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

• - Philadelphia Original Soft Cream Cheese 165g
• 200G Mergulo Original Plant-Based Butter
• - Sunita Lemon Juice Organic
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 395G D'Aucy Chopped Spinach
• - Maldon Sea Salt
• NaN Old India Blanched Ground Almond Flour
• 80G Mill & Mortar Red Wine Salt Flakes, 80G
• 20G Terre Exotique Green Salty Coastal Pepper, 20G

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Arrange 1 cup of sliced courgette 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 courgette 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.