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–+ servings
Easy Keto Creamed Spinach

Easy Keto Creamed Spinach: Comfort Food Made Guilt-Free

A scrumptious and creamy side dish that aligns with keto and low-carb lifestyles, perfect for your holiday table.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamed Spinach
  • 10 ounces fresh baby spinach Washed and drained
  • 8 ounces cream cheese Softened
  • 1 cup heavy cream Can substitute with coconut cream
  • 2 cloves garlic Minced
  • 1 pinch nutmeg Optional
  • salt To taste
  • pepper To taste
Optional Topping
  • Parmesan cheese For topping, can use nutritional yeast for vegan alternative

Equipment

  • large pot
  • Medium skillet
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Wash 10 ounces of fresh baby spinach and steam it in a pot with 1 inch of boiling water for 2-3 minutes until wilted.
  2. Melt 2 tablespoons of butter in a skillet and sauté 2 minced garlic cloves for 1 minute until fragrant.
  3. Add 8 ounces of softened cream cheese to the skillet and stir until melted, then gradually add 1 cup of heavy cream.
  4. Season the creamy mixture with a pinch of nutmeg, salt, and pepper, and allow to meld together on low heat.
  5. Fold the prepared spinach into the creamy mixture and heat through, stirring occasionally for 2-3 minutes.
  6. Transfer to a greased baking dish, sprinkle with grated Parmesan cheese, and bake at 375°F for 15-20 minutes.
  7. Allow to cool slightly before serving warm, garnished with extra Parmesan or fresh herbs.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 5gProtein: 4gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 2000IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Fresh baby spinach is recommended for best flavor and texture. Soften cream cheese for smooth incorporation, and be careful not to overcook the garlic.

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