This delicious Low-Carb Keto Creamed Spinach uses mashed cauliflower as a creamy base. It needs only 8 simple ingredients and 20 minutes to prepare. Gluten-Free. Low-Carb and Keto-friendly.
Traditional creamed spinach recipes contain flour, but this side uses creamy mashed cauliflower to thicken the dish. Using a vegetable-based sauce is a great option if you need a recipe for keto creamed spinach without cream cheese (a popular thickener).
This creamed spinach is a classic accompaniment to any protein, whether it be steak, poultry or fish. The best way, in our opinion, is to serve it with a big, juicy steak.
This recipe is a great way to get your kids to eat vegetables, because it transforms them into something ridiculously delicious!
How To Make This Low-Carb Keto Creamed Spinach?
Ingredients:
- frozen spinach
- cauliflower
- onions
- garlic
- mozzarella
- heavy cream
- butter
- ground nutmeg
Step-by-Step Instructions:
- Start boiling the cauliflower for at least 10 minutes. (Photo 1)
- Sauté the onion until soft and translucent while the cauliflower boils. (Photo 2)
- Add the spinach and nutmeg to the pan. Cook until the spinach if warmed through. (Photo 3)
- Scoop the soft cauliflower with a slotted spoon and add to your food processor. (Photo 4)
- Blitz it with the cream and butter until smooth. Taste and season it with salt and pepper. (Photo 5)
- Mix the cauliflower, spinach/onion and cheese together. (Photo 6)
- Add the mixture to a baking dish and sprinkle extra cheese on top. (Photo 7)
- Slide under the broiler until the cheese is golden and then serve. (Photo 8)
FAQs:
Is Spinach OK On Keto?
Yes. Spinach is low in carbs and suitable for the keto diet.
Is Spinach a Carb?
Spinach does contain carbs, but very few. Keep in mind that spinach loses its volume when cooking. A cup of raw spinach contains about 1g of carbs, while a cup of cooked spinach contains about 4g net carbs.
Low-Carb Cauliflower Creamed Spinach
Ingredients
- 2 cups frozen spinach
- 4 cups cauliflower (we used a small head of cauliflower and cut it into small florets)
- 1 onion (diced)
- 1 garlic clove (minced)
- ½ cup mozzarella (shredded – plus a little extra for on top)
- 2 tbsp heavy cream
- 1 tbsp butter
- ½ tsp ground nutmeg
- to taste salt and pepper
Instructions
- Turn on your broiler.
- Bring a medium sized pot of salted water to the boil. Once it boils, add the cauliflower florets and boil for approximately 10 minutes (or until soft).
- While the cauliflower boils, caramelize the onion in a little bit of butter and oil [butter for flavor, oil to keep it from burning] until soft and translucent and and then add the spinach and nutmeg. Cook until the spinach is warmed through.
- When the cauliflower is cooked, use a slotted spoon to scoop the florets into a food processor. Add the cream and butter. Blitz the cauliflower until smooth. Taste and then season with salt and pepper.
- Now mix the cauliflower, spinach/onion and cheese together, taste test and add more salt if needed, and scoop into a cast iron pan or small baking dish.
- Slide under the broiler until the cheese is golden brown and bubbly.
Nutrition
Looking For More Healthy Side Dishes:
- Zucchini with Tomato and Parmesan
- Curry Green Beans with Feta
- Green Bean Casserole
- 3 Ingredient BBQ Mushroom Skewers
Did You Make This Keto Creamed Spinach Recipe?
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Fudge says
Hi. I’m making it now. Realise the clove of garlic is left out from the method. I’m gonna assume it goes with the onions. Yes? 🙂
Roche Woodworth says
Yes, this is correct!:)
Amanda says
Can this be frozen and reheated?
Crystal says
What is a serving?
Jackie says
can you use frozen cauliflower for this recipe
Roche Woodworth says
Yes, I frozen cauliflower rice will work just fine!:)
Yvonne says
Really love this- one of my favorite side dishes – like to add extra spinach! Goes so good with steak! Thank you for sharing
Mwade says
I just made this for our Thanksgiving dinner and it was a HUGE hit! I made it exactly like the recipe stated; no changes and it was fantastic. Everyone loved it and it even reheated well. I intend to make it again very soon with a pork loin.
Roche Woodworth says
Thank you do much for the feedback, happy you enjoyed the recipe:)