Keto Creamed Spinach

Keto Creamed Spinach
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This is my FABULOUS Keto Creamed Spinach recipe – perfect when served with a juicy ribeye nestled alongside it. It serves two people, so double up the ingredients to feed the family (although we all know that a mountain of fresh spinach will wilt down to nothing, but luckily it happens pretty quickly, so simply add the spinach to the pan in two or three batches at a time.) I gently caramelised shallots and garlic for added flavour beforehand and added the raw spinach to the pan – again, cooking slowly and over a low heat with no added moisture (please don’t boil your spinach!). It takes some patience and constant stirring, but the results are crazy-amazing…

 

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 2.6g
(3.4%); Fat 31g (90.4%); Protein 4.8g (6.2%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

 

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Print Recipe
Keto Creamed Spinach
Crazy delicious Keto Creamed Spinach, coming in at 2.6g carbs per serving. Perfect with a juicy ribeye, or any other protein of your choice..
Keto Creamed Spinach
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Side dishes
Prep Time 5 minutes
Cook Time 25 minutes
Servings
as a side dish
Ingredients
  • 1 TB olive oil
  • 2 shallots peeled and finely chopped
  • 2 cloves garlic peeled and finely chopped
  • 250 g baby spinach
  • salt and white pepper
  • 60 g double cream
  • 40 g sour cream
  • Pink Himalayan Salt
Course Side dishes
Prep Time 5 minutes
Cook Time 25 minutes
Servings
as a side dish
Ingredients
  • 1 TB olive oil
  • 2 shallots peeled and finely chopped
  • 2 cloves garlic peeled and finely chopped
  • 250 g baby spinach
  • salt and white pepper
  • 60 g double cream
  • 40 g sour cream
  • Pink Himalayan Salt
Keto Creamed Spinach
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat the oil in a large non-stick pan and cook the shallots over a low heat for 4-5 minutes until softened. Do not allow them to colour.
  2. Add the garlic and continue to cook over the low heat until the shallots start to slowly darken and gently caramelise. Be patient with this, it can take up to 10 minutes of gentle cooking. (Garlic burns easily and turns bitter, this is why we cook the shallots first).
  3. Add the spinach and stir continuously until the spinach wilts. (Depending on the size of your pan, you may have to add the spinach in two batches. Once the first batch wilts, you will have space for the second batch.)
    Keto Creamed Spinach Prep
  4. Continue to stir, increasing the heat slightly and continue to cook the spinach until it darkens and has completely cooked through.
    Keto Creamed Spinach Prep
  5. There should be no liquid at all, any moisture released from the spinach must be cooked away. In total, you should be spending about 7-8 minutes cooking the spinach down.
    Keto Creamed Spinach Prep
  6. Season the mixture with salt and white pepper, then scrape the contents of the pan onto a clean chopping board. Chop the spinach in a criss-cross fashion into smaller pieces.
  7. Return the spinach to the pan and add the cream and sour cream. Over a low heat, gently warm the creams through, stirring well to coat and combine.
  8. Serve seasoned with Pink Himalayan Salt.
  9. The full macro-breakdown can be found further down the page. Photographs and recipes on MUD AND LOVE are copyright © Monya Kilian Palmer. However, these recipes have been created for you to enjoy and share with like-minded people, so if you loved it - please share your creation with friends / Low-carb Facebook community groups, and please credit M&L by supplying the link of this recipe. If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes

If you can't be bothered cooking down the shallots and garlic, I have also made this dish using only 1/2 tsp garlic powder and 1/2 tsp onion powder along with the olive oil and spinach, cooking down as the recipe indicates. It will take you much quicker with similar results.

Keto Creamed Spinach
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Keto Creamed Spinach

Macro Details per serving
3.4%      Carbs
6.2%      Protein
90.4%    Fat

Nutritional Information per serving
Calories                         309Kcal / 1293kJ
Fat                                  31g
of which saturates       16g
Carbohydrates             2.6g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           1.8g
Fibre                               1.9g
Protein                           4.8g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 2.6g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Milk
Eggs (may be found in sour cream)

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.

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3 Comments

    1. Hi Kaycee,
      You can keep in the fridge for up to 2/3 days and I think it’s fine to freeze too. However, I would do so up to the point BEFORE adding the creams. In other words, gently defrost / reheat and then add the creams before actually serving. Xxx

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