Keto Creamed Spinach

Total Time: 15 min = 5 min (prep), 10 min (cook)
Yields: 4 servings
Difficulty: Easy
Macros: 142 cal, 1. 8 g net carb, 13. 3 g fat, 4. 5 g protein

Original Instagram link: https://www.instagram.com/p/BjNPvpFFG9m/

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Ingredients:

• 28 g butter, divided
• 2. 5 g (4 tsp) keto flour
• pinch of salt
• 80 g heavy cream
• 30 g cream cheese 
• 1 clove garlic, minced 
• 0. 5 tsp onion powder or 0. 5 Tbsp fresh onion, minced  
• 170 g (6 oz) spinach frozen or fresh spinach, chopped 
• 20 g water 
• 25 g parmesan cheese, grated

Directions:

1. On medium-low heat, make sauce by melting half the butter with keto flour and salt.
2. Slowly add heavy cream and cream cheese.
3. Increase to medium heat, and whisk until smooth. Set aside.
4. In a separate pan, sauté garlic and onions with remaining butter.
5. Add spinach and water.
6. Reduce heat, cover, and steam a few minutes until spinach is cooked to liking.
7. Stir in sauce and parmesan cheese, and coat the spinach. Serve immediately.

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Notes:
This reminded me of Boston Market’s creamed spinach. Thick and cheesy! I paired it with some meatballs.

Keto Glazed Lemon Blueberry Scones

Total Time: 30 min = 15 min (prep), 15 min (cook)
Yields: 8 scones
Difficulty: Easy
Macros: 306 cal, 2. 3 g net carb, 18. 5 g fat, 20. 2 g protein

Original Instagram link: https://www.instagram.com/p/BihM-xblXsb/

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Scones:

• 75 g (2.664 oz) sweetener
• zest of 1-2 lemons
• 250 g (8.75 oz) keto flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 112 g (4 oz) butter, frozen
• 118 g (4 oz) sour cream
• 50 g (2 oz, 1 large) egg
• 150 g (5 oz) fresh blueberries

Glaze:

• 30 g butter, melted
• 100 g powdered sweetener
• 1/2 tsp vanilla
• juice of 1 lemon
• water to consistency

Directions:

1. Preheat oven to 375 F / 190 C.
2. Combine sweetener and lemon zest, and gently massage with fingers to let flavors mingle.
3. Add keto flour, baking powder, baking soda, and salt.
4. Grate frozen butter, and work into the dry ingredients with your fingers until it forms the texture of coarse sand.
5. In a small bowl, whisk sour cream and egg until smooth.
6. Stir wet into dry using a fork until large clumps form.
7. Add blueberries, and form dough into a ball.
8. Pat out onto a lightly floured surface, and cut to desired shapes.
9. Place 1-inch apart on parchment lined baking sheet.
10. Bake on the lowest rack for 15-17 min, or until golden.
11. Cool for 10 min.
12. While cooling, prep glaze by combining all ingredients and whisking until smooth.
13. Glaze as desired.

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Notes:
I didn’t have time to bake these right away, so I left the cut and prepped scones on the baking sheet covered with plastic in the fridge overnight. I baked it first thing the next morning. I think the advantage here is the butter gets really cold, so there is some nice lift happening during the baking process. You can probably get away with baking immediately, but if you want the butter chilled, 30 min should be enough.