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Keto Coconut Creamed Spinach Topped With Pork Rinds

Louise Hendon | January 27

If you’re on a keto diet for a while, you already know the pros and cons of using dairy when cooking your meals. Given the fact that it’s best to avoid it, we’re presenting here this yummy pork rind (crackling) recipe that will make you lick your fingers and wonder how is it possible to taste something this good.

Luckily, you can avoid cheese or other heavenly tasty dairy products by replacing them with coconut milk and cream, in some cases.

If you find yourself in trouble when you have to reduce the diary used in your recipes, take a look at this list of Keto Substitutes For Dairy and start experimenting on your own! Your tummy will be grateful for all the care you’re putting into it by avoiding dairy products.

And if you haven’t made pork rinds before, then check out our Keto Pork Rinds recipe here.  Or if you don’t feel like it yourself, then grab a bag at your store.  Just check it doesn’t contain added sugar!

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Keto Coconut Creamed Spinach Topped With Pork Rinds


  • Author: Louise Hendon
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 min
  • Yield: 4 servings 1x
  • Category: Dinner, Lunch

Ingredients

  • 8 oz fresh spinach, roughly chopped
  • 1/2 cup of coconut cream
  • 1/4 yellow onion, diced
  • 4 cloves of garlic, minced
  • Salt to taste
  • Ground black pepper to taste
  • 2 Tablespoons of coconut oil, to cook with
  • 2 oz pork rinds

Instructions

  1. Add coconut oil into a saucepan and add in the onions. Saute until they turn translucent.
  2. Add the coconut cream on the top of a refrigerated can of coconut milk to the saucepan.
  3. Then add in the spinach, garlic, and salt and pepper, to taste.
  4. Let everything simmer for 5 minutes until the spinach is soft.
  5. Top with pork rinds and serve.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

  • Calories: 259
  • Fat: 23g
  • Carbohydrates: 5g
  • Fiber: 2.5g
  • Protein: 11g
Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.