Home » Recipes » Keto Garlic Aioli Recipe – “Naturally Low Carb” – Homemade Flavored Mayo!
by Gerri
5
5 from 32 votes
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Our creamy roasted garlic Keto aioli recipe is a delicious homemade accompaniment to just about any meal. It’s a dip, a spread, and a sauce all in one!
Homemade aioli is typically low carb anyway, but many store-bought aiolison the shelves have unnecessary sugars and aren’t low-carb or keto.
Roast Garlic has a beautiful flavor and makes this keto aioli so delicious.Finding the little pieces of fresh roasted garlic is the difference between delicious homemade aioli and those processed on the shelves.
It is a great addition to dipping our Southern Fried Chicken in. You can also swap our whole egg mayonnaise in our Chicken Salad Wraps. It’s just a great way to enjoy a little extra fat and a whole lot of flavor.
This recipe makes approximately 500g/17oz of homemade aioli, which is 25 serves. 1 serving is 1 tablespoon or 20g/0.75oz.
Ingredients For Keto Garlic Aioli
- 5 cloves of Garlic
- 1 tablespoon of Olive Oil
- 1 Egg
- 1 tablespoon of Dijon Mustard
- ¼ teaspoon of Salt
- ¼ teaspoon of Pepper
- 15 ounces of Light Olive Oil
- 1 tablespoon of Lemon Juice, optional
This homemade aioli is the perfect condiment with chicken, beef, lamb and a whole lot of other dishes.
How To Make Keto Garlic Aioli
- Preheat the oven to 200C/390F.
- Place the garlic cloves on a cookie sheet and drizzle with 1 tablespoon of oil. Bake for 10-15 minutes until golden brown and soft.
- Set the garlic aside to cool.
- Place the cooled garlic, egg, mustard, salt, and pepper in a food processor and blend on medium for 3 minutes until well blended.
- Add the oil to a measuring jug and very slowly pour it into the blending food processor until it is all combined.
- Add the optional lemon juice if the mixture becomes too thick.
- Place in an airtight jar and store in the fridge for up to 3 weeks.
Keto Garlic Aioli Recipe - "Naturally Low Carb" - Delicious Flavored Mayo!
Our Creamy Roasted Garlic Aioli is a delicious accompaniment to just about any meal. It’s a dip, a spread, and a sauce all in one! Not only that but its very Healthy, Low-Carb & 100% Keto!
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5 from 32 votes
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Course: Condiments
Cuisine: American, Australian, British, French
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 35 minutes mins
Servings: 25 serves
Calories: 159kcal
Author: Gerri
Unit Conversion
US Customary - Metric
Ingredients
- 5 cloves garlic
- 1 tablespoons olive oil
- 1 large Egg
- 1 tablespoon Dijon Mustard
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 15 ounces light olive oil
- 1 tablespoon Lemon Juice optional
US Customary - Metric
Instructions
Preheat the oven to 200C/390F.
Place the garlic cloves on a cookie sheet and drizzle with 1 tablespoon of oil. Bake for 10-15 minutes until golden brown and soft.
Set the garlic aside to cool.
Place the cooled garlic, egg, mustard, salt and pepper in a food processor and blend on medium for 3 minutes until well blended.
Add the oil to a measuring jug and very slowly pour it into the blending food processor until it is all combined.
Add the optional lemon juice if the mixture become too thick.
Place in an airtight jar and store in the fridge for up to 3 weeks.
Notes
Nutrition
Serving: 100g | Calories: 159kcal | Carbohydrates: 0g | Protein: 0g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 33mg | Potassium: 5mg | Fiber: 0g | Sugar: 0g | Vitamin A: 10IU | Vitamin C: 0.4mg | Calcium: 2mg | Iron: 0.1mg
Get More Keto CondimentsRecipes Here.
To make a larger batch of Keto Garlic Aioli, simply adjust the serving amounts in the recipe card above.
Matt Dobson
I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.
5 thoughts on “Keto Garlic Aioli Recipe – “Naturally Low Carb” – Homemade Flavored Mayo!”
Going to use a cooked egg not a raw one when I make this recipe as eating raw eggs not a good idea.Reply
Hi Mary,
This recipe will NOT work using cooked eggs. If you are worried about raw eggs, then I would suggest that you look into using pasteurized eggs, or avoid mayonnaise and aioli all together.
Reply
I just tried the recipe and I also added more lemon than it called for and it was fantastic! I am trying to using avocado mayo and decided to use half regular mayo and the other half avocado. The kids loved it as much I did!Reply
We tried this last night. I was dubious. But when it got done whirring in the food processor, I honestly could not believe my eyes!! It works! Only thing I’d add is that it needs quite a bit of lemon. Its got a good flavor with a squeeze of half a lemon, but it would be better with more–maybe a whole lemon or 1.5 lemons.
Reply
Sounds great Donna!
Reply
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