Keto Spinach Artichoke Casserole Recipe
A warm and creamy keto spinach artichoke casserole made with spinach, artichokes, cream cheese, and melted cheese. Easy to prep, low carb, and perfect for weeknight dinners, meal prep, or holiday gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course, Dinner
- Method: Baking
- Cuisine: American, Keto, Low-Carb
Ingredients
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10 oz frozen spinach (thawed and squeezed dry)
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1 can (14 oz) artichoke hearts, drained and chopped
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8 oz cream cheese, softened
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½ cup sour cream (or Greek yogurt)
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¼ cup mayonnaise
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2 cloves garlic, minced (or 1 tsp garlic powder)
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1 ½ cups shredded mozzarella cheese, divided
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½ cup grated parmesan cheese, divided
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Salt and pepper, to taste
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Optional: 2 cups cooked chicken or 6 slices cooked bacon
Instructions
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Preheat oven to 375°F (190°C).
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Thaw spinach and squeeze out as much water as possible. Chop artichokes into bite-size pieces.
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In a large bowl, mix cream cheese, sour cream, mayo, garlic, half the mozzarella, and half the parmesan.
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Stir in spinach and artichokes. Add cooked chicken or bacon if using.
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Spread mixture into a greased 9×9 casserole dish.
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Sprinkle remaining mozzarella and parmesan on top.
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Bake uncovered for 25–30 minutes until bubbly and golden.
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Let cool for 5 minutes before serving.
Notes
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Make ahead: Mix everything, cover, and refrigerate up to 24 hours. Bake when ready.
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Spice it up: Add red pepper flakes or jalapeños for heat.
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Storage: Keeps in the fridge up to 4 days. Reheat in the oven for best texture.
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Freezer-friendly: Freeze before or after baking. Thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 320 Sugar: 2g Sodium: 560mg Fat: 28g Saturated Fat: 14g Unsaturated Fat: 11g Trans Fat: 0g Carbohydrates: 6g Fiber: 2g Protein: 12g Cholesterol: 75mg