Keto Herb Crema Sauce Recipe

I originally created this sauce as a way to add healthy fats and flavor for pro MMA athletes, but now I'm happy to be sharing it with you. Its vibrant, rich flavor profile and high fat content make it a prefect match for keto dieters! Try it for breakfast - eggs and a loose mayo (aka crema) go incredibly well together. 

How to Make a Crema

If you've seen any other 'mayo based' sauce or recipe, then you know how to make a crema. The difference is that you don't add nearly as much oil, and the sauce is loosened with some liquid instead, in this case, lemon juice.


Kitchen Needs:

  • Food processor
  • Knife
  • Cutting board

Keto Herb Crema Recipe

Step One: Prepare Parsley and Crack Egg

Rinse the parsley and remove any excess dirt. Remove the thicker parts of the stems and discard Then add leaves into a food processor.

Crack an egg and separate the egg white from the egg yolk. Reserve egg white for breakfast or a different use, and place egg yolk in food processor with the parsley.

Wash your hands before moving on to step two to avoid food borne illnesses and practice safe food handling.

Step Two: Process, Season, and Store

Add remaining ingredients, except olive oil and lemon juice to the food processor.

Turn on food processor and and begin adding the oil slowly. As you add the oil, the crema will begin to form. Be patient.

If for any reason the herbs are stuck on the sides, stop the food processor, scrape the sides of the processor bowl with a spatula and continue to add the oil.

Once all oil is infused, and as soon as all the ingredients are blended in as one, add the lemon juice. Pulse the food processor a few times, and then season with a pinch of salt and pepper.

Taste, adjust seasoning if needed, and transfer to a jar. Store in fridge - we suggest you use this sauce a week from making it, but much like mayo, this sauce will last a long time under refrigeration. Make sure it's stored in an air-tight container, and that you always use a clean spoon when dressing your food - using a dirty spoon enables faster bacterial growth.

Pro tip: Store this in a squeeze bottle to be able to create beautiful designs when it comes to plating. 

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Classic Pesto Sauce


5 min


10 min




This herb crema calls for using parsley alone with a few flavor enhancers. but can be made with any of your favorite herbs - parsley, cilantro, sage, chives, rosemary... Use any combination you'd like!


  • 1 bunch parsley
  • ½ bunch cilantro, leaves
  • ¼ cup lemon juice
  • 4 each garlic, minced
  • 1 egg yolk raw
  • 1 tablespoon water
  • 0.75 cup grapeseed oil
  • 1/4 teaspoon black pepper
  • Pinch Kosher salt


  1. Combine parsley, cilantro, garlic, water, and egg yolk in a blender. Blend over medium-low to medium.

  2. Slowly drizzle grapeseed oil to emulsify. Once all oil is added, season with kosher salt and black pepper and lemon juice. Blend once again to emulsify and taste for seasoning.

  3. Store in an airtight container.


  • Once again I must warn you to only add the acid (lemon juice) at the end of the blending process. Adding the lemon juice too soon will cause the chlorophyll from browning and the sauce from becoming a dull green rather than a bright green.


Servings: 33 - 1Tbsp | Calories Per Serving: 60

  • Total Fat 6g
  • Cholesterol 5mg
  • Sodium 40mg
  • Total Carbohydrates 1g
  • Sugars 0g
  • Protein 0g
  • Vitamin A
  • Vitamin C