Easy Keto Spinach Artichoke Casserole Recipe

If there’s one dish that feels like a cozy hug in a casserole dish, it’s this keto spinach artichoke casserole. Creamy, cheesy, warm, and packed with veggies, it’s the kind of dinner that makes you feel like you’re not even eating low carb. I’ve cooked this for busy weeknights, holiday gatherings, and even potlucks where people had no clue it was keto until I told them.

This recipe pulls together everything people love about spinach artichoke dip but turns it into a filling, family-style meal. Think of it as the love child of comfort food and keto cooking. You don’t have to miss out on that creamy goodness just because you’re cutting carbs.

Why Make this Keto Recipe

Most keto casseroles can end up feeling too heavy, like a brick of cream cheese and shredded chicken. But this spinach artichoke casserole is balanced—it’s creamy, yes, but the spinach and artichokes cut through the richness. The flavors are bold but not overwhelming.

Here’s what makes it a keeper in my house:

• Easy prep: You can use frozen spinach, canned artichokes, and shredded cheese from a bag. Dinner in under an hour.

• Family-friendly: Kids don’t even notice all the spinach. They just see cheese.

• Meal prep friendly: This reheats like a dream. I actually think it tastes better the next day.

• Low carb: Each serving has about 4–5 net carbs, depending on your ingredients.

It’s one of those recipes you’ll want to print and tape inside a kitchen cabinet because you’ll make it over and over again.

Ingredients you’ll need

I’ll break down the list in plain terms. No fancy specialty store shopping required.

• Spinach: Fresh or frozen. Frozen is easier and cheaper. If you go fresh, make sure you sauté it down so you don’t end up with a watery casserole.

• Artichoke hearts: Canned or jarred, packed in water or brine (not marinated in oil).

• Cream cheese: The glue that makes everything creamy.

• Sour cream or Greek yogurt: Adds tang and lightens the heavy cream cheese.

• Mayonnaise: Yep, mayo makes it creamier without overpowering.

• Garlic: Fresh or powdered—don’t skip it.

• Mozzarella cheese: Melty and stringy.

• Parmesan cheese: For a salty, nutty punch.

• Optional protein: Chicken, ground turkey, or even cooked bacon. If you want it to be a full dinner in one dish, toss some protein in.

Step-by-step instructions For Spinach Artichoke Casserole

1) Preheat the oven

Set your oven to 375°F (190°C) so it’s ready when the casserole goes in. Preheating is important because it makes sure the cheese melts evenly and the casserole bakes through without drying out on top before the middle is warm.

2) Prepare the spinach

• • If using frozen spinach: Place it in a colander and run under warm water until thawed, or leave it in the fridge overnight. Once thawed, take a clean kitchen towel or several layers of paper towels and squeeze out as much water as possible. Spinach holds a lot of liquid, and if you skip this step, the casserole can turn soupy.

  • If using fresh spinach: Rinse well to remove grit, then place in a large skillet with a teaspoon of oil or butter. Cook over medium heat until just wilted (about 2–3 minutes). Remove from heat, let it cool slightly, then squeeze out extra liquid the same way as frozen.

3) Chop the artichokes

Drain your can or jar of artichoke hearts well. Too much brine will make the casserole taste salty. Chop them into bite-sized chunks. They don’t need to be perfect, just small enough that you’ll get a little piece in each bite.

4) Mix the creamy base

In a large mixing bowl, add the softened cream cheese, sour cream (or Greek yogurt), mayonnaise, minced garlic (or garlic powder), ½ of the mozzarella cheese, and ½ of the parmesan cheese. Stir with a wooden spoon or hand mixer until smooth. If your cream cheese is too cold, microwave it for about 20 seconds to soften—this makes it easier to mix. The base should look creamy and thick, almost like dip.

5) Add the vegetables and protein (if using)

Fold the spinach and chopped artichokes into the creamy mixture until evenly coated. At this point, if you want to make it a full meal, you can stir in 2 cups of cooked chicken (shredded or cubed) or crumbled bacon. Make sure everything is distributed well so each bite has a balance of creamy sauce, spinach, and artichoke.

6) Transfer to a baking dish

Lightly grease a 9×9 or similar size casserole dish with butter, oil, or cooking spray. Pour the mixture into the dish and spread it evenly with a spatula. Smoothing the top helps the cheese layer melt evenly.

7) Top with cheese

Sprinkle the remaining mozzarella and parmesan evenly across the top. This creates that beautiful golden crust that makes casseroles so irresistible. If you want extra crisp edges, add a little more parmesan.

8)Bake

Place the casserole uncovered in the preheated oven. Bake for 25–30 minutes, or until the edges are bubbling and the top is golden brown. The timing may vary slightly depending on your oven and the size of your baking dish. If the top browns too quickly, you can loosely cover with foil for the last few minutes.

9) Cool before serving

Remove the dish from the oven and let it rest for about 5 minutes. This cooling time allows the casserole to set up, making it easier to cut into neat portions instead of falling apart when served hot from the oven.

That’s all you need. No complicated steps, no fancy tools. Just wholesome ingredients, a bit of stirring, and some oven time — and you’ve got a casserole that looks and tastes like it took way more effort than it did.

Tips for getting it right

• Don’t skip squeezing the spinach. This is the biggest mistake people make. If the spinach is watery, your casserole will be too.

• Soften the cream cheese. Cold cream cheese is impossible to mix. Let it sit out or microwave for 20–30 seconds.

• Add spice if you like. Crushed red pepper flakes, a pinch of cayenne, or even jalapeños if you want a kick.

• Meal prep hack. Mix everything together the night before, store in the fridge, then just bake when you’re ready.

Serving ideas

This casserole is filling on its own, but I like to pair it with something fresh so it doesn’t feel too heavy.

• A simple green salad with lemon vinaigrette.

• Roasted broccoli or cauliflower on the side.

• Low-carb garlic bread or almond flour biscuits.

• If not strict keto, it’s incredible over rice or pasta (my kids’ favorite way).

Why Many readers love this recipe

Let’s be real: Pinterest is where we go for recipes that look good and work every time. Nobody wants to save a recipe only to realize it needs 14 specialty flours and 3 hours of prep.

This casserole checks all the boxes for a “pin-worthy” dinner:

• Golden, cheesy crust that photographs beautifully.

• Short ingredient list (everything from a regular grocery store).

• Flexible—works as a main dish, side dish, or even party dip.

• Keto but not “weird keto.” Meaning your non-keto friends won’t feel like you tricked them into a diet meal.

I once brought this to a neighborhood potluck and half the dish was gone before I even set my spoon down. Someone asked for the recipe, and when I said it was keto, she looked shocked. “Wait, this is low carb?!” That’s how you know a recipe’s a keeper.

Variations to try

The base recipe is amazing as is, but you can switch it up depending on your mood:

• With chicken: Add cooked shredded chicken breast or rotisserie chicken. Makes it a one-pan dinner.

• With bacon: Crumble cooked bacon into the mix. Smoky, salty, and ridiculously good.

• Spicy version: Stir in diced jalapeños or a teaspoon of hot sauce.

• Mushroom version: Sauté mushrooms and add them in for more veggies.

• Keto “lasagna” style: Layer zucchini slices in between for a casserole that feels like lasagna without the pasta.

Make-ahead and storage

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Freezer: You can freeze it before or after baking. Just thaw in the fridge and reheat.

• Reheat: Oven works best to keep the top cheesy and golden. Microwave if you’re in a rush.

The Keto casserole that saved dinner

The first time I made this, I was exhausted from a long workday and had half a bag of frozen spinach sitting in the freezer. I tossed it with some leftover chicken and the rest of a block of cream cheese, added artichokes I’d been meaning to use, and prayed it would taste decent.

Not only did it taste good, my husband went back for seconds and asked if I could “make that spinach thing again.” That’s when I knew I had stumbled onto something worth repeating.

Since then, I’ve made it for everything: Sunday meal prep, Christmas dinner side dish, and even as a main for keto friends visiting. It’s become one of those comfort meals that lives in our rotation without me even having to think about it.

Nutritional info (approx per serving)

This will vary depending on your exact brands and if you add protein, but here’s the ballpark:

• Calories: 320

• Fat: 28g

• Protein: 12g

• Net Carbs: 4–5g

It’s filling without being heavy on carbs, which is exactly what makes it perfect for keto.

Why this is one of the best keto recipes

If you’re curious why recipes like this do so well on Google, here’s the secret sauce:

• It uses popular keto ingredients (spinach, artichokes, cream cheese).

• It solves a common problem—wanting something comforting and low carb that the whole family will eat.

• It’s versatile. Works for weeknight dinners, holidays, or meal prep.

So if you’re a blogger looking to pin this or just saving recipes for your weekly meal plan, know that this casserole has staying power.

Conclusion

This keto spinach artichoke casserole is proof that comfort food doesn’t need carbs to be delicious. It’s rich, creamy, cheesy, and filled with flavor. Best of all, it’s simple enough to whip up on a Tuesday night but special enough to serve for guests.

Make it once, and I promise it’ll land in your permanent recipe rotation. And if you share it at a potluck? Be ready for people to ask for the recipe.

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