Easy Creamed Spinach – Keto and Low Carb

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Chopped spinach in a creamy cheesy sauce makes a great side dish to go with just about any meal!

This is a quick and easy side dish that is loaded with health fats!  Mascarpone, cream cheese and heavy cream make this spinach super indulgent and if that wasn’t enough cheese, I also add freshly grated parmesan cheese!

I typically make this using fresh spinach, but I decided to use frozen spinach because it’s much easier to always have on hand.  I always have at least 1-2 boxes in my freezer, so I can make it anytime I want.

Ingredients

2 – 9 ounce packages of chopped frozen spinach, thawed and drained

1 cup heavy cream

1/3 cup mascarpone cheese, room temperature

1/3 cup cream cheese, room temperature

2/3 cup grated asiago (or parmesan cheese)

2 cloves garlic, minced

1 tablespoon butter

salt and pepper to taste

Preparation

Defrost the spinach and squeeze every bit of water out that you can, making sure it is as dry as possible.

Heat a skillet over medium and sauté the garlic for about 20 seconds, careful not to burn it.

Add in the heavy cream, mascarpone, cream cheese, salt and pepper and mix until the cheese has melted.

Then add in the grated asiago.

Add in the spinach and simmer (uncovered) on low for 5 minutes, or until thickened to your liking.

Allow to cool slightly before serving with a grating of asiago cheese over the top.  Store leftovers in the fridge for a few days or freeze.

Notes:

I used equal parts mascarpone and cream cheese.  If you don’t mind the extra carbs and want a tangier flavor, you can use all cream cheese instead.

This is not a “soupy” version of creamed spinach, so if you prefer it that way, add a little more heavy cream.  Be sure to add a little more salt as well.

I use asiago cheese, but you can substitute with parmesan or Romano cheese if that’s what you have on hand.

Makes 6 Servings

Macros: Fat 27 grams – Protein 6 grams – Carbs (net) 3 grams

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Easy Creamed Spinach - Keto and Low Carb

This is a quick and easy side dish that is loaded with health fats!  Mascarpone, cream cheese and heavy cream make this spinach super indulgent and if that wasn't enough cheese, I also add freshly grated parmesan cheese!

CourseSide Dish

Prep Time 3 minutes

Cook Time 5 minutes

Total Time 8 minutes

Servings 6

Ingredients

• 2 - 9 ounce packages of chopped frozen spinach - thawed and drained
• 1 cup heavy cream
• 1/3 cup mascarpone cheese - room temperature
• 1/3 cup cream cheese -  room temperature
• 2/3 cup grated asiago - or parmesan cheese
• 2 cloves garlic - minced
• 1 tablespoon butter
• salt and pepper to taste

Preparation

• Defrost the spinach and squeeze every bit of water out that you can, making sure it is as dry as possible.  Heat a skillet over medium and sauté the garlic for about 20 seconds, careful not to burn it.
• Add in the heavy cream, mascarpone, cream cheese, salt and pepper and mix until the cheese has melted.  Then add in the grated asiago.  Add in the spinach and simmer (uncovered) on low for 5 minutes, or until thickened to your liking.
• Allow to cool slightly before serving with a grating of asiago cheese over the top.  Store leftovers in the fridge for a few days or freeze.

Notes

I used equal parts mascarpone and cream cheese.  If you don't mind the extra carbs and want a tangier flavor, you can use all cream cheese instead.

This is not a "soupy" version of creamed spinach, so if you prefer it that way, add a little more heavy cream.  Be sure to add a little more salt as well.

I use asiago cheese, but you can substitute with parmesan or Romano cheese if that's what you have on hand.

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).

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