Keto Creamed Spinach
Velvety, restaurant-style creamed spinach made keto with cream cheese, heavy cream, and Parmesan instead of flour. Rich, garlicky, and ready in just 20 minutes, each serving has only 3.4g net carbs. The perfect low-carb side for steak, salmon, or roast chicken.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This rich, velvety creamed spinach skips the flour-based roux entirely and gets its luscious texture from cream cheese, heavy cream, and Parmesan. It's the keto-friendly steakhouse side you'll want on the table every week.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 20 oz fresh baby spinach (or 16 oz frozen, thawed and squeezed dry)
- 4 oz cream cheese, cut into cubes
- 1/2 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- 1
In a large skillet over medium heat, melt the butter with the olive oil. Add the diced onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
- 2
Add the fresh spinach in batches, stirring and letting each batch wilt before adding more. Cook for 3 to 4 minutes until fully wilted. If using thawed frozen spinach, simply stir it in and warm through.
- 3
Reduce the heat to medium-low. Add the cubed cream cheese and heavy cream, stirring constantly until the cream cheese melts into a smooth, creamy sauce, about 2 to 3 minutes.
- 4
Stir in the Parmesan, nutmeg, salt, and pepper. Simmer gently for another 2 to 3 minutes until the sauce thickens and coats the spinach. Taste and adjust seasoning, then serve hot.
Tips & notes
- Fresh spinach cooks down dramatically, so don't be alarmed by the large starting volume. Twenty ounces wilts to roughly the same amount as 16 oz frozen.
- If using frozen spinach, squeeze out as much liquid as possible with a clean kitchen towel to keep the sauce thick and rich rather than watery.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of cream, as the sauce thickens when chilled.
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Frequently asked questions
- How many carbs are in keto creamed spinach?
- This recipe makes 4 servings, with each serving containing 3.4g net carbs (5.4g total carbs minus 2g fiber), 268 calories, 7g protein, and 25g fat. It's a genuinely low-carb side that fits easily into a keto day.
- Can I make creamed spinach with frozen spinach?
- Yes. Use 16 oz of frozen spinach, fully thawed and squeezed as dry as possible to remove excess water. Stir it in at the wilting step and warm through before adding the cream cheese and cream.
- What should I serve with keto creamed spinach?
- It pairs beautifully with steak, grilled salmon, roast chicken, pork chops, or baked white fish. It also works as a low-carb topping spooned over a bunless burger or a fried egg.
