I am currently taking part in a 30 day spinach challenge. The idea is that while on a keto diet, your potassium is most likely low. Spinach is one of the highest potassium containing vegetables and so it is a great addition to any keto meal. I tried a bunch of different ways to make the stuff and this is the best I’ve gotten so far.
I like to use frozen spinach. It comes from a huge freezer bag from BJ’s and it is resealable. It doesn’t go bad quickly and supposedly it is frozen at the peak of its nutritional potential. Its also cheap.
Now add the cheese. This is why its called creamy cheesy spinach, get it? I use my handy dandy food processor to grate my cheese. The binding agent that they use in shredded cheese normally has carbs in it. So you can save some carbs by shredding it. Also, I find it melts better in recipes like this. It can be cheaper to buy whole blocks of cheese and shred it yourself. You can also get a hand grater that works just as well, just a little more effort.
And were done! This is just for two people but it could be scaled up depending on how much you want or how many people. I’ve only made it fresh so I don’t know how well it stores, but its pretty easy to make so I would just whip it up live.
- Serves: 2
- Serving size: 1
- Calories: 230
- Fat: 19
- Carbohydrates: 8
- Fiber: 3
- Protein: 13
- 255g Spinach
- 4 Tbsp Cream Cheese
- 58g Cheddar Cheese, shredded
- Thaw spinach over medium heat
- Cook until the spinach is thawed and the juices reduce
- Add cream cheese, mix until incorporated
- Add cheese, mix until incorporated
- Your done!