This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
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!
- 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!
Steakhouse Keto Creamed Spinach
- 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
- 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!
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.