Easy Ranch Salad Dressing (Keto, Low-Carb)

  • Author: Laurie Cromie


Creamy keto ranch salad dressing, with an optional dairy-free version!


1/4 cup sour cream (Dairy-free option: 1/4 cup canned coconut cream solids)

1/4 cup heavy whipping cream (Dairy-free option: Mix remaining coconut cream solids with the coconut water in the can, and use 1/4 cup.)

1/2 cup mayonnaise (made with olive oil)

1 tbsp vinegar (apple cider or white)

1 tbsp minced onions or 1 tsp dried minced onions

2 tsp dried parsley

1 tsp dried dill

1 clove minced garlic

Pinch each of sea salt and ground black pepper, to taste


Place all ingredients together in a jar. (If using a blender or food processor, pour everything into mixer of choice instead!) Use a stick blender/immersion blender to blend the ingredients together.

Store remaining dressing in an airtight container in the fridge for up to one week.


  • Serving Size: 12
  • Calories: 89
  • Fat: 10 g
  • Carbohydrates: 1 g NET