Easy Homemade Keto Mayonnaise (Paleo, Whole 30)

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Homemade Keto Mayonnaise takes just 2 minutes to make and tastes far better than store-bought. It’s also whole 30 approved and of course, cheaper too!

Paleo Mayo on table in har with flowers and dark grey napkin

The name of my blog is calm eats and the images shared are carefully curated to represent a life of calm, slow moments, and lots and lots of free time. This is exactly what I’m dreaming of when I suddenly see a minion toy fly in my direction and quickly snap out of it.

Yes, it’s ideal but it’s not reality. Anyone who has young kids and says otherwise is a liar, a lunatic, or has discovered nirvana. No, as any parent knows, life is packed with toys, chaos, crying, fighting, and the like along with being wondrous.

It was a day like any other day, going about the usual stuff and preparing lunches when it dawned on me that I was missing the key ingredient – mayo. Yes, I could have gone the vegan route and worked on making a vegan version with avocado but my son, after years of loving it decided he’s done with avocado “forever”. So plan B. Make my own.

The problem though? I didn’t have 2+ hours to let an egg come to room temperature and had about 20 minutes to work with. But, I took a shortcut. I placed an egg (please only use pasteurized eggs) in a cup of warm (not hot) water and let it sit for 10 minutes. It was the exact consistency I was looking for.

So I got to work. Well, correction, my food processor got to work. This paleo mayo recipe is uncomplicated and there’s hardly any effort involved. I used Dijon mustard, lemon juice, red wine vinegar, salt, a sprinkle of paprika, the room temperature egg, and slowly drizzled a cup of light tasting olive oil. I have to add that I prefer light tasting olive oil over avocado oil or regular olive oil as the taste is just too intense. I’ve tried it with both in the past and just wasn’t impressed.

This mayo is foolproof and takes only a couple minutes to whip up. Needless to say, lunch was saved.

Eggs in bowl, olive oil in clear glass container, salt in bowl, wooden spoons, lemons, green and white flowers, napkin
Paleo Mayo in Food Processor and on spoon

About This Easy Homemade Keto Mayonnaise 

  • It’s Keto, Paleo, and Whole 30 
  • Gluten-free
  • Grain-free
  • Dairy-free
  • Vegetarian
  • Ready in 2 minutes 
  • Versatile
  • Better than store-bought

Why make Keto Mayonnaise at Home? 

Paleo mayo is far healthier than store-bought and tastes infinitely better. Regular mayo typically contains canola oil or soybean oil, which is not allowed on the paleo diet. Once you taste home made mayo, you’ll see the difference it makes!

Paleo mayo is also a lot cheaper than store-bought! Win-win in my book! 

Ingredients needed

Pasteurized egg

Why do I say pasteurized? Well, if you’re getting your eggs from the market, you don’t have to worry about them being pasteurized but if you’re shopping at your local farm or farmers market, those may not be. Consuming raw unpasteurized egg may not be safe so make sure you have pasteurized.

Lemon Juice

Whether you have fresh or bottled lemon juice, either should work just fine but I prefer fresh lemon. 

Red Wine Vinegar

If possible look for a quality brand because you’re going to be consuming it raw and it does make a flavor in the way the mayo tastes. 

Dijon Mustard

Again, when you’re using only a few ingredients, I highly recommend using the best possible quality. Look for a trusted brand you enjoy, with balanced flavors.

Best Oil

This is where you have a little freedom. I prefer using a light tasting olive oil that doesn’t add a lot of flavor but if you want intensity in your mayo, feel free to use regular extra virgin olive oil or avocado oil. 

Equipment Needed for Making Keto Mayonnaise

Personally, I prefer a food processor but if you don’t have one, you could use a submersion blender. Just add all ingredients in a wide enough container and then insert your submersion blender and blend until creamy and smooth. 

FAQs + Top Tips

Why Should All Ingredients Be At Room Temperature?

Just as you would with baking, you want all your ingredients to be at room temperature so they adequately incorporate.

How To Quickly Bring An Egg To Room Temperature?

If you’re strapped for time and forgot to leave your egg out, just put it in a glass of warm water (Never hot). Let the egg sit for 7-10 minutes until it comes to room temperature, then you’re ready to use it. 

Why Should You Use a Pasteurized Egg For Mayonnaise?

Although farm-fresh eggs are wonderful, whenever you use a raw egg, it needs to be pasteurized. Unpasteurized eggs are not advised for this recipe as they can contain bacteria that can make you sick. You’re safe with pasteurized eggs.

Do You Need A Food Processor For Making Mayonnaise?

If you only have a handheld mixer, you can use that in place of a food processor. Add all your ingredients in a shatter-proof cup and bled them up for 2 minutes or until the mayonnaise has thickened.

How Do You Get A Silky Mayonnaise Consistency Every Time?

Slow and steady is your best bet when it comes to pouring the oil. Don’t rush it. Allowing the oil to slowly drizzle in, will create the silky smooth texture of the mayo.

If you’re using a food processor, and there is oil still gathered at the center of the food processor, just use a spatula to mix everything up and give the mayo another few pulses until fully incorporated. 

Recipes Using Homemade Keto Mayo

Homemade Paleo Mayo in glass jar
Flowers and sunlight reflecting through the container of olive oil
Paleo Mayo in jar with lemon in background and grey napkin
Easy Homemade Keto Mayonnaise

Easy Homemade Keto Mayonnaise

Yield: 16 tbsp
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Homemade Keto Mayonnaise takes just 2 minutes to make and tastes far better than store-bought. It’s also whole 30 approved and of course, cheaper too!


    1. If you don’t have a room temperature egg, simply take a refrigerated, pasteurized egg and place it in a cup of warm water for 10 minutes. This will bring it to room temperature.

    2. Add all ingredients to the food processor, aside from olive oil.

    3. Turn on the food processor and very slowly drizzle in the oil.

    4. Turn off the food processor when the mayo has reached consistency. The whole process should take about 2 minutes.

    5. Store in an airtight container in the refrigerator for 2 weeks.


1. Be sure you're always using a pasteurized egg for making mayonnaise.

2. To bring an egg to room temperature quickly, fill up a cup with warm water (never hot). Let the egg sit for 7-10 minutes until it comes to room temperature, then you’re ready to use it. 

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 12mgSodium: 50mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Your shares are very much appreciated!

Do you find this recipe helpful? Your shares would be much appreciated! You can find me on Facebook, Pinterest and Instagram . If you make and like a recipe, tag me on Instagram and I'd love to share your posts in stories! x - Daniela

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  • Reply
    May 15, 2018 at 1:21 pm

    I’ve never made mayo before but this sounds so yummy! Plus.. chipotle?!

    • Reply
      Daniela Modesto
      May 15, 2018 at 2:00 pm

      It’s so easy Shelby you may become a convert 🙂

  • Reply
    Lindsey Dietz
    May 15, 2018 at 1:57 pm

    I think that chipotle-lime mayo needs to be in my fridge, like, yesterday!

    • Reply
      Daniela Modesto
      May 15, 2018 at 1:59 pm

      Haha Lindsey – I can’t get enough of it. I seriously eat it every day!

  • Reply
    May 15, 2018 at 2:25 pm

    Thanks for the recipe! This may sound like a strange question, and maybe you can’t help, but if you had to make this recipe without the egg whites (I’m allergic to just the whites), would you just leave them out or would you add a bit of something else (water, oil, whatever)? I’ll probably have to experiment myself, but thought there is always a chance you have a good idea to share with me. Thank you!

    • Reply
      Daniela Modesto
      May 15, 2018 at 3:03 pm

      Hi Kat – thanks so much for your comment and not a strange question at all. My concern with home made is that if you’re highly allergic to egg whites there may still be contamination issues if they don’t separate well. You could actually try using a hard boiled egg yolk and one raw and see what happens. I’ll give this version a try and report back 🙂

  • Reply
    linda spiker
    May 15, 2018 at 11:07 pm

    Gorgeous, as always! I love your blog!

  • Reply
    May 15, 2018 at 11:20 pm

    Homemade mayo is the absolute best! I can’t wait to try your chipotle lime version! Yuuuummmm…

    • Reply
      Daniela Modesto
      May 16, 2018 at 3:59 pm

      I agree! It’s seriously so easy and cheap!

  • Reply
    Carol Little R.H. @studiobotanica
    May 16, 2018 at 3:41 pm

    LOVE these recipes! I am pinning and making for sure. Yes. to both flavour profiles. Do you normally use olive oil? I do, but am experimenting with a lovely avocado oil at the moment.

    • Reply
      Daniela Modesto
      May 16, 2018 at 4:00 pm

      Thank you so much, Carol! I like it with both and was making it with avocado oil for a while but for the spicy mayo, I found a milder tasting olive oil worked best but I’ve made it with both and like it!

  • Reply
    September 20, 2019 at 11:04 pm

    I am pinning these to try later. Looks delicious!!

    • Reply
      Daniela Modesto
      September 21, 2019 at 10:05 am

      Thank you Jo!! I’m so happy to hear that! I love this stuff so much and make it nearly every week!

  • Reply
    St. Jude Dill tuna and Chickpea Appetizers | TunaTuna
    April 24, 2020 at 12:05 am

    […] I may be biased here, but I think homemade mayo tastes best. To this day, I have yet to find a brand that stands up to the real taste of homemade. If you have a food processor and 2 minutes, you can make your own. Check out the recipe here! […]

    • Reply
      Daniela Modesto
      April 24, 2020 at 10:14 am

      I couldn’t agree more!! I’ve tried a lot of mayo and they’re decent, but homemade always wins for me 🙂

  • Reply
    Jordan Elbaum
    July 27, 2020 at 3:22 pm

    such a genius idea! Mayo is so much better homemade without any crazy additives. Yum!

    • Reply
      Daniela Modesto
      July 27, 2020 at 5:52 pm

      Thank you so much Jordan! I couldn’t agree more!

  • Reply
    Jean Choi
    July 28, 2020 at 12:07 am

    I’m never making mayo any other way again. So much better than store-bought!

    • Reply
      Daniela Modesto
      July 28, 2020 at 10:13 am

      I couldn’t agree more Jean! Absolutely true!

  • Reply
    Marisol Chancellor
    July 28, 2020 at 3:34 pm

    I love making my own mayo! I need to give this recipe a try. Looks delicious

    • Reply
      Daniela Modesto
      July 29, 2020 at 1:15 am

      Thank you so much, Marisol! I hope you do 🙂

  • Reply
    July 28, 2020 at 10:13 pm

    Homemade mayo is the best! This recipe is perfect.

    • Reply
      Daniela Modesto
      July 29, 2020 at 1:15 am

      Thank you so much, Elaine! Tastes infinitely better, I agree!

  • Reply
    Kathy Simkins
    February 4, 2021 at 2:20 pm

    I just found your blog this morning and I can’t wait to try most of your recipes! I say most because I have too many allergies to count. After realizing that I am one of the 10 to 15% of gluten sensitive patients that are extremely sensitive to all things mammal I have had to carefully look at all ingredients carefully. I am allergic to all things night shade, carotene, walnuts, most fruits…. the list is daunting. So I am always looking for new ideas. Most people don’t know about the link between the gluten and mammal sensitivity. I found out about it in one tiny paragraph in the editor’s comments in a Gluten Free and More magazine. I thought that I was imagining things when I would get ill eating mammal items. We raise our own beef and we have family members that are great hunters so I have always been involved in cutting and wrapping mammal products. I have had to be forceful in getting my family to understand that I can no longer process their mammal meat for them. I can remind them of the finer points of the process but I can’t be there as they are doing it. I have one go to item that you might want to try. I make chicken hummus. I bottle chicken whenever I can get it on sale. I put 1/2 cup of brown rice in the bottom of a quart canning jar. Add in 3 or 4 chicken thighs, 1 tsp. salt and fill to the bottom of the “neck” of the bottle with filtered water. ( I am very allergic to chlorine.) Process according to your canning book. To use for hummus: Empty the contents of the bottle into a big bowl. Remove the bones. Put the rest of the chicken in the food processor with 1 drained can of garbanzo beans, some salt and whatever spice blend you like. ( My fave is Jamaica Jerk spice) blend it up. I sometimes add a bit of liquid amino acid or a bit of chicken broth. I usually eat this with gluten free pretzels. Travels well and you can tweak it depending on what you feel like at that moment.

    • Reply
      Daniela Modesto
      February 4, 2021 at 2:59 pm

      Wow, thank you Kathy for sharing! So much wonderful information here! I’m sorry to hear about the allergies but it pays to eat well and feel good in your body 🙂

  • Reply
    Kathy Simkins
    February 4, 2021 at 2:25 pm

    I forgot to tell you that the rice helps the hummus stick to your pretzel or cracker better. There is nothing worse than losing your hummus onto your lap.

    • Reply
      Daniela Modesto
      February 4, 2021 at 2:59 pm

      Thank you so much! 🙂

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