Keto Creamed Spinach

Makes 4 servings


  • 3 tbsp butter

  • 4 cloves of garlic (minced)

  • 10 oz. of baby spinach (chopped; about 16 cups)

  • 1/2 cup heavy cream

  • 3 oz. of cream cheese (cut into small pieces)

  • 1 tsp Italian seasoning

  • 1/4 tsp sea salt

  • 1/4 tsp black pepper

  • Parmesan cheese (optional topping)


  1. Heat butter in a large state pan or wok over medium heat. Add minced garlic and cute until fragrant.

  2. Add spinach. Saute for 2-4 minutes, until wilted. If the pan is too full to stir at first, cover it for a minute or two, which will let the spinach at the bottom wilt. Then you can start to stir in a folding motion.

  3. Add heavy cream, cream cheese, sea salt, black pepper, and Italian seasoning. Stir constantly until the cream cheese melts, then cook a few minutes until thickened.

  4. If desired, sprinkle with Parmesan cheese for serving.


Per serving: Fat 27g, Protein 4g, Carbs 5g, Calories 274, Fiber 1g

Keto Warm Mushroom Bacon Dip

Makes 8-10 servings


  • 6 strips of bacon

  • ½ cup chopped onion

  • 12 ounces mushrooms, sliced

  • 1, 8-ounce package cream cheese, cut into cubes

  • 2 tablespoons Worcestershire sauce

  • 1 teaspoon soy sauce

  • 1/8 teaspoon freshly ground black pepper

  • ½ teaspoon salt

  • ½ cup sour cream


In a large skillet, brown the bacon until crispy. Remove bacon from the pan and set on a paper towel to cool. Reserve 3 tablespoons of the bacon drippings.

  1. In the same skillet with the reserved bacon drippings, sauté the onion and mushrooms on medium-high heat until tender.

  2. Turn the heat down and add in the cream cheese cubes, Worcestershire sauce, soy sauce, pepper and salt. Stir over low heat until the cream cheese is melted.

  3. Crumble the cooled bacon and add to the skillet along with the sour cream. Stir to mix well and heat through.

  4. Serve immediately with veggies or over the perfect steak.


Per serving: Protein 6g, Fat 16g, Carbs 4g