Creamy French Dressing

French dressing reminds me of salad bars. It also reminds me of delicious salads of a past life filled with high fructose corn syrup. For whatever reason, I had a massive craving for the creamy orange condiment today, and I was determined to calm it.

Most of the store-bought french dressings have HFCS or sugar as the second ingredient, and a whopping 10-14 grams of carbs in just two tablespoons. Obviously, this wasn’t an option. The GMO soybean and canola oils also run rampant in store-bought dressings–something else I prefer to avoid. Store-bought mayo also has these oils, but if you look hard, you can find non-GMO mayo such as Spectrum brand (or you can make your own!).

Homemade dressings are so easy that I often wonder why it took me so long to discover them. I’ve yet to find one that takes longer than five minutes to put together, and they taste a lot better than the bottled ones anyway.

This creamy french dressing is sooo good– just like I remember. Just throw the ingredients in a big bowl and whisk away and you’ve got yourself a big bowl of deliciousness!

I used Heinz sugar free ketchup, which has 1g carbs per tablespoon. It is sweetened with Splenda, which I don’t love, but it’s the only accessible low carb ketchup I can find. If you’re dead set against sucralose, you can purchase this xylitol sweetened ketchup from Nature’s Hollow online.

Creamy French Dressing


  • 1/2 C sugar free ketchup
  • 1/2 C mayonnaise
  • 1/3 C apple cider vinegar (I recommend Bragg’s)
  • 1/3 C sweetener (I recommend an equivalent of liquid sweetener like SteviaClear)
  • 2/3 C olive or avocado oil (oil must be liquid at room temperature)
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. paprika
  • Few dashes of pepper
Whisk all ingredients in a large bowl until creamy and smooth. Refrigerate any leftovers for up to two weeks.
Makes about 12 large servings. 
Nutrition: 170 calories, 1g carbs, 19 g fat, 0 g protein per serving.

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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