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Need to lose weight on a low carb high fat diet and want a good homemade coconut oil mayonnaise recipe that cooks the egg yolks? Try my Egg Fast mayonnaise.
Have you gained a few pounds on a low carb diet? You may be eating too many carbs or just plain eating too much without realizing it.
I admit that I am guilty. Since returning to blogging, I have gained a little over 5 pounds! Now that may not sound like much, but I’m only 5’3″ so it really shows.
The reason? I’ve been overeating and indulging in low carb foods. Unfortunately, even though the food is low in carbs it isn’t a free for all.
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You really need to watch portion sizes as the carbs and calories can really stack up. Since I’m the only one in the house who eats most of the “special” low carb foods, I ended up eating more than I should.
This has caused me to gain enough weight over the winter that my pants have all started to get tight. It also didn’t help that I was very inactive this past winter.
So, what do you do if your low carb diet isn’t working to maintain or lose weight? It’s time to get tough and go back to an induction type phase that keeps carbs very low.
This should force your body into ketosis and start burning the fat stores for energy. A very popular plan that helps kick start weight loss using a low carb diet is the Egg Fast. I’ve been reading up on the Egg Fast from fellow bloggers Mellissa Sevigny at I Breathe I’m Hungry and Susie T. Gibbs at Fluffy Chix Cook.
This week, I am going on a five day egg fast. I’m really desperate to lose these extra pounds so I plan to eat nothing but eggs and fat with the least amount of condiments possible.
The basics of the fast is to eat about one ounce of fat per egg. The fat is usually coconut oil, butter or olive oil.
Although I really love eggs, I know that I will likely get sick of eating them before the week is through. Therefore, I am planning to eat the eggs in as many ways as possible.
One of my favorite ways to serve eggs is as an egg salad or deviled eggs. Both of these recipes require mayonnaise.
I started reading the labels on the commercially prepared mayonnaise to see if it was okay for the Egg Fast. There was a lot of fat, but it wasn’t from one of the oils typically eaten on the Egg Fast.
I saw recipes for mayonnaise using coconut oil so I thought I’d give it a try. Mayonnaise is usually made with raw egg yolks, but I’m not very comfortable eating eggs that aren’t cooked at least a little bit.
For this recipe, I cooked the eggs with the vinegar over a low heat for about five minutes. If nothing else, this made me feel better about the recipe.
I bought a bottle MCT oil to make Bulletproof coffee which is simply brewed coffee with one tablespoon of MCT oil and one tablespoon of unsalted butter blended together in a NutriBullet type blender. Since I was going to store the mayonnaise in the refrigerator, I added some of the MCT oil in addition to the coconut oil so that it would be spoonable straight from the fridge.
If I used only coconut oil, the mayonnaise would have hardened too much when chilled. This mayonnaise should keep in the refrigerator for at least a week so only make what you will use up in that time. If you won’t be using much, it’s best to half the recipe.
My posts this week will be concentrated on Egg Fast recipes. Future posts may also be scaled down, particularly the sweet treats, so I’m no longer overeating them.
My family usually eats the meals that are made from mostly regular ingredients so I may be posting more of those as well. I will be keeping track of my ketone levels using keto sticks and providing updates on my weight loss. And, it’s likely that I will be cutting back on fiber carbs and sugar alcohols.
I know some people go by total carbs rather than net so I may try that approach with future low carb recipes. It probably wouldn’t hurt to cut back on calories as well.
Egg Fast Coconut Oil Mayonnaise
Whisk together egg yolks and apple cider vinegar in a small pot.
Whisk the egg mix over low heat constantly until mixture is frothy and thick.
Allow egg mix to cool slightly then slowly whisk in the oils until the mix becomes creamy. An immersion blender can be used rather than whisking briskly by hand.
Add in the rest of the oil and blend well.
Mayonnaise should be used immediately or stored in the refrigerator. It should stay fresh in the refrigerator for at least a week.
Makes about 1 1/2 cups