This keto creamed spinach side dish will make you fall in love with spinach again! It only takes 5 minutes and tastes so rich and creamy.
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Healthy Spinach Side Dish
Did you grow up with Popeye the sailor man like I did? I remember my mom telling me that if I ate that gross spinach from the can, I’d be strong like him. I tried, I really did, but canned spinach is just gross!
Even if you have unpleasant memories of canned spinach, this recipe is going to make you fall in love with this leafy green vegetable again! It tastes like your favorite creamy dip, but you can eat it with a fork.
Keto-Friendly Side Dish
I love finding new ways to make keto-friendly recipes taste delicious, and cheese is one of my go-to’s!
This is one of those meals you can serve at dinner and no one will know it is keto! It’s made with full-fat cream cheese and heart-healthy spinach. But all anyone is going to taste is the creamy cheese.
How To Make Skillet Creamed Spinach
All of the instructions are at the bottom of this post in a printable recipe card. First, I have some step-by-step pictures and tips (including my favorite skillet that makes this entire process easier).
Creamed Spinach Ingredients
Here is what you need from the store before you begin.
- Butter – if you use salted, use less salt in the rest of the recipe
- Onion – you can use frozen diced onion to save yourself time
- Garlic – use fresh garlic, it has so much more flavor than garlic powder
- Almond Milk – for keto dieters, choose the unsweetened kind.
- Almond Flour – use almond flour, not almond meal. Almond meal will make it taste grainy.
- Salt & Pepper
- Cream Cheese – Full-fat is better on keto.
- Parmesan Cheese – shredded works best because you are going to melt it
- Fresh Spinach – do not use canned or frozen because it won’t have the same texture after you cook it on the stove. Use fresh spinach.
Use A Cast-Iron Skillet
Spinach is already a fantastic source of iron – but did you know that cooking with a cast-iron skillet actually helps you ingest more iron? Yup! I was given that tidbit when I was anemic during my last pregnancy.
My favorite cast iron skillet is Lodge. They are dependable and a really low price. Get one and you can use it on the stove and in the oven, it’s multi-purpose! You can usually find it on sale on Amazon too!
The very first thing you need to do is saute the garlic and onion with the butter. It is going to smell delicious!
While this is sautéing, mix the almond flour with the almond milk until it is dissolved.
Then, pour the milk mixture into the skillet and mix it up together.
After the milk is mixed in really well, add both the cream cheese and the shredded parmesan cheese. Keep mixing it until it is completely melted.
Finally, add the fresh spinach to the skillet and cook it just until it is completely warm. This step doesn’t take long at all! Serve it as soon as it is heated through.
How To Store Leftovers
Unfortunately, creamed spinach doesn’t store very well. The cream cheese solidifies in the refrigerator. It will stay fresh in an airtight container in the fridge for up to 3 days.
To reheat it, I suggest using the stove again. Reheating will make the spinach even softer, so keep that in mind.
Add Artichoke Hearts To Make It A Dip
This can easily be turned into a low-carb appetizer or party food. Just add some canned artichoke hearts and a few more spices – like some red pepper flakes – and about 1/2 cup mozzarella cheese. This will make it really cheesy and easy to use as a dip.
Low-carb dipping options include cucumber slices and pepper sticks.
- 1 Tablespoon butter
- 1/2 small onion, diced
- 2 cloves garlic, smashed and sliced
- 3/4 cup almond milk
- 1-2 Tablespoons almond flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 oz cream cheese
- 2 Tablespoons Parmesan cheese
- 1-12 oz package spinach (approximately 4 cups)
- Rinse the spinach well and set aside.
- In a skillet over medium heat, melt the butter.
- Once hot, add the onion and cook until translucent and fragrant,
about 3-4 minutes.
- Add the garlic and continue cooking for 2 minutes.
- Heat the almond milk in a microwave for 25 seconds, then whisk in the
- Pour the heated milk-almond flour mixture into the skillet.
- Add the salt, pepper and cheese and whisk until well combined.
- Stir in the spinach, coating the spinach completely in the cream
- Serve warm.
Serving Size:1/2 cup
Amount Per Serving: Calories: 144Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 709mgCarbohydrates: 8gFiber: 3gSugar: 3gProtein: 5g
More Low-Carb Recipes
If you are looking for some more keto recipes, these are my favorites!