In a medium sized pot over a low heat, melt the butter. Then, whisk in the xanthan gum and salt. Continue whisking until the butter thickens and froths. You may continue cooking until you get a nutty brown color for a deeper flavor, if you wish.
Step 2
Slowly whisk in the almond milk. It should start thickening almost instantly. Continue whisking and bring the pot to just under a simmer.
Step 3
In 4-5 additions, whisk in the cheddar and gouda cheeses. Keep stirring until all the cheese is melted and you fondue is thick and creamy. Serve hot with your favorite keto dipping items.
Ingredients
Butter – 2 tablespoon
Baking Aids Xanthan Gum by Bob’s Red Mill – 1 tbsp
Salt – ¼ teaspoon
Almond Milk, Plain Or Original, Unsweetened – 1 cup