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4.8 from 87 ratings

Homemade Keto Mayonnaise

This easy keto mayonnaise is ready in 3 minutes & turns out perfectly every time, without breaking! This 5-ingredient healthy mayo recipe is so tasty, you'll never buy storebought again!
Prep Time1 min
Cook Time2 mins
Total Time3 mins
Course: Condiment
Cuisine: American
Servings: 6
Calories: 84
Author: Natalie


  • 1 cup avocado oil
  • 1 large egg organic, and as fresh as possible
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon salt or more to taste


  • In a wide mouth pint mason jar, add all the healthy mayo ingredients.
    1 cup avocado oil, 1 large egg, 1 teaspoon lemon juice, 1/2 teaspoon dijon mustard, 1/4 teaspoon salt
  • Insert the immersion blender all the way to the bottom, trapping the egg yolk within the blade. Blend on high. Leave the immersion blender on the bottom for about 20-30 seconds, until the whole bottom is white. Then slowly lift it up. Continue blending until the mixture has thickened to your desired amount. The whole blending process should take about 1-1.5 minutes. Watch the recipe video to see the entire process in real time.
  • Taste for flavor. Feel free to add more salt or lemon juice if preferred.
  • Store in the pint mason jar. This keto & healthy mayo Will keep refrigerated for about 2 weeks. Just check for spoilage.



Avocado Oil: I like avocado oil in this healthy mayo the best, but have used light tasting olive oil in the past. I find the light tasting olive oil to still have too much olive oil flavor. Avocado oil is very neutral tasting.
Eggs: Use as fresh of eggs as possible. I have been making this recipe using raw, organic, store bought eggs since 2015 and have never had an issue. (We go through 1 jar a week). If you have a compromised immune system, or prefer a pasteurized egg, you can buy pasteurized eggs from the store or pasteurize them yourself by cooking the eggs in warm water at 140ºF for 3 minutes.
Using a Different Container: The only container I recommend using to make this healthy mayo is a wide mouth pint mason jar, or wide mouth quart mason jar if you're making a double batch. If your container/jar is too large it won't emulsify properly and your mayonnaise will break. Some immersion blenders come with their own container. That may work. But to be sure, stick with the wide mouth pint mason jar.
Using a Blender: You can use a regular blender, but it's a different process. You will whip the egg yolks, lemon juice and salt first, then *slowly* drizzle in the oil. I've had this method not work too, if you don't drizzle it on slow enough. And when it does work, it's so much more work scraping out all the mayonnaise after. Honestly, immersion blender and mason jar are the easiest and more efficient and way to go.
If The Mayo Breaks: If for some reason your mayonnaise did not emulsify (even while using a wide mouth mason jar and immersion blender), you can usually save it by adding in 1 more egg yolk to the mayo that didn't emulsify. Be sure you trap the yolk within the stick blender, then leave it down there for a full 20 seconds, then slowly lift it up. This should save your mayonnaise! But honestly, I've been making a jar a week since 2015, and have never had it not work.
Freezing: Sadly mayonnaise does not freeze and thaw well. I would not recommend freezing.


Calories: 84 | Total Carbs: 0.2g | Protein: 0.3g | Fat: 9.3g | Fiber: 0g | Net Carbs: 0g