Classic ranch dressing is not keto-friendly since store-bought items contain added carbs and sugar, so switching to keto ranch dressing is better for your low-carb lifestyle. Our keto ranch dressing recipe uses few ingredients, is easy to make, and can be enjoyed as a dip or salad dressing.
Ranch dressing is a thick, creamy dressing made with buttermilk, mayonnaise, and spices. According to the Nutritionix database, 1 tablespoon (15g) of ranch dressing contains 64.5 calories, 6.5g of fat, 0.9 carbs, and 0.7g of sugars. Since it is low in carbs and sugar, ranch dressing suits keto, but it does not work with calorie-counting diets.
Despite the evidence that ranch dressing is inherently keto, it is better to avoid the store-bought variation of the sauce since it contains natural preservatives like sugar to last longer on the shelf. For instance, Kraft Ranch Dressing is not keto-friendly since it contains added sugars. Homemade keto ranch dressing gives you full control of the ingredients.
This article describes the ingredients used in our keto ranch dressing recipe, cooking directions, storage tips, and serving recommendations. Scroll down to the bottom for the recipe card.
INGREDIENTS FOR KETO RANCH DRESSING
- Mayonnaise should be high-quality and full-fat, such as Hellman’s or Best Foods. Or make your own mayo at home. For example, check out this recipe from Sugar-Free Londoner for keto mayonnaise.
- Sour cream adds creaminess and tanginess to the keto ranch dressing.
- Heavy cream makes the dressing richer and more decadent, and it should be full-fat.
- Vinegar or lemon juice adds acid and tanginess to the dressing. Any vinegar works, such as rice, white wine, or cider vinegar.
- Garlic adds a slightly strong, pungent flavor to the dressing, as long as you do not use too many garlic cloves that would overpower the dressing’s taste.
- Fresh dill gives ranch dressing its signature look and flavor. A substitute for fresh drill is dried dill, which concentrates the flavor of fresh dill but does not share its hint of grass.
- Fresh parsley mixes with dill well and adds more color and flavor to the dressing.
- Chives add a refreshing flavor and crunchy texture.
- Salt enhances the flavor of the other ingredients.
- Black pepper adds a bit of heat.
HOW TO MAKE THE KETO RANCH DRESSING
- Chop or mince the fresh herbs using a butcher’s knife or a food processor at its finest setting.
- Put all ingredients in a bowl and mix until they are well combined.
- Check the dressing’s consistency. If it’s too thick, make it thinner by adding more heavy cream or vinegar or lemon juice. If it’s too thin, make it thicker by adding more mayo or sour cream.
- Adjust the seasonings to taste.
HOW TO STORE KETO RANCH DRESSING
Store keto ranch dressing in an airtight container and keep it in the fridge for up to 10 days.
To store the sauce longer than 10 days, transfer the keto ranch dressing to a freezer-safe container and store it in the freezer for up to 2 months. To use frozen dressing, thaw it overnight in the fridge or defrost it in the microwave using 10-second intervals.
The ingredients of keto ranch dressing get separated at cold temperatures, so stir it well before using it.
WHAT TO SERVE WITH KETO RANCH DRESSING
Keto ranch dressing pairs well with both savory and sweet dishes. For example, use it as a dressing in keto taco salad, keto zucchini fries, crispy keto zucchini fritters, keto Cobb salad. Alternatively, use keto ranch dressing as an ingredient in heartier meals, such as boneless pork chops or Buffalo instant pot chicken soup.
Keto Ranch Dressing
Ingredients
- ¾ cup mayonnaise
- ½ cup sour cream
- ¼ cup heavy cream
- 1 tablespoon vinegar or lemon juice
- 2 cloves garlic minced
- 2 tablespoons fresh dill, minced
- 2 tablespoons fresh parsley, minced
- 1 tablespoon chives, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Chop or mince the fresh herbs using a butcher's knife or a food processor at its finest setting.
- Put all ingredients in a bowl and mix until they are well combined.
- Check the dressing's consistency. If it's too thick, make it thinner by adding more heavy cream or vinegar or lemon juice. If it's too thin, make it thicker by adding more mayo or sour cream.
- Adjust the seasonings to taste.
Notes
- Refrigerate for at least 1 hour to let the flavors develop.
- Store in the refrigerator in an airtight container for up to 10 days.
Freeze for up to 2 months. - If you don't have fresh herbs, substitute with one-third the quantity of dried herbs. So use 2 teaspoons of dried dill or parsley instead of 2 tablespoons of fresh dill or parsley.
