Easy Homemade Keto Ranch Dressing Recipe

Why You’ll Love This Low Carb Ranch Dressing

​​Sorry for yelling at your eyes, but… THIS IS THE BEST RANCH DRESSING YOU WILL EVER HAVE! Yes, better than hidden valley ranch. I promise you this is not an exaggeration. As a total ranch snob, I’ve tasted and tested plenty of ranch recipes that didn’t quite hit the mark. So, I set out to create a keto salad dressing that checks every box—creamy, tangy, and absolutely delicious.

The result? Hands down the best ranch dressing ever made using simple ingredients. Plus, it’s healthy and versatile—completely dairy-free but easily adaptable if you prefer a creamier version. Once you make this homemade keto ranch dressing, you’ll never go back to store-bought dressings again! Use it for chicken wings, salads, casseroles, pizza, as veggie dip, and more. Bonus? It is so healthy! This homemade keto ranch dressing is also Whole30, Paleo, and Dairy free.

Watch The Recipe Video

Note: You can also watch this recipe video on YouTube. 

Ingredient Notes

• Avocado Oil: The base of this dressing, giving it a rich, creamy texture and healthy fats. You can swap it with light olive oil if needed, but avoid strong-flavored oils like extra virgin olive oil.
• Egg: Helps emulsify the oil and creates a thick, creamy consistency. If eggs are off the table, you can try using vegan mayo, but it won’t be quite the same.
• Lemon Juice: Adds brightness and tang to balance the creaminess. Freshly squeezed is best, but bottled lemon juice or apple cider vinegar works in a pinch.
• Dijon Mustard: Gives the dressing a little kick and helps with emulsification. Regular yellow mustard can work, but Dijon has a smoother, more refined flavor.
• Dried Parsley: Adds a subtle earthy flavor that’s classic in ranch dressing. Fresh parsley can be used instead – just triple the amount to get the same flavor intensity.
• Dried Chives: Brings a mild onion flavor without overpowering the dressing. Fresh chives are a great substitute if you have them on hand.
• Dried Dill: Gives the ranch that signature herby taste. Fresh dill can be used as well, again – just double the amount.
• Kosher Salt: Enhances all the flavors in the dressing. Fine sea salt or pink Himalayan salt works, but start with a little less and adjust to taste. You can also add in some black pepper if you desire.
• Garlic Powder: Adds a hint of garlicky flavor without being too strong. Fresh minced garlic can be used (about 1 clove), but it’s more intense, so start small.
• Onion Powder: Complements the garlic powder and rounds out the flavor. Fresh minced onion or grated onion can be used if you prefer a stronger onion flavor.
• Milk or Dairy-Free Milk: Thins the dressing to your desired consistency. I love almond milk, but you can also use sour cream, coconut milk, or even heavy cream for a richer version.

For exact ingredient amounts and instructions, see the printable recipe card below.

Step-by-Step Instructions

Expert Tips

• Mayo: Don’t have a mason jar and immersion blender? No problem! You can skip making it from scratch and use store-bought mayo or make your own mayo at home. Simply substitute the avocado oil and egg with 1 cup of prepared mayo for an easy shortcut!
• Milk: To keep this keto salad dressing dairy-free, I like using unsweetened almond milk or original flavor Nutpods. Coconut milk works, but I find it gives it the slightest coconut taste. If you’re ok with dairy, you could use heavy cream or whole milk.
• Eating Raw Egg: It’s totally safe, especially with quality eggs. They sell pasteurized (Pasteurized means they cook to the point of killing germs) eggs in stores, or you can pasteurize yourself by simmering at a low temp. But it makes it taste more “eggy”.
• You can totally use fresh herbs if you prefer them to dried herbs. 

Serving Tips

The options of what to serve this creamy ranch on are endless! Dip your pizza in it, use it in casseroles, with veggies, a burger, or as dressing on a keto BBQ chicken salad. You can’t go wrong with what you put it on!

Storage Tips

For best results, store this easy recipe in an airtight container for up to 2 weeks in your refrigerator. Just check for spoilage. But I’m sure you’ll finish it all way before then because once you try this ranch, you’re going to want to put it on ALL THE THINGS!