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steakhouse creamed spinach in a cast iron serving dish
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4.24 from 47 votes

Steakhouse Keto Creamed Spinach

Go steakhouse-style with this creamed spinach that's loaded with Parmesan cheese and cream.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: broccoli cheese soup, creamed spinach, keto side dish, sides, spinach, vegetables
Servings: 6 servings
Calories: 188kcal
Author: Chef Jenn


  • 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! 


Serving: 0.25cup | Calories: 188kcal | Carbohydrates: 5g | Protein: 9g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 338mg | Potassium: 466mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7656IU | Vitamin C: 22mg | Calcium: 292mg | Iron: 2mg | Net Carbohydrates: 3g