This Keto Creamed Spinach is an easy low-carb side dish that goes great with grilled steaks, chicken, or salmon! It can easily be made dairy-free too!
Ready for the best low-carb side dish you'll ever have? This Keto Creamed Spinach is a staple recipe you'll turn to again and again, we promise!
Kale gets all the spotlight, but spinach is an amazingly delicious (and often undervalued) superfood. Spinach is packed full of magnesium, folate, and manganese especially when compared to other leafy greens.
For more information on how awesome spinach is, check out the links below:
Ingredients in Keto Creamed Spinach
- heavy cream
- cream cheese
- salt & pepper
It's a super simple ingredient list but makes the best creamed spinach you'll ever have!
How to make this recipe plant-based and dairy-free
This creamed spinach can easily be made dairy-free! Just use these swaps:
- Butter - we use Miyoko's
- Heavy cream - unsweetened plain almond milk does the trick
- Parmesan - we adore Violife parmesan!
- Cream cheese - Kite Hill is our go-to as is Tofutti
What to serve this spinach side dish with:
Any grilled protein is delicious with this but you can also use the creamed spinach as a filling for salmon or chicken! Try it, it's delicious!
How to store keto creamed spinach:
This recipe will keep in a covered container in the refrigerator for up to 3 days. Simply reheat on the stovetop with a little extra cream.
Keto Creamed Spinach
- 1 tablespoon butter dairy-free if plant-based
- ¼ small onion thinly sliced
- 2 garlic cloves
- 1 lb baby spinach
- ¼ cup heavy cream or unsweetened plain almond milk
- ¼ cup grated parmesan cheese Violife parm for dairy-free
- 2 ounces cream cheese dairy-free if plant-based
- Pinch nutmeg
- Salt and pepper to taste
- Heat the butter in a 10.5" cast iron skillet, once hot add in the garlic and onion. Cook 3-4 minutes until softened.
- Add in the spinach and cook 3-4 minutes until it's reduced in size. Add in the heavy cream and cream cheese, cook until the spinach is very wilted then stir in the parmesan, a pinch of nutmeg, and season with salt and pepper to taste.