.
    2. With the machine running, add the remaining oil in a thin, constant, steady stream.
    3. After you have added about half the oil, the mixture should start to thicken.
    4. Once all the oil has been incorporated, shut off the machine and transfer mayonnaise to a small Mason jar and close the lid tightly.
    5. Leave the mayo on the counter for 7-12 hours to ferment and then refrigerate

2. Paleo Miracle Mayo



  • 2 Large Eggs in a room temperature
  • 4 Tbsp Fresh Lime Juice
  • 1 to 1-1/2 Tbsp Honey
  • 1 tsp Dry Mustard
  • 1 Tsp sea salt
  • ½ tsp Ground Black Pepper
  • ¼ tsp Smoked Paprika
  • 2 ½ cups Avocado oil or Light/Extra Light Olive Oil


    1. Place the eggs and lime juice in a blender or food processor.
    2. Add the honey, dry mustard, salt, pepper, paprika, and 1/2 cup of the olive oil.
    3. Blend/process until well mixed, about 20 to 30 seconds.
    4. With the blender/food processor still running, start pouring the remaining 2 cups of olive oil SLOWLY through the opening in your blender/processor lid. Seriously, slowly, just a thin stream.
    5. Continue until all the oil is done. Never dump it, even at the end. Keep a SLOW, steady stream the whole time. This may take up to 4 to 5 minutes.
    6. When all the oil is done, remove the lid and look at the glorious, mayo you just made. Then stick it in the fridge and wait at least an hour before using it. The process of making the Mayo warms it up, and it tastes so much better when it’s cold.
    7. Keep the Mayo in the fridge, it expires when your eggs do.

3. Avocado Mayo

ingredients for homemade guacamole: avocado, lemon, salt and pepper top view


  • 2 ripe fresh avocados
  • ¼ cup olive oil 
  • 1 tsp lemon juice, lime juice or apple cider vinegar  ½ tsp garlic powder
  • 1 tsp salt
  • 1 tsp Dijon mustard
  • ½ tsp ground black pepper 


    1. Remove pit and peel from avocados.
    2. Put all ingredients in a blender or food processor and blend at medium speed until mixed and emulsified.

4. Curry Mayo



  • 1 cup mayonnaise

  • 1 tbsp curry powder

Ingredients For Mayo

  • 1 egg yolk

  • 1 tbsp Dijon mustard

  • 1 cup avocado oil or light olive oil

  • 2 tsp white wine vinegar or lemon juice

NB: The Egg and mustard should be at room temperature.

Instructions For Mayo

    1. Mix egg and mustard with a stick blender and add the oil slowly in a thin stream. The mayonnaise should begin to thicken. Continue to mix until all the oil has been added and the mayonnaise has set.
    2. Add vinegar or lemon juice. Mix some more and season with salt and pepper. Taste, and adjust seasoning, and perhaps add more vinegar or lemon juice.
    3. Let the mayonnaise rest in the fridge before serving; this allows the flavor to develop and gives the mayonnaise time to thicken.

Instructions For Curry Mayo

    1. Mix mayonnaise and curry in a small bowl, add curry to taste. There are a lot of different curry powders; heat and taste vary. Use your favorite blend.
    2. Let sit in the fridge for 30 minutes or more to allow the flavors to develop.
    3. Keep in the fridge up to 4–5 days.

5. Spicy Cashew Mayo



  • 1 cup raw cashews, soaked for 2 hours and drained
  • 6 tablespoon water
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon fine sea salt
  • 2 soft Medjool dates
  • 2 teaspoons sriracha sauce


    1. Combine the cashews, water, lemon juice, salt, and dates in a high-speed blender, and blend until very smooth and creamy.
    2. Transfer to a storage container, and stir in the sriracha sauce, adding a teaspoon at a time until you achieve the level of spiciness you desire.
    3. Place in the fridge for at least an hour before serving, to allow the Mayo to thicken and the flavors meld.
    4. Store in a sealed container in the fridge for up to a week.

6. Pickled Garlic Carrots Mayo


  • 1-1/2 lbs carrots, cut into sticks
  • 12 cloves garlic, crushed
  • 1-2 Tbs sea salt, to taste
  • 4 Tbs liquid whey drained from yogurt
  •     Filtered water


    1. Place carrots and garlic in a half-gallon jar, or divide into 2-quart jars.
    2. Add salt and whey, if using. Fill the jar with filtered water, leaving about 1-2 headspace. The carrots should all be submerged in the liquid.
    3. Place lid on the jar and let sit 1-2 weeks to ferment. Taste them at around day 5, and then gauge how “done” they are. If you like them for around 1 week, you can be finished there. If you like a more tangy, fermented flavor, let sit a few more days for another week.
    4. Wrap the jar by opening the lid slightly, and resealing, every few days to let out gas buildup. Refrigerate when they are done fermenting and enjoy!

7. Basil and Parmesan Mayo

Version 2


  • 1 large egg yolk
  • 1/4 cup packed fresh basil leaves
  • 2 tablespoons finely grated Parmesan cheese
  • 2 anchovy fillets
  • 1 tablespoon water
  • 4 teaspoons freshly squeezed lemon juice from 1 lemon
  • 1 teaspoon freshly minced garlic (about 1 medium clove)
  • 1/2 teaspoon Dijon mustard
  • 3/4 cup olive oil
  • 1/4 cup extra virgin olive oil
  • Kosher salt, to taste


    1. Place egg yolk, basil, Parmesan, anchovies, water, lemon juice, garlic, and mustard in the work bowl of a food processor fitted with a steel blade. 
    2. Pulse until basil is finely chopped and all ingredients are thoroughly combined.
    3. With motor running, slowly drizzle in oils through the feed tube. Season with salt to taste. 
    4. Use immediately or transfer to an airtight container and store in the refrigerator for up to 5 days.

8. Italian Mayo



  • 1 cup mayo 
  • 1 tbsp Italian seasoning, see ingredients below.

 Mayonnaise Ingredients

  • 1 egg yolk
  • 1 tbsp Dijon mustard
  • 1 cup avocado oil or light olive oil
  • 2 tsp white wine vinegar or lemon juice




Italian seasoning Ingredients

  • 3 tbsp dried basil
  • 3 tbsp dried oregano
  • 3 tbsp dried parsley
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried sage
  • ¼ tsp ground black pepper
  • ¼ tsp chili flakes
  • 1 tbsp sea salt (optional)


    1. Mix mayonnaise and Italian seasoning in a small bowl.
    2. Set aside for 30 minutes or more to let the flavors develop. Check if it needs additional seasoning.
    3. Keep refrigerated for up to 4-5 days.

9.Duck Egg Mayo



  • 1 pasture-raised duck egg yolk
  • 1 cup macadamia nut oil or avocado oil
  • 2 teaspoons lemon juice
  • 1 heaping teaspoon Dijon mustard
  •  Pinch of salt


    1. Measure out the oil into a measuring cup for pouring and either pour it out of the measuring cup or pour the measured out the oil into a squirt bottle and use that. 
    2. Pull out a separate dish to pour the egg whites from the egg to store.
    3. Carefully crack egg making sure not to break the yolk and carefully pour yolk onto hand and on top of fingers close together, making a small grate for the egg whites to sift and fall through.
    4. Place only the egg yolk into the medium-sized bowl and add 1 teaspoon of the lemon juice, Dijon mustard and a pinch of salt.
    5. Whisk the ingredients together until thoroughly combined and slowly begin adding the oil drop by drop while continuing whisking. 
    6. Once the mixture begins to thicken quickly add the remaining teaspoon of lemon juice and start whisking again.
    7. This time begins whisking vigorously and continue adding the oil drop by drop a little bit faster than before while whisking. 
    8. Once it begins to start thickening more you can start adding the oil in a slow and steady stream while continuing whisking.
    9. Continue adding oil in a slow and steady stream while continuing whisking until all of your oil is used up.
    10. Store in a mason jar or airtight container in the refrigerator for up to 2 weeks

10. Healthy Homemade Mayo



  • 3/4 cup walnut, macadamia or avocado oil, or light-tasting olive oil (180 ml/ 6 fl oz)
  • 1 large egg yolk
  • 1 tbsp apple cider vinegar or homemade fruit vinegar (15 ml)
  • 1 tsp Dijon mustard 
  • 1 tbsp lemon juice (15 ml)
  • 1/4 tsp salt, or more to taste


    1. Make sure all the ingredients have reached room temperature. Separate the egg white from the egg yolk. You can reserve the egg white for another recipe such as our low-carb bread.
    2. Place the egg yolk and the Dijon mustard into a bowl. Add 1 teaspoon of vinegar (reserve the other 2 teaspoons for step 6) 
    3. Use a food processor. Turn it on and very slowly start to drizzle in the oil.
    4. Using extra virgin olive oil may make the taste of your mayonnaise too strong. Try mild olive oil, avocado, macadamia, sesame, almond or walnut oil and discover what your favorite one is.
    5. Keep pouring the oil until the mixture starts to look more like mayonnaise.
    6. After you pour all the oil in, add lemon juice, vinegar and season with salt. Add a few drops of stevia (if needed) and mix well.
    7. Mix until well combined. Adding the lemon and vinegar will turn the color to a light yellow.
    8. When the mayonnaise is done, put it in a glass container and seal well. You can store it in the fridge for up to a week.

11. Satay Sauce



  • 14 oz. Coconut cream or coconut milk
  • 1 red chili pepper, deseeded and finely chopped
  • 1 garlic clove, minced
  • ¼ cup tamari soy sauce
  • 13 cup peanut butter
  • Salt and pepper


      1. Mix the ingredients in a small saucepan and bring to a boil. Let simmer on low heat for 5–10 minutes until the sauce is of desired consistency.
      2. Season to taste.

12. Wasabi Mayo(Asian Dishes)



  • 1 cup mayonnaise
  • ½ tbsp. Wasabi paste

Mayonnaise Ingredients

  • 1 egg yolk
  • 1 tbsp Dijon mustard
  • 1 cup avocado oil or
  • light olive oil
  • 2 tsp white wine vinegar or lemon juice

Wasabi Mayo Instructions

    1. Making your wasabi mayonnaise is very simple. Mix wasabi paste and mayonnaise and it’s ready. Start with ½ tablespoon wasabi paste to a cup of mayonnaise and increase the amount until you are satisfied with the heat and taste.
    2. Heat and taste will vary from brand to brand. Put some on your finger and taste your wasabi paste to determine how hot it is.
    3. Keep in the refrigerator for up to 4-5 days

13. Easy Blender MacNut Mayo


  • 1 egg, at room temperature
  • 2 ½ tbsp. Organic, gluten-free mustard
  • ½ tsp salt
  • ¼ tbsp paprika
  • 2 dashes cayenne pepper
  • ¼ tbsp crushed black pepper
  • 2 Tsp apple cider vinegar
  • 1 tsp MacNut oil 


    1. Mash avocados in a medium bowl.
    2. Add remaining ingredients; mix well

14. Truffle Mayo


  • 1 Egg Yolk.
  • 1 tsp Dijon Mustard.
  • 2 tsp White Balsamic Vinegar.
  • About 2/3 cup (1 1/2dl) Walnut Oil.
  • Truffle Oil, (to taste).

NB: All ingredients should be at room temperature


    1. Mix the egg yolk, Dijon mustard, and balsamic vinegar in a bowl using an immersion blender.
    2. While blending, slowly add the walnut oil. Drop by drop to start with, then after a while, carefully increasing the amount until you add the last oil in a slow but steady stream.
    3. Add the truffle oil until the mayo has the taste you prefer.

15. Renee’s Mayo



  • 2 cups Olive Oil
  • 2 Eggs, at room temperature
  • 1 tbs Coconut Vinegar
  • 2 tbsp Mustard
  • 1 Tbsp Honey
  • 1 tbsp Salt


  • Combine eggs, vinegar, mustard, honey and salt with an immersion blender. Slowly add oil while the blender is running, mixing until a mayonnaise has formed and the ingredients are well blended. Store in the fridge.