This creamy keto spinach casserole is a tasty side dish you’ll want to share at your next holiday gathering! And the best part is, you can enjoy it all while staying totally keto!
Holidays can be tricky with the keto diet. Chances are, you will be faced with many food temptations that are NOT keto-friendly, and I hear all too often about people going “off-the-rails” at holiday gatherings.
I totally get it! Holiday food is my favorite! As much as I enjoy turkey and ham, truth be told, the side dishes and desserts are what I look forward to the most. And that’s usually where you’ll find all the carbs too.
My Personal Holiday Food Challenge!
This month and next month, in honor of all those trying to stay Keto Through the Holiday, I will be posting my favorite holiday food, but ketofied.
Some of the dishes will be new for me, ones I have never ketofied before. I expect some to even be epic failures. But the recipes that are a success, I will certainly share with you.
If all goes well, here are my recipe plans for the months of November and December. As I upload the recipes, I will come back to link them all in the blog posts. If they fail, I will mention that too, or find another recipe.
How to Make Keto Spinach Casserole for Your Holiday Gathering
This recipe was super easy to convert as I only needed to change out the thickening agent, from flour to xanthan gum.
I have no idea where this recipe originated other than the fact that it was always a dish at the Thanksgiving and Christmas tables and it was lovingly named “Spinach Stuff”. When I became an adult, I asked for the recipe so I could make it myself!
The ingredients are simple and include 1 small pkg of chopped spinach. You know, the 9-10 oz hard blocks of frozen spinach? Nothing else will suffice, it’s gotta be the block.
You also need small curd cottage cheese, eggs, butter, sharp cheddar, and xanthan gum (to ketofy it).
Start by cooking the spinach in a medium saucepan, and then drain off all the liquid. Add butter to the saucepan with the spinach until the butter is completely melted, then remove it from the heat and set aside.
In a large bowl, mix the rest of the ingredients together.
Add the spinach into the bowl with the rest of the ingredient mixture and stir until it’s well combined. Then pour the spinach mixture into a greased 8×8 casserole dish and back at 350 degrees F for 45 minutes.
I usually like to make a double batch of this Keto Spinach Casserole so I have leftovers.
The only time I make it is for the Thanksgiving and Christmas holidays, so I figure it’s worth making extra since it will be a year before I have it again.
Plus, it reheats perfectly, so why not!
Do you have a favorite Thanksgiving side dish? Comment below and let me know!
Now I have a favor to ask! If you enjoy this keto spinach casserole recipe, please give me a star rating in the recipe card below and share this post on your favorite social media platform.
- 1 small pkg chopped spinach (10 oz blocks work best)
- 1 lb small curd cottage cheese
- 3 eggs, beaten
- 1/2 stick of butter
- 1 tsp xanthan gum
- 1 cup cheddar cheese, shredded
- Cook spinach, drain. Add butter; let melt.
- In a separate bowl, mix rest of ingredients.
- Add spinach; combine well.
- Pour into a greased 8x8 casarole dish
- Bake at 350 for 45 minutes or until center is set.
Amount Per Serving: Calories: 174.17Total Fat: 12.99gSaturated Fat: 6.99gSodium: 316.66mgCarbohydrates: 3.35gFiber: 0.92gSugar: 1.57gProtein: 11.38g