Keto Garlic Herb Cheddar Fondue

The Keto Garlic Herb Cheddar Fondue is a creamy, boldly cheesy, and completely keto-friendly dip made by slowly melting sharp cheddar cheese with rich heavy cream and butter, then infusing it with fresh garlic and aromatic herbs like thyme and rosemary. This luscious fondue skips traditional thickeners such as flour or cornstarch and relies entirely on cheese and cream for its thick, velvety consistency, keeping carbs extremely low while maximizing flavor and fat. It is perfect for dipping roasted low-carb vegetables, grilled meats, and savory keto-friendly bites, making it an ideal option for cozy weeknight dinners, effortless entertaining, or satisfying snack cravings. Every spoonful delivers comforting, guilt-free indulgence that fits seamlessly into a strict keto lifestyle.

Course Appetizer, Dinner, Snack

Cuisine American, Keto, Swiss

Keyword cheddar fondue, garlic herb cheese dip, gluten free, keto appetizer, keto fondue, low carb dip

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 310kcal

Equipment

medium saucepan
Heatproof whisk or silicone spatula
box grater
Fondue pot or small slow cooker (optional)
cutting board and knife

Ingredients

For the fondue base

4 cups sharp cheddar cheese, freshly grated packed, not pre-shredded
1 1/2 cups heavy whipping cream
3 tablespoons unsalted butter
2 ounces cream cheese softened, full-fat
2 cloves garlic, minced or pressed
1 teaspoon Dijon mustard no added sugar
1/4 teaspoon fine sea salt to taste
1/4 teaspoon freshly ground black pepper

Garlic herb infusion

1 teaspoon fresh thyme leaves finely chopped, or use rosemary
1/2 teaspoon fresh rosemary very finely minced, optional
1/4 teaspoon smoked paprika optional, for subtle smokiness

Optional keto dippers for serving

2 cups roasted cauliflower florets or steamed until crisp-tender
2 cups roasted broccoli florets
8 ounces fully cooked sausage or kielbasa, sliced no added sugar
8 ounces cooked shrimp patted dry
1 cup celery sticks or bell pepper strips for dipping, optional

Instructions

Grate the cheddar cheese using a box grater and set it aside in a bowl so it comes slightly closer to room temperature, which helps it melt smoothly.
Mince the garlic and finely chop the thyme and rosemary so the herbs distribute evenly through the fondue without creating large pieces.
Add the heavy cream, butter, and cream cheese to a medium saucepan and place it over medium-low heat.
Whisk gently as the butter and cream cheese melt into the cream until the mixture is smooth and just beginning to steam without coming to a boil.
Stir in the minced garlic, thyme, rosemary, smoked paprika, Dijon mustard, salt, and black pepper and cook for another minute to bloom the flavors, keeping the heat low so the garlic does not brown.
Reduce the heat to low and begin adding the grated cheddar cheese a small handful at a time, whisking constantly after each addition until the cheese is fully melted before adding more.
Continue adding and whisking in the cheddar until all of it is incorporated and the fondue is thick, glossy, and completely smooth without visible shreds.
If the fondue seems too thick, whisk in a small splash of additional heavy cream until it reaches your desired dipping consistency, keeping the mixture warm but not boiling.
Taste the fondue and adjust the seasoning with a pinch more salt, pepper, or herbs if desired, remembering that the flavor will be more pronounced as the fondue cools slightly.
Transfer the hot fondue to a warmed fondue pot, small slow cooker on low, or a heatproof serving bowl set over a candle or low flame to keep it warm and fluid for serving.
Arrange roasted vegetables, sausage slices, shrimp, and any other keto-friendly dippers on a platter and serve immediately with the warm garlic herb cheddar fondue for dipping.
For leftovers, let the fondue cool, refrigerate it in an airtight container, and reheat gently in a saucepan over low heat with a small splash of cream, stirring often until smooth and creamy again.

Notes

For the smoothest fondue, avoid pre-shredded cheese, which often contains anti-caking starches that can cause a grainy texture and add unnecessary carbs. Maintaining low, gentle heat is essential because boiling can cause the cheese to separate and become oily. If the fondue ever looks slightly separated, remove it from the heat and whisk vigorously until it comes back together, adding a spoonful of cream if needed. Keep dippers keto by focusing on roasted or steamed low-carb vegetables, grilled sausages, shrimp, or even small pieces of steak or chicken instead of bread. This fondue is rich and filling, so a modest portion goes a long way, and pairing it with high-fiber vegetables will help keep net carbs low while making the meal more satisfying.

Nutrition