Advice for first keto fondue?


(Victoria ) #1

Hi, all.

I love to share a pot of fondue at the holidays and am looking to hear others’ experiences with non-bread dippers. I have a vague recollection of trying broccoli in the past and having the cheese just slide right off (I may have used it raw but am unsure). I’m hoping to avoid a sad fondue situation. Please share your favorite cheese vehicles that work!

Thanks so much!


(Joanna Parszyk ) #2

I’d try cauliflower maybe. Or salsify


(Dan Dan) #3

I’m not a veggie fan :stuck_out_tongue_winking_eye:

I cube cooked beef, pork, chicken, goat, lamb, ham, salami, pepperoni and turkey :yum::heart_eyes:


(Steve) #4

Umm. Steak? If you did a blue cheese fondue with chunks of juicy med-rare steak, that would go over well too. :slight_smile:

Bacon-wrapped pieces of roasted garlic?

Chunks of polish sausage (kielbasa) - heh - or any number of other flavourful sausages. :). Chorizo?

If you’re going to have meats sitting at room temperature for more than two hours, you want cured meats - don’t want anyone getting sick! :slight_smile:


(Ellen) #5

Meat or just cooked veggies, amazing fondue!


(Ellen) #6

Bacon-wrapped pieces of roasted garlic?

Dagnamit that sounds bloody good!


(Bird) #7

Not serious here, but sometimes I get a bit koo koo when thinking of what to eat, so, my koo koo voice said, “just get a big hunk of cheese to dip in that fondue! Have some cheese to top it off and cream cheese for dessert! Aaaaaagh” like I said koo koo brain.:smile:


(Victoria ) #8

Thanks for the suggestions, everyone! I’ve got lots of cauliflower, a couple of steaks, and a package of Li’l Smokies, and at least one of those should work. I also have bacon and pork rinds.

I think the rinds might have promise because they’re so porous but I’m not sure if they’d shatter if I tried spearing them with a fondue fork . . .

Birdy, I think you may be on to something with the double down approach! :wink:


(Dan Dan) #9

I forgot meatballs :open_mouth: they are amazing :yum: dipped in fondue.

And for the young and young at heart hotdogs are a favorite :grinning:


(KCKO, KCFO) #10

Just lightly steam cauliflower, asparagus, and broccoli. You do not want them overly soft. Duke’s makes small low carb sausages that are yummy in fondue. Cubed roast beef and ham are good for dipping. Don’t forget you can also do “hot pot” which is the Asian version of foudue, but you use hot broth, instead of cheese sauce, and raw meats. We use this bread instead of French bread for dipping now. We had a wonderful Christmas dinner with most of these items.


(Victoria ) #11

Excellent ideas! I’ve never done hotpot and it sounds intriguing but for the moment, I’m committed to fondue. (I have the cheese in the fridge).

The biscuits will be on my to-do list when I can lay in some egg whites.


(Give me bacon, or give me death.) #12

Good advice—I’m going to try it!


(KCKO, KCFO) #13

We get them in the pint container at the grocery. It contains the exact amount of egg whites needed.

DH has played with this recipe and he has added things like cocao powder so he has something akin to a giant chocolate cookie. But he just keeps a basic recipe batch around for sandwich, garlic bread, etc. use.