This Baked Creamed Spinach has quite the history attached to it, which if you’ve a mind to, you can read about here. It is also quite the famous Baked Creamed Spinach, appearing in both Jimmy Moore’s fabulous book “Keto Clarity” and Marty Kendall’s Optimising Nutrition website.
I used to hate spinach with a passion, but give me a dish of this nowadays and I’ll be happy for a long, long time. It’s been quite the turnaround in the spinach department.
*NOTE: if you are super insulin-resistant or have a lot of weight to lose, omit half the onion to reduce the carb-load.
Spinach is super nutrient-dense and is extremely low on the carb side of things, so this is a fantastic way to get lots of the good stuff without those dastardly carbohydrates. Leafy greens for the low carb win!
Baked Creamed Spinach
Author: Carrie Brown | Prep time: 5 mins | Cook time: 40 mins | Total time: 45 mins | Serves: 4 – 6
What You Need
- 2lb / 900g fresh spinach
- 1 TBSP coconut oil
- 1lb / 450g onion, chopped
- 2 tsp konjac flour (glucomannan powder)
- 2 cups / 1 pint unsweetened thin coconut milk
- 1/4 cup / 2 fl oz heavy cream
- sea salt and ground black pepper to taste
- 1 tsp ground nutmeg
- 2 egg whites
What You Do
- Place the spinach in a large lidded pan and cook over medium heat for 10 minutes until completely wilted.
- Drain spinach well and chop finely.
- Melt the coconut oil in the pan, add the chopped onions and cook until transparent.
- Place the konjac flour in a small bowl and quickly whisk in 1 cup of the thin coconut milk.
- Add the konjac milk mixture to the pan and stir into the onions until the mixture has thickened.
- Stir in the other cup of thin coconut milk, cream, sea salt and pepper, ground nutmeg, and chopped spinach, and stir well until completely mixed.
- Reduce heat to low and let simmer until the egg whites are ready to add.
- Whisk the egg whites on high until very stiff.
- Remove the pan from the heat and quickly and carefully fold in the stiff egg whites.
- Tip the spinach mixture into an ovenproof dish and place in the oven at 350F for 30 minutes until the top has just started to brown.
Top Recipe Tips
- Konjac flour takes a minute or two to thicken, so don’t panic if it doesn’t immediately turn thick like cornstarch would. A little patience, like a little konjac flour, goes a long way.
- To add extra fat, beat the yolks from the eggs into the thin coconut milk before you add the konjac flour, then proceed with the recipe.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More egg recipes
- More sides recipes
- Laugh and learn with us over at The Ketovangelist Kitchen Podcast
- Come hang out in The Ketovangelist Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks! Available in both print and digital versions.