Smoked Paprika Aioli

Smoked paprika is at the root of a tasty Spanish paella or chorizo. It is a staple of Spanish cooking. An aioli was originally a French creation from mayonnaise and garlic. Combining the two into a “smoked paprika aioli” makes a delicious sauce for so many low-carb recipes that it becomes an essential ingredient. We use it all the time!

Our recipe is easy and with only 5 minutes of total preparation time it could not be any quicker to assemble. Just four ingredients are needed. A chopper or food processor does all the work. A bowl for dipping has about 5 grams of carbohydrates. A serving has less than a gram! Our LCHF lifestyle is well served with this dip.

It is delicious with grilled shrimp, excellent on chicken or fish, and as a spread for burgers. Bites of sweet sausage will magically transform into tasty “tapas” after dipping in this smoky flavored aioli. It is even a perfect dip for veggies at your next party. We find it is a flavorful treat when just snacking on “chicharrones.” The possibilities are endless. We haven’t tried it as a salad dressing, but Joanie mentioned that adding a little heavy cream could make that possible.


We have written before about our favorite smoked paprika from La Dalia in central Spain. It is a key ingredient in our recipe for “Smoky Bacon Deviled Eggs.” The Spanish manufacturer’s process of smoking the red peppers of their region in smoke houses using Encinas oak wood fires is legendary. You may find Hungarian paprika more readily available. Super markets usually carry paprika with the same red color, but little else, and certainly no smoked taste. For this recipe, you must use Spanish smoked paprika! You can click here to purchase the best Pimentón de La Vera Paprika.

Preparation Tips

The preparation could not be easier. All ingredients go into a food processor or small chopper. We recommend the small Kitchen Aid Chopper shown on our cutting board. We have used this for years. It is a great tool for small chopping and processing small portions. Simply pulse until incorporated!  You will immediately taste a garlic infused, smoky, and very creamy dip or topping. Sometimes the simple recipes produce results that are tasty, and in this case, very low carb!

Adjust the lemon juice to your taste. It can add to many recipes. For example, a hint of lemon balances the creamy aioli when dipping a delicious grilled shrimp. We usually go lightly, as we are not big fans. Even though we have a lemon tree in our yard, we do not like to over-power this sauce.

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Smoked Paprika Aioli - Top Your Burger, Chicken, or Fish Dinner!

Tonight, we enjoyed our Tasty Low Carb aioli with our "grilled shrimp" recipe. Try it out and let us know what you think. We think it is a winner!

Smoked Paprika Aioli

Recipe by Joanie and Chris
4.8 from 113 votes
Course: Sauces and DipsCuisine: Mediterranean DietDifficulty: Easy


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Cooking time




Net Carbs


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Smoked Paprika Aioli is a perfect low-carb sauce for dipping shrimp, veggies, and snacks! A great topping for burgers, chicken, and fish. You will love this recipe as a low-carb shrimp dip! Ready in 5 minutes and with virtually zero net carbs!

Cook Mode

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  • Place all of the ingredients into a chopper or food processor. Pulse until well incorporated.
  • Transfer to a small bowl. Refrigerate until ready to serve.


Chef's Notes

  • Adjust the lemon juice to your taste.

Nutrition Facts

  • Calories: 154.3kcal
  • Carbohydrates: 0.6g
  • Protein: 0.3g
  • Fat: 16.8g
  • Saturated Fat: 2.6g
  • Cholesterol: 9.4mg
  • Sodium: 142.5mg
  • Potassium: 13.2mg
  • Fiber: 0.1g
  • Sugar: 0.2g
  • Vitamin C: 0.8mg
  • Calcium: 3.9mg

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  1. Tom Komjathy

    Thanks for this recipe. Just a comment on paprika from a dyed-in-the-wool Hungarian. Most paprika you see in the grocery store is “Hungarian-style”. As you note, it is red but devoid of flavor. A good brand of real Hungarian paprika is a totally different experience – incredible aroma and flavor. Try Bende brand.

    I’m going to try this tonight by cold smoking some Bende paprika with my smoking gun. I’m sure it is awesome with Spanish smoked paprika too!

    • Joanie and Chris

      Excellent tip! I just ordered some Bende, as we use Hungarian paprika a lot. For other followers, here is a link where you buy purchase Bende -> Bende Paprika. We do love our Spanish smoked paprika, as well. Let me know how your smoker tip works. Thanks . . . Joanie.

  2. I tried this but 3 cloves of garlic is way too much…and I can handle lots of garlic, but this ruined the aioli. I made it again using only 1 cloves and it was much better.

    • Joanie and Chris

      As with most spice, it is truly a matter of taste. We love garlic, too. My hope is that you found my recipe enjoyable. I make it often . . . Joanie.

  3. Paprika is basically just for color? I don’t notice that it tastes like anything.

    • Joanie and Chris

      Make sure you are using smoked paprika – it has a distinctive flavor. I love real Spanish smoked paprika from La Dalia. Regular paprika you buy in the little (McC . . . ) cartons is not very tasty (I agree). Hope this helps . . . Joanie.

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