Once you try this MCT mayonnaise recipe you’ll never use another. First of all, it tastes awesome. Second, it doesn’t use unhealthy canola oil.
Last, but not least it’s packed with energy boosting, brain powering, ketone boosting MCTs in every serving.
What Makes This Keto Mayonnaise Great
What makes this recipe unique are the oils used. Instead of using corn or vegetable oil, which are what’s typically mayonnaise’s main ingredient, I use avocado and MCT oil.
There are a few important reasons for using these fats instead.
The first is that corn and vegetable oil are both high in a type of fat omega 6. While our body requires a small amount from food, too much is very unhealthy. Research finds they are very inflammatory in large amounts.
This means eating too much. Which already go without eating mayonnaise, can lead to many health problems including weight gain, joint pain, increased blood pressure, and a higher risk of diseases like type 2 diabetes and heart disease.
Second, avocado and MCT oil have lots of health benefits of their own.
Avocado oil is very low in omega 6’s and high in monounsaturated fats, just like olive oil. It’s particularly high in a fat called oleic acid which is very good for your heart.
MCT oil has been used by keto dieters for decades and is best known for its ability to get you into nutritional ketosis or fat burning mode quickly.
It does by helping your body create something called ketones. Once released into your bloodstream they put you into ketosis, enabling you to burn fat for your fuel.
MCTs also help to lower your blood sugar levels, decrease your appetite, and boost your physical and mental energy.
I find that taking MCT oil gives me energy to work hard and exercise intensely every day, even though I only eat once a day with about 20 hours between meals.
The third thing that makes using avocado and MCT oils a great choice for this recipe is their flavor. Both are neutral tasting. This ensures that your keto mayo has the rich delicious flavor of whatever seasonings you add.
Last but not least, both fats are liquid at room temperature. This is very important. Let me explain.
Most keto mayonnaise recipes use coconut oil to replace canola oil. The problem is it’s solid at room temperature. This means that when it’s in your fridge it turns into a solid cold and stays that way unless you heat it up.
My mayo recipe stays creamy in the fridge and stays that way. This way you can take it out and use it immediately.
Another plus is, who wants to eat coconut flavored mayonnaise with their food. I mean, I like coconut but that’s just crazy.
No Blender Required
Unlike traditional recipes, our MCT Mayo recipe doesn’t require a blender. You also don’t have to worry about dribbling the oil in too slow or fast for fear of ruining the recipe and ending up with an oily mess instead of creamy, rich, mayonnaise.
You only need two things. A small, wide mouth jar and a hand blender. I use a 16 ounce Mason jar and Cuisinart brand handheld blender.
Using a glass or jar and the hand blender are key. You want to make sure that when you put the blender into the glass there isn’t a lot of extra room. This is what makes the magic happen to enable making perfect mayo in less than a minute every time.
I adapted this technique from Seriouseats.com (link). They go into greater detail as to why it works if you’re interested in learning more.
MCT Mayonnaise Recipe
- Servings per recipe – 8 tablespoons
- ¼ cup Avocado oil
- 1/4 cup MCT Oil
- 1 raw egg
- ¼ tsp sea salt
- Lemon juice or ACV
- Chipotle pepper
- Large open mouth glass (mason jar)
- Immersion blender/blender
- Add the egg, lemon juice, and salt to your glass.
- Pour the avocado and MCT over the other ingredients.
- Let the oil settle for 15 or so seconds. It will form a separate layer on top of the egg.
- Place your hand blender into the jar. The oil should cover the head of the blender and blades. This is very important! If you don’t do this, the mayo will not come together properly.
- Turn on the blender and blend, keeping the mixer in an upright position.
- Blend for 1-2 minutes or until your MCT mayonnaise comes together.
- Taste and season with additional salt or lemon juice to taste.
Once you have the recipe made you can blend other ingredients depending on your preferences.
Some of my favorite additions to this recipe are:
- Chipotle peppers
- Roasted garlic
- Chopped herbs
- Roasted red pepper
- Wasabi powder
MCT Mayo – Nutritional Information
- Serving size – 1 tablespoon
- Calories – 130
- Carbohydrates – 0 grams
- Protein – 1 gram
- Fat – 14 grams
Use it to replace traditional mayonnaise in all of your favorite recipes. Some of ours include: drizzled over keto sushi rolls, and used as a dip with raw vegetables.
Store your MCT mayonnaise in a sealed container in the refrigerator. If you’re like my wife and it won’t last long.
Which MCT Oil Do You Recommend?
I personally use MCT Edge. It’s our own brand that we developed after a year of research.
Every one tablespoon serving has 14 grams of ketone boosting MCTs. It’s made from sustainably sourced ingredients so it’s good for the environment too.
MCT Edge is made in a GMP certified facility. This means that you are guaranteed to get nothing but pure MCT oil in every serving.