Keto Creamed Spinach with Boursin

June 12, 2025

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Published: Feb 18, 2022 · Modified: Mar 3, 2024 by Cathy Chenard · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Keto creamed spinach comes alive with Boursin cheese and is so simple to make!

To make this creamed spinach deliciously flavorful, rich and creamy, we use Garlic and Fine Herb Boursin Cheese, which serves as a flavor bomb in this dish. When you use a a flavor bomb such as Boursin, you’ll find that you don’t need to add a lot of ingredients to flavor the dish. Plus, it simplifies the recipe, making it quick and easy to prepare.

When developing this recipe, we tried to carefully balance the ingredients to reduce the carbs and calories while keeping the dish flavorful and creamy. That meant minimizing the amount of heavy cream since it can drive up carbs and calories. The amount Boursin is just enough to thicken the sauce and crank up the flavor.

This comforting side dish goes well with most types of meat including beef, chicken and pork. Each serving of this low-carb side dish is only 3.2 net carbs.

Key Ingredients

Creamed spinach ingredients in bowls and labeled.

Just a few notes on key ingredients:

Fresh baby spinach: We recommend using fresh spinach for best results. You’ll find that the texture and flavor is much better than if you use frozen spinach. But, you can use frozen if that’s all you have on hand.
Onion: Onions are typically used in creamed spinach and we just use a fourth cup for flavor and to keep carbs low.
Garlic and Fine Herb Boursin: Be sure to use the Garlic and Fine Herb flavor of Boursin for best results.
Heavy cream: Just a little is needed here!
Grated parmesan: We use this as a topping at the end, but you can also melt it into the sauce.
Pinch of cayenne: We highly recommend a pinch as it adds to the flavor and doesn’t make it spicy!

How to Make

Step 1: In a large pan (like Dutch oven), melt butter over medium heat. Sauté onions until soft and translucent, about 3 to 4 minutes.

Step 2: Add spinach in large batches and cook until just wilted, about 3 to 4 minutes. Season with salt and pepper.

Step 3: Add heavy cream, Boursin, and a pinch or two of cayenne. Heat and stir until Boursin has melted and sauce is creamy, about 2 minutes.

Step 4: Turn off heat and sprinkle with grated parmesan. Plate and serve.

Finished creamed spinach with grated parmesan and a pinch of cayenne.

Expert Tips For The Best Creamed Spinach

We recommend using fresh spinach for best results. You’ll find that the texture and flavor is much better than if you use frozen spinach. But, you can use frozen if that’s all you have on hand.
We recommend using baby spinach leaves, which are smaller, more tender and slightly sweeter. No need to chop or remove stems (although you can remove stems if you prefer since they can be a little bitter).
Be careful not to overcook the spinach. Cook until just wilted and then add the remaining ingredients to finish.
Don’t be afraid to add a pinch cayenne, even if it’s just a tiny pinch. It adds a kick of flavor, which really makes the dish.

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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