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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
Hands-on Overall
Serving size 1/4 cup/60 ml
Nutritional values (per 1/4 cup/60 ml)
Net carbs1.6 grams
Protein1 grams
Fat25.1 grams
Calories234 kcal
Calories from carbs 3%, protein 2%, fat 95%
Total carbs1.9 gramsFiber0.3 gramsSugars0.9 gramsSaturated fat6.7 gramsSodium179 mg(8% RDA)Magnesium6 mg(1% RDA)Potassium73 mg(4% EMR)
Ingredients (makes about 1 1/4 cup)
- 1/4 cup sour cream (58 g/ 2 oz)
- 1/4 cup heavy whipping cream (60 ml)
- 1/2 cup mayonnaise (110 g/ 3.9 oz) - you can make your own
- 2 medium spring onions (30 g/ 1.1 oz)
- 1 clove garlic
- 2 tbsp chopped parsley or 2 tsp dried parsley
- 1 tbsp chopped dill or 1 tsp dried dill
- 1 tbsp apple cider vinegar or fresh lemon juice (15 ml)
- 1/4 tsp paprika
- sea salt and pepper, to taste
- Optional: 1-2 tbsp water if too thick
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.
Easy Keto Ranch Dressing
Step by Step
Ingredients
- 1/4 cup sour cream (58 g/ 2 oz)
- 1/4 cup heavy whipping cream (60 ml)
- 1/2 cup mayonnaise (110 g/ 3.9 oz) - you can make your own
- 2 medium spring onions (30 g/ 1.1 oz)
- 1 clove garlic
- 2 tbsp chopped parsley or 2 tsp dried parsley
- 1 tbsp chopped dill or 1 tsp dried dill
- 1 tbsp apple cider vinegar or fresh lemon juice (15 ml)
- 1/4 tsp paprika
- sea salt and pepper, to taste
- Optional: 1-2 tbsp water if too thick
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, 1/4 cup/60 ml)
Calories234kcal
Net Carbs1.6g
Carbohydrates1.9g
Protein1g
Fat25.1g
Saturated Fat6.7g
Fiber0.3g
Sugar0.9g
Sodium179mg
Magnesium6mg
Potassium73mg
Detailed nutritional breakdown (per 1/4 cup/60 ml)
| Total per 1/4 cup/60 ml |
| 1.6 g | 1 g | 25.1 g | 234 kcal |
| Cream, sour |
| 0.5 g | 0.3 g | 2.2 g | 23 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.3 g | 0.2 g | 4.6 g | 44 kcal |
| Mayonnaise |
| 0.1 g | 0.2 g | 18.3 g | 163 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Parsley, fresh (spices) |
| 0 g | 0 g | 0 g | 1 kcal |
| Dill, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Apple cider vinegar |
| 0 g | 0 g | 0 g | 1 kcal |
| Paprika, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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