Ditch the store-bought Ranch dressing and make your own keto low-carb ranch dressing at home with this easy recipe.
For those of us who are sticking to a specific diet, like the ketogenic diet or a low-carb lifestyle, it’s important to know what’s going in your food. That comes down to even the ingredients that are in your salad dressing.
Making your own salad dressings at home is the best way to ensure that nothing “extra” goes in and that you’re in control of the sugars and carbs.
I’ll admit, I started making ranch dressing at home when I moved to London and couldn’t easily get the powdered version I used to mix into mayonnaise. Once I started on a low-carb diet, I realized how great it was to be making my own dressing.
I no longer have to read the label on every bottle. I know exactly what goes in it.
Is Ranch Dressing Low Carb?
I kind of just assumed that any dressing that tastes good couldn’t be low carb. I think that kind of thinking was ingrained in me from previous diets where I thought if I wasn’t hating it, it wasn’t allowed. That’s so not the case with low carb.
Ranch Dressing is absolutely a low carb dressing, and it it’s a keto dressing too. We don’t add any sugar, milk or high-carb powders. The 2 tablespoon recommended serving has less than 1 gram of carbs.
There are two ingredients that are typically found in store-bought dressings that make them not keto – sugar and milk. In the powdered version, you’ll often find dried buttermilk, which contains about 3 grams of carbs in 1 tablespoon.
So you really want to avoid any store-bought versions that have added sugar and dried buttermilk.
Can You Eat Ranch Dressing on a Keto Diet?
Yes, absolutely. In fact, it’s one of the the staple foods that keeps me sane. I’ve been eating this homemade ranch dressing the entire time I’ve been on a keto diet and it hasn’t hampered my weight loss at all.
There are calories in ranch dressing, so you’ll want to be aware of the serving size, but this dressing contains mostly fats, so it’s a safe part of the keto diet.
Ingredients in Homemade Keto Ranch Dressing
There are a lot of spices and herbs in ranch dressing. If you’re planning to make it often, I would suggest buying herbs in bulk at Whole Foods, or where ever you’re able to shop for herbs. This will ensure you always have these spices on hand when needed.
You can also use fresh herbs, which will add tremendous flavor. It’s a rarity that I have all of these fresh herbs on hand, but sometimes I’ll just use one fresh and the rest dried.
Dry ingredients you’ll need:
- Onion powder
- Garlic powder
Wet ingredients you’ll need:
- Mayonnaise (which can be homemade or store-bought)
- Heavy Cream
Equipment you’ll need:
Food processor or stick blender chopping attachment
How to Make Homemade Ranch Dressing
This recipe is very easy to make. You can mix it in a number of different ways. So just choose the method that’s easiest for you.
I prefer to use my stick blender attachment because it’s just the right size for this. You can also use a full sized food processor. Or just put everything in a bowl and mix it with a whisk.
If you want to make your own mayonnaise as well, it’s also quite simple. I use this aioli recipe from Epicurious, and just leave out the garlic. It’s quick and always works perfectly when I make it with a hand mixer.
How Long Does It Keep?
You can put any extra dressing in an air tight container in the refrigerator for up to 5 days. After that time, it will become watery and not taste as good. Because there are no preservatives in this dressing, it won’t keep for longer than that.
Other recipes to try
- Keto Blue Cheese Dressing
- Super Tasty Low Carb Pizza Sauce
- Homemade Keto Chimichurri Sauce with Grilled Steak
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Keto Low-Carb Homemade Ranch Dressing
- 1/2 cup mayonnaise
- 3 tbsp heavy cream
- 1/2 tsp apple cider vinegar
- 2 tsp dried parsley
- 1/2 tsp onion powder
- 1/8 tsp dried chopped onion
- 1/8 tsp garlic powder
- 1/8 tsp dill weed
- 1/8 tsp chives
- Salt and pepper to taste
- Combine all of the ingredients in a food processor. Blend for 20 seconds. Add salt and pepper to taste.
- Refrigerate for at least 10 minutes before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.