Keto Creamed Spinach

This keto creamed spinach recipe features tender wilted spinach dressed in a decadent cream sauce. It’s fast, rich, and you can use fresh OR frozen spinach. 1 gram net carbs. 

Table of Contents

1. Key ingredients
2. How to make keto creamed spinach
3. Arman’s recipe tips
4. Storage instructions
5. More keto holiday favorites
6. Keto Creamed Spinach (Recipe Card)

Everyone has their thoughts on creamed spinach, but personally, it’s one of my favorite side dishes. I find the trick comes down to the spinach. When done wrong, it’s mushy, bland, and colorless. When done right, it’s SO rich and comforting. 

The good news is that you can easily make this dreamy side (the right way) AND stick to your keto diet using my easy creamed spinach recipe. No thickeners, it’s fast, and works with fresh or frozen spinach.

If you need more decadent keto side dishes for busy weeknights, try my cauliflower mac and cheese, keto mashed potatoes, and keto green bean casserole next!

Key ingredients

• Baby spinach. Of all the spinach varieties I tested, I preferred baby spinach because it’s quick to blanch and has a mild flavor. You can use frozen spinach, but you will need to squeeze out excess liquid to ensure this dish doesn’t become watery.
• Unsalted butter. I prefer cooking in butter when I want to add flavor, especially when there’s cream and milk involved.
• Onion and garlic. For flavor. I used freshly minced garlic, but the bottled stuff works if that’s what you have. 
• Heavy cream. My secret ingredient! I tried using only half and half as the dairy, and I found the texture lackluster. Heavy cream adds a luscious creamy texture.
• Milk. Balances out the heavy cream. Any milk works. 
• Cream cheese. I always leave it on the counter 20 minutes beforehand so it softens. If you forget, just microwave it for 10-15 seconds. 
• Salt and black pepper. Just a pinch to taste.
• Parmesan cheese. One of the top lessons I’ve learned over the years is to use freshly grated parmesan cheese, NOT the shelf-stable kind!

How to make keto creamed spinach

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1- Blanch. Bring a pot of water to boil, then blanch the spinach. Drain and transfer to a bowl of cold water. Once cooled, squeeze out excess moisture. 

Step 2- Assemble. Melt butter with onion and garlic in a skillet. Add the milk, cream, and cream cheese, simmer, and stir until everything is combined. Season with salt and pepper, then fold in the spinach and parmesan. 

Step 3- Serve. Serve the creamed spinach warm and enjoy!

Arman’s recipe tips

• Make ahead. This is one of my favorite side dishes to make in advance. Simply prepare it as instructed (except for the parmesan) and let it cool completely. Once cooled, chill in the fridge for up to 2 days. Then, bring it to room temperature, reheat it in a skillet, add parmesan, and serve. 
• Use a cast iron skillet. I love using cast iron pans because, while they take a while to warm up, they retain heat VERY well. This is key to warming (and not overcooking) the spinach. Plus, you can bring the skillet directly to the table!
• Prefer less cream cheese? You can easily reduce or even omit the cream cheese in this recipe. Just note that without thickeners, you will have more of a creamy sauce than a side dish (but the flavor will still be amazing!). 
• Don’t worry if it doesn’t thicken right away. I find that it thickens quite a bit as it cools. 

Storage instructions

To store: Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.

To freeze: Freeze leftovers in a freezer-safe container for up to 2 months, then let it thaw before reheating. 

Reheating: Microwave the spinach for 30 seconds or reheat it in a large skillet over medium heat for 6-7 minutes or until warm.

More keto holiday favorites

• Cauliflower mashed potatoes
• Keto spinach artichoke dip
• Keto buffalo chicken dip
• Keto broccoli cheese soup

If you tried this Keto Creamed Spinach Recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.