This delicious side dish is perfect for fall and winter when you want serious comfort food. Even better?
It's gluten free and fine for low-carb diets.
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❤️ Why you'll love it
- Takes just minutes and there's almost no prep time
- Creamy, cheesy, and delicious
- Great way to get those leafy greens
This great side dish is my favorite whether or not I am on a keto diet. It's the best creamed spinach recipe I've ever come across and I like it better than the Boston market recipe.
It's very rich so you really don't need much to feel satiated and absolutely wonderfully full.
🧾 Ingredients
Just a few basic ingredients and and about 20 minutes to make this easy low-carb side dish recipe!
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🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Melt butter in a heavy skillet and saute garlic and onion until soft.
- Add the spinach.
- Cook until it's wilted.
- Stir in the heavy cream, cream cheese, and half the Parmesan. Stir until creamy. Top with remaining Parmesan. There! Perfect low carb side dish!
🥄 Equipment
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You'll need the following items to make this recipe successfully.
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🥫 Storage
Let keto creamed spinach come to room temperature.
Place in an airtight container, and store in the refrigerator for 3 days.
Make sure that the storage container is non-reactive. Glass or plastic is best - the acids in spinach will eat through aluminum.
You can freeze this easy keto creamed spinach for up to 3 months and it will be fine. Use either freezer bags or a plastic freezer container for best results.
💭 Tips
Expert Tip: You can lower the calories a bit by substituting the heavy cream with half and half and cutting the cream cheese by 2 tablespoons. It won't be as creamy and you'll need to let the sauce simmer a bit so it cooks off.
- You can use frozen spinach but thaw before using and let it drain in a colander or your creamed spinach with be super watery. Saying that - I do not recommend frozen spinach in this recipe.
- Try to get fresh baby spinach leaves. They just have more flavor.
- It's easiest to reheat in the microwave on high. Just heat in one minute increments, stirring often.
- You can also reheat on the stovetop over low heat. Stir to make sure it doesn't scorch on the bottom.
- Crumble some crisp cooked bacon on top just before serving.
- Leftover keto creamed spinach? Add it to your morning omelet. OMG.. the PERFECT way to start the day.
- Like it gooey? Use Mozzarella cheese instead of the Parmesan.
- If you like a little texture try sprinkling pork rind crumbs (or bread crumbs if you're not low carb) on top and sticking it under the broiler for a minute or two.
- I like to take 2 knives and run them across the spinach after it's cooked before I add the Parmesan topping. It cuts the leaves into a smaller bite size and is easier to eat.
👩🍳 FAQs
Yes. Spinach is very low in carbs and it is a nutritional powerhouse vegetable with all kinds of vitamins and minerals.
No. The fat in the cream and cheese it what helps keep the carbs low and thickens the cream sauce. If you use a non-dairy milk it will be super watery.
Not every recipe. If the recipe contains flour or other thickener you want to stay away from it. This recipe is definitely keto!
📚 Related recipes
This southern fried cabbage is another delicious low carb side dish!
🍽️ Serve with...
Keto creamed spinach is delicious with so many things! You don't have to be on a gluten free or low carb diet to enjoy it.
Here are some favorites...
📞 The last word
I've been on and off ketogenic diets my entire life thanks to a bum thyroid. In fact - about 12 years ago it was removed and I've had to be careful since then.
I typically feel better with lower carbs - but that's hard when you have a job like mine. This keto creamed spinach recipe is so good - I literally could eat it every single day.
I've tried tons of creamed spinach recipes and this is my favorite forever.
It's the perfect side dish, low carb or not. Definitely a great addition to your Thanksgiving dinner!
One of those easy keto recipes we all love... And since it's just 3 net carbs? Well, have at it, my friends, have at it.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Creamed Spinach Recipe (low carb/ keto)
Print Pin Recipe SaveEquipment Needed
Ingredients
- 3 tablespoons butter
- ¼ cup onions
- 1 tablespoon garlic
- 16 ounces fresh spinach leaves
- 6 ounces cream cheese
- 2 tablespoons heavy cream
- ½ cup Parmesan cheese, divided use
- kosher salt, to taste
Instructions
- Dice the onions.
- Mince garlic.
- Melt the butter over medium- low heat in a large skillet.
- Add the onions and minced garlic and saute until soft.
- Add the spinach and saute until wilted.
- If there seems to be excess water drain it off and return to the heat.
- Add the cream cheese, half the Parmesan, and heavy cream.
- Stir gently until it forms a sauce and the spinach is thoroughly cooked.
- Taste and add salt and pepper as needed.
- Sprinkle the remaining Parmesan over the top. Cover and remove from heat.
- Let stand a few minutes before serving.
Notes
- You can use frozen spinach but thaw before using and let it drain in a colander or your creamed spinach with be super watery. Saying that - I do not recommend frozen spinach in this recipe.
- Try to get fresh baby spinach leaves. They just have more flavor.
- It's easiest to reheat in the microwave on high. Just heat in one minute increments, stirring often.
- You can also reheat on the stovetop over low heat. Stir to make sure it doesn't scorch on the bottom.
- Crumble some crisp cooked bacon on top just before serving.
- Leftover keto creamed spinach? Add it to your morning omelet. OMG.. the PERFECT way to start the day.
- Like it gooey? Use Mozzarella cheese instead of the Parmesan.
- I like to take 2 knives and run them across the spinach after it's cooked before I add the Parmesan topping. It cuts the leaves into a smaller bite size and is easier to eat.
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