Keto Spinach Artichoke Cheese Bake Recipe

About this recipe

This creamy and cheesy keto-friendly casserole combines spinach and artichokes with a rich blend of cream cheese, butter, and Parmesan. Perfect for a satisfying dinner that’s low in carbs and high in flavor.

Ingredients

• 200 g Dairy Craft Cremella Natural Cream Cheese
• 125 g Mooz Butter Garlic & Herbes
• 1 ltr Mother Dairy Cow Milk
• 200 g Old Hill Parmesan Cheese
• 250 g Zucchini Green
• 100 g Baby Spinach
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Drain and chop 400 g of zucchini, then spread them evenly in a medium casserole dish.
3. 3. Squeeze 300 g of fresh spinach to remove excess moisture and layer it evenly over the zucchini.
4. 4. In a mixing bowl, beat 200 g of cream cheese and 2 tbsp of softened butter until smooth and creamy.
5. 5. Gradually add 4 tbsp of milk to the cream cheese mixture, stirring until fully combined.
6. 6. Spread the cream cheese mixture evenly over the spinach layer and season with 1/2 tsp of black pepper.
7. 7. Sprinkle 1/2 cup of grated Parmesan cheese evenly over the top.
8. 8. Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
9. 9. Remove from the oven and let it cool for 5 minutes before serving.