Keto Spinach and Artichoke Casserole
A creamy, dairy-free, low-carb casserole packed with spinach, artichokes, and plant-based cheese. The taste? Pure drama. The carbs? Low.
Ingredients
- 2 cups canned artichoke hearts drained and chopped
- 3 cups fresh spinach lightly sautéed or steamed
- 1 tbsp olive oil
- 1 cup vegan cream cheese
- ½ cup unsweetened plant-based milk
- 1 cup vegan shredded cheese cheddar or mozzarella style
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- Optional: ¼ cup nutritional yeast for extra cheesy flavor
- Optional: Red chili flakes if you like a spicy plot twist
Instructions
- Preheat oven to 375°F and lightly grease your baking dish like you’re prepping it for a Pinterest photoshoot.
- In a skillet, heat olive oil and sauté spinach until wilted like your patience after traffic.
- Chop artichokes roughly. Not too perfect—this isn’t a first date.
- In a bowl, combine spinach, artichokes, vegan cream cheese, milk, garlic powder, onion powder, salt, pepper, and nutritional yeast.
- Stir until it resembles something you’d want to eat, which it will.
- Pour mixture into your prepared dish and smooth it out.
- Sprinkle vegan shredded cheese evenly across the top. More is more.
- Bake for 30 minutes or until hot, bubbly, and giving “casserole goals.”
- Let cool for 5 minutes. Then plate it up and strut to the table like you made magic (you did).
Notes
📊 Nutritional Values (Per Serving)
- Calories: 230
- Total Fat: 17g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
💊 Vitamins & Minerals (Per Serving)
- Vitamin A: 45%
- Calcium: 20%
- Iron: 15%
- Vitamin C: 12%
- Folate: 18%
💡 Notes/Tips to Boost Flavor
- Use frozen spinach if you’re lazy (no shame, we all are).
- Add a dash of lemon juice for brightness—like your personality.
- Top with crushed almonds for crunch if you're feeling bougie.
- Let it sit for 5 minutes post-bake to avoid casserole lava mouth.
- Pairs well with sarcastic banter and a glass of sparkling water—or wine.