Easy Keto Ranch Dressing
Martina Slajerova- Ready in 5m
- 1.6 g net carbs
- 234 kcal
- Serves 5
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Ranch dressing is extremely easy to make and so much better than the store-bought version.
It tastes better and you have complete control over the ingredients. No unnecessary additives, no preservatives and no inflammatory fats! I didn't use any buttermilk to make this dressing even more keto-friendly but you could use full-fat buttermilk as that won't have a big impact on the carb count.
This simple low-carb ranch dressing ready in just a few minutes and you can keep it in the fridge for up to a week. I use my ranch dressing in salads or as a dip for vegetables and crispy chicken drumsticks.
Make this keto ranch dressing and you will never need to buy the bottled version again!
How to Make Dairy-Free Ranch Dressing
If you can't eat dairy, here are a few easy swaps:
- instead of sour cream use 1/4 cup mayonnaise or coconut cream
- instead of heavy whipping cream, use 1/4 cup coconut milk
Step-by-step
Finely chop the herbs and spring onion. Peel and mince the garlic. Place the sour cream, heavy whipping cream and mayonnaise in a bowl.
Add the chopped herbs, garlic, spring onion, vinegar, paprika, salt and pepper to the bowl. Mix until well combined.
Serve immediately or store in the fridge in an airtight container for up to 5 days.
Recipe
Easy Keto Ranch Dressing
★★★★☆4.5Easy ranch dressing made with a few common ingredients. You will never need to buy the bottled version again!
- Hands on
- 5m
- Overall
- 5m
- Servings
- 5
- 1.6 g
- Net carbs
- 1 g
- Protein
- 25.1 g
- Fat
- 234
- kcal
Ingredients makes about 1 1/4 cup
Instructions
Finely chop the herbs and spring onion. Peel and mince the garlic. Place the sour cream, heavy whipping cream and mayonnaise in a bowl.
Add the chopped herbs, garlic, spring onion, vinegar, paprika, salt and pepper to the bowl. Mix until well combined.
Serve immediately or store in the fridge in an airtight container for up to 5 days.
Nutrition per serving, ¼ cup/60 ml
Carbs 3%Protein 2%Fat 95% of calories
- Net carbs
- 1.6 g
- Total carbs
- 1.9 g
- Fiber
- 0.3 g
- Sugars
- 0.9 g
- Protein
- 1 g
- Fat
- 25.1 g
- Saturated fat
- 6.7 g
- Calories
- 234 kcal
- Sodium
- 179 mg · 7.79% RDA
- Magnesium
- 6 mg · 1.4% RDA
- Potassium
- 73 mg · 3.67% EMR
Nutrition by ingredient
| Per 1/4 cup/60 ml | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Cream, sour | 0.5 g | 0.3 g | 2.2 g | 23 |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 0.3 g | 0.2 g | 4.6 g | 44 |
| Mayonnaise | 0.1 g | 0.2 g | 18.3 g | 163 |
| Spring onion, scallion, green onion, fresh | 0.3 g | 0.1 g | 0 g | 2 |
| Garlic, fresh | 0.2 g | 0 g | 0 g | 1 |
| Parsley, fresh (spices) | 0 g | 0 g | 0 g | 1 |
| Dill, fresh | 0 g | 0 g | 0 g | 0 |
| Apple cider vinegar | 0 g | 0 g | 0 g | 1 |
| Paprika, spices | 0 g | 0 g | 0 g | 0 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Pepper, black, spices | 0 g | 0 g | 0 g | 0 |
| Total | 1.6 g | 1 g | 25.1 g | 234 |
Serving size 1/4 cup/60 ml
- Gluten free
- Nut free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (37)
I just made this with the homemade mayo and it turned out great! I made it with dried herbs so I bet it’s even better with fresh. Thanks!
Thank you for letting me know, I'm glad you enjoyed! 😊
Do you happen to know how long this would keep in the fridge?
Up to 5 days in the fridge (see recipe steps) 😊
How long does this stay fresh for?
Up to 5 days in the fridge (see recipe steps) 😊
I just can't get over all these amazing recipies!
Thank you Mary! ❤️
Silly question, but do you think you could freeze this? Thanks!
Hi Ashley, I wouldn't freeze it, I think it would split.
What is a good sub. For the mayo?
Maybe more sour cream?
Tried this the other night with dried herbs, it was awesome.....cannot wait to try again with fresh herbs.....thanks your recipes are making it easy to stay on track to this WOL
Thank you for the lovely feedback!
I started the Keto Diet at the first of the year. I have been cooking from your book The Ketodiet Cookbook. It has helped being on the plan so much easier. I’m cooking tasty meals and don’t have to figure out all the macros.
Today I’m making your Ranch Dressing in preparation for the Super Bowl tomorrow.
Thank you for your great recipes.
Sandy Thompson
Thank you for buying my book and for your lovely feedback! ❤️
Does anyone know caloric count on this? As a very obese diabetic I have to include calorie counts.
Hi Deborah, it is included as "kcal" - energy.
This dressing is absolutely delicious! All of my English in-laws who normally frown at salad dressings scoffed it up! 😊 Martina, I have your app and follow the blog, but I am interested in buying your cookbooks....are the recipes different from the app and blog?
Thank you so much! Yes, at leat 80% of the recipes (in most cases as many as 90%) are unique. The recipes that I sometimes include again in my books are "basic" ingredients that I then use to make other recipes (condiments, keto bread, etc).
What kind of mayo? Real mayo or miracle whip?
I always make my own: Healthy Homemade Mayo - Three Ways
Primal Kitchen Mayo is a good alternative.
How would using buttermilk have made this less keto-friendly? Just wondering ...
Although it won't make a big difference, there are more carbs in buttermilk 😊
You do realize that buttermilk is the "milk" left over from making butter out of heavy whipping cream and therefore cannot have more carbs than the heavy whipping cream.
Although buttermilk is made from milk, you can use small amounts (such as 1/4 cup in this recipe). Mozzarella is made from milk too and it contains more carbs than cheddar, but it doesn't mean you have to avoid it 😉
I believe your statement is incorrect.
While buttermilk is derived from heavy cream, the other by-product is butter. If butter has little to no carbs (at least less %-wise than heavy cream), whatever carbs that was in cream (which is not carb-free) is now in a higher concentration in buttermilk. Hence, if you look at the nutritional information on buttermilk there are a fair amount of carbohydrates in it (at least more than heavy cream), hence the use of heavy cream in this lower carb recipe.
Heavy Cream - https://goo.gl/fxGdnq
Buttermilk - https://goo.gl/7ygF42
I beg to differ. Fermentation, which is a natural process in buttermilk, directly affects the carbohydrate content. As a result, carbohydrates cannot be directly derived from milk but should ideally be reduced depending on the level of fermentation. Most fermented products list more carbs than what they actually contain (thus 4.5 g carbs/100 g in full-fat yogurt but in most cases it is only 30-70% of it). Lastly, in this recipe, the contribution of buttermilk is negligible anyway. It's a matter of personal preference.
I almost got too tired to read the chain 😊 BUT glad I did thanks Martina - De-LISH!
Is heavy whipping the same as double cream. Pat H
Double cream is slightly higher in fat than heavy whipping cream (about 50% in double cream compared to 40% in heavy whipping cream). Either will work in this recipe.
This is delicious. Really, really good.
Do you know how many calories per serving?
Hi Mimi, it's 233 kcal (calories).
Have you tried the one with coconut milk? Which coconut milk do you recommend? Thanks!
Thank you Kelly! Yes I did. I love Aroy-D (liquid coconut milk) and any coconut cream (tinned coconut milk that "creams" in the fridge and the tin is BPA-free).
So yummy!!