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Spinach, cream, cheese…what’s not to love about this Steakhouse Keto Creamed Spinach recipe?
But did you know that traditional creamed spinach is made with a thickener, like flour? Enter this ketoized version of the traditional: Steakhouse Keto Creamed Spinach.
With just 3 net carbs per serving, it can be a regular dish on your table.
With all of the flavor and none of the carbs, this is a tasty keto side dish fit for any steakhouse – or even your house! Pair this indulgent and creamy dish with your favorite keto grilled steak, chicken, or fish, and elevate the meal to new heights.
Keto Creamed Spinach is Easy To Make
This Steakhouse Keto Creamed Spinach dish is also easy – it can be on your table in just a few minutes. And, you can do it the way I’ve done it here, with fresh baby spinach, or take a quick shortcut with frozen spinach.
No matter which you use, you MUST squeeze the excess water out of the spinach or you’ll end up with a runny, watery mess of a dish. Nobody wants that!
Invest in a GOOD strainer. This model of strainer fits across the sink and is perfect for hands-free use. Next, after a short hop in a hot oven, this keto vegetable recipe comes out bubbly, brown, and oh-so-good.
Steakhouse Keto Creamed Spinach Variations
I’ve made this version the classic way with Parmesan cheese – and lots of it! But, this is a highly versatile dish that can pair well with any number of cheeses.
Other suggestions to try are Swiss or Gruyere cheese, gouda, or even mozzarella. You don’t have to get fancy, you just need to get cheesy!
A one-pound bag of baby spinach makes enough for 4-5 generous servings.
But, as you’ll see from the step-by-step images below, it cooks down dramatically and so after a big, giant potful of raw spinach, you’re left with a few tiny handfuls.
Never fear! It evens out beautifully in this sauce. I served mine in small baking dishes, but I REALLY want a set of these mini cast iron pans to bake and serve them in, in true restaurant-style!
Dig in, and as always, happy eating!
What To Serve With Creamed Spinach?
This is a great side dish that goes well with many kinds of meats. Some of my favorites are Bacon-Wrapped Pork Tenderloin and grilled steaks, or try Lisa’s Keto Chicken Nuggets with this creamy side dish recipe.
Don’t forget to top your grilled steak with this AMAZING Garlic & Herb Butter Bomb!
Chef’s Tips
- Use fresh spinach instead of frozen. It has a much better texture.
- Fully squeeze the water from the cooked spinach before cooking or your dish will be runny!
- Use good quality ingredients like aged Parmesan for the best possible flavor.
- Don’t add all the cream at once – depending on how much you squeezed the spinach, you may need more or less cream.
- Serve this dish in cute dishes – presentation is everything!
Can you Freeze This Keto Side Dish?
Yes! To freeze it before baking, prepare it all the way up to the point where you top it with cheese.
Wrap the mixture tightly in a freezer bag or freezer-safe container, for up to three months.
Or, bake it and fully chill it overnight in the fridge. Then, wrap it tightly in foil or in a freezer-safe bag (removing as much air as possible), and freeze for up to three months.
To reheat – reheat in the oven from thawed at 350-F, or heat it in the microwave. Enjoy!
How Many Carbs are in STeakhouse keto Creamed Spinach?
This tasty keto side dish recipe rings in with a total of 3 net carbs per 1/4 cup serving. Each serving has a total of 7 grams carbs, and 4 grams fiber, so that’s a total of 3 net carbs. Enjoy!
Like This? Also Try:
- Skillet Braised Kale with Garlic
- Skillet Cabbage with Bacon
- Italian Brussels Sprouts with Sausage
- And don’t forget to check out my cookbooks page!
The ingredients. Wet spinach in a big skillet. 
Cook until wilted and tender. Drain well in a strainer. Squeeze out excess water. Ingredients into the pan. Mix well before baking.
Steakhouse Keto Creamed Spinach
Go steakhouse-style with this creamed spinach that's loaded with Parmesan cheese and cream.
Ingredients
- 1 pound baby spinach, washed well
- 3/4 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1/2 tsp garlic powder
- 1/2 tbsp dried onion flakes
- salt and pepper to taste
Instructions
- Wash the baby spinach and while it is still wet, put it in a large skillet.
- Cook the spinach over medium heat, tossing well, until wilted and tender. About 5-6 minutes.
- Transfer the spinach to a strainer and let it drip and cool to the touch. When the spinach is cool enough to handle, squeeze it dry between your very clean hands. Just remove most of the water, it doesn't have to be totally dry.
- Return the spinach to the skillet or put it in a bowl large enough for mixing. Add the cream, Parmesan cheese, garlic powder, and onion flakes. Mix well. Season with salt and pepper.
- Transfer the spinach to an oven-safe dish and top it with a sprinkle of cheese (options), then bake at 375-F until it is hot and bubbly and lightly brown on top, about 5-10 minute depending on the size of the dish. Serve and enjoy!
Nutrition Information:
Yield:
6Serving Size:
1/4 cupAmount Per Serving: Calories: 258Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 70mgSodium: 423mgCarbohydrates: 7gNet Carbohydrates: 3gFiber: 4gSugar: 2gProtein: 8g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.
Jennifer says
How many servings does this make? Thanks!
Chef Jenn says
Oops, thanks for catching that! A full pound of spinach makes 4-6 servings as a side dish. Hope that helps!
Chris Collins says
I just want to dive right into this dip! It looks absolutely dreamy!!
Alisa Infanti says
I am not a fan of parmesan cheese but tried this with Gruyere and it was delicious!
kim says
Yum! I love how easy and flavorful this is! I’m already craving it again!
Beth says
This is a delicious variation to traditional creamed spinach! I don’t even miss the thickener!
Sonia says
This looks so delicious! Perfect for gettogther. Will definitely give it a try.
Bintu | Recipes From A Pantry says
Oh this sounds utterly delicious! I do love creamed spinach but don’t have it very often!
Amanda says
What a perfect creamed spinach! It’s so decadent but also super simple to make. I’m definitely making this one again!
Chef Jenn says
So glad you loved it!
Erika says
Wow, this spinach dip is so savory and delicious!
Cristie says
Oh yum this looks so good. I would love this as a side dish to my main meal every night.
Anita says
Such an easy and delicious way to enjoy spinach. And the gruyere is perfect in this.
Allison Reynolds says
Yum! This was great!
I used 12 oz frozen chopped spinach, and it was fine. Microwaved it in the same bowl I baked it in.
Confession: I added bacon crumbles, and my husband, not a big vegetable fan, loved it. I had to remind him not to eat the entire dish, but save leftovers for both of us.
Chef Jenn says
So glad you both liked it! The bacon is a tasty touch!
Tina says
This recipe, my dear… is an absolute winner!! I tried it on a whim because it was the first one I saw that didn’t utilize frozen spinach. And boy oh boy did I ever stumble upon greatness!! Much thanks!!
Chef Jenn says
I’m so glad you liked it! It sure is one of my fav ways to use fresh spinach!