Do y’all like Ranch Dressing as much as I do? I’m sure that most of you like Ranch Dressing and have used Ranch Dressing Mix for making dressing, dips and as flavoring in recipes. In my past (pre-Keto) life, I kept a large (16 ounce jar) of ranch dressing mix in my pantry and used it all the time. When I started Keto, I still used it to make ranch dressing and in my Mississippi Roast and unknowingly was sabotaging my Keto lifestyle!
You might ask how it was sabotaging me? Have you heard of maltodextrin? The Wikipedia definition is below:
Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose and might be either moderately sweet or almost flavorless (depending on the degree of polymerisation).
Maltodextrin has a glycemic index ranging from 85 to 105.
Source: Wikipedia – https://en.wikipedia.org/wiki/Maltodextrin
Did you catch that? Maltodextrin has a glycemic index of 85 – 105! Sugar has a glycemic index of 65. The glycemic index of Maltodextrin is at least 20 points HIGHER than sugar!
Ok, back to my original point. I found an old jar of a well known brand of ranch dressing mix in my pantry. As I have learned more in my Keto lifestyle, I was curious to read the ingredient listing and see if I could pick out any non-Keto ingredients. Lo and behold, the FIRST ingredient is MALTODEXTRIN!!
No wonder ranch mix is a Keto No-No! When I found out that ranch mix was not allowed, I started making ranch dressing from scratch. I traded ranch mix for making a true homemade ranch dressing long before I really knew anything about Maltodextrin after reading that there were non-Keto ingredients in that well known ranch dressing mix. I looked at a lot of ranch dressing recipes before I finally chose one that I thought was the best. Maya’s Low Carb Keto Ranch Dressing from WholesomeYum.com is the inspiration for my dressing.
My alterations to the original recipe are detailed below. Please note that I made these changes to suit the tastes of my family and myself. You may not want to change a thing! I think recipes are a matter of personal taste and we are all different and may not all like the same things – and that is ok.
- Less dill – The first time I made Low Carb Keto Ranch Dressing I decided that there was too much dill for my taste. I am weird like that! I just don’t like a lot of dill in anything. So on batch 2, I reduced the dill to 1/8 teaspoon and decided that is the magic amount of dill for me.
- More garlic powder – Again, this is a matter of personal taste. My family likes a more garlicky ranch dressing so I increased the garlic powder to 1 teaspoon.
- No almond milk – I found that I didn’t need to add any almond milk to thin the consistency of the ranch dressing to suit our tastes.
- Himalayan Pink Salt – I replaced the sea salt with Himalayan Pink Salt.
And there you have it. My slightly altered version of Maya’s Low Carb Keto Ranch Dressing. I hope you enjoy it!