Cream of Spinach

With the holidays quickly approaching I felt it was time to start sharing some low carb options worth bringing to the family get together. Living a low carb lifestyle can get very tricky when you are at a family dinner with sides like mashed potatoes, candied yams, and cream of corn staring at you across the table. I always recommend bringing at least one side that you know you can eat. That way the temptation to “be bad” is taken out of the equation. One of my favorite sides to bring is my low carb cream of spinach. Along with the traditional ingredients I add cream cheese to thicken the sauce instead of using flour. I also got creative and added mushrooms and pine nuts.


  • 1 pkg. frozen Spinach, drained of water
  • 1/2 a pkg. Cream Cheese
  • 1/2 cup Heavy Cream
  • 1 whole Shallot
  • 1/4 cup Freshly Grated Parmesan Cheese
  • 1/4 cup Pine Nuts
  • 1 cup sliced Button Mushrooms
  • 2 tablespoons Butter
  • pinch of Nutmeg
  • Salt and Pepper to taste
  1. Finely dice shallots. Melt butter in a saute pan and add the shallots. Cook on a medium high heat.
  2. When the shallots become translucent add the sliced mushrooms to the pan and continue to cook on medium high heat.
  3. Add pine nuts to pan and cook for 2 minutes.
  4. Add cream cheese and cream to pan.
  5. Stir until cream cheese has melted. Add nutmeg, salt and pepper to taste.
  6. Add spinach. 
  7. Mix sauce and spinach together throughly. 
  8. Pour spinach into a backing dish. 
  9. Top with parmesan cheese. 
  10. Place the dish in the oven on a high broiler setting. Cook until parmesan is nice and golden brown on top. About 10 minutes, but remember to keep an eye on it while in the broiler. Enjoy! 
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