Creamed Spinach (Keto, Steakhouse-Style, 4.7g Net Carbs)
- Total time
- 25 minutes
- Makes
- 6 servings
- Net carbs
- 4.7g
- Calories
- 227
Creamed spinach is the side I order every time we end up at a steakhouse, and for years I assumed it was some kind of restaurant secret. It is not. It is spinach, cream, cream cheese, Parmesan and a little onion, and it takes about 25 minutes at home.
It also happens to be one of the easiest keto sides you can make, because the classic version barely needs changing. There is no flour roux in this one and no breadcrumb topping. The sauce gets its body from cream cheese and Parmesan, and a serving comes to 4.7g net carbs.
The first batch I made at home was a soupy green puddle. Tasty, but it ran all over the plate and turned the steak next to it soggy. The problem was water. Spinach is mostly water, and if you do not get it out before the cream goes in, it leaks out afterward. Blanch it quickly, then squeeze it hard. That one step is the difference between a watery side and the thick, spoonable kind you get at a good steakhouse.
Why This Creamed Spinach Works
A 30-second blanch, not a long saute. Twenty ounces of baby spinach will not fit in a skillet anyway. Dropping it into boiling water wilts the whole lot in half a minute, keeps the color bright, and makes it easy to squeeze dry.
Squeezing is the whole game. Once the spinach is cool enough to handle, squeeze it by the handful, or twist it in a clean kitchen towel, until no more water runs out. It will shrink into a surprisingly small ball. That is what you want.
Cream cheese thickens it without flour. Many restaurant versions start with butter and flour. Here, cream cheese melts into the heavy cream and a splash of milk to make a smooth sauce that clings to every leaf, and the Parmesan adds salt and depth as it melts.
Onion makes it taste like the steakhouse version. Half an onion, chopped fine and softened in butter with garlic, is the savory base underneath the cream. Chop it small, so it melts into the sauce instead of sitting in it as chunks.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Serves: 6 as a side
- Net Carbs: 4.7g per serving
Ingredients
For the spinach
| Ingredient | Quantity | Notes |
| Baby spinach | 20 oz | Fresh; about two large clamshells |
For the cream sauce
| Ingredient | Quantity | Notes |
| Unsalted butter | 2 tbsp | |
| Onion | ½ medium | Finely chopped |
| Garlic | 2 cloves | Minced |
| Heavy cream | ½ cup | |
| Whole milk | ¼ cup | |
| Cream cheese | 4 oz | Softened, cut into pieces |
| Parmesan cheese | ½ cup | Freshly grated |
| Salt | ½ tsp | Plus more for the water |
| Black pepper | ¼ tsp | Freshly ground |
Why fresh baby spinach? It is tender, has no tough stems to pick out, and blanches in seconds. Mature bunch spinach works too, but strip off the thick stems and wash it well, because it holds a lot of grit.
Grate your own Parmesan. The pre-grated kind in a shaker is dry and coated to stop it clumping, so it melts grainy. A wedge grated on a fine grater melts smoothly into the sauce.
Recipe Timing
| Stage | Time |
| Bring the water to a boil; chop the onion and garlic | 10 minutes |
| Blanch the spinach and cool it | 2 minutes |
| Squeeze the spinach dry | 3 minutes |
| Soften the onion and garlic in butter | 3 minutes |
| Melt the cream sauce | 5 minutes |
| Fold in the spinach and Parmesan | 2 minutes |
| Total | 25 minutes |
It is a quick side, which makes it easy to cook while a steak rests or a roast comes out of the oven.
How to Make Creamed Spinach, Step by Step
1. Boil the water
Bring a large pot of well-salted water to a boil. While it heats, finely chop the onion and mince the garlic, and set a large bowl of cold water next to the stove.
2. Blanch the spinach for 30 seconds
Add the spinach to the boiling water and push it under with a spoon. Thirty seconds is enough; it only needs to wilt. Drain it in a colander and move it straight into the cold water, which stops the cooking and keeps the color bright green. If your pot is small, do this in two batches.
3. Squeeze out the water
Lift the cooled spinach out of the water and squeeze it hard, a handful at a time, until no more liquid drips out. For the driest result, pile it into a clean kitchen towel, gather the corners and twist. Do not skip this. Any water left in the leaves ends up in your sauce.
4. Soften the onion and garlic
Melt the butter in a large skillet over medium heat. Add the onion and garlic and cook for about 3 minutes, stirring, until the onion is soft and the garlic smells fragrant. Keep the heat moderate so the garlic does not brown.
5. Make the cream sauce
Pour in the heavy cream and milk and add the cream cheese. Let it come to a gentle simmer and stir until the cream cheese has melted and the sauce is smooth, about 5 minutes. Season with the salt and pepper.
6. Fold in the spinach and Parmesan
Add the squeezed spinach and the Parmesan, pulling the spinach apart as it goes in so it does not stay in clumps. Stir until every leaf is coated and the spinach is hot, 1 to 2 minutes, then take the pan off the heat and serve right away. The sauce thickens a little more as it sits.
Tips and Variations
- Still watery? Let it bubble gently for another minute or two, stirring, and it will tighten up. Next time, squeeze the spinach a little harder.
- Want it finer? Run a knife through the squeezed spinach before it goes into the sauce. Steakhouses often serve it chopped.
- Softened cream cheese melts faster. Leave it on the counter while the water boils, and cut it into small pieces.
- A classic finish: a small pinch of ground nutmeg is traditional with cream and spinach. Add it with the salt and pepper.
- Bake it for a crust: spread the finished spinach in a small baking dish, scatter more Parmesan over the top, and broil for a few minutes until browned in spots.
- Taste before you salt. Parmesan is salty, and the spinach picks up salt from the water, so check the seasoning at the end.
What to Serve With Creamed Spinach
Steak is the obvious partner, and a good one: a seared ribeye or strip steak with a spoonful of creamed spinach is the steakhouse plate at home. It is just as good with Salisbury steak and its onion and mushroom gravy, or next to braised short ribs on a cold night.
For a holiday table, it sits happily beside roast turkey or chicken and a keto green bean casserole. If you want something with crisp edges on the plate too, add a tray of roasted broccoli and cauliflower.
Storage and Reheating
Fridge: keep leftovers in an airtight container for up to 4 days.
Freezer: it freezes for up to 2 months. Thaw it completely in the fridge first. The cream cheese can separate a little after freezing, so the texture is never quite as smooth as fresh.
Reheat: warm it in a skillet over low heat, stirring, with a splash of cream or milk to loosen the sauce. You can also microwave it in short bursts, stirring in between.
Make ahead: cook it up to 2 days early but leave out the Parmesan. Cool it, cover and refrigerate. Reheat it gently in the skillet and stir in the Parmesan just before serving.
Frequently Asked Questions
Is creamed spinach keto?
This version is. Spinach is very low in net carbs, and the sauce is butter, cream, cream cheese and Parmesan with no flour. A serving has 4.7g net carbs. Restaurant versions are often thickened with flour, so ask if you are ordering out.
Can I use frozen spinach?
Yes. Use about 12 ounces of frozen spinach in place of the 20 ounces of fresh. Skip the blanching, thaw it fully, and squeeze it just as hard. Frozen spinach holds even more water than fresh.
Why is my creamed spinach watery?
Almost always because the spinach was not squeezed dry enough. Wet leaves keep releasing water into the sauce as they sit. Squeeze until nothing more comes out, and if the finished dish is still loose, simmer it gently for a minute or two.
How much does 20 ounces of spinach make?
Much less than it looks. The pile of raw leaves cooks down to a small amount, and once it is in the sauce, the whole recipe makes six side servings.
More Keto Sides and Dinners
- Cheesy Spinach Casserole — a baked spinach side with cottage cheese, Gruyère and Parmesan.
- Chicken Spinach and Mushroom — chicken breasts baked under spinach, cream cheese and mozzarella.
- Keto Beef Stroganoff — tender beef in a creamy mushroom and onion sauce.
- Pepper Steak (Keto, No Sugar) — a fast beef and bell pepper stir-fry for busy nights.
Recipe Card
The full ingredient list and the method in short are in the card below.
Keto Creamed Spinach
Equipment
- Large pot for blanching
- Colander
- Large skillet
- Clean kitchen towel optional, for squeezing
Ingredients
For the spinach
- 20 oz baby spinach fresh
For the cream sauce
- 2 tbsp unsalted butter
- 1/2 medium onion finely chopped
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 4 oz cream cheese softened, cut into pieces
- 1/2 cup Parmesan cheese freshly grated
- 1/2 tsp salt plus more for the water
- 1/4 tsp black pepper freshly ground
Instructions
Blanch the spinach
- Boil: Bring a large pot of well-salted water to a boil. Chop the onion and mince the garlic, and set a bowl of cold water by the stove.
- Blanch: Add the spinach and blanch for 30 seconds, until just wilted. Drain and transfer to the cold water.
- Squeeze: Squeeze the cooled spinach by the handful, or twist it in a clean kitchen towel, until no more water comes out.
Make the cream sauce
- Soften: Melt the butter in a large skillet over medium heat. Cook the onion and garlic about 3 minutes, until soft and fragrant.
- Sauce: Add the heavy cream, milk and cream cheese and simmer gently, stirring, until the cream cheese melts and the sauce is smooth, about 5 minutes. Season with the salt and pepper.
- Finish: Add the spinach and Parmesan, pulling the spinach apart, and stir 1-2 minutes until hot and coated. Serve immediately.
Notes
Keep cooking
