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Homemade Keto Ranch Dressing Recipe

Keto Ranch Dressing

Keto Ranch Dressing Preparation Tips

This keto ranch dressing recipe is as easy as putting all the ingredients in a bowl and stirring. But you can customize it even more while still keeping it keto.

For one, you can make your own keto mayo from scratch. Sure, it will make this homemade ranch a bit more time-consuming, but it’s a great way to ensure ingredient quality.

Here are some other tips and tricks to make this keto ranch dressing your own.

Dressing Too Thick? Just Add Cream

If your dressing is too thick for your taste or purposes, you can thin it out with some milk or heavy cream. If you’re dairy-free, you can use coconut milk instead. Whatever you choose, be sure to add the milk a little at a time because if you overdo it, it’s difficult to make it thicker again.

Homemade Sour Cream

Sour cream is one of those things you probably haven’t considered making at home. But making your own sour cream is a great option when you’re concerned about added thickeners like carrageenan and guar gum.

Your homemade sour cream won’t be quite as thick as store-bought versions, but it will be every bit as good.

You’ll need a jar, lid, rubber band, and a paper towel or coffee filter. You will also need:

  • 1 cup heavy cream
  • 2 tsp lemon juice or apple cider vinegar
  • 1/4 cup whole milk

The directions are simple and your sour cream will be ready the next day. Here’s how to do it:

  1. Pour the cream into your jar and stir in the lemon juice or ACV. Let stand 2-3 minutes to make buttermilk.
  2. Add the milk to the cream and put the lid on the jar. Shake vigorously until well mixed, about 15-20 seconds.
  3. Remove the lid and place the paper towel or coffee filter over the mouth of the jar, then use the rubber band around the neck of the jar to hold it in place.
  4. Let it sit on the counter overnight, up to 24 hours, away from heat and sunlight.
  5. You’ll notice your sour cream has separated overnight — this is normal. Simply give it a good stir, put on the lid, and place it in the refrigerator.
  6. Chill the sour cream for a couple of hours before using it the first time. Your sour cream will last up to two weeks in the fridge.

DIY Apple Cider Vinegar

Apple cider vinegar can be expensive, especially if you follow the popular advice to get the kind that includes the “mother.” You can save money and have the best-tasting ACV you’ve ever had by going the DIY route.

Homemade apple cider vinegar is so simple that you can have some on hand at all times. Poured in a pretty bottle, it also makes a wonderful kitchen gift for friends and family.

You’ll need a half-gallon jar or pitcher, a coffee filter or paper towel, a rubber band, and something that will fit inside the jar or pitcher to use as a weight to hold the apples underwater. (Otherwise, they’ll float to the top.) You’ll also need:

  • 4-6 apples (any kind, organic is best)
  • Sugar
  • Water

As you can see, the ingredients list is simple — that’s how natural your apple cider vinegar will be. And don’t worry about the sugar… it’s there to feed the bacteria and most of it is consumed in the fermentation process, making this a keto-friendly option.

Your apple cider vinegar will be ready in about 6 weeks. Here’s what you need to do:

  1. Wash your apples. If you’re using organic apples, you can cut them, leaving in the core, seeds, and everything. Otherwise, with non-organic apples, you’ll need to remove the stems and core the apples, then cut them into fairly uniform cubes. You’ll need more apples if they’re small, and fewer if they’re large.
  2. Add the apple cubes to the jar as soon as they’re cut. You’ll keep cutting apples until your jar is full with about an inch or so of empty space. Keep count of how many apples you’ve put in the jar.
  3. When your jar is full, add about a teaspoon of sugar for every apple used. Pour water into the jar until it’s about an inch away from full and the apples are covered. Give it a stir to distribute the sugar throughout.
  4. Place the weight into the neck of the jar or pitcher to hold the apples underwater. Cover with the paper towel or coffee filter and use the rubber band around the neck to keep it on.
  5. Let the mixture sit on the counter — away from heat and direct sun — for about 4 weeks. Give it a stir once a week or so. Don’t worry when you begin to notice the mixture becoming bubbly. This means it’s fermenting. Kids will especially love watching this process.
  6. When your apples start to sink to the bottom of the container, you’ll know you’re on your last week. In cold temperatures, this process can take a bit longer. Similarly, high temps can speed things up. After enough time has passed, strain the apples out and discard them.
  7. Decant your apple cider vinegar into your chosen storage bottle, put the cap on, and store in the refrigerator. Stored properly, your ACV will last at least five years (but, you’ll likely use it up before then).

During the fermentation process, you may notice a thin, white-ish film on top. It will not be furry like mold. This is the developing “mother” and it is safe. It will usually fall to the bottom on its own. Your brew will likely look cloudy after a time. This is natural.

If you see anything that looks obviously moldy, it’s best to toss it and start all over. (Better safe than sorry.)

If mold develops, it’s likely that something contaminated your brew. It’s important to start with a squeaky-clean jar or pitcher and use only a clean spoon for stirring.

Whatever route you go, this keto ranch dressing is one recipe you’ll make again and again!