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.
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.
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Egg Fast Coconut Oil Mayonnaise
- 2 egg yolks
- 2-3 tablespoons apple cider vinegar
- 1 cup coconut oil melted (but not hot)
- ½ cup MCT oil
- ¼ teaspoon sea salt
- 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 about ¼ of the oils in small drop amounts at a time until the mix becomes creamy. An immersion blender can be used rather than whisking briskly by hand.
- Slowly stream 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 1 [calories] => 116 [protein] => 0.2 [fat] => 14.1 [sodium] => 24.9 [serving_unit] => tablespoon )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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I tried this two different ways. Non stop whisking on the stove top and letting the egg/a very oil mixture cool then whisking as instructed. Both times I got an oil mixture. Waste of time and ingredients.
It's much easier to use the coconut oil that comes as a liquid at room temperature and skip the cooking. I can provide that method but some are nervous to use a raw egg even though it's usually not a problem.
Does the coconut oil not make the mayonnaise lose creamy consistency in the 'fridge? In other words: doesn't it harden up???
It will harden in the fridge so I allow it to come to room temp before using.
I love it. Thank you for sharing!
Hello! I was curious if you could replace with coconut oil with avocado oil and if so, would it be 1:1?
I would try using only 1 cup oil total at first to see if it gets the right consistency. It is important to add the oil in very slowly at first.
My mayo turned out perfect when I made it and used it right away; however, after refrigerating, it is so hard that I can’t use it. Any suggestions? TIA!
After refrigerating, you will need to let it warm up. You can speed that up by putting the container in warm water. Coconut oil hardens quickly when chilled.
Do you have to use MCT oil for this?
No. You can use any oil you prefer. You don't even have to use coconut oil if you'd rather use another oil.
Have to try this homemade mayo!
Are you saying this entire recipe is one serving? Otherwise, how can you show nutrition amounts without saying what quantity constitutes a serving? It does look good, and I can't find a suitable mayonnaise around here unless I make a special trip to a "health food" store. Thank you.
Each serving is about 1 tablespoon. Fixed the label.
Would avocado oil be a good substitute for the MCT oil?
Yes! I make avocado oil mayonnaise all the time!
I tried this 'unsuccessfully' how on earth did you get it to thicken up. Mine was Soooo watery
It is difficult to do by hand. An immersion blender gets it to thicken best. You want to make sure the coconut oil is melted, but it hot. A hand mixer or small blender should also work. There are a few videos available on YouTube on making homemade mayonnaise that show the process of getting the eggs and oil to thicken.
Mine is soup and now I’ve wasted ingredients and I’m mad. I’m standing here for at least ten minutes with my immersion blender and I have liquid. Nothing even remotely creamy.
I can happen once in a while, you can find tips on fixing it at this link: https://kellythekitchenkop.com/what-to-do-when-your-mayonnaise-wont-set-how-to-thicken-mayo/
The oil needs to be added slowly, string like while blending until all oil is in and will start ticking
Coconut oil mayonnaise, wow, i never thing about that! I can't wait to give it a try, i love coconut!
It looks fantastic!
I follow you daily on facebook!
Thanks for the follow! I made this mayo specifically for the egg fast. You could sub out the MCT oil with a regular oil like olive oil if you'd like. Using all coconut oil makes it a bit hard so it's best to combine with a mild flavored oil if putting in the fridge. It's a super high fat mayo that has really curbed my appetite during the egg fast.
You say "I made this mayo specifically for the egg fast", and when I look at all the recipes in this timeframe in which you put "Fast" in the title, I'm confused.
As a diabetic, there is no place for fasting, since that should logically result in hypoglycemia if I continue my medications.
So, while I am attracted to the low carb element in these recipes that say "Fast", are these inappropriate for people (anybody) who cannot fast?
Would you use this mayo, for example, over any other low carb mayo you could devise or have used before, or is this the best general mayo and it is for every body that needs low carbs? ... or is it for special use only as the title implies?
As I said, I'm confused. I understand how you used it, but are we supposed to follow your customary great lead on "Fast" recipes if we do not (or cannot) fast? If no, should we consistently ignore all your recipes that have "Fast" in the title because they may not be "for" non-fast-er's (...or are they OK)?
Last note. The word "Fast" in the title was always unclear in intent to me until I first read your introductory remarks. Usually, a title should be clear on its face. "Egg Fast" was totally puzzling to me since I don't fast. If, at the end of the recipe title, it said "For Fasting", I would not have needed further explanation.
Ron, you make it sound like Diabetics can't fast. Naturally, if you are a person who cannot fast, then don't fast. I have Type 2 Diabetes and my fasting blood sugars are still high without food, so I fast all the time. I do intermittent fasting. Usually, I fast for longer periods of time each day. I have bulletproof coffee every morning, which keeps me going until the afternoon. Plus, I try not to eat after 8 pm. So, my eating times are usually between the hours of 1 and 8 pm. I no longer require mealtime insulin, unless it is a special occasion and I have to make a correction, which hardly ever happens. I do still require long-acting insulin to keep my basal rates within normal range, but like I said, that is for fasting periods without food and I rarely get lows.
Also, I'm not sure why this recipe is referred to as an egg fast mayonnaise. This mayonnaise isn't just for fasting, it is also good for those who prefer healthier fats and oils.