Best Aioli Recipe (Keto-Friendly Lime Garlic Aioli)

Best Aioli Recipe (1g Net Carbs Per 2 Tbsp)

This lime garlic aioli lands at 1g net carbs and 180 calories per 2 tbsp serving with 20g fat. Whisk-ready in 5 minutes, yielding about 1 cup of finished sauce. Built for keto, low-carb, carnivore, and Whole30-adjacent eaters who need a dip or spread that stays macro-clean and works on grilled meats, roasted vegetables, and low-carb fries alike.

Why This Works on Keto

Most commercial aiolis and mayo-based dips carry hidden sugars, soybean oil, and stabilizers that push the carb count higher and disturb the fat quality on keto. Building it from scratch means the base is pure emulsion (egg yolk, oil, acid, salt) with garlic and citrus doing the flavor work. Lime juice and zest add brightness without adding carbs (a tablespoon of lime juice is 1.3g carbs). The garlic is raw and pounded to a paste, which delivers the sharp bite that makes aioli distinct from mayo. Total fat per 2 tbsp lands at 20g with almost no protein, making this an ideal keto fat delivery vehicle when you need to hit macros without adding volume to a meal.

Best Aioli Recipe – Keto-Friendly Lime Garlic Aioli

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Yield: 2

Best Aioli Recipe

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Get ready for the best aioli recipe ever! Roll up your sleeves, head to the kitchen, and prepare it in just 5 minutes.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1/3 cup mayo
• 1 tbsp. lemon juice
• 1/2 tbsp. lime juice
• 2 garlic cloves
• A pinch of black pepper
• A pinch of salt
• 1/2 tbsp. lime zest

Instructions

Place mayo in a small glass container.
Add all the other ingredients to it.

Mix well.
Refrigerate for at least 1/2 hour.

Notes

Make sure to refrigerate it for half an hour after preparing.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 254Total Fat 27gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 22gCholesterol 15mgSodium 299mgCarbohydrates 2gFiber 0gSugar 0gProtein 1g

The nutritional information provided is an estimate based on the ingredients and cooking methods used in this recipe. Actual nutritional content may vary depending on the brands of ingredients and portion sizes. Please consult a registered dietitian or nutritionist for precise dietary advice.

Ingredient Notes

Use avocado oil or a light olive oil, not extra virgin, which turns bitter when whipped hard. A neutral avocado oil like Chosen Foods keeps the flavor clean. Room-temperature egg yolk emulsifies faster than cold; pull the egg out 20 minutes before starting. Real garlic pounded in a mortar releases the essential oils that bottled minced garlic in water has already lost. Kosher salt (Diamond Crystal) dissolves cleanly into the emulsion; table salt leaves grit. Fresh lime juice only. Bottled lime juice contains sulfites and preservatives that flatten the flavor. Zest before juicing while the fruit still has structure. If you build this as a shortcut using pre-made mayo, verify the label reads under 1g carbs per tbsp and lists avocado or olive oil rather than soybean or canola.

Tips and Variations

Add the oil drop by drop for the first 30 seconds while whisking constantly. Once the emulsion locks in, you can stream it faster. If the aioli breaks, start over with a fresh yolk in a clean bowl and slowly whisk in the broken mixture. Taste and adjust after resting 30 minutes in the fridge. Garlic sharpens as it sits. Salt and acid usually need a small bump after chilling. For a dairy-free version, this recipe already qualifies since it contains no dairy. For a spicy variation, whisk in 1 tsp chipotle in adobo (drained) at the end for a smoky heat; adds 0.5g carbs. For an herb version, fold in 2 tbsp finely chopped basil, dill, or tarragon after emulsion completes. For a higher-protein presentation, thin 2 tbsp aioli with 1 tbsp water and use as a dressing over a chicken salad. Excellent as a finishing sauce on grilled salmon, roasted broccoli, or cauliflower steaks.

Storage and Reheating

Store in a sealed glass jar in the fridge up to 3 days. Do not freeze. The emulsion breaks on thaw and cannot be recovered. Serve cold or at room temperature. This is not a sauce to reheat. If the top oxidizes and darkens slightly after day one, stir it back in. The flavor holds.