This keto creamed spinach is the perfect vacation side dish that happens to be low in carb! Ready in just 10 minutes, it’s a family favorite that’s SO much better than store bought!
Keto creamed spinach
When the holiday season is over, my favorite keto side dishes are Cookies, Grain bread, and that simple creamed spinach.
My mom is the queen of Christmas side dishes and she never disappoints. She wrote her lists the days before Thanksgiving or Christmas dinner and when we sit down to our meal there are at least 4 or 5 pages to choose from.
Ever since I started the keto diet, I’ve thought I’d have to cut out on their cooking or heavily adjust them myself, but that’s not the case. Two of my favorite recipes from her, that Green bean casserole and the creamed spinach, of course, was low in carbohydrates! Since I discovered this little gem, I’ve made it myself several times to be on the safe side and I have no doubt you will be a fan too!
Why this keto spinach recipe will fascinate you
- NO flour. Almost every recipe for creamed spinach contains flour, but NOT this one. Flour isn’t keto friendly, but we found it didn’t even need a substitute – it was as thick enough as it is!
- Made with cream AND milk. My mom’s secret ingredient has always been to use a mixture of cream and milk instead of half and half (most commonly used), and it tastes so much better.
- Ready in 10 minutes. I firmly believe that side dishes shouldn’t take more than 10 minutes to prepare and this recipe is no different.
- Fresh or frozen spinach. While I prefer fresh baby spinach (straight out of the bag!), Frozen spinach can also be used.
What I love about this recipe is that it is a dish that you can bring to any event and that no one has to miss due to dietary restrictions. This is a traditional family favorite and you can bet I’ll reach for seconds and thirds!
How do you make creamed spinach?
- Baby spinach– While other types of spinach can be used (like English spinach), baby spinach is preferred because it takes seconds to blanch and it has a very mild and smooth taste. You can use frozen spinach, but you will need to squeeze out excess liquid to prevent this dish from becoming watery.
- butter– A much better option than oil to fry onion and garlic in, especially if the other ingredients have cream and milk in them!
- Onion and garlic– Adds flavor that works so well with the spinach.
- Whipped cream– The secret ingredient! Heavy Cream turns this from a simple side dish into something pretty impressive.
- milk– Balances the cream. Any milk will work.
- cream cheese– Softened to room temperature.
- salt and pepper– Taste good.
- Parmesan cheese– Freshly grated Parmesan cheese, NOT the shelf-stable variety!
Start by blanching the baby spinach in boiling and salted water. Squeeze out excess liquid and set aside. Next, put the butter in a large pan and heat it over medium heat. Add the onion and garlic and sauté until fragrant, then add the cream, milk and cream cheese and simmer until the cream cheese has melted. Add salt, pepper, blanched spinach and parmesan and stir.
Now remove the pan from the heat, sprinkle with extra parmesan and serve immediately.
Tips for storing, freezing and prepping
- To store: Leftovers can be stored covered in the refrigerator for up to 5 days.
- Freeze: Put the creamed spinach in an airtight container and store in the freezer for up to 2 months. You need to completely thaw it before reheating.
- Warm up: Either heat the spinach in the microwave for 30 seconds or warm it up in the oven.
- Move forward: You can prepare this dish up to 2 days in advance. Simply prepare this dish according to the instructions, with the exception of the parmesan cheese, and then let it cool completely. After cooling, put the pan covered in the refrigerator. When it’s ready to serve, bring it to room temperature, then put the pan on medium heat. Once hot, add the parmesan cheese and serve.
What can I serve with creamed spinach?
While this dish shows up for Thanksgiving and the holiday season, we enjoy it all year round. It’s a decadent and delicious vegetable side dish, and we love to pair it with some other low-carb appetizers, such as Crack the chicken, Meatballs, Pamesan chicken, and meatloaf.
More keto side dish recipes to try
frequently asked Questions
Is Creamed Spinach Unhealthy?
Creamed spinach can be quite unhealthy, especially when using only cream or half and half. To make it healthier, we use half the milk and reduce the added cheese.
Can you buy frozen creamed spinach?
Some grocery stores sell frozen creamed spinach, but it never tastes as good as homemade. They tend to be more watery and lack taste.
Is Creamed Spinach Keto-Friendly?
This recipe is keto friendly as it doesn’t contain flour or grains. Each serving provides only 3 grams of net carbohydrates.
- 20th ounce Baby spinach
- 2 tablespoon butter
- 1/2 middle onion finely chopped
- 2 Cloves garlic chopped
- 1/2 Cup Whipped cream
- 1/4 Cup milk
- 4th ounce cream cheese softened
- 1/2 Cup Parmesan cheese freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Bring a large saucepan of salted water to a boil. After cooking, add the baby spinach and blanch for 30 seconds. Drain and place in tap water. After cooling down, squeeze out excess moisture.
Set up a large pan over medium heat. Once hot, add the butter, then the onion and garlic and cook until fragrant. Add the cream, milk and cream cheese and simmer until the cream cheese has melted. Season with salt and pepper. Add the spinach and grated parmesan and stir.
Remove from heat and serve immediately.
TO STORE: Leftovers can be stored covered in the refrigerator for up to 5 days.
FREEZE: Put the creamed spinach in an airtight container and store in the freezer for up to 2 months. You need to completely thaw it before reheating.
WARM UP: Either heat the spinach in the microwave for 30 seconds or warm it up in the oven.
TO MAKE AHEAD: You can prepare this dish up to 2 days in advance. Simply prepare this dish according to the instructions, with the exception of the parmesan cheese, and then let it cool completely. After cooling, put the pan covered in the refrigerator. When it’s ready to serve, bring it to room temperature, then put the pan on medium heat. Once hot, add the parmesan cheese and serve.
Portion: 1portion | Calories: 154kcal | Carbohydrates: 6thG | Protein: 6thG | Fat: 13thG | Sodium: 402mg | Potassium: 472mg | Fiber: 3G | Vitamin A: 7092IE | Vitamin C: 21stmg | Calcium: 188mg | Iron: 2mg | NET CARBONS: 3G