Keto Ranch Dressing
Published March 5, 2022 • Updated February 23, 2026
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This keto ranch dressing takes about 5 minutes and tastes so much better than anything from a bottle. I keep a jar of it in my fridge at all times.
I make this homemade keto ranch dressing at least once a week. We pour it over salads, use it as a dip for bacon wrapped brussels sprouts, drizzle it on pizza, and dunk my garlic parmesan puffs in it. My husband goes through it faster than I can make it.
Why I stopped buying bottled ranch
I used to grab Hidden Valley out of convenience. Then I started reading labels. Most bottled ranch dressings are loaded with canola oil, soybean oil, and added sugars. Those vegetable oils can be inflammatory, and the extra carbs from hidden sugars add up fast on keto.
Once I made my own low carb ranch dressing, I couldn’t go back. The flavor difference is obvious from the first taste. It’s creamier, more herbaceous, and I know exactly what’s in it. Five minutes, a bowl and a whisk, done.
The buttermilk ranch trick (without actual buttermilk)
I use heavy cream plus white wine vinegar to get that classic buttermilk tang. The vinegar slightly sours the cream, which gives you that tangy buttermilk flavor without the carbs. I’ve been using this trick in my ranch for years and it works perfectly every time. If you’ve ever wondered how to make a keto friendly ranch dressing that tastes like the real thing, this is the move.
My favorite ways to use it
I put this ranch on everything. Beyond salads and veggie dipping, here’s what I reach for it most:
- White pizza sauce, spread right on my fathead crust instead of red sauce
- Drizzled over air fryer wings straight out of the basket
- Mixed into buffalo chicken dip for a cooling contrast
- Tossed with shredded cabbage for a creamy coleslaw base
- As a marinade for chicken thighs (I let them sit for 2-4 hours)
What people are saying about this dressing…
“If you are sensitive to the oils (in dressing), and it might be difficult to find an avocado oil or olive oil based dressing, this is a very good option to have.”
➤ from Amber (Facebook Top Fan)
How to make keto ranch dressing
- Combine the ingredients. In a small bowl or mason jar, add mayonnaise, sour cream, heavy cream, minced dill, minced parsley, onion powder, garlic powder, white wine vinegar, salt, and pepper. I like using a mason jar because I can shake it and store it in the same container.
- Mix or shake until everything is smooth and combined.
- Let the flavors develop. You can use it right away, but I’ve found it tastes best after 24 hours in the fridge. The herbs open up and everything melds together.
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Ingredients
1/3 cup mayonnaise -
1/3 cup sour cream
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1/4 cup heavy cream or nut milk
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1 tablespoon fresh dill, minced or 1 teaspoon dried dill
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1 tablespoon fresh parsley, minced or 1 teaspoon dried parsley
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1 tablespoon white wine vinegar or lemon juice
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
Step by Step Instructions
Step by Step Instructions
Add ingredients
To a small bowl or a mason jar, add mayo, sour cream, heavy cream, dill, parsley, vinegar, garlic powder, onion powder, salt and pepper.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Is ranch dressing keto friendly?
I eat ranch almost every day on keto, so yes. Homemade ranch dressing is naturally low in carbs. The issue is store bought versions that sneak in vegetable oils and added sugars. When I make my own keto ranch dressing, I control every ingredient and keep it clean.
How many carbs are in keto ranch dressing?
My homemade version has about 1 gram of net carbs per 2-tablespoon serving. For comparison, I checked Hidden Valley and it has 5.9 grams of carbs in the same serving size. That's a big difference when I'm watching my daily total.
Can I use Greek yogurt instead of sour cream?
I've done this when I ran out of sour cream and it works great. Greek yogurt gives the ranch a slightly tangier flavor that I actually prefer sometimes. Full-fat plain Greek yogurt is the way to go. The texture stays creamy and it keeps the carbs similar.
Can I use dried herbs instead of fresh?
I use dried herbs all the time when fresh isn't available. My ratio is about 1 teaspoon dried for every 1 tablespoon fresh. The flavor is a little different (dried is more concentrated, less bright) but I've served both versions and nobody has complained.
How long does homemade ranch last in the fridge?
I get 5-7 days out of mine when I store it in a sealed mason jar. The flavor actually peaks around 24 hours in, once the herbs have had time to open up. I usually make a batch on Sunday and it lasts me through the week.
Can you freeze ranch dressing?
I tried freezing it once and won't do it again. The dairy separates when it thaws and the texture goes grainy. Since this ranch takes 5 minutes to make, I just whip up a fresh batch when I run out.
What can I substitute for heavy cream?
I use unsweetened almond milk when I want a thinner, pourable dressing. Coconut milk works too. If I want the dressing thicker (more like a dip), I skip the liquid altogether and just use mayo and sour cream. It depends on what I'm using it for that day.
Does ranch dressing have eggs?
Technically yes, because mayo is made from eggs. I use my homemade avocado mayo which has eggs as the base. If you need to avoid eggs, I haven't found a great egg-free version that holds the same texture, but some readers have had luck with vegan mayo.
The flavor with fresh dill is genuinely better than anything I've made with a packet mix, but I found the heavy cream ratio made mine pretty thin right out of the jar (dropped it to 2 tablespoons and the texture was perfect). Still made a double batch this week.
My daughter heard me shaking the mason jar and came running asking if we were 'making ranch again.' She put it on everything at dinner. The Primal Kitchen bottle in my fridge is just collecting dust now.
Ha, she's trained. My kids do the same thing now. Fresh herbs make it smell completely different than anything you'd pour out of a bottle.
I've made probably every keto ranch recipe on the internet and most are just mayo with herbs, which, fine, but this one is actually ranch. The sour cream and heavy cream together give it that real tangy dairy thing bottled dressing has been trying to fake, and I've had a jar in the fridge every week since.
Yep. Sour cream is where the tang lives, heavy cream just makes it pourable. Mayo-only versions can never get there.
Thanks for a perfect Ranch Dressing. I've used this as dressing or as a dip and everyone likes it. Eating Keto I always have the ingredients on hand so easy to whip up.
Same. I keep mayo and sour cream around anyway so this is always like two minutes away when I need it.
This was so easy to make and tasted so much better than store bought! Thank you for sharing.
Right? Once you make it yourself you can't go back to the bottle stuff.
Quick. easy, delicious. Better than Hidden Valley.
And about 1g net carbs per serving vs their 5.9. That gap never stops getting me.
I made this for my husband and we both enjoyed it. It taste very fresh. The flavors blend well after sitting in the fridge for at least 24 hours. In addition to the fresh herbs listed, I added a Tablespoon of fresh chives from my garden. Delicious!
Very good dressing. I didn't have enough sour cream so I added Greek yogurt. Yummy.
Full-fat plain is the one to use. Nonfat gets watery and thin. The tangier flavor from the yogurt is actually something I prefer sometimes.
This is our go-to salad dressing. Tastes 100 times better than the grocery store stuff! To use as a chip or veggie dip, just add a little cream cheese to the recipe to thicken. Awesome stuff!
Ha, I usually just pull back on the heavy cream when I want it thicker. Never thought to add cream cheese. Worth trying.