Cheesy Keto Creamed Spinach
This keto creamed spinach recipe is easy to make and the perfect low carb side dish. Per serving: ~170kcal, 14g fat, 6g protein, 4g total carbs – 2g fiber = 2g net carbs
- Prep Time: 5m
- Cook Time: 20m
- Total Time: 25m
- Serves: 4 servings
Ingredients
- 12 ounces (~340g) fresh spinach leaves, washed
- 2 tablespoons butter, divided
- 3 cloves garlic, minced
- 1/4 cup heavy cream
- 1 ounce (~28g) cream cheese, softened
- 2 ounces (~56g) fresh parmesan, shredded
- 1/4 teaspoon black pepper, or to taste
- 1 ounce (~28g) feta cheese, creumbled
Instructions
- Melt 1T butter in a large skillet over medium heat. Add ~1/2 teaspoon of the minced garlic, and cook for about 1 minute.
- Add spinach to skillet. Cook for 3-5 minutes, stirring frequently, until spinach is fully wilted.
- Transfer spinach to a colander or strainer to drain. Press with your hands or the back of a spoon to remove excess water. Optionally, coarsely chop. Set aside.
- In the same pan over medium heat, melt remaining 1T butter. Add the remaining garlic and cook for about 1 minute.
- Add heavy cream and cream cheese. Stirring frequently, cook for 2-3 minutes, or until mixture is smooth and just beginning to bubble.
- Add parmesan cheese and black pepper. Continue to stir until cheese is fully melted.
- Return drained spinach to pan and stir to combine with the cheese sauce. Cook for an additional 1-2 minutes, or until heated through.
- Finally, stir in crumbled feta and serve.
- Best served hot. Store refrigerated in a sealed container for up to 3-5 days.