Cheesy Keto Spinach Casserole recipe
Indulge in this rich and creamy Keto Spinach Casserole, loaded with cheesy goodness and a hint of herbs. Perfectly comforting and incredibly easy to make, this dish is a delicious way to enjoy your greens while staying low-carb. Whether you’re following a keto diet or looking for a hearty vegan option, this casserole is sure to satisfy.
Equipment
- 1 8x8 inch baking dish
Ingredients
Keto cheesy spinach Ingredients
- 20 oz baby spinach - or frozen spinach thawed and squeezed lightly dry
- 2 tablespoons butter - regular or vegan
- 1 medium onion - finely chopped
- 3 cloves garlic - minced
- 1/2 cup (120ml) heavy cream - use unsweetened full fat coconut milk for vegan option
- 1/4 cup (60ml) milk - use unsweetened full fat coconut milk for vegan option
- 4 oz (113g) cream cheese softened - or cashew cream cheese for vegan option
- 1 1/2 cups (170g) shredded monterey jack cheese or pepper jack - for vegan option: vegan shredded cheese and 4 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Italian seasoning blend or herb de Provence
- 1/4 teaspoon grated nutmeg - optional
- 1 handful Fresh basil for garnish - optional
Instructions
How to make Keto Spinach Casserole
- Set the oven to 350°F to preheat.
- Combine all the ingredients in a large mixing bowl, ensuring they are thoroughly mixed.
- Transfer the mixture into an 8x8 baking dish, spreading it evenly.
- Bake for 35-40 minutes, until the edges are golden and the center is firm.
- Enjoy the casserole immediately after baking.
Notes
Cooking notes:
How to Meal Prep the Creamy Spinach Casserole
1. Prepare in Advance:
- Follow the recipe instructions to mix the ingredients and assemble the casserole in your baking dish.
- Instead of baking it right away, cover the assembled casserole tightly with plastic wrap or aluminum foil.
- Store it in the refrigerator for up to 2 days before baking.
2. Batch Cooking:
- You can double or triple the recipe and divide it into multiple smaller baking dishes. This way, you can bake one now and save the others for later in the week or freeze for a longer period.
3. Portion Control:
- After baking, divide the casserole into individual portions using meal prep containers. This makes it easy to grab and go during the week.
How to Store the Creamy Spinach Casserole
1. In the Refrigerator:
- After baking, let the casserole cool to room temperature.
- Cover the baking dish tightly with plastic wrap or aluminum foil, or transfer the casserole to an airtight container.
- Store it in the refrigerator for up to 3-4 days.
2. In the Freezer:
- To freeze, allow the casserole to cool completely after baking.
- Wrap the entire dish tightly in plastic wrap and then in aluminum foil, or transfer it to a freezer-safe airtight container.
- Label the container with the date and store it in the freezer for up to 2-3 months.
- If freezing in portions, divide the casserole into individual portions before freezing for easier reheating.
How to Reheat the Creamy Spinach Casserole
1. From the Refrigerator:
- In the Oven: Preheat the oven to 350°F. Cover the casserole with aluminum foil to prevent it from drying out. Reheat for 15-20 minutes, or until heated through.
- In the Microwave: Place a portion of the casserole on a microwave-safe plate. Cover with a microwave-safe lid or another plate. Heat on medium power for 1-3 minutes, checking every 30 seconds until it's warmed through.
2. From the Freezer:
- In the Oven: It's best to thaw the casserole overnight in the refrigerator before reheating. Once thawed, preheat the oven to 350°F. Cover with foil and bake for 20-30 minutes, or until heated through. If reheating directly from frozen, increase the baking time to 45-60 minutes.
- In the Microwave: If reheating from frozen, use the defrost setting on your microwave first, then heat as usual.
Vegan notes:
Finding vegan and keto-friendly alternatives to cream cheese can be a bit tricky since it needs to be both dairy-free and low in carbs. Here are some options:
1. Cashew Cream
•How to Use: Soak raw cashews, then blend them with a bit of water, lemon juice, and salt until smooth. For a thicker consistency, reduce the amount of water.
•Keto Consideration: While cashews are higher in carbs than some other nuts, when used in small amounts, this can still fit within a keto diet.
2. Coconut Cream
•How to Use: Refrigerate a can of full-fat coconut milk and use the solidified cream that forms on top. Mix with a bit of lemon juice and a pinch of salt to mimic cream cheese.
•Keto Consideration: Coconut cream is high in fat and low in carbs, making it a great keto option.
3. Almond Cream Cheese
•How to Use: Blend blanched almonds with a bit of water, lemon juice, and salt to create a creamy texture. Optionally, add nutritional yeast for a cheesy flavor.
•Keto Consideration: Almonds are lower in carbs, making this a good keto choice.
4. Vegan Cream Cheese Products
•Brands: Some brands like Kite Hill or Miyoko’s offer almond-based cream cheeses that are both vegan and keto-friendly. Always check the label for added carbs or sugars.