Melted Swiss and Bacon Fondue

The Melted Swiss and Bacon Fondue is a luxurious, keto-friendly dish that embodies comfort and indulgence, combining silky melted Swiss cheese with crispy bacon for a rich, savory experience that stays low in carbs. A splash of dry white wine adds gentle acidity to balance the richness, while a touch of garlic infuses a warm, inviting aroma that makes every bite deeply satisfying. Perfect for entertaining or cozy nights in, this fondue clings beautifully to low-carb dippers like roasted vegetables, sausage slices, and pork rinds, turning simple keto staples into an elevated cheesy celebration. With its smooth texture, generous healthy fats, and minimal carbs, this dish delivers a decadent yet versatile option that fits seamlessly into a keto lifestyle.

Course Appetizer, Party Food, Snack

Cuisine European, Keto, Swiss

Keyword Bacon, cheese dip, gluten free, keto fondue, low carb appetizer, swiss cheese

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 380kcal

Equipment

large skillet
fondue pot or heavy saucepan
wooden spoon or silicone spatula
box grater
Small bowl
Cutting board
Chef's knife

Ingredients

For the fondue base

1 pound Swiss cheese, freshly grated such as Emmental or Gruyère style, packed after grating
1 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
1 clove garlic peeled and halved
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard no sugar added
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper plus more to taste
1/8 teaspoon fine sea salt or to taste, depending on saltiness of bacon and cheese

For the bacon

8 slices thick-cut bacon no sugar added
1 tablespoon bacon fat or unsalted butter reserved from the pan or added as needed

Optional keto dippers for serving

2 cups steamed or roasted broccoli florets well dried so they do not water down the fondue
2 cups roasted cauliflower florets or other low carb vegetables such as zucchini rounds or mushrooms
8 ounces fully cooked sausage sliced into bite-size rounds, sugar free
2 cups pork rinds plain or lightly salted, for dipping

Instructions

Cook the bacon in a large skillet over medium heat until very crisp, then transfer it to a paper towel lined plate to drain and crumble it into small pieces once cool enough to handle, reserving about 1 tablespoon of the bacon fat in the pan.
Rub the inside of your fondue pot or a heavy saucepan with the cut sides of the garlic clove, then discard the garlic or finely mince and add it to the pot if you prefer a stronger garlic flavor.
Pour the dry white wine and lemon juice into the prepared pot, add the reserved bacon fat or butter, and warm the mixture over medium low heat until steaming but not boiling.
Toss the grated Swiss cheese in a bowl to loosen any clumps, then begin adding small handfuls of cheese to the warm wine mixture, stirring constantly with a wooden spoon or spatula until each addition is mostly melted before adding more.
Continue stirring gently over low heat until the cheese is fully melted and smooth, then stir in the Dijon mustard, nutmeg, black pepper, and a small pinch of salt, tasting and adjusting the seasoning as needed while keeping the fondue just below a simmer.
Fold most of the crumbled bacon into the hot fondue, reserving a small handful for garnishing the top, and stir until the bacon is evenly distributed through the cheese.
Transfer the fondue pot to a low flame, candle, or electric warmer to keep it gently heated, sprinkle the remaining bacon over the surface, and serve immediately with prepared low carb vegetables, sausage slices, and pork rinds for dipping.
Stir the fondue occasionally as you serve to maintain a smooth texture, and if it thickens too much, loosen it with a splash of additional warm wine or a little chicken broth while it remains over low heat.

Notes

For the smoothest texture, grate Swiss cheese from a block instead of using pre shredded cheese, which often contains starch based anti caking agents that can cause clumping and increase carbs. Keep the heat low throughout cooking because high heat can cause the cheese and fat to separate, leading to a grainy fondue that is difficult to rescue. If you prefer not to cook with wine, you can substitute unsalted chicken broth for part or all of the wine while still keeping the recipe keto friendly, though the flavor will be slightly less tangy. Leftover fondue can be cooled, refrigerated in an airtight container for up to 3 days, and gently reheated on the stovetop over low heat with a splash of broth or wine to restore its silky consistency. To keep net carbs low, stick with non starchy dippers such as roasted broccoli, cauliflower, zucchini, mushrooms, or sugar free sausages, and use pork rinds or keto biscuits made from almond flour instead of bread.

Nutrition