Keto Spinach Casserole
I love spinach, but I hadn't expected this low carb spinach casserole to be so spectacular. The addition of cream cheese, sour cream, and heavy cream gives the dish a decadent feel, making it substantial enough for a main course.
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1 teaspoon minced garlic
- 32 ounce frozen chopped spinach thawed and squeezed dry
- 8 ounces cream cheese cubed at room temperature
- 1 cup sour cream
- 1 cup heavy cream
- 1 1/2 cups shredded Gruyere
- 1 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 egg beaten
- 1/2 cup grated parmesan
Preheat your oven to 350° F. Spray a 9 x 9 baking dish with cooking spray.
Heat the oil in a large skillet to medium-high heat. Add the onion and cook for 6 minutes; add garlic and cook for 1 more minute.
Stir in the spinach and the cream cheese. Turn the heat to low. Cook until the cream cheese is fully incorporated.
Remove from heat and stir in the sour cream, heavy cream, Gruyere, salt, and pepper. When the mixture is thoroughly combined, add the egg.
Transfer to the prepared baking dish and top with the parmesan cheese.
Cook for 35 minutes, until golden brown.
Calories: 438.37kcal | Carbohydrates: 8.41g | Protein: 16.74g | Fat: 38.91g | Saturated Fat: 21.88g | Cholesterol: 140.08mg | Sodium: 692.62mg | Potassium: 784.78mg | Fiber: 2.67g | Sugar: 2.84g | Vitamin A: 11948.91IU | Vitamin C: 33.16mg | Calcium: 515.92mg | Iron: 3.42mg