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Creamed spinach is the perfect low-carb side to go with pork chops, roast chicken or fish. This recipe is one of my favourite sides. I even included it as part of a complete meal in my upcoming Beginner's KetoDiet Cookbook that will be out in April 2018 and is available to preorder!
Spinach is not just low in carbs — it's one of the most nutrient-dense keto foods you can have. It's a great source of vital nutrients such as magnesium, potassium and vitamin A. Also, spinach contains compounds that induce satiety and suppress hunger so you will feel full for longer. Both taste wise and diet wise, this side is a win-win.
Can I Use Frozen Spinach?
Yes, you can swap fresh spinach with the same amount of frozen spinach! Simply let the spinach thaw and make sure to drain any excess water. Skip the blanching and follow the recipe from step 3.
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Hands-on Overall
Serving size about 100 g/ 3.5 oz
Nutritional values (per about 100 g/ 3.5 oz)
Net carbs3.7 grams
Protein10.9 grams
Fat20.5 grams
Calories248 kcal
Calories from carbs 6%, protein 18%, fat 76%
Total carbs8.2 gramsFiber4.4 gramsSugars1.4 gramsSaturated fat13.2 gramsSodium377 mg(16% RDA)Magnesium163 mg(41% RDA)Potassium1,133 mg(57% EMR)
Ingredients (makes 3 servings)
- 600 g fresh spinach (1.3 lb)
- 2 tbsp butter or ghee (28 g/ 1 oz)
- 1/3 cup mascarpone cheese (80 g/ 2.8 oz)
- sea salt and pepper, to taste
- 1/4 tsp nutmeg
- 1/3 cup grated Parmesan or other Italian hard cheese (30 g/ 1.1 oz)
Instructions
- Bring a large pot of water to a boil. Blanch the spinach for 30 to 60 seconds. Immediately plunge the spinach into a bowl filled with ice water.
- Drain well, pat dry, and set aside.
- Place the butter and mascarpone in a saucepan, and add the blanched spinach and combine.
- Add salt, pepper to taste and nutmeg. Gently heat until it begins to simmer.
- Then mix in the Parmesan.
- Serve topped with more grated Parmesan. Optionally, you can place under the broiler for 2 to 3 minutes, until crisp and lightly golden. Serve immediately or let it cool down and store in the fridge for up to 3 days.
Ingredients
- 600 g fresh spinach (1.3 lb)
- 2 tbsp butter or ghee (28 g/ 1 oz)
- 1/3 cup mascarpone cheese (80 g/ 2.8 oz)
- sea salt and pepper, to taste
- 1/4 tsp nutmeg
- 1/3 cup grated Parmesan or other Italian hard cheese (30 g/ 1.1 oz)
Instructions
- Bring a large pot of water to a boil. Blanch the spinach for 30 to 60 seconds. Immediately plunge the spinach into a bowl filled with ice water.
- Drain well, pat dry, and set aside.
- Place the butter and mascarpone in a saucepan, and add the blanched spinach and combine.
- Add salt, pepper to taste and nutmeg. Gently heat until it begins to simmer.
- Then mix in the Parmesan.
- Serve topped with more grated Parmesan. Optionally, you can place under the broiler for 2 to 3 minutes, until crisp and lightly golden. Serve immediately or let it cool down and store in the fridge for up to 3 days.
Nutrition (per serving, about 100 g/ 3.5 oz)
Calories248kcal
Net Carbs3.7g
Carbohydrates8.2g
Protein10.9g
Fat20.5g
Saturated Fat13.2g
Fiber4.4g
Sugar1.4g
Sodium377mg
Magnesium163mg
Potassium1,133mg
Detailed nutritional breakdown (per about 100 g/ 3.5 oz)
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