Name: Low Carb Creamed Spinach
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 3 tablespoons unsalted butter; 4 cloves garlic, minced; 10 oz baby spinach (or 6 oz frozen spinach, thawed and squeezed dry); 1/2 cup heavy cream; 4 oz cream cheese, cut into small pieces; 1 teaspoon Italian seasoning; 1/4 teaspoon sea salt; 1/4 teaspoon black pepper; Grated parmesan cheese (optional, for serving)

This Low Carb Creamed Spinach provides a rich, savory, and deeply comforting side dish solution for your low-carb lifestyle. This simple single-skillet side will instantly satisfy your cravings for steakhouse-style rich greens without breaking your ketosis. First, you will love how tender baby spinach pairs with fragrant sautéed garlic, rich heavy cream, cream cheese, and warm Italian herbs. Because you utilize pure whole dairy fats and fresh herbs instead of flour-thickened roux or starchy additives, you keep the carbohydrate count exceptionally low. Consequently, you achieve a restaurant-quality, family-friendly centerpiece that delivers a true comfort food experience straight from your stovetop.

Ingredients & What You’ll Need

Unsalted butter & minced garlic: Sauté together to create a fragrant, rich oil base for wilting the greens.
Baby spinach: Fresh tender leaves wilt down rapidly into a silky, nutrient-dense green base (thawed, well-drained frozen spinach works too).
Heavy cream & cream cheese: Combine to melt into a thick, velvety sauce that coats every leaf without needing flour or starch thickeners.
Italian seasoning, sea salt, & black pepper: Provide cozy herbal balance and warm seasoning to cut through the rich dairy fats.
Parmesan cheese: (Optional) Sprinkled over top before serving to add a sharp, salty finish.

How to Make Low Carb Creamed Spinach

This method focuses on blooming garlic in butter first, wilting the fresh greens gently, and simmering heavy cream with cream cheese until thick and smooth.

1. Sauté Garlic and Wilt Spinach

First, melt your unsalted butter in a large skillet with tall sides over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add your fresh baby spinach to the pan. Sauté for 2 to 4 minutes, stirring until barely wilted. Tip: If the pan feels overfilled, cover with a lid for 1 to 2 minutes to let the bottom layer wilt down, then fold to stir and add remaining spinach as needed.

2. Blend Dairy and Simmer Sauce

Pour in the heavy cream and add the cubed cream cheese chunks, Italian seasoning, sea salt, and black pepper directly into the skillet. Stir constantly over medium-low heat until the cream cheese melts into a smooth, creamy sauce. Simmer gently for 2 to 3 minutes until the liquid thickens and coats the spinach leaves. Remove from heat (the sauce will continue to thicken as it cools slightly).

3. Season and Serve

Taste the creamed spinach and adjust seasoning with extra salt or pepper if desired. Sprinkle with optional grated parmesan cheese before serving warm alongside your favorite low-carb proteins.

Tips and Notes

Using Frozen Spinach: If using frozen spinach instead of fresh, use 6 oz. Ensure you thaw it completely and squeeze out all excess liquid using a clean kitchen towel before adding to the pan; extra water will make the sauce runny.
Prevent Overcooking: Remove the skillet from heat as soon as the sauce coats the back of a spoon. Cooking the spinach too long after adding dairy can cause the greens to become mushy and lose their vibrant color.
Storage Advice: Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended, as the cream sauce will separate and thaw into a watery texture.
Reheating & Repurposing: Reheat gently in a small pan over low heat until warm. You can also mix cold leftover creamed spinach with extra cream cheese to use as a flavorful stuffing for chicken breasts or salmon fillets!

Yield: 4 servings