Homemade chunky keto blue cheese dressing will delight your tastebuds without all the sugar and additives in the bottled versions. It’s sugar-free, gluten-free, and easy to make. A delicious low carb dressing on a cobb salad, as a dip, or even on top of a steak.
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As long as I can remember, it’s been a well-known fact, blue cheese dressing is my father’s favorite salad dressing.
Of course, being myself as a kid I turned my nose up at the “moldy, stinky, cheese”. The salad too for that matter.
Let’s just say my tastes have changed!
I love all kinds of cheese. In fact, when I taught high school French classes, one of my favorite activities was a cheese tasting. Each student was to sample a variety of cheeses and then got to discuss, compare, and contrast them in French.
Always a great day. Yes, I like to think they actually learned something. And gained an appreciation for a new kind of cheese.
So this recipe is for my father. Chunky and delicious keto blue cheese dressing. It’s homemade goodness and definitely not highly processed with questionable ingredients in a store bottle.
Well, let’s get to it. What do you need for this recipe?
- large or medium-sized bowl
- small saucepan
- a spatula
- measuring cups and spoons
- air-tight glass container or mason jar
- heavy whipping cream
- white and/or apple cider vinegar
- blue cheese
- sour cream
- garlic granules (optional for extra garlic flavor)
The ingredients for keto blue cheese dressing are pretty basic. However, as with any recipe, the quality of ingredients can make all the difference.
Buy organic and read the labels. Not all heavy cream is created equal! Some brands have a huge list of ingredients, others one or two. Which do you think is better?
To begin, get out all the ingredients and equipment needed.
First, measure out the heavy cream and place it and one teaspoon of white or apple cider vinegar in a small bowl. Stir it once then let the mixture sit for 5 to 10 minutes.
The point of this is to create something similar to buttermilk with ingredients you generally have on hand. Most people don’t want to go to the expense of buying a good buttermilk, especially when only a little is used and it sits in the refrigerator.
However, if for some reason you do have a good quality buttermilk, by all means use it instead of the heavy cream and vinegar.
Second, melt the butter in a small saucepan and cook the garlic on low heat. Stir it around with a spatula until the garlic’s soft and the butter fragrant.
Then, add one-fourth of a cup of the crumbled blue cheese and whisk until it’s melted and thoroughly combined. Save the rest to add in later and create the “chunky” aspect of the chunky keto blue cheese dressing.
Take it off the heat to cool slightly and prepare the other ingredients.
Next, combine the remaining ingredients in a medium-sized bowl. This will also include the heavy cream and vinegar that’s been sitting on its own and working away.
After that, whisk in the mixture from the saucepan well until combined. Use a fork to smash down any larger blue cheese crumbles to the desired size.
Some people like large crumbles, others prefer smaller pieces. The choice is up to you!
Now pour the dressing into a glass mason jar or air-tight container. It’s best to chill it in the fridge for at least 3 hours. This allows it to set and for the flavors to combine and become even more delicious!
? Top tip
The best tip I can offer for this keto blue cheese dressing recipe is to use quality ingredients.
I mentioned it before, but it really does make that much of a difference. If you can, buy from a local dairy. Or, don’t be afraid to ask at the grocery store or specialty shop about a good-quality blue cheese and other ingredients.
Also, I can’t stress enough to read the ingredients. Personally, I know I’ve just grabbed something off the shelf I assumed was okay, and it was not. It had sugar or more additives, therefore more carbs than I’d like.
It’s so frustrating when a mistake like that throws you completely off track and out of ketosis. I’m guilty. Don’t make my mistakes.
? How to store it
Once the low carb blue cheese dressing has set in the refrigerator, take it out at any time and stir before serving.
Store the dressing in a glass mason jar or an air-tight container and keep it in the refrigerator. It will be good for up to about a week.
However, the last time I made it and served it with a cobb salad for the family, it was gone the next day. Don’t be surprised if it disappears quickly.
It’s really that good!
There are a couple of ways to vary this recipe, although I wouldn’t want to change it up too much.
First off, instead of heavy cream and one teaspoon of vinegar, buttermilk can be used. Now, don’t use just any buttermilk. Make sure it’s a good one.
Second, the cheese can be varied for different flavors. I generally use a bleu d’Auvergne, but you can taste all sorts just as I had my high school students do for their French lesson.
And who doesn’t want an excuse to try different cheeses?
Here are some options:
- Roquefort – I’m always a little surprised to find the students who appreciate this cheese. There are always some who love it! I’ve been told it tastes like cheese stored with sheep standing on it in a musty cave. It may be an acquired taste!
- Fourme d’Ambert
- Bleu d’Auvergne
or take your pick at a local cheese shop or good grocery store.
? How to use it
There you have it!
My creamy and delicious keto blue cheese dressing. Now the only question is what to put it on!
Personally, I love to make a meal out of it with a cobb salad with lots of chopped bacon and boiled egg. Add some red bell pepper, red onion, green onions, and whatever else catches your fancy. Top it all off with this homemade keto blue cheese dressing, and you’ve got a pretty fabulous salad.
In addition, the dressing is thick enough it’s great to use as a dip with keto crudité. Try it with a platter of chopped veggies or other keto snacks.
Or, there’s always the option to pile a couple of good tablespoons on your steak for that extra hit of flavor.
Mmmm…I think I’m hungry! Enjoy this one.
? Related recipes
- Keto Antipasto Salad
- Sour Cream and Onion Keto Chips
- Keto Salad Dressing – Lemon Poppy Seed
- Kale Crunch Salad
- Keto Asparagus Fries With Spicy Garlic Dip
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- 1/3 cup heavy cream
- 1 tsp white vinegar (or apple cider vinegar)
- 1 tbsp butter
- 2 cloves minced garlic
- 1/2 cup crumbled blue cheese
- 1/3 cup sour cream
- 1/3 cup mayonnaise (homemade or no-sugar avocado oil mayo)
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic granules (optional)
- 1/8 tsp sea salt
- 1/8 tsp ground black pepper
- In a small bowl, mix 1 tsp of white or apple cider vinegar in the heavy cream. Stir it once then let it sit for at least 5 minutes while the dressing is prepared.
- Melt the butter in a small saucepan and cook the garlic on low heat until it's soft and the butter fragrant. Add 1/4 cup of the crumbled blue cheese and whisk until it's melted and thoroughly combined.
- Remove from the heat to cool slightly.
- Combine the remaining ingredients in a medium-sized bowl including the heavy cream. Whisk in the mixture from the saucepan well until combined, and use a fork to smash down any larger blue cheese crumbles to the desired size.
- Pour into a glass jar or air-tight container. Chill in the fridge for at least 3 hours.
- Remove, stir, and enjoy on a favorite salad or as a dip.
Nutrition Information:Yield: 16 Serving Size: 2 tbsp
Amount Per Serving: Calories: 79Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 89mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g
*Nutrition facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.
Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.
I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.