This low carb beef florentine casserole is a comforting combination of ground beef, spinach, cream cheese and Parmesan, baked until it's bubbling and golden on top. It's rich, filling and ready in about 40 minutes, with just 5g net carbs and about 31g of protein per serving.
Recipe adapted from Dana Carpender's book 500 Low Carb Recipes.
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I'll be the first to admit that this isn't the prettiest dish I've ever made, but MAN does it taste good! It's one of those mouth-feel dishes, where the cream cheese and Parmesan melt into a silky sauce that coats every bit of ground beef. The spinach adds color, vitamins and a mild, earthy flavor, the same way it does in classic florentine dishes like our Low Carb Eggs Florentine.
It's also a real weeknight hero. You only need one skillet and one baking dish, the ingredient list is short, and most of it lives in the freezer or fridge already. Best of all, every serving packs about 31g of protein, so it keeps everyone full until bedtime without anyone missing the pasta or potatoes.
Key Ingredients & Substitutions
- Ground beef. An 80/20 or 85/15 blend gives the best flavor, and you'll drain off the extra fat after browning anyway. Ground turkey, ground chicken or a mix of beef and Italian sausage all work too.
- Frozen spinach. Frozen chopped spinach is easier and cheaper than fresh here. Thaw it and squeeze out as much water as you can. If you only have fresh spinach, use about 1 pound and wilt it in the pan before adding the dairy.
- Cream cheese. This is what makes the casserole so creamy. Let it come to room temperature so it melts smoothly. Full-fat blocks melt best; light cream cheese works but the sauce is a little thinner.
- Heavy cream. Just a splash loosens the cream cheese into a sauce. Half-and-half works in a pinch, or use unsweetened almond milk if you want to keep things a bit lighter.
- Parmesan. Freshly shredded Parmesan melts better than the powdery shaker kind. Asiago, Romano or Gruyere are all tasty swaps.
- Seasonings. A teaspoon each of onion powder and paprika is all it needs. Smoked paprika adds a lovely deeper flavor, and a pinch of garlic powder or nutmeg is a classic match for creamy spinach.
- Olive oil. Just a tablespoon to get the beef started. Not sure which kind to buy? Our guide to olive oil for low carbers breaks it down.
Helpful Tips
Squeeze the spinach really well. This is the single biggest thing you can do for this recipe. Wet spinach waters down the sauce and leaves a puddle in the bottom of the dish. Put the thawed spinach in a clean kitchen towel or a few layers of paper towel, twist and squeeze over the sink until barely any liquid comes out.
Brown the beef properly, then drain it. Let the beef sit in the hot pan for a minute or two before you break it up, so it gets some real browning. That's where a lot of the flavor comes from. Then drain off the excess fat before adding the spinach so the finished casserole isn't greasy.
Keep the heat low once the dairy goes in. Turn the heat down to medium-low before adding the cream cheese and cream, and stir until it's completely smooth. High heat can make the sauce split or catch on the bottom of the pan.
Season at the end. Parmesan is salty, so taste the mixture after the cheese has melted in, then add salt and pepper as needed.
Pick the right dish. A 1.5 to 2-quart baking dish (or an 8x8-inch pan) is the right size. I love using a Le Creuset stoneware baking dish, since it goes straight from the oven to the table. A smaller, deeper dish needs a few extra minutes in the oven.
Variations
- Extra cheesy. Sprinkle a handful of shredded mozzarella over the top before baking for a stretchy, golden crust.
- Add mushrooms. Saute 8 ounces of sliced mushrooms with the beef. They add an earthy flavor and make the casserole stretch a little further.
- Garlic and herb. Swap the paprika for a teaspoon of Italian seasoning and stir in two cloves of minced garlic with the spinach.
- Sausage florentine. Use half ground beef and half Italian sausage for extra seasoning without any extra work.
- Seafood version. If you love the creamy spinach base, try our Low Carb Crab Florentine Bake for a lighter take.
- A little heat. Add a pinch of red pepper flakes or a diced jalapeno with the spinach.
Serving Ideas
This dish is filling enough to serve on its own, but a handful or two of green salad with a sharp vinaigrette is a lovely contrast to all that creaminess. Roasted broccoli, green beans or asparagus are also great on the side.
If you're feeding big appetites, spoon it over Cheesy Mashed Cauliflower or cauliflower rice. Our roundup of The Best Low Carb Rice Alternatives has plenty of other ideas. Leftovers also make a great low carb lunch, either reheated as is or stuffed into a halved bell pepper.
Make-Ahead, Storing & Freezing
To make ahead, cook the filling, transfer it to the baking dish and stop there. Let it cool, cover the dish and keep it in the fridge for up to 2 days. When you're ready, bake it straight from the fridge, adding about 10 minutes to the baking time so it heats all the way through.
To store leftovers, let the casserole cool, then cover it tightly or move it to an airtight container. It keeps in the fridge for 3 to 4 days. Reheat individual portions in the microwave, or reheat the whole dish covered with foil at 350F for about 15 minutes.
To freeze, cool the baked casserole completely, then wrap the dish well or divide it into freezer-safe containers. It freezes well for up to 3 months. Thaw overnight in the fridge and reheat as above. The sauce may look a little separated after thawing, but a good stir brings it right back together.
More Low Carb Casseroles and Comfort Food
If you loved this recipe, here are a few more you might enjoy:
- Low Carb Cheesy Ham Cauliflower Casserole
- Low Carb Spinach Cauliflower Casserole
- Low Carb Creamed Spinach Mac and Cheese
- Keto Turkey Meatloaf
- Gravy Burgers
📖 Recipe
Low Carb Beef Florentine Casserole
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 375F (190C).
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it up as it browns, until no pink remains. Drain off the excess fat.
- Stir in the onion powder, paprika and the thawed, well-squeezed spinach. Cook for 2 minutes, stirring, until any remaining moisture has cooked off.
- Turn the heat down to medium-low. Add the cream cheese and heavy cream and stir until the cream cheese has melted into a smooth sauce, about 3 minutes. Stir in the Parmesan until melted.
- Taste, and season with salt and black pepper as needed.
- Transfer the mixture to a 1.5 to 2-quart baking dish and spread it level. Bake uncovered for 15 to 20 minutes, until bubbling and golden brown on top.
- Let the casserole rest for 5 minutes before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Christine says
Excited to see result - so easy