Keto Creamed Spinach Recipe
This Steakhouse Keto Creamed Spinach is copycat recipe based on the famous Morton’s Steakhouse Creamed Spinach, just with a keto twist.
If you’re looking for a keto friendly creamed spinach recipe than this is the perfect recipe for you.
All of the creamy deliciousness but with a lot less carbs than traditional Steakhouse creamed spinach
How Many Carbs in Creamed Spinach?
There are 15 carbs increased spinach or more when you are at a restaurant because most of the time they make a roux using butter and flour.
We cut the carbs by more than half buying less liquid and more cheese and who doesn’t like more cheese.
Mortons Steakhouse Copycat Keto Creamed Spinach
Ingredient List:
- Spinach- You can use frozen or fresh but the key is to remove as much moisture as possible.
- Heavy Cream-Heavy cream thickens as it cooks making it great for sauces like this.
- Mozzarella Cheese– This is a great cheese for creamed spinach because it melts perfectly.
- Parmesan Cheese- This cheese helps thicken the sauce as well as providing a nutty umami flavor to the recipe
- Nutmeg- This secret ingredient adds that little something to the recipe that really brings out the flavor. Use sparingly though because its flavor is quite potent.
- Salt & Pepper– Dont forget to season your food!!!
- Minced Garlic– spinach doesn’t bring much flavor to the party so garlic is a fantastic wing man
- Onion– much like the garlic onion brings added flavor to the spinach
- Sour Cream- The tanginess in creamed spinach comes from the sour cream
- Lemon- The slight acidity of lemon cuts through the richness to balance out the dish.
Exact amounts can be found in the printable recipe card at the bottom
Step by Step Cooking Instructions
- In a saute pan cook diced onions and minced garlic in butter for 2-3 minutes until softened.
- Place the spinach on cutting board and rough chop into smaller even pieces then begin adding the spinach to the pan in batches. If using frozen spinach drain first then chop before adding to the pan.
- Once the spinach is cooked drain off ALL excess liquid then add in heavy cream, nutmeg, salt and pepper. Simmer until the cream begins to thicken then stirin parmesan cheese.
- After the parmesan cheese has melted into the sauce you can flod in the sour cream and lemon juice. Turn heat to low then begin stirring in shredded mozzarella stirring until fully incorporated.
Cooking Tips and Variations
Storage: You can store the keto creamed spinach in the fridge for up to 5 days in the fridge.
Freeze: seal the creamed spinach in a container or a freezer bag and freeze for up to 4 months. Let completely thaw before reheating for best results.
Reheating: You can microwave the creamed spinach for 90 seconds at 75% power stirring until spinach is hot. You can also reheat in a sauce pan over medium heat stirring until warm.
Variations: Steakhouse creamed spinach is made completely in a sauce pan whereas casserole style is place in a dish topped with cheese and baked. Both are great options to try and see which you prefer.
Fresh or Frozen: Honestly this recipe works with both fresh or frozen spinach. Just be sure to chop the spinach after its drained or you will have stringy pieces that are not fun to eat.
Tip: I can’t stress enough, you have to make sure that you drain out the water after you cook spinach or your creamed spinach will be watery.
Frequently Asked Questions
there are about 3 total carbs in 4 cups of spinach. Spinach also has 2 grams of fiber per serving so the net carbs in a serving of spinach are only 1 net carb.
when spinach is flash frozen right after cooking more nutrients and vitamins are locked in and preserved. making it a great affordable option.
Steak is always at the top of the list. Chicken and pork are also tasty with creamed spinach along with my ricotta cauliflower mash.
More Keto Recipes You Will Love
Steakhouse Keto Creamed Spinach (Morton’s Steakhouse Copycat)
Ingredients
- 40 oz Baby Spinach Fresh
- ¼ cup Onion Finely Diced
- 1 tbsp Garlic minced
- 1 tbsp Butter
- ½ cup Heavy Cream
- ¼ cup Parmesan Cheese grated
- ¾ cup Mozzarella Cheese grated
- ¼ cup Sour Cream
- ⅛ tsp Nutmeg fresh grated is best
- ½ tsp Kosher Salt
- ¼ tsp Coarse Ground Black Pepper
- 2 tsp Lemon Juice about ½ lemon
Instructions
- in a saute pan cook diced onions and minced garlic in butter for 2-3 minutes until softened.
- Place the spinach on cutting board and rough chop into smaller even pieces then begin adding the spinach to the pan in batches. If using frozen spinach drain first then chop before adding to the pan.
- Once the spinach is cooked drain off ALL excess liquid then add in heavy cream, nutmeg, salt and pepper. Simmer until the cream begins to thicken then stirin parmesan cheese.
- After the parmesan cheese has melted into the sauce you can flod in the sour cream and lemon juice. Turn heat to low then begin stirring in shredded mozzarella stirring until fully incorporated.
beyond great! What do you like to dip into it?
I just like to eat it along side a big juicy steak
This is my new fav way to eat spinach. I didn’t have Parmesan, so I used gruyere instead. I used a bit less lemon and Omg, DELISH.
that sounds outstanding. thanks for sharing