Keto Garlic Aioli

Garlic aioli is creamy, light, and, well, “garlic-y”! Not only does it add a touch of flavor to your dish, but it’s a great way to bring up your fat macro for the day if you’re a little behind. Drizzle your garlic aioli over eggs, salads, pasta sauces, or on a keto-bread. The possibilities are endless, especially if you love garlic!

Jessica L.

Net Carbs

0.5 g
Fiber

0 g
Total Carbs

0.6 g
Protein

1.2 g
Fats

3.2 g

35 cals

Quantity

Serving Size

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Olive Oil

1-½ teaspoon
Garlic

2 clove
Raw Egg

1 large
Salt

0.12 teaspoon
Mustard Powder

0.5 teaspoon
Olive Oil

1-½ teaspoon
Lemon Juice

2 teaspoon

Step 1

Heat the first amount of olive oil in a small skillet on low heat. Then, peel and crush the garlic cloves. Cook them in the oil for 30-60 seconds - just enough to toast the garlic and release the aromas. Set this aside when done to cool.
Step 2

In a food processor, whip a *room temperature* egg. Whip until the egg turns a pale yellow and gets a little frothy. If your egg is cold, this recipe will not work!
Step 3

Add the salt and mustard powder to the egg. With the food processor on, gently drizzle the second amount of olive oil into the whipping egg. Leave the food processor on until the egg has a consistency of a thick sauce, but not quite thick enough to become mayonnaise.
Step 4

Once the aioli is thick, whip in the lemon juice and cooked garlic with any extra oil from the skillet. Then, transfer the finalized aioli to a container for storing.
Step 5

Keep the fresh garlic aioli in the refrigerator for up to one week. There should be about 6 TB total of prepared aioli.

Keto Garlic Aioli

Ingredients

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