A keto creamed spinach recipe that I often use as a whole for lunch or as 2 portions as a side dish. It is so quick and easy to make with being ready in 10 minutes and minimal ingredients.
Packed with spinach and creamy cheese, what better and more delicious way is there to get some great greens into your keto diet as well has having that full fat flavour and satiation.
Creamed spinach is often cooked with flour as a thickener, but of course the keto version cannot have those carbs. In fact there is no need to use a thickener at all in my opinion in this way as the reduction of the double cream, with the parmesan added, does all the thickening for you.
As you can see, I myself prefer mine less thickened with plenty of cheesy and creamy sauce.
The beauty of this recipe is also its adaptability. I use parmesan as my cheese to give it that full flavour I like. You may want to try cream cheese as an alternative. You may also want to add some onions etc. Go for it. experiment.
On the ketogenic diet, spinach is a regular ingredient for me throughout the week. It is packed with vitamins and potassium and has plenty of fibre. It is so low in carb count that it is a perfect way to get some goodness into your body without worrying about carb count.
Tips for frying with spinach leaves. For those that have never cooked with spinach leaves before, do not panic when you see what looks like a huge bag of leaves reduce and wilt to almost nothing. This is normal. When you put the spinach in the frying pan it may be overflowing, but as it wilts it naturally reduces down to a portion size.
Also, a lot of shop bought spinach in bags requires washing and rinsing before use. If you do this then ensure you pat dry very well to avoid it going soggy.
An Easy Keto Creamed Spinach Recipe
A keto creamed spinach recipe that I often use as a whole for lunch or as 2 portions as a side dish. It is so quick and easy to make with being ready in 10 minutes and minimal ingredients.
1
servings5
minutes5
minutes285
kcalIngredients
200 g spinach leaves
1 tbsp butter
40 ml double cream
50 g grated parmesan cheese
1 tbsp olive oil
¼ tsp salt
¼ tsp pepper
Directions
- Put the olive oil in a frying pan and place over a high heat on the hob to get hot.
- Place the spinach into the pan with the salt and pepper and fry until the leaves have wilted.
- Once the spinach has wilted and reduced, add the butter and double cream.
- After a couple of minutes as the cream reduces, add the parmesan cheese and sir all in together.
- Keep frying all together for 2 more minutes or until the sauce is reduced enough for your own taste. I myself love the extra cheesy creamy sauce to pour over the top when serving.
When serving I often add a littler more grated parmesan over the top for taste.
Enjoy and happy cooking! And happy experimenting around this creamy spinach recipe.
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