I haven’t always been a fan of spinach—especially cooked—but that’s changed with time. While I still won’t go near plain cooked spinach on its own, this Keto and Low-Carb Spinach Casserole completely won me over. Creamy, flavorful, and topped with a satisfying crunch, it’s the perfect side dish for just about any meal. Even spinach skeptics might be surprised by how much they enjoy it—I certainly was!
Ingredients
2 lbs. fresh spinach
2 oz. cream cheese, cubed
1 cup mayonnaise
2 eggs,
2 cups onion, chopped
1-1/2 tsp. salt
1/4 tsp. pepper
3 cloves garlic, minced
Zest of 1 lemon
1/4 tsp. nutmeng
1/8 tsp. cayenne
1 can water chestnuts, drained
1 cup cheddar cheese, white or yellow
1/4 cup Parmesan cheese
1 cup Keto breadcrumbs
4 Tbsp. butter, cubed
Instructions
Cook the spinach in a skillet. After it wilts down, place the spinach in a dish towel and squeeze out as much water as possible. Return to the skillet.
Add the cream cheese. Cook and stir until the cream cheese is melted.
In a bowl, mix the cream of mushroom soup, mayonnaise, eggs, onion, garlic, lemon zest, nutmeg, water chestnuts, cayenne, salt and pepper.
Stir the soup mixture and the spinach mixture together.
Pour into a greased casserole dish.
Top with the cheddar cheese, Parmesan cheese and breadcrumbs. Dot with butter over the top.
Bake at 350 degrees until golden and bubbly.
If you like this recipe, you may also like the following recipes:
Cheesy Keto Spinach and Artichoke Rolls
Keto and Low-Carb Spinach Casserole
Equipment
- 1 knife
- 1 measuring cup
- Measuring spoons
- 1 zester
- 1 skillet
- 1 Large spoon
- 1 large bowl
- 1 casserole dish
- Cooking Spray
Ingredients
- 2 lbs. fresh spinach
- 2 oz. cream cheese cubed
- 1 cup mayonnaise
- 2 eggs
- 2 cups onion chopped
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 cloves garlic minced
- Zest of 1 lemon
- 1/4 tsp. nutmeng
- 1/8 tsp. cayenne
- 1 can water chestnuts drained
- 1 cup cheddar cheese white or yellow
- 1/4 cup Parmesan cheese
- 1 cup Keto breadcrumbs
- 4 Tbsp. butter cubed
Instructions
- Cook the spinach in a skillet.
- After it wilts down, place the spinach in a dish towel and squeeze out as much water as possible.
- Return to the skillet.
- Add the cream cheese.
- Cook and stir until the cream cheese is melted.
- In a bowl, mix the cream of mushroom soup, mayonnaise, eggs, onion, garlic, lemon zest, nutmeg, water chestnuts, cayenne, salt and pepper.
- Stir the soup mixture and the spinach mixture together in the bowl.
- Pour into a greased casserole dish.
- Top with the cheddar cheese, Parmesan cheese and breadcrumbs.
- Dot with butter over the top.
- Bake at 350 degrees until golden and bubbly about 20 minutes.
