Keto Creamed Spinach (with Bacon & Parmesan)

Wilted baby spinach stays tender and vibrant whilst crispy bacon adds the salty crunch. A hint of nutmeg ties it all together with a classic steakhouse warmth. This keto creamed spinach is crafted to he naturally gentle for the lactose sensitive. Rich, glossy and savory; great alongside steak or chicken.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the spinach: Add the baby spinach to a dry pan or one lightly greased with butter. Cook until just wilted, then remove, squeeze out excess moisture, and roughly chop.

Step 2

Cook the aromatics: In the same pan, melt 1 tsp butter. Add the diced red onion and cook until soft. Stir in the garlic paste and cook for 20–30 seconds until fragrant.

Step 3

Build the creamy base: Add the cream cheese and let it soften. Pour in the double cream and stir until smooth. Add the parmesan and let it melt into a thick, glossy sauce.

Step 4

Season: Add a pinch of nutmeg if using, plus black pepper and salt (sparingly—bacon and parmesan add salt).

Step 5

Combine: Stir the chopped spinach into the sauce. Add half the crispy bacon and simmer 1–2 minutes until everything is coated and creamy.

Step 6

Finish & serve: Top with remaining bacon and extra parmesan. Serve immediately alongside steak, chicken thighs, or enjoy on its own.