Keto Creamed Spinach

Keto Creamed Spinach

This is a 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: 9
Rating: 5
You:
Rate this recipe!
Course Side dishes
Cuisine General
Prep Time 5 minutes
Cook Time 25 minutes
Servings
as a side dish
Ingredients
  • 1 TB olive oil or lard
  • 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
Cuisine General
Prep Time 5 minutes
Cook Time 25 minutes
Servings
as a side dish
Ingredients
  • 1 TB olive oil or lard
  • 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: 9
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat the oil (or melt the lard) 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. 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.
  7. 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 (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
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.

Since olive oil is somewhat unstable when heated, I do advise you select lard to fry food. It's inexpensive and can be found in the same aisle as butter.

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Summary
recipe image
Recipe
Keto Creamed Spinach
Author
Published On
Total Time
Average Rating
51star1star1star1star1star Based on 5 Review(s)
Keto Creamed SpinachMacro 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)




See all the Side dishes on Fats of Life:

Cauliflower Steaks with Smoked Paprika Butter (Keto)
Broccoli and Brown Butter Mash (Keto)
Soft Keto Dinner Rolls
Cajun Cauliflower Bake (Keto)
Broccoli and Bacon Cheese Bakes (Keto)
Keto Cauliflower Cheese
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated 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. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.


 

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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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