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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.

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
  • 1 egg yolk
  • 3 tbsp apple cider vinegar
  • 1/2 lemon (juiced)
  • 1/2 tsp sea salt
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 3/4 cups avocado oil
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

    Recipes by Tasteaholics

    Did You Try This Recipe?

    Let me know how it went! Comment below and share a picture on Instagram with the hashtag #JOURNEYWITHALMAXPRESS


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