Can I use frozen spinach instead of fresh spinach in this recipe?

Yes, frozen spinach can be used as a substitute for fresh spinach. Make sure to thaw and thoroughly drain it to remove excess water, as too much liquid can make the casserole soggy.

How can I tell when the casserole is fully cooked and ready to serve?

The casserole is ready when the cheddar cheese on top is melted, bubbly, and slightly golden. Additionally, the almond flour topping, if used, should be lightly crisped for added texture.

Can I prepare this casserole ahead of time and reheat it later?

Yes, you can assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. To reheat, bake it at 375°F (190°C) until heated through and the cheese is bubbly, which may take slightly longer than the original cooking time.

What’s the best way to scale this recipe for a larger gathering?

To scale the recipe, simply double or triple the ingredient quantities while keeping the proportions consistent. Use a larger baking dish to ensure even cooking, and adjust the baking time slightly if needed to ensure the center is fully heated.

Keto Baked Spinach Casserole Recipe

Name: Keto Baked Spinach Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: - Longley Farm Freshly Soured Cream; 200G Mergulo Original Plant-Based Butter; 200G Godminster British Heart-Shaped Vintage Organic Cheddar; 1 Bunch Spinach Fresh 1 Bunch; NaN Old India Blanched Ground Almond Flour; - Tropical Sun Onion Powder

American cuisine · 400 calories

About this recipe

A creamy and cheesy baked spinach dish perfect for a keto-friendly dinner. This satisfying casserole is packed with flavor and easy to prepare.

Ingredients

- Longley Farm Freshly Soured Cream
200G Mergulo Original Plant-Based Butter
200G Godminster British Heart-Shaped Vintage Organic Cheddar
1 Bunch Spinach Fresh 1 Bunch
NaN Old India Blanched Ground Almond Flour
- Tropical Sun Onion Powder

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook 500 g of fresh spinach in a large skillet over medium heat until wilted, then drain any excess liquid.
3. In a mixing bowl, combine the cooked spinach with 2 tablespoons of onion powder and 1 cup of sour cream. Mix well to ensure even distribution.
4. Transfer the mixture to a greased baking dish and spread it out evenly.
5. Sprinkle 1 cup of shredded cheddar cheese evenly over the top of the spinach mixture.
6. If desired, top with 1/4 cup of almond flour mixed with 2 tablespoons of melted butter for a crunchy topping.
7. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven, let it cool slightly, and serve warm.

How to make Keto Baked Spinach Casserole

Wilt the spinach. Preheat the oven to 375°F (190°C) and cook 500 g of fresh spinach in a large skillet until wilted, then drain off any excess liquid.
Mix with sour cream. Combine the cooked spinach with 2 tablespoons of onion powder and 1 cup of sour cream, mixing well for even distribution.
Fill and top. Spread the mixture evenly in a greased baking dish and sprinkle 1 cup of shredded cheddar cheese over the top.
Add a crunchy top. If you like, scatter 1/4 cup of almond flour mixed with 2 tablespoons of melted butter over the cheese for crunch.
Bake and serve. Bake for 20 minutes, or until the cheese is melted and bubbly, then let it cool slightly and serve warm.

Frequently asked questions

Can I use frozen spinach instead of fresh spinach in this recipe?: Yes, frozen spinach can be used as a substitute for fresh spinach. Make sure to thaw and thoroughly drain it to remove excess water, as too much liquid can make the casserole soggy.
How can I tell when the casserole is fully cooked and ready to serve?: The casserole is ready when the cheddar cheese on top is melted, bubbly, and slightly golden. Additionally, the almond flour topping, if used, should be lightly crisped for added texture.
Can I prepare this casserole ahead of time and reheat it later?: Yes, you can assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. To reheat, bake it at 375°F (190°C) until heated through and the cheese is bubbly, which may take slightly longer than the original cooking time.
What’s the best way to scale this recipe for a larger gathering?: To scale the recipe, simply double or triple the ingredient quantities while keeping the proportions consistent. Use a larger baking dish to ensure even cooking, and adjust the baking time slightly if needed to ensure the center is fully heated.