Look, I get it. Spinach doesn't exactly scream “exciting dinner.” But here's the thing—when you drown it in butter, cream, and garlic, it becomes the kind of side dish people actually remember. Like, “Hey, can you make that spinach thing again?” levels of good.
This recipe takes 10 minutes, uses ingredients you probably already have, and tastes like you ordered it from a fancy steakhouse. Except you didn't spend $18 on a side dish, and it fits perfectly into your keto lifestyle. Win-win 🙂
Why This Recipe Actually Works
Here's the deal: most creamed spinach recipes either come out watery and sad or take forever to make. This one? It's all about strategy.
You start with butter and olive oil to get that rich base without burning anything. Then you hit it with garlic and shallots (because obviously), add your spinach in batches so it doesn't turn into a soggy mess, and finish with a cream sauce that's thick enough to cling to every leaf.
The secret weapon? A little broth to deglaze the pan, cream cheese for body, and freshly grated Parmesan for that salty, umami punch. You cook the sauce down slightly before adding the spinach back, so everything gets coated in that luscious, buttery goodness instead of swimming in a puddle.
Trust me, once you nail this technique, you'll never go back to the boring stuff.
What You'll Need
Here's your shopping list. Nothing fancy, nothing weird—just solid ingredients that deliver:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, finely minced (don't be shy)
- 1 small shallot, finely minced (or 1/4 small onion if that's what you've got)
- 12 ounces fresh baby spinach, rinsed and dried
- 1/4 cup low-sodium chicken or veggie broth
- 3/4 cup heavy cream
- 2 ounces cream cheese, softened and cubed
- 1/3 cup freshly grated Parmesan (plus extra for serving, because duh)
- 1/4 teaspoon nutmeg (freshly grated if you're feeling fancy)
- 1/4–1/2 teaspoon crushed red pepper flakes (optional, but recommended if you like a little heat)
- Kosher salt and black pepper to taste
- Fresh lemon zest or a squeeze of lemon (optional, but it makes everything pop)
Pro tip: Use fresh spinach, not frozen, unless you want to spend 10 minutes squeezing water out of it. And please, for the love of all things cheesy, grate your own Parmesan. The pre-shredded stuff has anti-caking agents that make your sauce grainy and weird.
How to Make It (Step-by-Step, No Fluff)
Step 1: Get Your Pan Ready
Heat a large skillet over medium heat. Add your olive oil and 1 tablespoon of butter. Let it melt and get shimmery. You want it hot enough to sizzle but not so hot that you're burning things.
Step 2: Aromatics Time
Toss in your minced shallot and cook it for about 1-2 minutes until it gets translucent. Then add the garlic and stir for just 30 seconds until it smells amazing.
Warning: Don't let the garlic brown. Burnt garlic tastes bitter and will ruin the whole vibe. Keep it moving.
Step 3: Wilt the Spinach (In Batches!)
Here's where people mess up. Don't dump all the spinach in at once. You'll end up steaming it into sadness.
Add half the spinach with a pinch of salt. Toss it around until it wilts down (about 1-2 minutes), then transfer it to a bowl. Repeat with the other half. This keeps your spinach vibrant and tender instead of mushy.
Step 4: Deglaze Like a Pro
Pour in your broth to scrape up all those tasty brown bits stuck to the pan. Let it simmer for about 30-60 seconds until it reduces a bit. This is where the flavor lives, people.
Step 5: Build That Creamy Base
Add your heavy cream, the remaining tablespoon of butter, and your cream cheese cubes. Whisk or stir until everything melts together into a smooth, lightly thickened sauce. This takes about 2-3 minutes. Don't rush it—you want it silky, not lumpy.
Step 6: Season Smart
Stir in your Parmesan, nutmeg, red pepper flakes (if using), and a few grinds of black pepper. Taste it and add salt as needed. The sauce should taste rich and slightly salty because the spinach will mellow it out when you add it back.
FYI: That tiny bit of nutmeg is non-negotiable. It's subtle, but it makes the whole thing taste more complex and “restaurant-y.”
Step 7: Bring It All Together
Add your wilted spinach back to the pan and toss everything to coat. Cook for another 1-2 minutes to heat it through. If the sauce looks too thick, loosen it with a splash of cream or broth. If it's too thin, just simmer it for another minute.
Step 8: Finish and Flex
Give it a tiny squeeze of lemon or a sprinkle of lemon zest if you want that bright, fresh pop. Serve it hot with extra Parmesan on top and watch people go back for seconds.
Boom. Done.
How to Store This (Because Leftovers Are Underrated)
Fridge: Store it in an airtight container for up to 3 days. When you reheat it, do it gently over low heat with a splash of cream or broth to bring the sauce back to life.
Freezer: You can freeze it for up to a month, but fair warning—dairy sauces can split when frozen. If you go this route, cool it completely first, then reheat it slowly and whisk in a bit of cream and butter to re-emulsify.
Meal prep hack: If you're prepping ahead, keep the spinach and sauce separate. Reheat the sauce, then fold in fresh or briefly wilted spinach right before serving. Your texture will thank you.
Why This Is Actually Good for You (Beyond Just Tasting Amazing)
Let's be real: anything this rich and delicious feels like it should be a cheat meal. But plot twist—it's not.
Keto-friendly fats: All that butter, cream, and olive oil? It keeps you full and satisfied while keeping carbs low. That's literally the whole point of keto.
Nutrient bomb: Spinach is loaded with vitamin K, folate, iron, and magnesium. It's basically edible armor for your body, except way tastier.
Protein boost: The Parmesan and cream cheese add a nice hit of protein and calcium, which is great for your bones.
Blood sugar friendly: Minimal carbs, high fat—this is perfect for keeping your blood sugar stable. It pairs beautifully with any high-protein main dish you throw at it.
IMO, if you can eat something this indulgent and still hit your macros, that's a win in my book.
Common Mistakes (And How to Avoid Them)
Overcrowding the Pan
Dumping all the spinach in at once = steamed, soggy sadness. Cook it in batches. It takes an extra 2 minutes and makes all the difference.
Skipping the Reduction
If you don't let the sauce simmer and thicken slightly, it'll be thin and bland. Give it that extra minute. You'll taste the difference.
Using Pre-Shredded Parmesan
I mentioned this before, but it's worth repeating: pre-shredded cheese has anti-caking agents that mess with your sauce texture. Grate it fresh. Your sauce will be smooth and dreamy.
Burning the Garlic
Garlic goes from fragrant to bitter in like 10 seconds. Add it after the shallot and keep your heat moderate. Keep. It. Moving.
Under-Seasoning
Cream dulls flavors, so you need to season more than you think. Salt in stages and taste at the end. And don't skip the nutmeg—it's subtle but crucial.
Ways to Mix It Up (Because Variety Is Fun)
Bacon-Laced Version
Cook 3-4 slices of bacon first, remove them, then use the bacon fat plus butter to cook your aromatics. Crumble the bacon on top at the end. Zero complaints. Zero.
Mushroom Umami Bomb
Sauté some sliced cremini or shiitake mushrooms before you add the spinach. Adds depth and gives you those serious steakhouse vibes.
Spicy Tuscan Style
Add sun-dried tomatoes and extra red pepper flakes. Finish with lemon zest and fresh basil. So good.
Cheese Swap
Try Pecorino Romano for a sharper, saltier bite. Or use a dollop of Boursin instead of cream cheese for herby richness. Game changer.
Green Upgrade
Mix in a handful of chopped kale or Swiss chard for added texture. Just wilt it a little longer since it's tougher than spinach.
Protein Booster
Fold in some rotisserie chicken or seared shrimp to make it a one-pan, low-carb dinner. IMO, shrimp + lemon zest = absolute perfection.
Your Burning Questions, Answered
Can I use frozen spinach?
Yep, but you need to thaw it completely and squeeze out as much water as possible. You'll need about 10 ounces of frozen to match 12 ounces of fresh. Add it directly to the sauce and simmer a bit longer to tighten everything up.
Is there a dairy-free option?
You can get close with full-fat coconut milk and a dairy-free cream cheese substitute. Use nutritional yeast instead of Parmesan. The flavor will be slightly coconutty, but still delicious.
How do I keep the sauce from separating?
Keep your heat moderate, whisk in the cream cheese fully before adding the Parmesan, and don't let it boil hard once the dairy is in. If it starts to split, take it off the heat and whisk in a tablespoon of cold cream or butter.
What should I serve this with?
Grilled steak, roast chicken, pan-seared salmon, pork chops, eggs—literally anything. It's also fantastic spooned over cauliflower mash or tucked into an omelet. This dish plays nice with everyone.
How many carbs are in this?
Per generous serving (about 1/4 of the recipe), you're looking at roughly 4-6g net carbs depending on your dairy brands. Always check labels because some cream cheeses sneak in extra carbs.
Can I make it ahead for a party?
Absolutely. Cook the sauce, cool it, and refrigerate. Wilt the spinach day-of, reheat the sauce gently, fold in the spinach, and finish with Parmesan. Keeps the texture luxe instead of limp.
The Bottom Line
This dish is pure low-effort, high-reward magic. You take a humble bag of spinach and turn it into something restaurant-level with pantry staples and about 10 minutes of actual work. The butter-cream-cheese combo is basically culinary cheat codes, and that little hit of lemon zest at the end makes it pop like you actually planned it.
Make it once and it'll become your automatic go-to whenever you need something impressive, fast. Because yes—you can eat well, stick to your keto goals, and still enjoy food that actually tastes incredible.
So yeah, if you've been sleeping on creamed spinach, now's the time to wake up and give this a shot. Your taste buds will thank you. And honestly? So will anyone lucky enough to score a seat at your dinner table. 😉
