Our steakhouse creamed spinach is rich, silky, and made without flour using heavy cream, cream cheese, and Parmesan. I've found that squeezing the spinach very dry and reducing the cream first gives this low carb, keto-friendly creamed spinach the best thick, restaurant-style texture.
Most of us who visit a steakhouse are probably ordering a big juicy steak or perhaps even surf and turf. And hands down, the most popular steak side dish is creamy delicious, creamed spinach.
We've recreated that Ruth's Chris, Morton's, and Boston Market style at home for our readers by eliminating the flour and creating a cream sauce that's thick, delicious, and low carb.
We've been creating high protein and low carb recipes for our readers since 2018, here some some of our favorite indulgent low carb vegetables we think you'll love: cauliflower mac and cheese, cheesy green beans, or our easy cauliflower mash.
Things to Know About Steakhouse Creamed Spinach
- The sauce is flourless, so the thickness (and richness!) comes from reducing the cream and melting in the cheeses.
- We use fresh baby spinach leaves but we show you the secret to swapping frozen spinach when you're in a hurry.
- Squeezing as much water as possible from the cooked spinach is essential for keeping the sauce thick.
- This is a keto and low carb side dish recipe.
Ingredients You'll Need
See the recipe card for exact quantities.
- Fresh baby spinach - Fresh spinach gives the best appearance and texture. You can use frozen, but make sure it's the frozen whole leaves and not chopped.
- Butter
- Yellow onion - you can swap a red onion or sweet onion
- Garlic - we love fresh minced garlic, you can also use jar garlic or frozen Dorot cubes
- Heavy whipping cream
- Cream cheese
- Parmesan
- Nutmeg
- Salt and black pepper
Using Frozen Spinach
For the best texture, use frozen whole baby spinach leaves rather than finely chopped frozen spinach. Thaw completely, squeeze very dry, and roughly chop before adding it to the sauce.
How to Make Steakhouse Creamed Spinach
Step 1: Blanch the spinach
Bring a large pot of salted water to a boil.
Add the baby spinach and cook for about 1 minute, just until wilted.
Immediately drain and rinse with cold water to stop the cooking.
Step 2: Squeeze and chop the spinach
Working with a handful at a time, squeeze out as much water as possible.
This is one of the most important steps. Extra moisture will thin the cream sauce.
Roughly chop the squeezed spinach into about ½- to ¾-inch pieces and set aside.
Step 3: Cook the onion and garlic
Melt the butter in a large skillet over medium-low heat.
Add the minced onion and cook until softened, about 4 minutes.
Stir in the garlic and cook for another 1 minute, just until fragrant.
Step 4: Reduce the cream
Pour in the heavy cream and add the salt, black pepper, and nutmeg.
Bring the mixture to a gentle simmer and cook uncovered for about 8-12 minutes, stirring occasionally.
I look for the cream to visibly thicken and coat the back of a spoon rather than relying only on the timer.
Step 5: Add the cheeses
Reduce the heat to low.
Stir in the cream cheese until completely melted and smooth, then add the Parmesan.
Keep the heat gentle so the sauce stays creamy.
Step 6: Add the spinach
Fold the chopped spinach into the cream sauce.
Cook for another 2-3 minutes, stirring occasionally, until everything is hot and the sauce reaches your preferred consistency.
Taste and adjust the salt and pepper before serving.
Recipe Tips
- Squeeze the spinach very dry. Water left in the spinach is the easiest way to end up with a thin sauce.
- Chop the spinach after squeezing. This gives the finished dish a much more classic steakhouse texture than leaving the leaves whole.
- Reduce the cream before adding the cheese. The cream should coat the back of a spoon before you move on.
- Keep the heat low after adding the cheeses. High heat can cause dairy sauces to separate or become grainy.
- Use freshly grated Parmesan when possible. It melts more smoothly into the sauce.
- Adjust the consistency at the end. If it's too thick, add a small splash of cream. If it's too thin, simmer uncovered for another minute or two.
Substitutions and Variations
- Make it spicy - Add a pinch of crushed red pepper flakes or a little cayenne for some heat.
- Add mushrooms - Sauté sliced mushrooms with the onion before adding the cream for extra texture and earthy flavor.
- Add bacon - Stir in crispy crumbled bacon at the end for a smoky, salty finish.
- Add fresh herbs - Thyme, rosemary, or dill all pair well with the creamy spinach.
- Add sun-dried tomatoes - Stir in chopped sun-dried tomatoes for a tangy, savory variation.
- Add artichoke hearts - Chopped artichoke hearts give the dish a spinach-artichoke dip feel.
- Add lemon - Stir in a little fresh lemon zest at the end to brighten the rich cream sauce.
What to Serve with Creamed Spinach
Creamed spinach is a classic steakhouse side for pan-seared ribeye or filet mignon. It also works well alongside roasted chicken, pork tenderloin, or another simply seasoned protein.
For a larger low carb spread, add low carb cauliflower mac and cheese, cheesy easy baked green beans, or cauliflower keto mashed potatoes
What to do with Leftovers
- Make spinach and cream cheese stuffed chicken breasts
- Thin it out and make a creamy pasta sauce
- Add sour cream or Greek yogurt and turn it into a veggie dip
- Add it to an omelet or serve it with leftover steak and eggs.
- Stir leftover creamed spinach into a soup
- Stuff it into mini bell peppers, tomatoes, or stuffed peppers
Meal Prep and Storage
- Store leftover creamed spinach in an airtight container in the refrigerator for up to 4 days.
- Reheat gently over medium-low heat, stirring frequently, or microwave it in 60-second intervals, stirring between each one.
- The spinach may darken slightly after refrigeration, but the flavor will still be good.
- Creamed spinach can also be made ahead for a holiday meal. Prepare it completely, refrigerate, and reheat gently before serving.
- I would avoid freezing it when possible because cream-based sauces can become grainy or separate after thawing.
Macros
Per serving, this low carb creamed spinach has approximately:
- Calories: 298
- Protein: 8g
- Total carbs: 8g
- Fiber: 3g
- Net carbs: 5g
- Fat: 28g
With about 5 net carbs per serving, this flourless creamed spinach works well as a low carb or keto-friendly side dish.
FAQs
How do you make spinach like a steakhouse?
Steakhouse creamed spinach is typically cooked until tender, squeezed very dry, chopped, and folded into a rich cream sauce. Most steakhouses make their creamed spinach extra rich and decadent.
What's the secret to great creamed spinach?
The biggest secrets are removing as much moisture as possible from the spinach and reducing the cream before adding the cheese. Both steps help create a thick, silky sauce that clings to the spinach.
Is creamed spinach keto-friendly?
Yes, this creamed spinach is keto-friendly and has about 5 net carbs per serving. It is made with heavy cream, cream cheese, Parmesan, butter, and spinach without flour.
Can I make creamed spinach without flour?
Yes. Our recipe thickens the sauce by reducing heavy cream and adding cream cheese and Parmesan instead of using flour or a roux. Most creamed spinach recipes made with flour are using milk or half n half instead of heavy whipping cream.
Can I use frozen spinach for creamed spinach?
Yes! Frozen spinach works well as long as it is thawed and squeezed extremely dry before adding it to the sauce. Whole frozen baby spinach leaves generally give a better appearance and texture than finely chopped frozen spinach.
Low Carb Vegetable Recipes
Looking for more low carb vegetable side dishes?
- Easy Brussel sprouts casserole
- Bacon wrapped green beans (air fryer)
- Low carb broccoli fritters
- Slow cooker cabbage and bacon
- Green bean casserole with cream cheese
- Pureed butternut squash (low carb)
- Keto cauliflower casserole with bacon
- Low carb radishes
Recipe
Easy Steakhouse Creamed Spinach (No Flour)
Ingredients
- 2 lb fresh baby spinach leaves
- 1 ½ + teaspoon fine sea salt divided
- 3 tablespoons butter
- 1 small yellow onion minced
- 3 garlic cloves finely chopped
- 1 ½ cups heavy whipping cream
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 4 oz cream cheese
- ½ cup finely shredded parmesan cheese
Instructions
- Bring a large pot of water to a boil with 1 teaspoon salt. Add the spinach and blanch for about 1 minute, just until wilted.
- Drain the spinach in a colander and rinse with cold water until cool enough to handle. Working with a handful at a time, squeeze out as much water as possible. Roughly chop the squeezed spinach into about ½- to ¾-inch pieces and set aside.
- Melt the butter in a large skillet over medium-low heat. Add the onion and cook for about 4 minutes, until softened. Add the garlic and cook for 1 minute, stirring constantly.
- Add the heavy cream, remaining ½ teaspoon salt, black pepper, and nutmeg. Bring to a gentle simmer and cook uncovered for about 8-12 minutes, stirring occasionally, until the cream has noticeably reduced and is thick enough to coat the back of a spoon.
- Reduce the heat to low. Add the cream cheese and stir until completely melted and smooth.
- Add the Parmesan and stir until melted. Fold in the chopped spinach and cook for another 2-3 minutes, stirring occasionally, until the spinach is hot and the sauce reaches your desired consistency.
- Taste and adjust salt and pepper as needed. If the creamed spinach is thicker than you prefer, stir in a small splash of heavy cream. If it is thinner than you prefer, continue simmering uncovered for another minute or two.
Notes
- Using frozen spinach - For the best texture and appearance, use frozen whole baby spinach leaves rather than chopped frozen spinach. Thaw completely, squeeze out as much moisture as possible, then roughly chop before adding it to the sauce.
- Drain the spinach very well - Excess water will thin the cream sauce, so squeeze the spinach thoroughly before chopping.
- Make ahead - You can prepare the creamed spinach in advance, although the spinach may darken slightly as it sits. Reheat gently over medium-low heat or microwave in 60-second intervals, stirring between each one.
- For lower carbs - Reduce the onion by half if you want to lower the carb count a little further.
- Adjust the consistency - If the finished spinach is too thick, stir in a small splash of heavy cream. If it is too thin, simmer uncovered for another minute or two until the sauce thickens.
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