Coconut Creamed Spinach Low Carb

Made with coconut milk it’s lightly sweet and has a touch of heat from the cayenne pepper.  It only takes a couple of minutes to prepare and it goes with almost anything – I bet even your kids will like it!
Author: Mellissa Sevigny Yield: 2 Category: Side dish Cuisine: Vegetable


  • 1/4 cup coconut milk
  • 4 cups baby spinach
  • 1/8 tsp nutmeg
  • 2 tsp granulated sugar substitute
  • 1/8 tsp cayenne pepper
  • salt to taste


  1. Heat the coconut milk in a small saute pan for about 2 minutes. Add the spinach leaves and stir until wilted and bright green. Stir in the seasonings, taste and adjust as necessary.
  2. Serve.


  • Calories: 73
  • Fat: 7g
  • Carbohydrates: 3g/ 1g net
  • Fiber: 2g
  • Protein: 2g

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