**Amazing Keto Spinach Cream Cheese Casserole in 35 Minutes*

Oh my goodness, you have to try this keto spinach cream cheese casserole! It’s my go-to when I need something rich, creamy, and satisfying without all the carbs. I stumbled upon this recipe during my first keto experiment years ago when I was craving something decadent but still healthy. The way the cream cheese melts into the spinach with that golden cheddar crust? Absolute perfection.

What I love most is how simple it is – just a handful of ingredients you probably already have in your fridge. My kids don’t even realize they’re eating spinach when I make this (shh, don’t tell them!). It’s become our family’s favorite side dish for everything from Sunday roasts to quick weeknight dinners. The best part? You’ll have it ready in about 30 minutes flat.

Why You’ll Love This Keto Spinach Cream Cheese Casserole

Let me tell you why this casserole has become my kitchen MVP:

• Creamy dreaminess: That velvety cream cheese base with melty cheddar? It’s like spinach dip turned into a proper meal!
• Low-carb magic: Only 5g net carbs per serving – my keto friends go crazy for this at potlucks.
• Weeknight hero: From fridge to table in 35 minutes flat (I’ve timed it during my busiest mom moments).
• Flavor bomb: The garlic and nutmeg make it taste way fancier than the effort required.
• Sneaky greens: My picky eaters get their spinach without the usual dramatic protests.

Ingredients for Keto Spinach Cream Cheese Casserole

Here’s everything you’ll need to make this dreamy dish – I promise it’s all simple stuff! The measurements matter here, especially for keeping it properly keto:

• 2 cups fresh spinach – chopped (pack it lightly when measuring)
• 8 oz cream cheese – full-fat and softened (leave it out for 30 minutes first)
• 1/2 cup heavy cream – the real deal, none of that half-and-half business
• 1/2 cup shredded cheddar – sharp works best for flavor
• 2 cloves garlic – minced fine (or 1/2 tsp garlic powder in a pinch)
• 1/4 tsp each salt & black pepper – adjust to your taste later
• 1/4 tsp nutmeg – optional but adds magic (trust me!)

A quick note – I’ve tried this with frozen spinach when fresh wasn’t available. Just thaw and squeeze out ALL the water first, or you’ll end up with soup!

How to Make Keto Spinach Cream Cheese Casserole

Okay, let’s get cooking! This casserole comes together so easily – I’ve made it half-asleep at 6am for brunch (true story). Just follow these simple steps for creamy, dreamy perfection every time.

Step 1: Preheat and Prep

First things first – crank that oven to 375°F (190°C). While it’s heating up, grab your favorite baking dish (I use an 8×8 glass one) and give it a quick grease. Butter works, but I usually just swipe it with a bit of olive oil on a paper towel. This prevents any cheesy tragedies later!

Step 2: Mix the Base

Now the fun part! Take your softened cream cheese (if you forgot to take it out earlier, 15 seconds in the microwave helps – just don’t melt it!) and plop it into a big mixing bowl. Add the heavy cream, minced garlic, salt, pepper, and that magical pinch of nutmeg if you’re using it. Grab a whisk or wooden spoon and go to town until it’s completely smooth – no lumps allowed! This creamy base is what makes the whole dish sing.

Step 3: Add Spinach and Cheese

Time to fold in your chopped spinach gently – I like to do this in two batches so it incorporates evenly. Then sprinkle in half of that glorious cheddar cheese (save the rest for topping!). The mixture will look super thick at this point – that’s exactly what we want. If it seems too stiff, you can add a splash more cream, but honestly, it’ll loosen up beautifully in the oven.

Step 4: Bake to Perfection

Scoop your mixture into the prepared dish and smooth it out evenly. Now shower the top with the remaining cheddar – be generous! Pop it in the oven for 20-25 minutes. You’ll know it’s done when the edges are bubbling happily and the top gets those gorgeous golden-brown spots. Let it cool for about 5 minutes before serving (if you can wait that long – the smell is irresistible!).

Tips for the Best Keto Spinach Cream Cheese Casserole

After making this casserole more times than I can count, here are my hard-earned secrets for absolute perfection:

• Full-fat is non-negotiable: That reduced-fat cream cheese will leave you with a grainy texture – just don’t do it!
• Squeeze your spinach dry: If using frozen, wrap it in a clean towel and wring it out like you’re mad at it. Excess water = soggy casserole.
• Let it rest: Those 5 minutes after baking aren’t just for show – they let the flavors settle into creamy harmony.
• Garlic hack: For extra punch, sauté the minced garlic in butter for 30 seconds before adding to the mix.
• Cheese upgrade: Try a mix of cheddar and parmesan for a more complex flavor profile.

Oh, and one more thing – always make extra. This stuff disappears faster than you’d believe!

Ingredient Substitutions and Notes

Listen, I get it – sometimes you gotta improvise! Here’s what works when you’re in a pinch:

• Spinach: Frozen works fine (10 oz package, thawed and squeezed dry), but fresh gives brighter flavor.
• Cream cheese: Mascarpone makes it extra luxurious, but stick to full-fat versions.
• Cheddar: Any melty cheese works – try Monterey Jack or Gruyère for fun twists.
• Nutmeg: Skip if you must, but that warm hint really elevates everything.

Pro tip: If your mixture seems too thin after adding spinach, sprinkle in 1 tbsp almond flour to thicken it up!

Serving Suggestions for Keto Spinach Cream Cheese Casserole

Oh, this casserole plays so well with others! My favorite way? Pair it with juicy garlic butter steak for the ultimate keto comfort meal. Weeknights call for simpler partners – roasted chicken thighs or pan-seared salmon make it feel fancy without effort. For lighter days, a crisp avocado cucumber salad balances the richness perfectly. Brunch alert: top it with poached eggs for the most decadent “green eggs” you’ll ever taste!

Storage and Reheating Instructions

This casserole keeps like a dream! Just cover it tightly and pop it in the fridge – it’ll stay fresh for about 3 days. When you’re ready for round two, I’ve got two favorite reheating tricks: microwave individual portions for 60-90 seconds (stir halfway!), or warm larger pieces in a 350°F oven for 10-15 minutes until heated through. The cheese gets extra melty and glorious the second time around!

Nutritional Information

Here’s the delicious breakdown per serving (about 1/4 of the casserole): roughly 250 calories, 22g fat (13g saturated), 5g total carbs, 1g fiber (so 4g net carbs – perfect for keto!), and 7g protein. Just remember – these are estimates since cheese brands and spinach amounts can vary slightly. But trust me, every creamy bite is worth it!

Frequently Asked Questions

Can I use frozen spinach instead of fresh?
Absolutely! Just thaw a 10 oz package completely and squeeze out ALL the water (I mean really wring it out). Fresh spinach gives brighter flavor, but frozen works in a pinch – you’ll need about 1.5 cups after squeezing.

Is the nutmeg really necessary?
It’s optional but oh-so-worth it! That tiny pinch adds warmth that makes the whole dish taste more complex. If you’re unsure, try half the amount first – I bet you’ll be converted after one bite.

How can I adjust the thickness?
Too thick? Add 1-2 tbsp more cream. Too thin? Sprinkle in 1 tbsp almond flour or let it bake 5 minutes longer. The perfect consistency should mound on a spoon but still spread easily before baking.

Can I make this ahead?
You bet! Assemble it completely (don’t bake), cover tightly, and refrigerate for up to 24 hours. Just add 5 extra minutes to the baking time since it’ll be cold from the fridge. The flavors actually improve as they mingle!

What’s the best cheese substitute?
If cheddar isn’t your thing, try Monterey Jack for mildness or gruyère for sophistication. Just avoid pre-shredded cheeses – they contain anti-caking agents that can make the texture grainy.

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