Atkins Diet Recipes: Low Carb “Fool Proof” Mayonnaise

Atkins Diet Recipes: Low Carb “Fool Proof” Mayonnaise

One question I routinely get is where to find mayonnaise without any added sugar, and I have tried and failed making mayo many times before trying this recipe.  My answer was the added sugar was probably miniscule, so do your best and accept it.  This recipe however changed that answer for me personally.  I think two things definitely help this recipe emulsify and hold together better than other mayonnaise recipes:
* Stick blender ( beats enough air and breaks up the egg to allow for the emulsification process to occur)
* Coconut oil – the high melting point enables the oil to hold together in fridge and never separates

I will say this the recipe as described the mayonnaise ends up more as a mousse in the fridge. It is spreadable with a few beats of the mayonnaise, but if you want it more spreadable, you might try a ratio of 2:1 extra light olive oil to coconut oil instead (so 2/3 cup to 1/3 cup). I like it as is, but being that coconut oil melting temp is so low, I can see where some would like it a bit more spreadable.

Atkins Diet Recipes: Low Carb “Fool Proof” Mayonnaise (IF)

Prep Time: 2 minutes

Yield: 16-20 servings

Serving Size: 1 tbsp


  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp ground mustard
  • 2 tsp lemon juice
  • 1 tbsp white wine vinegar
  • 1/2 cup olive oil, extra light
  • 1/2 cup coconut oil


  1. Add all ingredients to mixing cup. Using an immersion blender, start at the bottom of the cup. Blend for 10 seconds, and then pull the blender up through the ingredients for 30 seconds until the oil is completely emulsified.

Notes/Nutrition Info:

Makes 16-20 servings.

Nutrition Info Per Serving (1 tbsp): 123 Calories, 13.9g Fat, 0g Total Carbs (0g Fiber), 0.4g Protein

(IF) = Induction Friendly

13 comments to Atkins Diet Recipes: Low Carb “Fool Proof” Mayonnaise

  • unterderlaterne

    Thank you for the excellent recipe. I made both versions and then combined them! I am so smart! LOL.

  • unterderlaterne

    I love your site! so much information! Thank you!

  • Weatherlee

    I order Dukes mayo by mail. It is sugar free and tastes great. It is not carried in any store in my area. You can get it in handy 8 oz jars and delivery is free. Thanks for your helpful site

  • I just make my own mayo, too, but add two drops of stevia to each batch. Just enough to give it some sweet taste without the carbs. I must be lucky, though. In every batch of mayo I’ve made I’ve never had it break or fail. The secret is to let your eggs be room temperature before working with them – this encourages a more elastic emulsion.

    Just resting those eggs on the countertop overnight makes a world of difference.

    • admin

      What oil do you use with yours? Maybe it is the room temperature thing too, as the past times I was not as strict about the temp of my eggs. This time I placed them in luke warm water for 10 minutes or so before using. Being forethinking enough to set them out the night before is not a strong suit of mine. 🙂

      • Hey there! I use the extra light olive oil from Costco – I think it is Bertolli? When blending the agitation makes stronger olive oils bitter, and there are not many other unsaturated fats that are both healthy (not loaded with omega 6 or transfats or rancid) and neutral tasting. Grapeseed oil might work, but the extra light olive oil has been fine for me.

        As to the coconut oil, or any other saturated fat, you’re going to have a heck of a time keeping a proper emulsion as heat ruins mayo, but is necessary to soften those saturated fats like coconut, palm kernel, lard, and other similar bases. I don’t mess with success, so I have yet to test any other liquid oils, and wouldn’t consider doing the semi solids for the above reason 🙂

        • admin

          The good news with coconut oil you only need to raise the temp to 75-80 degrees, essentially room temp in summer, to get it into a liquid state.

  • Jennison

    I tried making my own mayonnaise a few years ago using a vitamix and EVOO and it was. not. good! This is FABULOUS and truly fool proof! I’ve had this stick blender for 20 years (hate it when the answer is under your nose the whole time!) This is creamy, rich, flavorful, DELICIOUS! Now my creamy salad dressings (ranch, blue cheese, thousand island) will be much more LCHF friendly… THANK YOU, THANK YOU! I love your recipes, you have a lot of great ones on this site. Keep up the great job.

    • admin

      I love to hear feedback like this comment. Thanks and I am glad it worked out so well for you.

  • Culpepper

    Can you use all coconut oil?

    • admin

      I tried all coconut, but I didn’t like it as it turned out more brick like than mousse like this one did. It made it less spreadable as a mayo until you beat it and warmed it up. The flavor was OK though.

  • I have been looking for a no-sugar mayonnaise to compliment my Atkins Diet. Yours has a wonderful flavor and it was very easy to make. I like that you use coconut oil. This is my third batch and each time it has turned out perfect. Thanks for sharing this Atkins Diet staple.


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