Keto Recipes/ Vegetarian

Egg Free Keto Mayonnaise

As we say in India ‘Eggless Mayonnaise’

Mayonnaise is an essential item on the keto diet – it’s high in fat, packs a flavour punch and brings your salads to life. So here is how you make a keto mayonnaise at home, from scratch. That’s not all, I’ve done an egg free version as well for those who either don’t like eggs, are allergic or are ‘pure vegetarian’ as we say in India. Of course if you eat eggs, just make the regular Keto Mayonnaise.

What do you do with Mayo?

Mayo is super high in fat. This is perfect for the Keto diet and now since we’ve made it with a good quality oil, we’ve pretty much found the easiest way to hit our fat macros. I personally love to use it to dress my salads, mix up a spoon of pesto with mayo and you have a lovely dressing for your salad. If you have a hankering for something Asian then mix the mayo with a little peanut butter, some vinegar and soya sauce and you have an Asian style salad dress. The world is yours for the taking now, or rather your salads are yours for the dressing. So play around with flavours and enjoy!

Nutrition Info (Per serving)

  • Calories: 62
  • Net Carbs: 0g
  • Carbs: 0g
  • Fat: 7g
  • Protein: 0g
  • Fiber: 0g

This recipe makes 16 servings. 1 Serving = 1 Tablespoon. Get this recipe on myfitnesspal.

Egg Free Keto Mayonnaise
Keto Mayonnaise (Eggless)
Yum
Votes: 5
Rating: 3.6
You:
Rate this recipe!
An egg free mayonnaise recipe.
Servings Prep Time
16 servings 2 minutes
Cook Time
10 minutes
Servings Prep Time
16 servings 2 minutes
Cook Time
10 minutes
Egg Free Keto Mayonnaise
Keto Mayonnaise (Eggless)
Yum
Votes: 5
Rating: 3.6
You:
Rate this recipe!
An egg free mayonnaise recipe.
Servings Prep Time
16 servings 2 minutes
Cook Time
10 minutes
Servings Prep Time
16 servings 2 minutes
Cook Time
10 minutes
Ingredients
  • 200 grams Fresh Cream (Heavy Whipping Cream)
  • 50 grams olive oil I use this
  • 1 Tsp Mustard of choice I use this one
  • 2 Tsp Lime Juice or Vinegar
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Salt
Servings: servings
Units:
Instructions
  1. Blend everything except the oil with a hand blender or food processor
  2. Add the oil and blend till a nice creamy mayo has been formed.
  3. Store in the fridge

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19 Comments

  • Reply
    Bernadette Ramirez
    May 9, 2018 at 4:16 pm

    Is the cream whipped? Or is it sour cream?

    • mm
      Reply
      Sahil Makhija
      May 29, 2018 at 12:37 pm

      Whipping cream.

  • Reply
    Ivet
    May 13, 2018 at 5:44 pm

    I think here you have to fix the tbsp for tsp as well. great job with your recipes and comments. thx.

  • Reply
    Cindy
    May 15, 2018 at 6:44 pm

    Fresh cream , is this what we call sour cream ? Or heavy cream ? Maybe whipping cream ? Lol I’m so confused

    • mm
      Reply
      Sahil Makhija
      May 29, 2018 at 12:33 pm

      No it’s heavy whipping cream

  • Reply
    Jessica
    June 20, 2018 at 12:40 pm

    How long does this mayonnaise last?

    • mm
      Reply
      Sahil Makhija
      June 20, 2018 at 1:03 pm

      About 2 weeks.

  • Reply
    Ruchika
    August 6, 2018 at 7:50 am

    It came out very watery and a little bitter for some reason

    • mm
      Reply
      Sahil Makhija
      August 6, 2018 at 8:09 pm

      That’s the oil you are using.

    • Reply
      Jo
      November 24, 2018 at 9:24 pm

      Hi, when this happened to me I added whole avocado to the mixture and it thickened very nicely. Not sure if it will keep as long but saved wasting it and tasted great! 🙂

  • Reply
    Amy Egan
    October 9, 2018 at 2:39 am

    Can I use avocado oil?

    • mm
      Reply
      Sahil Makhija
      October 10, 2018 at 2:47 am

      Yes you can.

  • Reply
    C
    October 11, 2018 at 11:39 pm

    Been looking forever for an egg-free version! The female of the house doesn’t like using raw eggs in stuff. Thanks!

  • Reply
    PJ
    November 21, 2018 at 2:17 pm

    Made this yesterday, and it pretty much turned into butter. So watched the video again and noticed that the cream was already whipped before adding the other stuff, and that the olive oil was added all at once instead of pouring in a thin stream like other mayos, which means a longer blending time, hence the cream that turned into butter. So I made it just like the video again this morning using my little handheld blender instead of my food processor, and it turned out perfectly! Now I have both mayo AND a great seasoned butter I plan to use on steaks and fish! So nothing was wasted!

  • Reply
    Nutan
    December 23, 2018 at 8:15 am

    I tried all the excat same ingredients given but it turned out to be very watery…blended many times but no use ..way I can add to make it creamy other than avacado otherwise it will be wasted. Please guide.

    • mm
      Reply
      Sahil Makhija
      December 24, 2018 at 6:04 am

      Did you make the cream on? Or the regular one with egg? If you are using the cream one then put it in the fridge it firms up. Also you can add cream cheese to thicken it up.

  • Reply
    Patricia
    December 31, 2018 at 4:30 pm

    Made the eggless one yesterday – turned out perfectly and very tastey thank you

  • Reply
    Tracy Wright
    January 26, 2019 at 7:27 pm

    You say in the video Lemon juice, but the written recipe says Lime juice…which one do I use?

    • mm
      Reply
      Sahil Makhija
      January 28, 2019 at 2:52 am

      I live in India so I don’t get lemons so I use lime juice. If you have lemons use those. Just about a teaspoon or so.

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