Low carb, keto friendly homemade mayonnaise, gluten free and also diabetic friendly!
Keto / low Carb
Homemade mayonnaise is amazing on a keto, low carb or lchf diet.
It includes only good fats.
It accompanies every meal and adds fat, when needed, in the most delicious way!
The process takes only 1 minute and
the result is really a very tasty mayonnaise.
The egg should be very fresh (preferably bio) but you can use only the egg yolk (suitable for those who have a weak immune system).
Use a small and narrow jar (just big enough for the hand blender to fit in).
You can also add lemon juice or some Dijon mustard.
Keto Mayonnaise
• Ingredients:
1 / Fresh bio egg*
70 ml / Avocado oil*
80 ml / Olive oil*
1 Tbsp / Apple cider vinegar
1/4 tsp / Salt
1/2 tsp / Dijon mustard (optionally)
• Instructions:
1 Put all the ingredients in a glass container, big enough to fit a hand blender. It's important not to use a big jar.
2 Do not move the hand blender.
When the oil is fully integrated, you can move the hand blender slowly up and down.
Check if the mayonnaise is thick enough, if not maybe you have to add some more oil.
*Note: • You can replace avocado oil with melted (not hot) coconut oil. • You can only use olive oil but it may have a dence smell and taste.
• Instead of a whole egg you can use only the yolk (the macros will change).
3 Store in a glass container with a lid in the refrigerator for about a week.
• Enjoy!
You can also watch the process in this Video 🎬
Macros for the whole recipe:
Protein: 5.5 g
Carbohydrates (net): 0.6 g
Fat: 155 g
Energy: 1395 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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