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Homemade mayonnaise, full of healthy fats (keto, lchf)

Hey guys! Today I have a recipe for you for a delicious homemade mayonnaise. It will definitely be tastier and healthier than the store products based on refined rapeseed or soybean oils and with added sugar. 

Spring is almost here, Easter is approaching and I am beginning to wonder what to prepare for this time to eat. However, you can make this homemade mayonnaise every day, it is delicious with eggs and for sandwiches or salads. Recently, I started a ketogenic diet and such a keto sauce is very useful. Especially since I haven’t eaten any for years and I had tastes – the fear of fats that the media and nutritionists instill in us! Mayonnaise with olive oil and egg yolks is healthy if, of course, we use it in moderation. Moreover, it is cheap and does not break down quickly. Mine has been in the fridge for a week and there are no signs of deterioration. It’s quick and easy to make, so I highly recommend it and will definitely not buy any chemical, unhealthy sauce from the shop. Well, unless healthy ones, based on avocado oil, enter our market …

homemade keto mayo mayonnaise

Recipe for homemade mayonnaise


  • 1 whole egg and 2 yolks
  • 1 tbsp * mustard
  • 1 teaspoon of apple cider vinegar or lemon juice
  • 350 ml of olive oil / avocado oil
  • 1/3 teaspoon of salt
  • a pinch of pepper and possibly turmeric

(* in the keto version I found only one sugar-free mustard: dijon)


Note: All ingredients should be at the same room temperature. Take the ingredients out of the refrigerator an hour or two before making your recipe. This is the most common mistake in making this sauce that makes homemade mayonnaise brew.

homemade keto mayonnaise

Prepare a blender or other processor for mixing the ingredients. Drive the eggs and yolks into a glass and pour them into a bowl, add the mustard and blend at low speed, slowly increasing it. Add salt, pepper and vinegar. Finally, add the olive oil. Pour the oil into the bowl with a small stream, you can also drop it. Do a density and taste test, add spices, and if the mass is too thin, add more oil. When the sauce is ready, transfer the homemade mayonnaise to the scalded jar. Store in the refrigerator for a few days.

Notes: Take into account that homemade mayonnaise with olive oil has a different, slightly stronger taste than the sauces you buy. It is also of a different color – yellow or greenish, and it is thinner because it does not contain artificial thickeners. If it bothers you a lot, you can add guar gum or coconut oil to thicken the sauce.

Similar: Coconut flour pizza | fit, keto, low carb, gluten free

Avocado oil-based mayonnaise is the most expensive to make, but it is definitely my favorite – green and delicious, a completely different taste than the store “glutki”!

Will you be tempted by such a delicious mayonnaise? Enjoy your meal! 

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