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Low carb condiments are some of the hardest to find, particularly if you care about natural ingredients and want something affordable. That’s why I often make my own! This easy keto paleo mayo recipe with avocado oil is a staple at our house.
It literally takes just a few minutes, using common ingredients. And unlike many homemade mayonnaise recipes, this one has almost no cleanup at all! I love mixing it into recipes like keto chicken salad.
Before we get to the method, let’s talk about the ingredients in homemade mayo, and why I think keto mayo with avocado oil is the best…
The Best Oil for Homemade Keto Mayo
There are several options for oil to use when making homemade keto mayo. Let’s briefly cover each…
- Avocado oil – Homemade mayo with avocado oil is my top choice. I believe that avocado oil mayo is simply the best. It has a neutral flavor and creates the best tasting keto mayonnaise. At the same time, you get the benefits of avocado oil, like oleic acid for the heart and lutein for the eyes 1, 2.
- Coconut oil – Coconut oil is my second choice for making keto friendly mayo at home. The main issue with it is the coconut flavor, which does not belong in sugar-free mayonnaise. It’s also solid at room temperature, meaning you have to melt it before using, but at the same time having it too hot can cook the egg. If you still want to use coconut oil, use refined liquid coconut oil. It’s liquid at room temperature and flavorless.
- Olive oil – It’s perfectly fine to make olive oil mayo, and you certainly get the benefits of olive oil. Unfortunately, olive oil has a strong flavor that makes it less than ideal from a taste standpoint. I do love the taste of olive oil, but it doesn’t go very well in mayonnaise. If you still want to use olive oil, try to get extra light olive oil, not extra virgin, for the most neutral flavor profile.
- Canola oil or soybean oil – These are the oils used in traditional commercially prepared mayonnaise. I recommend avoiding them. In the United states, more than 90% of the crops used to produce these oils are genetically modified 3. These types of oils are also highly processed and sometimes partially hydrogenated.
So, while this recipe will work with any type of oil, I recommend making paleo mayo with avocado oil.
How To Make Avocado Mayo – Ingredients
Aside from the oil, what are the ingredients for avocado mayo? You only need five ingredients total in this easy homemade mayonnaise recipe:
- Dijon mustard
- Apple cider vinegar
- Sea salt
- Avocado oil
…or four ingredients if you don’t count the salt.
You can also add black pepper if you want to, but I didn’t find it necessary.
I chose Dijon mustard for the best flavor in this paleo mayo. If you’d rather use regular yellow mustard, you can. It will still work.
What about the vinegar? I love the benefits of apple cider vinegar, so I opted to use that. If you just need a keto mayo recipe but don’t need it to be paleo, white vinegar will work just fine.
Otherwise, another option is to use lemon juice instead of the vinegar. The point is something acidic.
I hope you love the simplicity of these ingredients as much as I do. They cover so many dietary restrictions without sacrificing taste! This recipe makes a sugar-free, gluten-free, low carb, keto, and whole30 avocado oil mayo. Whew!
How To Make Mayonnaise at Home (with Less Cleanup!)
So, how to make homemade mayonnaise from scratch? My method is super easy – use an immersion blender!
The immersion blender method for keto mayo is by far my favorite, because it’s super simple and doesn’t require special equipment. (Most people have an immersion blender!)
But best of all, this technique means less cleanup! Here is how it goes…
Grab a tall, wide-mouth glass jar and crack an egg into the bottom of it. Make sure the jar is wide enough for the immersion blender to fit! Do not use a bowl, you need a tall vessel with sides.
Add the rest of the ingredients on top of the egg, except the avocado oil. Finally, pour the oil on top. Try not to disturb the egg or order of ingredients as you add them.
The last step is where the magic happens! It’s seriously the easiest, most foolproof method for how to make paleo mayo.
Slowly submerge the immersion blender into the jar, so that it’s sitting on top of the egg. Start to blend on low power for about 20 seconds, until you see that most of the jar starts to turn white. Then, slowly move the blender upward, without lifting it out into the air. Once you reach the top of the oil, slowly move back downward. Repeat up and down a few times.
Viola – easy homemade avocado mayo!
Unlike some methods that use a food processor or blender, there’s no annoying process of slowly streaming in oil.
And the best part? Your entire cleanup is washing the immersion blender, plus maybe a couple measuring spoons. Just throw a lid onto the jar and it’s ready to store, right in the same jar.
How to Fix Broken Mayo
Over the years I’ve heard about several tricks for fixing broken mayo. To be honest, using this immersion blender method, I have never had it break. It is seriously the perfect no fail homemade mayo!
But just in case, I still wanted to include some helpful tips for how to fix broken mayo or too-thin mayo:
- Egg yolk. The easiest way is with an additional egg yolk. Place a yolk into a clean bowl, and whisk in just a little bit of the broken avocado mayo. Once it begins to thicken, gradually whisk in the rest. The extra yolk helps re-emulsify the mayo.
- Mustard. This is similar to the previous method, except using mustard instead of another yolk. I remember reading somewhere that Julia Child used this trick. Place the mustard into a clean bowl, whisk in a little mayo, then once it starts to come together gradually whisk in all the remaining broken mayo.
- Hot water. Whisk a couple tablespoons of boiling water into the keto mayo. This is a good trick to fix mayo that is too thin, even if it’s not broken. It cooks the egg in the mayo very slightly, making it thicker.
How To Store Paleo Mayo Made with Avocado Oil
If you are making sugar-free mayonnaise using my immersion blender and jar method, storage is effortless. Simply place a lid onto the jar and stick it in the fridge!
Homemade avocado mayo will keep in the fridge for about 7 to 10 days. It’s not as long as store bought mayo, because there are no preservatives.
Please don’t freeze your low carb mayonnaise, though. It will separate and just become a mess.
The recipe makes 1 1/4 cups of paleo mayo. Even if you don’t go through that much, please don’t let that deter you!
There are plenty of delicious low carb recipes that include homemade keto mayonnaise. A few of my favorites include Parmesan crusted tilapia, cauliflower potato salad, and homemade ranch dressing. You can also use it to make onion dip.
Tools To Make Avocado Oil Mayo
Tap the links below to see the items used to make this recipe.
- Wide Mouth Jar – These fit my immersion blender and come with lids for storage.
- Immersion Blender – My go-to for making avocado oil mayonnaise!
Easy Keto Paleo Mayo Recipe with Avocado Oil
This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
Easy Keto Paleo Mayo Recipe with Avocado Oil
The EASIEST instructions for how to make avocado mayo at home. Just 2 minutes and 5 ingredients are all you need for the best keto paleo mayonnaise recipe ever!
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
Add the Dijon mustard, vinegar, and salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
- Pour the oil on top. Again, do not whisk or stir.
- Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until mayonnaise forms.
- Store the homemade paleo mayonnaise right in the jar, in the refrigerator.
Last Step: Leave A Rating!
Serving size: 1 tbsp
Recipe from The Easy Keto Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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