Go Back

Creamy Keto Ground Beef and Spinach Skillet Dinner - A Cozy One-Pan Meal

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) ground beef (80/20 or 85/15 works best)
  • 2 tablespoons butter (or olive oil)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika (regular paprika works too)
  • 1/2 teaspoon dried oregano or Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional, for a gentle kick)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 4 ounces (115 g) cream cheese, softened and cubed
  • 3/4 cup heavy cream
  • 1/2 cup beef broth (low-sodium)
  • 4 cups fresh baby spinach (about 4–5 ounces)
  • 1/2 cup shredded Parmesan cheese (or a blend of Parmesan and mozzarella)
  • 1 tablespoon Dijon mustard (adds tang and depth)
  • 1 tablespoon lemon juice (brightens the sauce)
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes. If there’s excess grease, drain most of it, leaving about 1 tablespoon in the pan.
  2. Sauté aromatics: Add the butter and chopped onion to the skillet. Cook for 3–4 minutes, stirring, until the onion softens and turns translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Season the base: Sprinkle in the smoked paprika, oregano, red pepper flakes (if using), salt, and black pepper. Stir to coat the beef and onions, letting the spices toast for 30 seconds.
  4. Create the creamy sauce: Reduce heat to medium-low. Add the cream cheese cubes and pour in the heavy cream and beef broth. Stir continuously until the cream cheese fully melts and the sauce becomes smooth and slightly thick, 2–3 minutes.
  5. Add flavor boosters: Stir in the Dijon mustard and lemon juice. Taste and adjust seasoning with more salt and pepper if needed.
  6. Wilt the spinach: Add the baby spinach in batches, folding gently until it wilts into the sauce. This takes about 1–2 minutes. Don’t overcook—aim for bright green, tender leaves.
  7. Finish with cheese: Sprinkle in the Parmesan and stir until melted and glossy. If the sauce seems too thick, splash in a little more broth or cream to loosen it.
  8. Serve: Remove from heat and let the skillet rest for 2 minutes to set slightly. Garnish with chopped parsley and serve warm.