Low Carb Homemade BBQ Ranch Sauce
Elevate your meals with this Low Carb Homemade BBQ Ranch Sauce – a creamy, smoky, and slightly tangy condiment that's perfect for dipping, drizzling, and dunking! Made in just 10 minutes, this keto-friendly recipe combines mayonnaise and sour cream for a rich, velvety base, brought to life with unsweetened ketchup, apple cider vinegar, and a medley of bold spices like smoked paprika, garlic powder, and onion powder. Sweetened naturally with stevia or erythritol, it’s perfect for those watching their carb intake without sacrificing flavor. Whether you're dressing up salads, enhancing grilled chicken, or using it as a low-carb dip for veggies, this versatile sauce is sure to become a staple in your fridge.
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Ingredients
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 0.25 cup Unsweetened ketchup
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Dried dill
- 0.5 teaspoon Dried parsley
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 5 drops or 1/2 teaspoon Liquid stevia or erythritol
- 2 tablespoons Water
Directions
Step 1
In a medium mixing bowl, combine the mayonnaise and sour cream until smooth and well-blended.
Step 2
Add the unsweetened ketchup, apple cider vinegar, and Worcestershire sauce, stirring well to fully incorporate the liquids into the creamy base.
Step 3
Sprinkle in the smoked paprika, garlic powder, onion powder, dried dill, dried parsley, salt, and black pepper. Stir the contents thoroughly to evenly distribute the spices throughout the mixture.
Step 4
Add the liquid stevia or erythritol, adjusting the sweetness to your taste preference. Mix until the sweetener is fully dissolved.
Step 5
Pour in the water, one tablespoon at a time, until the sauce reaches your desired consistency. It should be smooth and pourable, yet thick enough to coat the back of a spoon.
Step 6
Taste and adjust seasoning if necessary, adding more salt or pepper according to personal preference.
Step 7
Transfer the sauce to a jar or airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together before serving.
Step 8
The sauce can be stored in the refrigerator for up to 1 week.
Nutrition Facts
| Serving size | (481.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2051.0 |
| Total Fat 196.0g | 0% |
| Saturated Fat 31.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 292.8mg | 0% |
| Sodium 2514.8mg | 0% |
| Total Carbohydrate 78.0g | 0% |
| Dietary Fiber 3.0g | 0% |
| Total Sugars 16.5g | |
| Protein 5.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 215.2mg | 0% |
| Iron 2.0mg | 0% |
| Potassium 418.4mg | 0% |
Source of Calories