Keto Crab and Cheese Fondue

This luxurious keto crab and cheese fondue blends sharp cheddar and Swiss cheeses with rich butter and heavy cream for an ultra-creamy, velvety texture that stays perfectly low in carbs. Tender crab meat folds into the molten cheese, adding a delicate sweetness and savory depth that feels restaurant-worthy yet comes together easily at home. Gently melted over low heat without any flour or starch, this fondue is ideal for special occasions or quick weeknight dinners and pairs beautifully with keto-friendly dippers like broccoli florets, celery sticks, roasted cauliflower, bell pepper strips, almond flour crackers, or chaffles. It delivers a deeply satisfying, indulgent experience without compromising your keto lifestyle.

Course Appetizer, Main Course, Snack

Cuisine American, Keto, Low Carb

Keyword cheese fondue, crab and cheese dip, keto crab fondue, keto party food, low carb appetizer

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 285kcal

Equipment

medium saucepan
heatproof spatula or wooden spoon
Fondue pot or small slow cooker (optional)
cheese grater
Mixing bowl

Ingredients

For the keto crab and cheese fondue

2 tablespoons unsalted butter cut into pieces
3/4 cup heavy cream room temperature if possible
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar or dry white wine
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon kosher salt plus more to taste
1/8 teaspoon freshly ground black pepper or to taste
4 ounces sharp cheddar cheese freshly grated, packed loosely
4 ounces Swiss cheese such as Emmental or Gruyere, freshly grated
8 ounces lump crab meat picked over for shells and well drained
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh chives or parsley, plus more for garnish

For serving (keto-friendly dippers)

2 cups broccoli florets blanched or lightly steamed
1 cup celery sticks cut into fondue-friendly pieces
1 cup bell pepper strips any color, sliced
1 cup roasted cauliflower florets or steamed
1 cup keto almond flour crackers or chaffle pieces optional, for extra-indulgent dipping

Instructions

Add the grated cheddar and Swiss cheeses to a mixing bowl and toss together until evenly combined, then let the cheese sit at room temperature while you prepare the base so it warms slightly.
In a medium saucepan over low heat, add the butter and heavy cream and cook, stirring frequently, until the butter is melted and the mixture is steaming but not simmering.
Whisk in the Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and well combined.
Begin adding small handfuls of the cheese blend to the warm cream mixture, stirring constantly with a spatula or whisk and waiting until each addition is almost fully melted before adding more cheese.
Continue cooking over low heat, stirring gently, until all of the cheese is incorporated and the fondue is smooth, thick, and glossy without any visible lumps or graininess.
Gently fold in the crab meat, lemon juice, and chopped chives, being careful not to break up the crab too much, and cook just until the crab is warmed through.
Taste the fondue and adjust the seasoning with additional salt, pepper, or lemon juice as desired to balance richness and brighten the flavors.
Transfer the hot crab and cheese fondue to a warmed fondue pot, small slow cooker, or heatproof serving bowl and top with a sprinkle of extra chives for garnish.
Serve immediately with broccoli florets, celery sticks, bell pepper strips, roasted cauliflower, and keto almond flour crackers or chaffle pieces for dipping, keeping the fondue gently warmed over low heat if needed to maintain a smooth texture.

Notes

For the smoothest fondue, keep the heat very low and avoid boiling the cream or cheese at any point, since high heat can cause separation and graininess. If the fondue becomes too thick as it sits, whisk in a small splash of warm heavy cream until it loosens to your liking. Leftovers can be cooled, stored in an airtight container in the refrigerator for up to 3 days, and reheated gently over low heat while stirring, adding a bit more cream if needed. Pair with your favorite low-carb vegetables and keto-friendly crackers to keep the net carbs in check.

Nutrition