Traditional creamed spinach leans on flour to thicken the sauce, and flour has no place on a keto plate. Keto creamed spinach solves that with Parmesan and heavy cream instead, and the result tastes just as rich as the steakhouse version.
I use fresh baby spinach for the best texture, though frozen works as a shortcut if that is what you have. Whichever you use, squeeze the excess water out by hand before it goes into the sauce, or the finished dish turns watery.
A full pound of raw spinach cooks down to just a few handfuls, so do not be alarmed by how dramatically it shrinks. It evens out fine once the sauce comes together.
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Chef Jenn’s Take on Steakhouse Creamed Spinach
Watery creamed spinach comes down to one step people skip: squeezing the water out of the cooked spinach before it goes into the sauce. Spinach holds a surprising amount of water, and if it goes into the cream and cheese still wet, the whole dish turns thin and soupy instead of thick and rich.
Cook the spinach until wilted, drain it in a strainer, then squeeze it by hand once it is cool enough to handle. Do not add all the cream at once either, since how much water you squeezed out changes how much cream the mixture actually needs. Add it gradually and stop once the texture looks right.
Parmesan is the classic choice here, but this holds up well with other cheeses too. Gruyere and gouda both work, and one reader stirred in bacon crumbles and turned this into something her vegetable-skeptic husband asked for again. The base technique stays the same no matter which cheese or add-in you land on.
What You’ll Love About Steakhouse Creamed Spinach
- Bakes up bubbly and browned on top, which makes a plain vegetable side look like a real occasion dish.
- Tastes like the version from a steakhouse, minus the flour thickener working against you.
- Flexible enough to swap in Gruyere, gouda, or even bacon crumbles without changing the base technique.
Ingredients
- Baby spinach – Fresh gives the best texture. Frozen works as a shortcut, thawed and squeezed dry.
- Heavy cream – Full fat. Add it gradually rather than all at once.
- Parmesan cheese – Freshly grated melts and tastes better than pre-shredded.
- Garlic powder – Fresh minced garlic works too, in a slightly smaller amount.
- Dried onion flakes – Onion powder works as a substitute, use about a quarter of the amount.
- Salt and pepper – To taste.
How to Make Steakhouse Creamed Spinach
Scroll down for the full recipe card with exact measurements and printable instructions.
Add the spinach to a large skillet while still wet from washing. Cook over medium heat, tossing well, until wilted and tender, about 5 to 6 minutes.
Transfer the spinach to a strainer and let it drain and cool until it’s comfortable to handle. Squeeze the cooled spinach by hand to remove most of the water. It doesn’t need to be completely dry, just mostly.
Return the spinach to the skillet or a mixing bowl. Add the cream gradually, along with the Parmesan, garlic powder, and onion flakes, mixing well and seasoning with salt and pepper as you go.
Transfer to an oven-safe dish, top with a sprinkle of extra cheese if you like, and bake at 375°F until hot, bubbly, and lightly browned on top, 5 to 10 minutes depending on the size of the dish.
Make It A Meal
This is built for steak night. Garlic Steak & Mushrooms is the most natural pairing, though Bacon-Wrapped Pork Tenderloin works just as well if you’d rather serve pork.
For a second vegetable side on the same table, Skillet Cabbage with Bacon rounds things out nicely.
Storage
To freeze before baking, assemble through the cheese topping step, wrap tightly, and freeze for up to 3 months. To freeze after baking, chill fully overnight first, then wrap tightly and freeze the same way. Reheat from thawed in a 350°F oven or in the microwave. Refrigerated leftovers keep for up to 4 days.
Frequently Asked Questions
This recipe runs about 3 net carbs per 1/4 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Yes, frozen works as a shortcut. Thaw it completely and squeeze out the water the same way you would with fresh spinach, just as thoroughly, since frozen spinach tends to hold even more water.
Yes, Gruyere, gouda, or mozzarella all work well in place of Parmesan. Any good melting cheese with real flavor should work here.
Yes, one reader stirred in bacon crumbles with great results, turning this from a side dish into something closer to a main event. Add it along with the cream and cheese.
Add Preferred SourceSteakhouse Keto Creamed Spinach
Ingredients
- 1 pound baby spinach washed well
- 3/4 cups heavy cream
- 1 cup Parmesan cheese grated
- 1/2 teaspoon garlic powder
- 1/2 tablespoon 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!
Video
Notes
Recipe Card Tips
- Squeeze the spinach thoroughly before mixing it into the sauce. This single step is what determines whether the finished dish is thick or watery.
- Add the cream gradually rather than all at once. How much water you squeezed out changes how much cream the mixture needs.
- Don’t be surprised by how much a pound of raw spinach shrinks down. It’s normal, and it evens out once the sauce comes together.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
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!
How many servings does this make? Thanks!
Oops, thanks for catching that! A full pound of spinach makes 4-6 servings as a side dish. Hope that helps!
I just want to dive right into this dip! It looks absolutely dreamy!!
I am not a fan of parmesan cheese but tried this with Gruyere and it was delicious!
Yum! I love how easy and flavorful this is! I’m already craving it again!
This is a delicious variation to traditional creamed spinach! I don’t even miss the thickener!
This looks so delicious! Perfect for gettogther. Will definitely give it a try.
Oh this sounds utterly delicious! I do love creamed spinach but don’t have it very often!
What a perfect creamed spinach! It’s so decadent but also super simple to make. I’m definitely making this one again!
So glad you loved it!
Wow, this spinach dip is so savory and delicious!
Oh yum this looks so good. I would love this as a side dish to my main meal every night.
Such an easy and delicious way to enjoy spinach. And the gruyere is perfect in this.
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.
So glad you both liked it! The bacon is a tasty touch!
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!!
I’m so glad you liked it! It sure is one of my fav ways to use fresh spinach!
I made this! Loved it but did sub onion powder for the onion flakes which was just 1/4 teaspoon. It was delish!
So glad you liked it – onion powder is a great suggestion instead of the flakes! Thanks for coming back to comment 🙂
I’ve tried other creamed spinach recipes and unfortunately were not that flavorful. Can’t wait to try this one tomorrow with sirloin steaks and a lovely salad. Will let you know how it comes out.
Question
Did you add another cheese other than the Parmesan on top before baking?
I am considering using a bit of cream cheese.
Your video was very entertaining, by the way…loved it!
Thank you!! You could add cream cheese to the top but it will just sort of melt into a blob. An easy melting cheese like mozz or jack might work better. It’ll still taste great, though, so experiment!
As I watched your video the second time, I realized that you did discuss adding different cheese options, and then you added a cup of cheese, just to melt it, then sprinkled with Parmesan before baking. So I did add cream cheese as our cheese of preference, as you did.
How can I access more of your cooking videos, by the way?
Hi again, You sure can catch more of my videos here on my YouTube channel – https://www.youtube.com/channel/UCsQ-HhGNU0c0F8hzjUU8Q3A and if you subscribe and hit the red bell icon you’ll get notified when I post more of them! Also be sure to sign up for my newsletter (there’s a link in the About) section on the blog, and feel free to join our FB community at http://www.facebook.com/groups/ketocookingwins where I often post new videos. Thanks so much! Jenn
Can you use canned spinach?
Do you have an Amazon link to the cute oven skillet shown in your recipe? If not, what is the size of this particular skillet so that I don’t purchase the wrong size. Thank you.
I’ve had these dishes for a million years and so didn’t find anything quite the same on Amazon. These are close – they’re ceramic but the same size. https://amzn.to/4tguoIn
Enjoy! ~Jenn