Easy Keto Creamed Spinach

Easy Keto Creamed Spinach

Creamed spinach is one of the great naturally low-carb vegetable side dishes. Sadly, many restaurants and home recipes rely on a cheat: flour-thickened milk. But perfect creamed spinach deserves real cream, which is richer, sweeter, and just plain better. It takes a little longer, but it’s worth it. You can add any number of flavors to this recipe – garlic, tarragon, Parmigiano – but you might find that simplest is best.

(1 votes, average: 5.00 out of 5)
Easy Keto Creamed Spinach


  • 10 oz frozen chopped spinach
  • 1 medium shallot, finely diced
  • 2 tbsp butter
  • 1 cup heavy cream
  • salt to taste


  1. Melt the butter in a large saucepan over medium-low heat. Add shallot.
  2. Sweat shallot until it softens, but does not color, about 4 minutes.
  3. Add frozen spinach to the pan. Carefully melt block of spinach until it has entirely defrosted. (Placing a lid over the pan makes it go faster. If the shallot gets too hot and begins to color, add some water to the pan).
  4. Remove lid, and add heavy cream.
  5. Reduce patiently over medium-low heat, until cream has thickened enough to coat the back of a spoon, about 15 minutes.

Yield: 4 as a side

Food energy: 307 kcal

Total fat: 30g

Carbohydrate: 6.2g

Protein per serving: 3.9g

Total dietary fiber: 1.9g

Ross Wollen
Ross Wollen

Ross Wollen is a chef and writer based in Maine's Midcoast region. Before moving East, Ross was a veteran of the Bay Area restaurant and artisanal food scenes; he has also worked as a food safety consultant. As executive chef of Belcampo Meat Co., Ross helped launch the bone broth craze. Since his diagnosis with Type 1 diabetes in 2017, he has focused on exploring the potential of naturally low-carb cooking. Follow Ross on Twitter: @RossWollen

0 0 votes
Article Rating
Notify of
1 Comment
oldest most voted
Inline Feedbacks
View all comments
4 years ago

I look forward to trying this recipe. I have tried a few of your recipes, and they have been excellent. You really have a talent for this. Thank you.

Would love your thoughts, please comment.x