Swiss Cheese Fondue Cups
Mini baked cheese cups filled with creamy, garlicky Swiss fondue for a twist on the classic fondue experience.
Ingredients
For the Cups:
1 ½ cups shredded Swiss
½ cup shredded mozzarella cheese
1 cup almond flour
1 large egg
1 Tbsp butter (melted)
Pinch of salt
For the Fondue Filling:
1 Tbsp butter
1 clove garlic, minced
½ cup heavy cream
¾ cup shredded Swiss
2 Tbsp grated Parmesan cheese
1 tsp Dijon mustard
Salt and black pepper, to taste
Fresh chives or parsley, chopped (for garnish)
Macronutrients
(per serving, makes 6)
Protein: 20g
Fat: 33g
Carbs: 5g
Preparation
Preheat the oven to 375°F (190°C) and grease a 6-cup muffin tin with butter or tallow.
In a bowl, mix almond flour, Swiss cheese, mozzarella, egg, melted butter, and salt until a soft dough forms.
Divide the mixture evenly into the muffin cups, pressing up the sides to create wells.
Bake 10–12 minutes until the cups are lightly golden and set. Remove and let cool slightly.
In a saucepan, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Pour in heavy cream and whisk until warm, then stir in Swiss cheese, Parmesan, Dijon mustard, salt, and pepper.
Stir continuously until smooth and thickened, about 2–3 minutes, then remove from heat.
Spoon the warm cheese fondue into each baked cup and garnish with chopped chives or parsley.
Serve immediately while hot — perfect as an appetizer or indulgent snack.
Scaled - 27:39
Medicine Ball Clean: 30-25-20
Machine assisted pull-ups 30-25-9