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…
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.
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).
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.)
Continue to stir, increasing the heat slightly and continue to cook the spinach until it darkens and has completely cooked through.
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.
Use your wooden spoon or silicon spatula to 'chop' the soft spinach while its in the pan. Season the mixture with salt and white pepper.
Add the cream and sour cream. Over a low heat, gently warm the creams through, stirring well to coat and combine.
Serve seasoned with Pink Himalayan Salt.
The full macro-breakdown (and allergens) can be found further down the page.
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.
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Macro Details per serving
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
*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.
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.