Keto Creamed Spinach

This keto creamed spinach is the ultimate side dish to serve during the holiday season! No flour and no soup mix needed, it comes together in under 10 minutes!

Course Appetizer

Cuisine American

Prep Time 2

Cook Time 7

Total Time 9

Servings servings

Calories 154kcal

Author Arman Liew

Ingredients

20 oz baby spinach
2 tablespoons butter
1/2 medium onion finely chopped
2 cloves garlic minced
1/2 cup heavy cream
1/4 cup milk
4 oz cream cheese softened
1/2 cup parmesan cheese freshly grated
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Bring a large pot of salted water to a boil. Once boiling, add the baby spinach and blanch for 30 seconds. Drain and place in tap water. Once cooled, squeeze out excess moisture.
Place a large skillet over medium heat. Once hot, add the butter then the onion and garlic and cook until fragrant. Add the heavy cream, milk, and cream cheese and allow everything to simmer until the cream cheese has melted. Season with salt and pepper. Add the spinach and grated parmesan cheese and stir to combine.
Remove from the heat and serve immediately.

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 5 days.

TO FREEZE: Place the creamed spinach in an air tight container and store it in the freezer for up to 2 months. You must thaw it completely before reheating.

TO REHEAT: Either microwave the spinach for 30 seconds or reheat in the oven.

TO MAKE AHEAD: You can prepare this dish up to 2 days in advance. Simply make this dish as instructed, except for the parmesan cheese, then let it cool completely. Once cooled, refrigerate the skillet, covered. When ready to serve, bring it to room temperature then place the skillet over medium heat. Once hot, add the parmesan cheese and serve.

Nutrition