Friends, please file this keto ranch dressing recipe away and make it a-sap. And then make it again and again because ranch dressing is a salad staple and hey, just because we might be keto or low-carb or dairy-free or gluten-free doesn't mean we don't deserve the best things in life. Am I right? Like this ultra creamy and savory and flavor-packed low-carb ranch dressing recipe that is seriously amazing.
You know those ranch-dressing-on-everything type of people? Yeah, I'm not one of them. I like ranch dressing okay, and it's definitely a must on a Cobb salad or ...well, that's basically all I've ever needed it for. But let me tell you. I've been making some version of this homemade, five-minute ranch dressing for a couple of years now (it varies based on what I have at the moment) and now I GET IT. I'm a ranch dressing convert. Drizzle this on everything for extra flavor and creamy, zesty goodness!
This keto ranch dressing is:
- super quick to make
- dairy-free, low-carb, high fat, and gluten-free
- made with a few whole ingredients
- really, really difficult to mess up (and I mean that!)
how to make keto ranch dressing
The base of this keto ranch dressing is mayonnaise, and whichever kind you opt for will really determine how "good for you" it is. Regular mayonnaise is often made with unhealthy, inflammatory oils (i.e. canola, corn, and vegetable oil). Even products labeled as "olive oil mayo" typically only include a tiny amount of it, mixed in with other inflammatory oils high in omega-6s (always read the ingredients list to check!).
Now you can always make your own mayo, but if you want a quick, clean product, I like the avocado oil mayo by Chosen Foods. It's really easy to find at most grocery stores (I buy it from Costco!) and it's made with 100 percent avocado oil. I've tried a few other brands out there that are similar, but I always come back to this one.
To make this keto ranch dressing, you need a combination of mayo, a non-dairy milk (see recipe notes for a dairy version), and a keto ranch seasoning which is a basic mix of dried herbs and onion powder, garlic powder, and salt/pepper. Here's the full ingredient list:
- avocado mayo (or mayonnaise of choice)
- unsweetened, full-fat coconut milk or macadamia milk (like Milkadamia)
- fresh lemon juice
- dried dill
- freeze-dried chives (find them in the spice aisle)
- onion powder
- garlic powder
- smoked paprika (optional)
- salt and pepper
About the keto ranch seasoning: I'm writing this recipe using dried herbs because the keto ranch dressing will keep longer in the fridge. However, you can absolutely use fresh herbs, too, and it's a great way to make use of an herb garden!
the low carb ranch dressing recipe
Here's the five-minute (no joke!) process:
- Mix: In a small bowl, combine all of the ingredients and whisk them together until smooth. Taste and adjust to your preference.
- Chill: Serve immediately or chill in the fridge for a bit. The flavors will become a tad more intense if the dressing sits for a while before serving.
Note: You can use a dairy-free milk of choice, like unsweetened almond milk, hemp milk, or even flaxseed milk, without it affecting the flavor too much. I've made this with a variety of different types of non-dairy milks and my favorites are macadamia and/or coconut milk because they're slightly thicker and creamier.
For a dairy version: If you're not concerned about dairy, you can easily adjust this recipe by swapping in heavy cream or even sour cream (thin it down with water) for the non-dairy milk.
For a keto ranch dip: If you're more interested in a keto ranch dressing dip, I recommend using less non-dairy milk OR thick coconut cream OR sour cream (if you're okay with dairy).
That's it, friends! This low carb ranch dressing recipe makes a delicious dressing for salads and a wonderfully zesty veggie dip or sandwich spread. You can go that ranch-and-pizza-route or serve up a side dish of keto ranch dressing with these zucchini tots or jicama fries. These days, I'm all about ranch-on-everything when it comes to this clean, keto ranch dressing that packs a good dose of healthy fats AND flavor!
I hope you love this low carb ranch dressing recipe! If you try it out, I'd love to know what you think! You can drop a comment or rate it below (please do!) or share on Instagram and tag @stemandspoon!
you might also love...
- This quick and flavorful Spanish cauliflower rice, a delicious side to any meal!
- My favorite keto popsicle recipes to beat the summer heat! And yes, there's a piña colada popsicle (and yes, it's still low-carb!).
- This sunflower cashew ricotta makes a wonderful dairy-free cheese spread or dip!
- ¾ cup avocado oil mayonnaise (like Chosen Foods)
- ⅓ cup unsweetened macadamia milk or full-fat coconut milk (canned)
- 3 teaspoons fresh lemon juice
- 1 teaspoon dried dill
- 1-½ teaspoons freeze-dried chives
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika (optional)
- ½ teaspoon salt
- ground pepper (to taste)
- In a small mixing bowl, combine all of the ingredients. Whisk the mixture together until it's smooth and creamy.
- Taste and adjust as needed. For a thinner consistency, add a tad more macadamia or coconut milk.
- Serve immediately or chill in the refrigerator.
If you're not concerned about dairy, you can swap out the non-dairy milk for heavy cream or sour cream (thin down the sour cream with a bit of water).
You can use fresh herbs instead of dry herbs but the dressing will only keep for as long as the herbs remain "fresh" (about 3 days).
To make a thicker, keto ranch dressing dip, use sour cream or coconut cream instead of coconut milk.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 153Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gCholesterol: 22mgSodium: 131mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
This nutritional information is approximate and is provided for convenience as a courtesy.