Joni Gommo is one of our awesome Ketovangelist Coaches, and when she told me she had a killer fondue recipe that would make a great intimate meal for Valentine's Day, I was excited! Coach Joni said she regularly enjoys this with raw cauliflower and broccoli florets, celery sticks, and quartered "Rollz" from Fox Hill Kitchen. I'll bet it would be pretty good with some toasted Outer Aisle Cauliflower Thins cut into strips, or maybe some fathead dough baked up crisp.
Notes: Coach Joni told me she normally serves this for herself and her husband as a full meal, so I calculated the macros for two servings. However, she also said this would be a great appetizer (and I agree) for four or more, so don't be afraid to make this as a starter for a less intimate dinner party.Print
4.12 g NET carbs per serving
- 5 oz grated Swiss cheese
- 5 oz grated Gruyere cheese
- 1 tbsp garlic, minced
- 1/2 c (4 fl oz) dry white wine (like a Savingon Blanc)
- 1 tsp ground mustard
- salt and pepper, to taste
- pinch cayenne pepper
- Bring the wine to a slow simmer in a fondue pot.
- Add garlic and simmer another minute, or until garlic is fragrant.
- Add the cheeses and stir with a wooden spoon, until melted and fully incorporated.
- Add the remaining seasonings to the pot, stir, and taste to adjust, as needed.
- Serve warm and melty, fondue-style!
Macros, as listed, are for 2 dinner-sized servings. However, this may also be made for an appetizer for four or more.
- Serving Size: 1/2 recipe
- Calories: 630
- Fat: 45.2 g
- Carbohydrates: 4.3 g
- Fiber: 0.18 g
- Protein: 40.8 g