This ketogenic egg fast coconut oil mayonnaise recipe is a rich and creamy alternative to traditional mayonnaise. Made with just a few simple ingredients including egg, melted coconut oil, apple cider vinegar, and mustard powder, it's easy to whip up and perfect for those following a low carb or keto lifestyle. Use it as a spread, dressing, or dip for a boost of healthy fats and flavor.
Ingredients: 1 large egg. 1/2 cup melted coconut oil. 1 tbsp apple cider vinegar or lemon juice. 1/2 tsp mustard powder. Salt and pepper to taste.
Instructions: Pour the melted coconut oil, apple cider vinegar or lemon juice, mustard powder, salt, and pepper into a tall container or jar. Then crack the egg into it. Put the immersion blender at the bottom of the container and blend without moving for a few seconds, until the mixture starts to smooth out and get thicker. With the blender still running, slowly lift it up and keep blending until all the oil is mixed in and the mixture is thick and creamy. Check the seasoning and make changes if needed. Put the mayonnaise in a clean jar or container, and you can keep it in the fridge for up to a week. This coconut oil mayonnaise is good for you and can be used on salads, sandwiches, or as a dip for vegetables.
Prep Time: 5 minutes
Cook Time: 0 minutes
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