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This keto Homemade Ranch Dressing tastes better than anything you could buy at the store. Full of fresh ingredients, keto and gluten-free, it is a dressing you can feel good about feeding your family!
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IS RANCH DRESSING KETO?
The answer is yes, and no.
Some ranch dressings use sugar, or high fructose corn syrup, which adds carbs and of course makes them a no-no on the keto diet.
There are a few out there that do not and so they are great if you are keto but, if you are like me, I would prefer to make my own whenever possible because then I know exactly what is in what I am feeding my family and putting into my own body.
Some use things like maltodextrin or preservatives that I am just not super comfortable with.
Plus, we all know that fresh tastes best anyway!
My entire family adores ranch dressing.
My son puts ranch dressing or sour cream on just about everything!
So I knew the biggest test of this recipe would be my family. And before you think they would just tell me they like it because they want to be nice?
Ya, they are the kind of people that will tell you straight up that they never want to eat something you have made again. They don't pull any punches!
So, when they all flipped for this dressing I knew I had a winner.
I had tried a couple of other versions on them and at least one of them had something they didn't like about it. Getting them all to like it was HUGE and made me very very happy.
The downside to this whole situation is that they now love this ranch dressing and want it all of the time! So momma is a ranch dressing-making fool!!
But hey, they are eating healthy!
In This Post
🥘Ingredients
The ingredients needed to make Homemade Keto Ranch Dressing.
- keto mayo
- Greek yogurt
- heavy cream
- lemon juice
- fresh flat-leaf parsley
- fresh dill
- fresh chives
- garlic
- black pepper
- pink salt
- white vinegar
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪How to Make Homemade Keto Ranch
This is a basic breakdown of the steps involved in making Homemade Keto Ranch Dressing. The full directions are in the recipe card at the bottom of the post.
Place the mayonnaise and Greek yogurt into the bowl of a food processor.
Add the remaining ingredients and process.
Once blended, taste and adjust seasoning if needed.
Pour into an airtight container and chill for 1 to 2 hours before using.
Hint: allowing the dressing to chill for 1 to 2 hours improves the thickness/texture as well as the flavor of this homemade keto ranch dressing.
Substitutions
- Fresh Herbs: You can use dried herbs instead of fresh herbs. The flavor is not as strong, but you would substitute 1 teaspoon of dried for 1 tablespoon of fresh.
- Dairy: I have not tried using vegan mayo and yogurt, but I have used coconut milk in place of heavy cream. I would suspect that vegan substitutions would work well.
🍽 Equipment
The only special equipment that you will need to make this homemade ranch dressing is a food processor or high-speed blender.
Storage
Store your homemade ranch dressing in an airtight container in the refrigerator for up to 2 weeks.
I have not tried to freeze this homemade ranch dressing.
FAQ about Homemade Ranch Dressing
Well, you technically can. The ratio is 1 teaspoon of dried for 1 tablespoon of fresh. However, the flavor won't be as bright.
Store your dressing in an airtight container in the refrigerator for up to 2 weeks.
You technically can freeze it but dairy doesn't freeze very well. Usually, it will mess with the texture and can change the flavor, so I have never even tried to freeze this honestly.
Keto & Low Carb Recipes that use Ranch Dressing
- Keto Bacon Ranch Chicken Salad
- Cheesy Bacon Ranch Brussels Sprouts
- Buffalo Chicken Dip aka Chicken Crack
- Chicken Bacon Ranch Casserole
- Keto Ranch Chicken
Homemade Ranch Dressing (Keto)
Ingredients
- 1 cup keto mayonaise
- 1/2 cup plain Greek yogurt
- 1/2 cup heavy cream
- 1 lemon juiced
- 1/4 cup fresh flat-leaf parsley chopped
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh chives chopped
- 1 clove garlic minced
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon pink salt
- 1/2 teaspoon white vinegar
Instructions
- In a food processor or blender combine all of the ingredients and pulse just until blended (you want the herbs to still be visible).
- Adjust seasoning as needed.
- Pour into an airtight container and chill for 1 to 2 hours before using.
- Thin with additional heavy cream or water if needed.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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