- In a large saucepan over high heat, cook the butter for about 5 minutes, whisking constantly. The butter will start to sizzle and foam up. Watch for brown (but not black!) flecks; when you see them, remove the pan from the heat.
- While whisking, slowly adds the broth, cream cheese, and shredded cheese to the pan with the browned butter. Heat lightly, just until the cheese is pretty much melted. Add salt to taste.
- Remove from the heat. Using an immersion blender or countertop blender, blend the fondue until very smooth. Pour into a fondue pot and enjoy with the dippers of your choice.
- Store extra fondue in an airtight container in the refrigerator for up to 4 days. Reheat in the fondue pot over low heat until the cheese is loose and warmed through.
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Using a 2½-inch jar lid or round cookie cutter as a guide, drop 1 tablespoon of the cheese onto the parchment and use your fingers to spread the cheese to form a circle. Space the circles of cheese about 2 inches apart.
- Bake the rounds for 5 minutes or until lightly browned and bubbly. Allow to cool on the pan; they will crisp up as they cool. Remove the chips from the parchment paper and serve with your favorite keto dip or toppings.
- Store extras in an airtight container in the refrigerator for up to 4 days. variation: Pizza Chips. After forming the cheese circles in Step 2, scatter some mini pepperoni slices on each circle of cheese.
Buffalo Chicken Wings
- Preheat the oven to 400°F.
- Place the chicken wings and drumettes in a large bowl. Add the melted butter and toss to coat the chicken.
- Place the buttered chicken on a rimmed baking sheet and season liberally with salt and pepper.
- Bake for 35 to 40 minutes, until the wings are crispy on the edges and cooked through.
- Remove the chicken from the oven and brush it with the hot sauce. Serve with the blue cheese dressing and celery sticks.
- Store extra wings in an airtight container in the refrigerator for up to 4 days. Reheat the wings on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.
- To make the jelly, bring 1 cup of water to a boil in a teakettle. Place the tea bag in a cup and pour the hot water into the cup. Let it steep for a few minutes, then remove the tea bag.
- Place 2 tablespoons of cool water in a bowl. Sift the gelatin over the water and allow it to soften for a few minutes. Add the brewed tea to the softened gelatin.
- Add the sweetener to the tea mixture and stir to combine. Taste and add more sweetener, if desired.
- Add the extract, citric acid, and food coloring, if using, and stir to combine. Let cool on the counter for at least 2 hours before using.
- To make the dough, place the mozzarella and butter in a microwave-safe bowl and microwave for 1 to 2 minutes, until the cheese is entirely melted. Stir well.
- Add the egg and, using a hand mixer, combine well. Add the almond flour and salt and mix to combine. Using your hands, work it like a traditional dough, kneading for about 3 minutes.