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This healthy and smooth Keto Cheese Fondue is made with Gouda and bone broth. Share this festive meal of melted cheese with family and friends!
If you like cheese, you will LOVE this Keto Cheese Fondue! Melted Gouda and Gruyere perfectly combined with garlic, nutmeg, and apple cider vinegar. To bring this festive meal to the next level, I use collagen-rich chicken bone broth to make this cheesy pot not only delicious, but also healthy!
What is Cheese Fondue?
Fondue is a Swiss national dish that has become popular in North America in the 1960s. It consists of a melted dish served in a fondue pot or caquelon that’s heated over a portable stove or réchaud. With long forks, guests can dip pieces of bread into the melted cheese. It’s pretty simple, really, but tastes AMAZING!
How to make Cheese Fondue keto-friendly?
In traditional recipes, cornstarch or flour is used to keep the melted cheese from breaking and lumping. Instead, we will use cream cheese to keep our fondue dish creamy!
While bread dipped in melted cheese does taste oh so delicious, that route doesn’t work for us low-carb peeps. UNLESS, of course the bread is keto, like my KETO Rustic Bread. Other dipping options are crisp bacon, grilled or fried steak or chicken meat, raw or steamed broccoli and cauliflower, black olives, cherry tomatoes, mushrooms, and anything else that’s low-carb and can be dipped!
Tips for luscious Keto Cheese Fondue!
Cheese. Buy high quality cheese! For this recipe I used Gouda and Gruyere. I like the buttery, creamy consistency of Gouda cheese. Gruyere is a Swiss nutty, smooth-melting cheese that is obligatory in traditional Swiss fondues. If you can’t find it in the store, Emmental is a good substitute.
Grate it. Shred/grate your cheese! I use my simple box grater, but you if have a kitchen food processor, go for it! Don’t skip this step! Shredded cheese melts much easier and smoother than cubed cheese!
Bone broth. For this recipe, you will need 3/4 cup of bone broth. I prefer using homemade chicken bone broth, but you can also use store-bought bone broth. Kettle and Fire makes a high-quality chicken bone broth.
I usually make homemade chicken broth after making a roast chicken. It is pretty simple to make: Add your chicken carcass (with the cartilage, bits and pieces of skin and meat, and the neck) to a slow cooker or large pot, cover completely with water, add salt (and any other spices you like), and 1-2 tablespoons of apple cider vinegar. Bring to boil and then simmer for 24-48 hours. Strain and done!
Acid. A little bit of acidity in the fondue keeps the cheese smooth and gives it an even texture. I use apple cider vinegar, but you can also replace it with freshly squeezed lemon juice.
Fondue pot. Using a proper fondue pot for your cheese fondue helps keep the cheese dish warm and melted. I use a fondue pot with a flame, similar to this cast-iron one. I like the old-fashioned flair that it brings to the dinner table. You could also use an electric fondue pot, like this one.
Happy melting and eating!
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MORE FESTIVE KETO RECIPES
Keto Cheese Fondue (with Gouda and Bone Broth)
- fondue pot
- In a large sauce pan over medium heat, bring bone broth to a simmer. Lower heat to medium-low and add cream cheese and whisk until dissolved.
- Add garlic, nutmeg, and apple cider vinegar. Add a handful of shredded cheese and whisk until melted. Repeat, a handful at a time, with remaining cheese until all the cheese is melted.
- Pour into a fondue pot and serve with dippers of your choice. Stir occasionally with a kitchen spoon or whisk to keep the melted cheese smooth and prevent it from separating.
- Store leftovers in an airtight container in your fridge for up to 4 days. To reheat, add some bone broth or water, and heat over low flame until right consistency is reached.