Low-Carb Keto Creamed Spinach
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)
- 1/2 cup mozzarella (shredded – plus a little extra for on top)
- 2 tbsp heavy cream
- 1 tbsp butter
- 1/2 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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Hi,
I’m in the process of making this wonderful looking dish. I have a feeling I over bought on the cauliflower. Would you be able to estimate how many cups of boiled cauliflower you put in the food processor? Also, what size baking dish are you using? In the video the dish is rectangular, but I’m guessing it’s not as big as a 9″ X 13″? Thanks for the advice and sharing the recipe!
Hi Kelly! The size of the dish I used was a 10”x6” – I will add this information to the recipe card. We are in the process of updating a lot of our older recipes.
Also, I think the head of cauliflower we used got us about 2-3 cups of cauliflower. Hope that helps!
Can I use frozen cauliflower and spinach or does it have to be fresh?
Hello Takenya – Frozen spinach will work just fine! 🙂
Just made this served with steak it was a hit added extra onions and cream and more spinach
Thanks for the feedback! Glad it was a success 🙂
Interesting post!! I’ve started LCHF a month ago, and so far I am getting used in this way of eating. I love that I don’t feel bloated all the time, And I’ve never felt so much better like this before. I think I found the best diet for me!! Thank you for this awesome recipes.
I love this recipe! Thank so much for sharing ????
Thank you for the feedback Lesa! Glad you liked the recipe 🙂
Anything besides spinah you would suggest? Kale? Swiss Chard? finely chopped brocolli?
Kale would definitely do great, Swiss chard as well. And who knows, maybe even broccoli…I might give that a try myself!:)
I am going to do a variation of this as a pasta sauce. And imagine cauliflower/spinach toast like avocado toast.
I read the recipe and had to make it right away (after midnight) So I used what I had. I boiled the cauliflower, moved it to blender with a slotted spoon.
It was slow blending so I added a tablespoon of butter. The I decided to just put in the fresh spinach. It gave it a crisp taste. I couldn’t decide if I should use unflavored yogurt or coconut milk. I seasoned it with a onion/garlic/parsley spice mix from Trader Joe’s. I used Oxacan grated cheese because it melts so well.
Next time I will follow the recipe but I was delighted with my results. I ate half of it for dinner. The rest will be beaten in with some eggs for breakfast.
This would be a great potluck dish–especially since it can be made vegan so easily.
This is the first of your recipes I have tried–now I am going to go down the list and try others
Glad it inspired you to create something yummy! Hope you like the original recipe as well when you try it:)
These pictures made my mouth water, it looks so delicious! I’m already saving the link so I can try later today. Thanks!
I cook every day but have never tried cooking cauliflower. I skipped over all the recipes for it thinking surely it wouldn’t taste good as a replacement for rice or mashed potatoes. So I saw this recipe and had everything except the cream so decided to try it. I didn’t add the cloves because I only had whole cloves and didn’t feel like processing them. I used 2% milk instead of cream and threw in a little parmesan cheese with the mozzarella. I didn’t see where in the recipe to add the garlic so I put it in when the spinach was almost wilted. I thought it was really good, my husband who resembles a three year old when trying new foods said it was ok. I would make it again but without the nutmeg, to me it gave an odd flavor but maybe that’s because I didn’t use the cloves. I’m for sure a new fan of cauliflower and can’t wait to try it other ways.
Happy you liked it Kimberly!