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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.
Servings: 4 One Serving: 1/4 of a 4 serving recipe
Equipment
- Fondue pot or a nice, heavy, heat-safe ceramic serving dish
- Skewers
Ingredients
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
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.
Nutritional Information - Macros
- 412 Calories
- 27 g Fat
- 28 g Protein
- 6 g Total Carbs
- 1 g Fiber
- 5 g Net Carbs
Tips
- Any low-moisture, easy melting cheeses will work for the fondue; you can sub Appenzeller, Comté, Beaufort, and Emmental, as long as you adjust macros accordingly.
- Want to add more fun foods to dip? Try cooked shrimp, radishes, mushrooms, celery, and even small meatballs. Just be sure to adjust the macros accordingly.
- Finish a fondue meal the traditional way: in Switzerland, when you're almost done with the fondue, you leave a thin coating on the bottom of the pot, lower the flame, and let it become a brown crust that you break into pieces and share.