Quick & Easy Keto Creamed Spinach Recipe

Why You’ll Love This Easy Creamed Spinach Recipe

Creamed spinach is one of those dishes that even spinach haters can’t say no to (as are these spinach artichoke cups and this spinach artichoke galette)! There’s something so addicting and fantastic about the way wilted spinach is coated in a creamy and flavorful sauce. It always reminds me of a dip that we have the permission to eat straight with a spoon and I don’t hate it at all.

Since I’m lactose intolerant, I decided to recreate one of my favorite holiday sides made without dairy products. Instead of cream or cheese and heavy cream, I used pureed cauliflower with canned coconut milk and broth to give that velvety, creamy texture.

My favorite part about this delicious recipe is the crunchy, addicting bites that the bacon gives. It adds saltiness to the dish in the best way, and contrasts the soft texture of the rest of the dish so nicely! While this keto version is perfect for special occasions this holiday season, it’s also easy enough for a busy weeknight! Plus it makes your dinner table vibrant and beautiful (and your house will smell amazing!). And if you’re looking for more spinach + cauliflower, check out this cauliflower gnocchi recipe!

How to Make Keto Creamed Spinach

What makes this dairy-free creamed spinach much healthier than the traditional version is that I snuck in a veggie, but you’ll never know it! As I mentioned before, steamed cauliflower is pureed to make that creamy texture and the flavor is still tangy and “cheesy” with the help of apple cider vinegar and Dijon mustard.

I promise you can’t taste the cauliflower at all, and it’s such a perfect way to get your kids (and picky eaters) to double up on their veggie intake without realizing it. I also love that this is a junk-free, real food ingredients-only Whole30 and keto creamy spinach recipe with only 5 grams of net carbs per serving!

Ingredient Notes

All you need are simple ingredients for this perfect side dish! 

• bacon
• cauliflower florets
• full fat coconut milk
• bone broth: Or chicken broth or water.
• apple cider vinegar
• dijon mustard
• fresh spinach: You can also use frozen spinach, but need to make sure it’s thawed and excess water is squeezed out. 
• shallot
• fresh garlic cloves
• sea salt
• ground black pepper

See the full recipe card below for exact ingredient amounts. 

Step-by-Step Instructions

Step 1: If using frozen spinach, defrost it first and squeeze out the liquid.

Step 2: Heat a large skillet or Dutch oven over medium heat and cook the bacon until crisp, about 6-7 minutes.

Step 3: Remove from the frying pan and crumble when cool enough to handle. 

Step 4: Remove all but 1 tbsp of bacon fat from the pan and reserve the rest to use later in the recipe. 

Step 5: Add cauliflower florets to the pan and cook for 2 minutes.

Step 6: Add broth and coconut milk to the pan, cover, and let everything come to a boil.

Expert Tips

• You can definitely use frozen spinach for this recipe. Just make sure to thaw first and then squeeze out the liquid so it doesn’t make the final dish watery.
• I highly recommend using bacon fat to cook this dish, as it is written in the instructions. It adds such an amazing flavor!
• If you like the crispy texture of bacon, don’t stir it into the final dish. Instead, just gently sprinkle on top of the dairy-free creamed spinach so you can taste the crunch with every bite.
• If you are making this for a holiday dinner and want to cut down on time, you can make the bacon bits and cauliflower cream sauce a day ahead. Cook the spinach and vegetables the day of, and then stir in the other ingredients to heat up together.

Whether you make it for a family dinner or a holiday feast, this creamed spinach with bacon will be gone in no time. I guarantee it!

Serving Tips

Keto creamed spinach is a rich, flavorful side dish that pairs well with a variety of protein-based main courses to create a complete keto meal. Here are some great pairing options:

• Airy Fryer Ham
• Crispy Air Fryer Chicken Drumsticks
• Sheet Pan Steak
• Healthy Air Fryer Frozen Salmon
• Homemade Rotisserie Chicken

Storage Tips

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave for 2-3 minutes or over the stovetop. 

To freeze, let it cool completely at room temperature. Then, store it in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator, then gently reheat on the stovetop until warmed through.