This comforting keto creamed spinach with bacon has a rich, creamy sauce made from cauliflower! You’ll never know that it’s way healthier than the traditional version when you taste how amazingly addicting it is! This keto version is a hit with my whole family (even the kids!).
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.
Step 7: Lower the heat to simmer for 4-5 minutes until the cauliflower is tender.
Step 8: Transfer the contents to a blender. Add apple cider vinegar and Dijon mustard and blend until smooth. Set aside.
Step 9: Heat a tablespoon of reserved bacon fat in a skillet over medium heat.
Step 10: Add shallot and garlic and cook, stirring for 3-4 minutes until softened.
Step 11: Add fresh baby spinach, salt, and pepper, and toss until wilted and heated through.
Step 12: Stir in cauliflower cream sauce and let everything heat through for 1 minute. Remove from heat.
Step 13: Top with bacon bits or stir them in. Add a little bit more salt, if needed, before serving.
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.
Recipe FAQs
Yes! This low-carb side dish is also dairy-free, gluten-free, paleo, and Whole30. It has 5 net carbs per serving.
More Easy Side Dish Recipe Ideas
- Creamy Bacon Stuffed Peppers
- Baked Honey Sriracha Wings
- The Best Grilled Eggplant
- Bacon Ranch Brussels Sprouts
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Quick & Easy Keto Creamed Spinach Recipe
Ingredients
- 4 slices bacon
- 2 cups cauliflower florets
- 1/2 cup full fat coconut milk
- 1/3 cup bone broth or chicken broth or water
- 2 tsp apple cider vinegar
- 2 tsp dijon mustard
- 16 oz spinach fresh or frozen, roughly chopped
- 1 shallot chopped
- 4 cloves garlic minced
- 1/4 tsp sea salt or more to taste
- 1/4 tsp ground black pepper
Instructions
- If using frozen spinach, defrost it first and squeeze out the liquid.
- Heat a large skillet over medium heat and cook the bacon until crisp, about 6-7 minutes.
- Remove from the pan and crumble when cool enough to handle.
- Remove all but 1 tbsp of bacon fat in the pan and reserve the rest to use later in the recipe.
- Add cauliflower florets to the pan and cook for 2 minutes.
- Add broth and coconut milk to the pan, cover, and let everything come to a boil.
- Lower the heat to simmer for 4-5 minutes until the cauliflower is tender.
- Transfer the contents to a blender. Add apple cider vinegar and dijon mustard and blend until smooth. Set aside.
- Heat a tablespoon of reserved bacon fat in a skillet over medium heat.
- Add shallot and garlic, and cook stirring for 3-4 minutes until softened.
- Add spinach, salt, and pepper, and toss until wilted and heated through.
- Stir in cauliflower cream sauce and let everything heat through for 1 minute. Remove from heat.
- Top with bacon bits or stir them in. Add more salt, if needed, before serving.
Notes
- 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.
- 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.
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I am not a huge fan of mayo so I can’t wait to try this! I have a party to go to this weekend so I am absolutely bringing this!
Yay! Hope you enjoy!!
I love the cauliflower substitute! This would be so great with some turkey leftovers.
I LOVE creamed greens but I never would’ve thought to make them like this. Can’t wait to try this!
Love everything about this recipe! The creamy spinach and especially the crispy bacon!
Sounds SO delicious! Especially with that bacon in there…
I love how thick this is and how you’ve used cauliflower. Such a yummy way to include LOTS of veggies with dinner!
What a creamy, delicious, bacony, veggie side dish! I love it.
OMG – how clever are you to use cauliflower instead of cream?!? What a fantastic, and delicious, idea!
looks so good
I’ve never thought of creamed spinach as gorgeous before, but yours most certainly is! Also love the bacon in there too!
I finally made this and it was delicious! I used frozen, diced cauliflower and it was sooo easy. I chilled the leftovers and the flavors melded together even more. Definitely making again.
That’s awesome! Thanks so much!!
This was really good! I liked how thick it turned out. Next time I would double the recipe.
I just made this. I didn’t have cauliflower so I used shredded potatoes – the best cream spinach I’ve ever had.
What a great idea. So glad it worked with potatoes!!
This was surprisingly good. Surpassed my skeptical expectations by far! Even my big strapping country fed hubby liked it which is saying a whole lot lol.
Amazing! Love to hear it. Thank you.
This was delicious. I added a little extra chicken bouillon paste, plus some nutritional yeast. Next time I’ll use a little less mustard. It was great. I put it on top of baked fish and also baked potatoes.
Thanks for the review! Love the idea of topping baked potatoes with it.