Cheese Fondue with Keto Dippers

• Prepare the Pot: Take the garlic clove, cut it in half, and rub the cut sides all over the inside of your fondue pot or a heavy saucepan. This gives the fondue a subtle hint of garlic flavor without overpowering it.
• Heat the Base: Pour the white wine (or chicken broth) and lemon juice into the pot. Place it over medium heat and bring it to a gentle simmer, but do not boil.
• Melt the Cheese: Gradually add the shredded Gruyère and Emmental cheeses in small handfuls. Stir continuously with a whisk or wooden spoon until the cheese melts completely and forms a smooth, creamy mixture.
• Thicken and Season: Stir in the Dijon mustard and sprinkle the xanthan gum over the top, whisking until the fondue thickens slightly. Taste and adjust with salt and pepper as needed.
• Serve Immediately: Transfer the fondue to a warming dish or fondue pot with a heat source underneath. Arrange your keto-friendly dippers on a serving platter and invite guests to dip away!

Keto Beef Bourguignon

• Cook the Bacon: Heat a large Dutch oven over medium heat. Add the chopped bacon and cook until it’s crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
• Brown the Beef: Season the beef chunks generously with salt and pepper. Working in batches, sear the beef in the bacon fat until browned on all sides. Remove the beef and set aside.
• Sauté the Veggies: Add the diced onions and halved mushrooms to the pot. Sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute, stirring constantly.
• Build the Sauce: Stir in the tomato paste, coating the veggies evenly. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
• Simmer the Beef: Return the beef and bacon to the pot. Add thyme and bay leaves. Cover with a lid and simmer on low heat for 2-3 hours, stirring occasionally, until the beef is fork-tender.
• Thicken the Sauce (Optional): Remove the bay leaves. If the sauce is too thin, sprinkle in xanthan gum and stir well to thicken. Serve the beef bourguignon over cauliflower mash.

Roasted Garlic Cauliflower Mash

• Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes, or until the garlic is soft and golden.
• Cook the Cauliflower: Steam or boil the cauliflower florets in salted water until fork-tender, about 10-12 minutes. Drain thoroughly to remove excess moisture.
• Blend the Mash: Squeeze the roasted garlic cloves into a blender or food processor. Add the cauliflower, butter, heavy cream, Parmesan cheese, salt, and pepper. Blend until the mixture is smooth and creamy. Taste and adjust seasoning as needed.
• Serve Warm: Transfer to a serving bowl and garnish with a sprinkle of Parmesan or chopped herbs if desired.

Brussels Sprouts with Bacon and Walnuts

• Cook the Bacon: In a large skillet over medium heat, cook the diced bacon until it’s crispy. Use a slotted spoon to remove the bacon and set aside. Leave the bacon grease in the skillet.
• Sauté the Brussels Sprouts: Add olive oil to the skillet if necessary, then place the halved Brussels sprouts cut-side down in the pan. Cook for 4-5 minutes without stirring to caramelize the bottoms.
• Finish Cooking: Stir the Brussels sprouts and cook for another 5 minutes, or until tender but still crisp. Add the bacon back to the skillet and toss to combine.
• Add the Walnuts: Sprinkle the chopped walnuts into the skillet during the last 2 minutes of cooking to toast them lightly. Season with salt and pepper to taste.

Endive Salad with Blue Cheese and Walnuts

• Make the Vinaigrette: In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper until well combined.
• Assemble the Salad: Separate the endive leaves and arrange them on a platter, fanning them out for easy serving.
• Add the Toppings: Sprinkle the crumbled blue cheese and toasted walnuts evenly over the endive leaves. Drizzle with the vinaigrette just before serving.

Keto Chocolate Fondue with Dippers

• Heat the Cream: In a small saucepan, warm the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
• Melt the Chocolate: Remove the saucepan from heat and stir in the sugar-free dark chocolate chips. Continue stirring until the chocolate is fully melted and the mixture is smooth.
• Add Flavorings: Stir in the butter, vanilla extract, and sweetener of choice. Adjust sweetness to taste.
• Serve Warm: Pour the chocolate fondue into a small fondue pot or serving bowl. Arrange your keto-friendly dippers—strawberries, keto brownies, nuts—on a platter.