Tired of boring side dishes? Elevate your meal with this incredibly luscious and flavorful Creamed Spinach! Forget the watery, bland versions of the past. This recipe uses a secret touch of sour cream and almond flour for a thick, velvety texture that’s completely irresistible and ready in just 15 minutes. It’s the perfect keto-friendly companion to steak, chicken, or fish.
Ingredients
• 4 cups / 120g fresh spinach, chopped
• 1 tbsp / 14g unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 ½ cups / 360ml whole milk
• ¼ cup / 60g sour cream
• 2 tbsp / 14g almond flour
• ½ tsp agar powder
• ½ tsp sea salt
• ½ tsp white pepper
Instructions
1. Directions
2. Rinse the spinach thoroughly under cold water and drain well. In a large pot or skillet over medium heat, melt the butter. Add the spinach and sauté, stirring occasionally, until it has completely wilted.
3. Add the finely chopped onion and crushed garlic to the pot. Season with sea salt and white pepper, and cook for 2 minutes, stirring constantly until the onion is soft and fragrant.
4. Pour in the whole milk and stir in the sour cream, almond flour, and agar powder until fully combined. Increase the heat to bring the mixture to a gentle boil, then reduce heat and simmer for 2 minutes, stirring constantly until the sauce has thickened.
Nutritional Information
• Nutrition Per Serving
• Calories: 123
• Total Fat: 7.8g
• Net Carbs: 7.3g
• Protein: 5.3g
• Fiber: 1.6g
Pro Tips
• For a thicker, less watery result, squeeze the wilted spinach to remove as much excess moisture as possible before adding the other .
• Feel free to substitute frozen spinach. Thaw it completely and squeeze out all the water before adding it to the pot.
• For an extra cheesy kick, stir in ¼ cup of grated Parmesan or 2 tablespoons of cream cheese along with the sour cream.
• For a richer, more decadent sauce, substitute the whole milk with heavy cream.
FAQ
Q: Is this creamed spinach recipe keto-friendly
A: Yes, this recipe is specifically designed to be keto-friendly. It uses almond flour instead of traditional flour as a thickener and contains only 7.3g of net carbs per serving.
Q: Can I use frozen spinach instead of fresh
A: Absolutely. You can substitute frozen spinach. Just make sure to thaw it completely and squeeze out all the excess water before adding it to the pot to ensure a thick, creamy result.
Q: How can I make this creamed spinach even richer or cheesier
A: For a richer sauce, you can substitute the whole milk with heavy cream. For a cheesy flavor, stir in ¼ cup of grated Parmesan or 2 tablespoons of cream cheese along with the sour cream.
Q: What makes this creamed spinach so thick and not watery
A: The secret to the thick, velvety texture is the combination of sour cream, almond flour, and agar powder. Squeezing excess water from the wilted spinach is also a key step to prevent a watery sauce.
