Keto Creamed Spinach Recipe

I am excited to share with all of you my Keto Creamed Spinach Recipe. This recipe is one I inherited from Great-Grandfather who was the head Chef at a well know restaurant in NYC back in the early 1900’s. Ironically, the recipe is totally Low-Carb and Keto friendly so it suits this food blog well!

History of my Keto Creamed Spinach Recipe

As I mention in my video, my Great-Grandfather was born and raised in Germany . As a young man he attend a cooking school in where he learned the art of baking. Along with making streusels, cream puffs, Puff Pastry by hand and a delicious French Apple Cake, he also learned many essential cooking skills.

Over the years the story was passed down how my great grandfather immigrated to the US through Ellis Island in the early 1900’s. His first job in NY was at the famous Luchow’s German Restaurant. From there he moved on to a local bakery where he was known for his Napoleans. He worked at the bakery in the early morning hours and then would take the train to his signature job at Jack Delaney’s Restaurant where he was the head Chef. Famous for their steaks the restaurant also was well known for their red cabbage and their creamed spinach. Enter stage left this recipe.

Ingredients of my Keto Creamed Spinach Recipe

Obviously we start with the spinach, of which I prefer 15 ounce bags of frozen Chopped Spinach. You can use fresh, however, you need a lot more than the 30 ounces of frozen due to the shrinkage that takes place when fresh spinach is cooked. Thaw the frozen spinach and squeeze out any excess moisture. Check out my video to see how I get the moisture out of my spinach. We cook off some chopped bacon (lardons), a 1/2 tsp. of granulated garlic and diced onion for flavor. Once everything is cooked I add the spinach to the frying pan then mix in a 4 ounce chunk of cream cheese and 3/4 cup of heavy cream. This is a bit different from my Great Grandfathers recipe. He preferred, as does my mother, to make a white sauce. My personal preference is the heavy cream and cream cheese so feel free to try this one way and if you want a heavier cream sauce switch it up a bit and substitute a white sauce for the cream cheese and heavy cream.

Finally, we add-in our special ingredient which is 1/2 tsp. of Nutmeg. My Great Grandfather loved to add Nutmeg to a lot of his sauces and the nutty flavor really is a wonderful addition to this dish. The other ingredient that I changed out is I use Pork Rind Panko in place of regular Bread Crumbs. I personally prefer the Pork Rind Panko since there are zero carbohydrates in them but if you prefer regular Panko feel free to switch them out.

The creamed spinach can be served in individual ramekins or in an 8″ x 8″ casserole dish. This recipe is delicious as a side dish at Thanksgiving, or it can be served with any type of protein. Personally, I love to make this when I am serving a pork roast as a main dish. Add some mashed cauliflower and brown gravy and you have a filling yet low-carb dinner. Enjoy!

Keto Creamed Spinach Recipe

Spinach, Bacon, Cream Cheese, Heavy Cream and a few special ingredients come together to create this 100 year old recipe.
Prep Time 20 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine German
Servings 8


  • 2 15 Ounce Bags Frozen Chopped Spinach
  • 3 Slices Bacon, Uncooked
  • 2 Small Onions Or One Medium
  • ½ tsp Granulated Garlic
  • 4 Ounces Cream Cheese
  • ¾ Cup Heavy Cream More if needed
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ tsp Nutmeg
  • 1 Cup Pork Panko Crumbs
  • 2 Tbsp Butter Room Temperature


  • Pour frozen spinach into a colander. Place in the sink and rinse thoroughly with water. Let drain.
  • Chop the bacon into small pieces. Place in a frying pan over medium heat. Cook for approximately 5 minutes stirring occasionally.
  • While the bacon is cooking peel then chop two small onions. When the bacon starts to brown, add the garlic and finely chopped onion to the frying pan. Mix with the bacon and continue to brown for a few minutes.
  • While the onion, garlic and bacon continue to cook, using a cheesecloth or thin dish towel squeeze out as much moisture as possible from the spinach. Place the spinach off to the side as you squeeze the moisture out until you are done with all of it.
  • Once the bacon is nicely browned but NOT crispy, add the spinach to the pan and stir to blend well.
  • Slice the cream cheese into four one ounce sections and add them to the frying pan. Reduce the temperature to medium low while you mix in the cream cheese.
  • Starting with 1/2 a cup of heavy cream, slowly pour it into the spinach, mixing while you pour. If the spinach looks too green add another 1/4-1/2 cup of heavy cream. At this time it is all about the appearance of the creamed spinach. Not too green and not too white. The picture in this blog is exactly how you want it to look.
  • Add in the salt, pepper and nutmeg. Mix well and then taste a spoonful. Adjust the seasoning to your liking.
  • Preheat your oven to 350 degrees. While the oven is heating spray individual ramekins (or an 8" x 8" baking dish) with cooking spray. Spoon the creamed spinach into your baking dish of choice.
  • In a small bowl pour the Pork Panko and cut in the butter. Mix with a knife or fork until the butter is not visible and you instead have crumbles of Pork Panko.
  • Divide the Panko between the ramekins (or baking dish if that is what you are using). Place the ramekins on a sheet pan and put in the oven for a minimum of 15 minutes or until the spinach starts to bubble around the edges. NOTE: Oven temperatures vary so start checking the spinach at the 15 minute mark. You may have to go to 20 or even 25 minutes while you wait for the spinach to bubble and the Pork Panko to brown up.


  1. The spinach will continually absorb the heavy cream. If you are having this as a leftover place the portion you are eating in a small frying pan an add 1-2 tablespoons of heavy cream to loosen up the spinach.
Keyword Bacon, Casserole, Creamed Spinach, Keto,, low carb, Spinach

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating