Delicious Keto Creamed Spinach – Rich, Cheesy, And So Low-Carb

If you’ve ever tried creamed spinach at a steakhouse and thought, “Oh wow, I could eat this like a soup,” you’re in the right place. This Keto Creamed Spinach recipe is everything good about that—but easier, faster, and made for low-carb living. It’s thick. It’s cheesy. It’s the kind of side dish that steals the whole plate.

Even if spinach isn’t your go-to veg, this recipe will change your mind. It’s got enough garlic, cheese, and cream to make a grown adult forget they’re eating greens.

And if you’re deep into keto or just testing the waters, this is one of those “set it and forget it” side dishes that works with everything. Chicken. Steak. Pork chops. Or just a spoon straight from the pan (no judgment).

Let’s break it down.

Why You’ll Actually Want To Eat Spinach

Look, nobody gets excited about spinach on its own. But hear me out: when it’s cooked down in butter and cream, and loaded with parmesan and cream cheese, it’s not the spinach you knew growing up.

This is comfort food disguised as a vegetable side.

Spinach on its own is low in carbs, loaded with iron, and basically a blank canvas. That makes it perfect for keto cooking, where fat is the flavor. So we just load it up with the good stuff.

Keto Creamed Spinach Ingredients (Nothing Fancy)

This is a short list. No need to track down weird ingredients. Most of this is probably already in your fridge or freezer:

• 1 pound fresh spinach (or frozen if you’re in a pinch)

• 4 tablespoons butter

• 3 cloves garlic, minced

• 1/2 cup heavy cream

• 1/2 cup cream cheese (room temp is easier to stir)

• 1/3 cup grated parmesan

• Salt and pepper to taste

• Optional: a pinch of nutmeg (trust me on this one)

• Optional: crushed red pepper if you like a little heat

That’s it. No flour. No fillers. No sneaky carbs.

Fresh vs Frozen Spinach – Does It Matter?

Short answer: nope.

If you’ve got fresh spinach wilting in the fridge, use it up. But frozen spinach works just as well. Just make sure you squeeze out all the water after thawing, otherwise your cream sauce will get watery—and that’s not the vibe we’re going for.

Frozen spinach also saves time. No washing, no chopping. Just thaw, squeeze, and cook.

Step-By-Step – The Lazy Way

This recipe is about as easy as it gets. You’ll go from “pan on the stove” to “eating out of the pot with a spoon” in under 20 minutes.

1) Cook Down the Spinach

If you’re using fresh spinach, throw it in a large skillet over medium heat with a little bit of water (just a splash) and cover it. Let it wilt down, stirring now and then, for about 3 to 4 minutes. Drain off any liquid.

If you’re using frozen spinach, thaw it and squeeze it like you mean it. A clean kitchen towel works better than your hands. Just don’t skip this step.

Set the spinach aside for a sec.

2) Start the Cream Sauce

In the same pan, melt the butter over medium heat. Add the garlic and stir it around until it smells amazing—usually about 30 seconds.

Add in the cream cheese and heavy cream. Stir until smooth and creamy. It’ll look a little weird at first, but keep stirring—it melts into magic.

3) Add Cheese and Seasoning

Toss in the grated parmesan. Stir until everything is blended and the sauce thickens slightly.

Add salt and pepper to taste. A little nutmeg here is optional but kind of classic. Just a tiny pinch.

4) Mix in the Spinach

Add your spinach back into the pan and stir until it’s all coated in the creamy sauce. Let it simmer for another 3-4 minutes so everything gets cozy together.

That’s it. You’re done. Serve warm.

Pro Tips That Make a Difference

• Use room temperature cream cheese if you can. It melts easier and blends better.

• Don’t skip squeezing the spinach. Water ruins the creaminess.

• Use real parmesan, not the powdery stuff in the green can. It melts better and tastes way better.

• If the sauce gets too thick, just splash in a little more cream to loosen it up.

• Want to make it ahead? You totally can. It reheats like a dream.

What to Eat With It

Honestly, this goes with almost anything. It’s the side dish that plays well with others.

• Steak: Classic combo. Creamed spinach and a ribeye? No notes.

• Roasted Chicken Thighs: Especially skin-on. That crispy chicken + creamy spinach is chef’s kiss.

• Grilled Salmon: If you want to feel like you’re eating at a fancy place but in sweatpants.

• Pork Chops: The kind with crispy edges and a little mustard. Trust me on that.

And if you’re really feeling bold? Put this in an omelette. Or over scrambled eggs. Or eat it cold out of the fridge at midnight.

Keto Stats – What’s the Carb Count?

Let’s talk numbers. Per serving (this recipe makes about 4 servings), you’re looking at:

• Calories: ~250

• Fat: ~23g

• Protein: ~6g

• Net Carbs: 3-4g

That’s low enough to fit into strict keto. And honestly, it tastes like it shouldn’t be legal on any diet.

Make It Your Own

This is one of those recipes that begs to be messed with (in a good way). Here’s how to mix it up without messing it up.

• Add Bacon: Cook chopped bacon first, then use the fat instead of butter. Toss the crispy bits back in at the end.

• Mushrooms: Slice and sauté them before the garlic step. Adds some meaty texture.

• Different Cheese: Swap parmesan for asiago, gouda, or sharp cheddar.

• Spicy Kick: A little cayenne or crushed red pepper changes the whole game.

Leftovers If You Have Any

This reheats beautifully. Microwave or warm it on the stove over low heat with a splash of cream. It keeps in the fridge for about 3 days.

You can freeze it, but the texture might get a little funky. The cream can separate after thawing. Still edible, just not as smooth. So maybe don’t make a giant batch unless you plan to eat it soon.

I’ve Made This over a 100 Times

Okay maybe not 100, but close. This is one of those dishes that became a weekly staple during my second round of keto. I’d throw it together while the steak rested or when I didn’t feel like chopping anything.

One night I added shredded rotisserie chicken and called it dinner. Another time I threw it on top of spaghetti squash, and it weirdly worked. My partner once asked, “Is there any way this could be a dip?” and I said “Watch me.” We dipped pork rinds in it. That was a good night.

Moral of the story: don’t overthink it. This is comfort food that’s low-effort and always hits.

Cooking With Kids or Picky Eaters?

It might sound wild, but kids do eat this. The cream sauce kind of hides the spinach. If you’ve got picky eaters at home, you can blend the sauce and spinach together until smooth. Serve it like a warm dip with cheese on top and they’ll never know what hit ‘em.

Kitchen Gear You’ll Need

• A skillet or sauté pan (non-stick or stainless works fine)

• A wooden spoon or spatula

• A grater if you’re using fresh parmesan

• Something to squeeze the spinach (a kitchen towel, cheesecloth, or just your hands)

That’s it. No blender. No oven. No baking dish.

Can You Double The Recipe?

Yes. And you should.

Especially if you’re meal prepping for the week. This holds up really well in the fridge. Just keep the spinach to cream ratio in check or it’ll get soupy. Double the cheese too. Always double the cheese.

This Is More Than Just a Side Dish

Yeah yeah, it’s called a “side dish,” but Keto Creamed Spinach has that main-character energy. It’s easy enough for weeknights but good enough for holiday dinners. And once you’ve made it once, it becomes muscle memory.

So whether you’re brand new to keto, tired of cauliflower everything, or just want to feel fancy without putting on pants, this is the dish.

Creamy. Cheesy. Low-carb. And still somehow green.

Pin it, print it, save it. Then make it again and again.

Delicious Keto Creamed Spinach Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy, cheesy keto creamed spinach is a quick and easy low-carb side dish made with simple ingredients. Rich in flavor and ready in just 20 minutes, it goes perfectly with steak, chicken, or even on its own.

• Author: Jane Summerfield
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American, Keto, Low-Carb

Ingredients

Scale 1x2x3x

• 1 lb fresh spinach (or 10 oz frozen spinach, thawed and squeezed dry)

• 4 tbsp butter

• 3 garlic cloves, minced

• 1/2 cup heavy cream

• 1/2 cup cream cheese, softened

• 1/3 cup grated parmesan cheese

• Salt and black pepper to taste

• Optional: pinch of ground nutmeg

• Optional: crushed red pepper for heat

Cook Mode Prevent your screen from going dark

Instructions

1. If using fresh spinach, cook it in a pan with a splash of water until wilted, then drain. If using frozen, thaw and squeeze out all water.

2. In a large skillet, melt the butter over medium heat. Add garlic and cook for about 30 seconds.

3. Stir in cream cheese and heavy cream until smooth and melted.

4. Add parmesan cheese, salt, pepper, and nutmeg (if using). Stir until creamy.

5. Add spinach and mix well until it’s fully coated in sauce.

6. Let it simmer for 3–4 minutes, then serve warm.

Notes

• Use real parmesan for better flavor.

• Squeeze spinach well to avoid watery sauce.

• Add cooked bacon or mushrooms for extra flavor.

• Reheats well for 2–3 days in the fridge.

Nutrition

• Serving Size: 1 serving
• Calories: 250 Sugar: 1g Sodium: 320mg Fat: 23g Saturated Fat: 14g Unsaturated Fat: 7g Trans Fat: 0g Carbohydrates: 4g Fiber: 1g Protein: 6g Cholesterol: 65mg