Low carb and keto friendly creamed spinach recipe. This one uses roasted garlic and nutmeg (which is optional), which give a different twist to an old classic.
1 head of garlic
1 teaspoon olive oil
Pinch of kosher salt
Freshly cracked black pepper
4 tablespoons unsalted butter
2 pounds fresh spinach, thick stems removed
6 ounces cream cheese
¼ cup whole milk
½ teaspoon kosher salt
¼ teaspoon black pepper
1/8 teaspoon freshly grated nutmeg, optional
3 tablespoons freshly grated parmesan or asiago cheese
Preheat oven to 350 degrees F and have a sheet of aluminum foil at the ready.
Peel and discard the outermost papery layers from the head of garlic, then cut about half an inch off the top. Do not cut the rooted end.
Place cut side up onto the piece of foil, drizzle with oil, and season with a pinch of salt and black pepper. Wrap and roast for 45 minutes. The cloves should be soft and golden brown. This step can be done in advance.
Heat the butter in a large skillet over medium heat. Once the butter starts to sizzle, add the spinach. Sauté for 1-2 minutes or until it starts to wilt, then stir in the cream cheese, milk, and roasted garlic cloves. Also, add salt, black pepper, and nutmeg (if using).
Bring to a simmer and let simmer for 3 minutes or until creamy and thickened. Remove from the heat and stir in the parmesan or asiago cheese.
Plate and serve.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Serving Size: 1/4 of recipe
- Fat: 30.4 Grams
- Carbohydrates: 7.1 Net Carbs
- Fiber: 5.2 Grams
- Protein: 12.1 Grams