5-Minute Keto Ranch Dressing

You probably have everything you need in your kitchen right now to make this super simple keto ranch dressing.

Mayo: You are essentially making a mayo base in this recipe. You can use your favorite storebought mayo or follow my instructions below to make homemade keto mayonnaise that takes just 3 minutes and is out of this world yummy!

Almond Milk: I like to use almond milk in this keto salad dressing recipe, and if you want to make your own, my recipe for easy homemade almond milk is another delicious option!

Lemon Juice: Freshly squeezed lemon juice works best in this recipe to keep it super fresh and bright.

Dried Herbs & Spices: If fresh herbs are your thing, you can of course use fresh herbs for this keto salad dressing. I prefer using dried herbs because I don’t always have all the fresh herbs I need on hand.

1. In a wide mouth pint size mason jar, add the avocado oil, egg, lemon juice, dijon mustard, and all the dried spices.
2. Add in your immersion blender, pressing it all the way to the bottom and trapping the egg yolk underneath it.
3. Turn the immersion blender on high speed, leaving it at the bottom for a full 30 seconds. Then, slowly bring it up as the egg and oil emulsify. (You’re essentially making a ranch mayonnaise).
4. Pour in 1/4 cup dairy-free milk (or more to thin to desired consistency). Stir it in with a spoon, or add the immersion blender back in to mix it.
5. Refrigerate for 1 hour before serving so the ranch has time to marinate all the herb flavors. But I’ve eaten this right away before and it’s still good. It just gets better the longer it’s refrigerated!

Store Bought Mayo: If you don’t have a mason jar and immersion blender, you can make this using store-bought mayo. Substitute the avocado oil and egg with 1 cup store bought mayo. But honestly, it tastes so much better making it all fresh.

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”.