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Keto Staple Series: Mayonnaise!

There are certain items you’ll find in any self-respecting keto-er’s pantry; one of which is mayonnaise. Mayonnaise is a favorite for its tangy flavor and creamy consistency. It’s cheap, versatile and available in probably every store you can think of. When you’re on a ketogenic diet, mayo is a helpful way to eat more fat. It sits at around 10 grams of fat per tablespoon and best of all, it’s usually low carb! Take care to find brands that don’t add sugar and you can find 0-1 grams of carbs per serving, easily.

The downside to mayo is that it’s usually made with soybean oil. Soybean oil is a partially hydrogenated oil, a trans fat, and can be found in most processed foods in supermarket aisles. It’s cheap to produce, so many companies resort to it before the more expensive oils like coconut or even butter. Trans fats have been linked to heart disease, cancer, diabetes, reduced immune function and other health concerns.

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We’ve been buying mayo without soybean oil for years, opting for canola, or a better oil when possible. We concluded, based on grocery bills, that it’s just better to make your own. Here’s how incredibly easy it is:

ingredients 2

Homemade Mayonnaise - Keto, Paleo & Gluten-free Recipe
Homemade Mayonnaise (Paleo & Keto)
Votes: 19
Rating: 4.16
You:
Rate this recipe!
Print Recipe
Macros per 1 tablespoon:
• 95 Calories
• 11g of Fat
• 0g of Protein
• 0g of Net Carbs
Servings Prep Time
1 cup 10 minutes
Servings Prep Time
1 cup 10 minutes
Homemade Mayonnaise - Keto, Paleo & Gluten-free Recipe
Homemade Mayonnaise (Paleo & Keto)
Votes: 19
Rating: 4.16
You:
Rate this recipe!
Print Recipe
Macros per 1 tablespoon:
• 95 Calories
• 11g of Fat
• 0g of Protein
• 0g of Net Carbs
Servings Prep Time
1 cup 10 minutes
Servings Prep Time
1 cup 10 minutes
Servings: cup
Ingredients
Instructions
  1. Add the egg yolk, apple cider vinegar, lemon juice, sea salt, paprika and garlic powder into a food processor and blend for about a minute.
    food processor
  2. Then, while still blending, pour in about a tablespoon of avocado oil through the opening at a time. Wait a few seconds between pours for the avocado oil to emulsify.
    blend
  3. Once emusified and looking like mayonnaise, trasnfer to a clean, dry mason jar and refrigerate. Keep for up to 2 weeks. Enjoy!
    blend
We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb sides to learn to make more delicious and healthy meals!

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We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Lunch in Five – 30 low carb lunch recipes all using just 5 ingredients and 5 net carbs or fewer!

Enjoy savory french crepes, creamy chowder, mouthwatering casseroles and much more every day of the month.

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