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Keto Cheese Fondue

You can snack through a meal with this fantastic fondue featuring Gouda and Gruyère cheeses and keto-friendly “dippers.” If the fondue gets cold, you can reheat it in a microwave oven on half power for 30 second intervals, stirring after each, until smooth and heated through.
Serves 4

Equipment:

  • Fondue pot or a nice, heavy, heat-safe ceramic serving dish
  • Skewers

Ingredients List

FOR THE FONDUE

  • 1/4 lb grated Gruyère cheese
  • 1/4 lb grated Gouda cheese
  • 1/4 tsp xanthan gum
  • 1/4 tsp garlic powder
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 tsp fresh lemon juice
  • pinch of nutmeg

FOR THE DIPPERS

  • 16 about 1/2 pint cherry tomatoes
  • 1 cup broccoli florets, blanched
  • 4 slices bacon, cooked crispy and cut in half widthwise
  • 1/4 lb salami cut into 1/2-inch thick half-moons
  • 8 whole radishes
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Instructions

  • Prepare your fondue pot and place over low heat, or if you’re using a dish, warm in a low oven or place it in a bowl and cover with boiling water, set aside.
  • In a medium bowl, combine both cheeses, the xanthan gum, and the garlic powder. Toss well to coat. Set aside.
  • In a medium, heavy-bottomed pot, over medium heat, bring the wine, broth, and lemon juice to a simmer. Immediately reduce the heat to low, then whisk in the cheese mixture, small handfuls at a time, until it’s smooth and creamy. Whisk in the nutmeg, then transfer to a warmed serving dish or fondue pot.
  • Arrange the “Dippers” items on a platter or serving board. Serve with the fondue and skewers.

Credits

RecipeEric Lundy

PhotographyErin Ng

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