(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Looking for a delicious, low-carb dish that’s easy to whip up? This Keto Spinach Casserole is your answer. Packed with fresh spinach, creamy ricotta, and gooey mozzarella, it’s a cheesy delight that’s perfect for any meal. Plus, it’s keto-friendly, so you can indulge without guilt. Let’s dive into this savory goodness!
The name of the recipe: Keto Spinach Casserole Recipe
Ingredients:
- 10 oz washed and chopped fresh spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 cloves minced garlic
- 2 large beaten eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the spinach, ricotta, mozzarella, parmesan, garlic, eggs, salt, and pepper.
- Transfer the mixture to a greased baking dish.
- Bake for 30 minutes, or until the top is golden and the casserole is set.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Spinach Casserole Recipe
What you will need to make keto spinach casserole
Spinach: Fresh spinach provides essential nutrients, fiber, and a vibrant green color, making the casserole both healthy and visually appealing.
Ricotta cheese: Ricotta adds a creamy texture and mild flavor, helping to bind the ingredients together while keeping the dish light.
Mozzarella cheese: Shredded mozzarella melts beautifully, creating a gooey, cheesy layer that enhances the overall taste and texture.
Parmesan cheese: Grated parmesan offers a sharp, nutty flavor, adding depth and a slight crunch to the casserole.
Garlic: Minced garlic infuses the dish with a rich, aromatic flavor, complementing the cheeses and spinach perfectly.
Eggs: Beaten eggs act as a binder, ensuring the casserole holds together while adding protein and a fluffy texture.
Tools and Instruments Required
What tools/instruments will be needed to make Keto Spinach Casserole Recipe
- Mixing bowl: Essential for combining all ingredients evenly, ensuring a consistent mixture for the casserole.
- Baking dish: Holds the casserole mixture while baking, giving it shape and structure.
- Oven: Cooks the casserole, melting the cheeses and setting the eggs for a firm texture.
- Garlic press: Minces garlic quickly, distributing its flavor evenly throughout the dish.
- Measuring cups: Ensures precise amounts of each ingredient, maintaining the recipe's balance and taste.
Keto Spinach Casserole
Ingredients:
Main Ingredients
- 10 oz Fresh Spinach washed and chopped
- 1 cup Ricotta Cheese
- 1 cup Shredded Mozzarella Cheese
- 1/2 cup Grated Parmesan Cheese
- 2 cloves Garlic minced
- 2 large Eggs beaten
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the spinach, ricotta, mozzarella, Parmesan, garlic, eggs, salt, and pepper.
- Transfer the mixture to a greased baking dish.
- Bake for 30 minutes, or until the top is golden and the casserole is set.
- Let it cool for a few minutes before serving.
Notes:
Read more: Cheesy Spinach Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Prepare the casserole but don't bake it.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed.
Adding a pinch of nutmeg to the spinach mixture can enhance the flavor, giving the casserole a subtle warmth and depth.
0 thoughts on “Keto Spinach Casserole Recipe”