Keto Spinach-Artichoke Casserole Recipe

About this recipe

A creamy and satisfying keto-friendly dinner featuring spinach, artichokes, and a crunchy almond flour topping. Perfect for solution seekers looking for a quick and healthy meal.

Ingredients

• 200 g Dairy Craft Cremella Natural Cream Cheese
• 125 g Mooz Butter Garlic & Herbes
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 250 g Zucchini Green
• 250 g Spinach - Chopped
• 300 g Nutty Yogi Almond Flour (With Skin)
• 1 kg Puro Healthy Salt (Sendha Namak)
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Arrange 1 cup of sliced zucchini in a shallow 8 x 10-inch casserole dish.
3. 3. In a mixing bowl, combine 1 cup of chopped spinach, 1 cup of softened cream cheese, 2 tablespoons of melted butter, 1 tablespoon of lemon juice, and a pinch of salt and pepper. Mix until smooth.
4. 4. Pour the spinach and cream cheese mixture evenly over the zucchini in the casserole dish.
5. 5. In a separate bowl, mix 1/4 cup of almond flour with 1 tablespoon of melted butter until crumbly. Sprinkle this mixture evenly over the casserole.
6. 6. Bake the casserole in the preheated oven for 25 to 30 minutes, or until the topping is golden brown and the filling is bubbling.
7. 7. Remove from the oven and let cool for 5 minutes before serving.