Quick & Easy Keto Creamed Spinach Recipe

5 from 6 votes

Quick & Easy Keto Creamed Spinach Recipe

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!).

Prep Time5

Cook Time20

Course: Side Dish

Cuisine: American

Servings: servings

Ingredients

4 slices bacon thick cut
2 cups cauliflower florets
1/2 cup full fat coconut milk
1/3 cup chicken broth or bone 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.
16 oz spinach
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.
4 slices bacon
Add cauliflower florets to the pan and cook for 2 minutes. Add coconut milk and broth 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.
2 cups cauliflower florets, 1/2 cup full fat coconut milk, 1/3 cup chicken broth
Cool for 5-10 minutes, then transfer the contents to a blender. Add apple cider vinegar and dijon mustard and blend until smooth. Set aside.
2 tsp apple cider vinegar, 2 tsp dijon mustard
Heat a tablespoon of reserved bacon fat in a skillet over medium heat. Add shallot and cook stirring for 3-4 minutes until softened, then stir in garlic for 1 minute.
1 shallot, 4 cloves garlic
Add spinach, salt, and pepper, and toss until wilted and heated through.
16 oz spinach, 1/4 tsp sea salt, 1/4 tsp ground black pepper
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.

Nutrition