Is Plant Based Mayo Spread & Dressing Keto?

The Ingredient Breakdown

The product is built on a fat base of CANOLA OIL, which provides texture and mouthfeel typical of mayo while delivering mostly unsaturated fats. This makes the fat component relatively neutral for keto in terms of quality, though fat alone doesn’t determine keto suitability.

Water is a standard diluent in emulsified sauces and serves to adjust viscosity and mouthfeel without contributing meaningful macros.

The thickening and texture are aided by MODIFIED FOOD STARCH (POTATO, CORN). These starches are carbohydrate sources that contribute to the net carb load. On a strict ketogenic plan, even small amounts of starch-based thickeners are typically avoided because they raise daily carb limits, complicating macro targets.

DISTILLED VINEGAR adds acidity without notable carb impact, a common component in dressings to balance flavor and preserve freshness. It does not meaningfully affect keto suitability except for flavor considerations.

In the LESS THAN 2% category, the product contains SUGAR, SALT, and LEMON JUICE CONCENTRATE. The sugar portion contributes carbohydrates that count toward daily net carbs, even at trace levels. Lemon concentrate adds a touch of acidity and minor sugars, but the primary carb concern remains the sugar itself.

Preservatives listed are SORBIC ACID and CALCIUM DISODIUM EDTA (used to protect quality). EDTA is a chelating agent used to maintain color and stability in long shelf-life products; while common in many foods, some consumers avoid additives for sensitive individuals or certain dietary philosophies. Sorbic acid is a widely used preservative with a low flavor impact but also contributes to the overall formulation chemistry that keto-focused eaters monitor.

NATURAL FLAVORS and PAPRIKA EXTRACT (for color) are typical finishing components. “Natural flavors” can encompass a range of substances, some of which may have trace carbohydrate or other effects depending on the sourcing, but they are generally included to complete taste and appearance without drastically changing macros. Paprika extract primarily affects color and appearance, with minimal nutritional impact.

In summary, the main keto concern centers on the sugar and the modified starch (potato and corn) in the formula. While the fat base supports keto-friendly fat intake, these carb contributors push the product out of strict keto compliance and into a higher net-carb territory than keto protocols typically allow.

Nutritional Value

The product delivers fat primarily from CANOLA OIL, which aligns with keto-friendly fats that emphasize unsaturated fats. However, the presence of SUGAR and MODIFIED FOOD STARCH means there are carbohydrates added beyond fats, which can impede ketosis if consumed beyond a tight daily cap.

Because the label specifies LESS THAN 2% OF SUGAR, there is still a measurable carbohydrate contribution per serving. For someone tracking net carbs, this sugar content plus the carbohydrate from the starch content will add to the total daily carb load. Without a serving size and exact gram amounts, it is difficult to calculate precise net carbs, but the combination of sugar and starch is incompatible with strict ketogenic limits.

Calories in mayo-like products come mainly from fat, so the overall energy density is high. In a ketogenic plan, fat remains the primary energy source, but the carb component here reduces the product’s suitability. The SORBIC ACID and CALCIUM DISODIUM EDTA are inert to most macros but are worth noting for those who monitor additives or sensitivity to food additives. The NATURAL FLAVORS and PAPRIKA EXTRACT contribute minimal calories or carbs in practice, serving mainly to maintain flavor and appearance.

Bottom line for keto: the fat content is compatible, but the sugar and starch components raise net carbs, making this product unsuitable for strict ketogenic diets. For more flexible low-carb approaches, one would still need to track portions carefully to keep daily carbs within target.