Spinach squares are a tasty keto appetizer bursting with bold flavor. Packed full of spinach and Cheddar, they’re easy to make ahead for any get together. Less than 3g net carbs per serving!
I love when a recipe takes me by surprise and turns out better than I dared to hope. And these cheesy spinach squares really did surprise me with their deliciousness.
It’s not that I thought they wouldn’t be good. Just a quick peek at the ingredients indicates that they will be tasty. But I liked them so much, I found myself looking forward to them as a post workout snack every day.
And I was sad when they were all gone. So I immediately whipped up another batch, which was just as good as the first. No surprise there!
Can’t get enough cheesy finger foods? Don’t miss keto chicken fritters and keto corndog bites!
Retro appetizer recipe
Have you ever heard of spinach squares? I hadn’t until recently but they seem to be one of those retro recipes that’s making a comeback.
You know what I mean, one of those recipes that comes from some 1950s women’s magazines. The sort of thing one might serve to the husband’s boss when he comes to dinner.
As with many older recipes, they don’t look all that impressive. But then you taste one and you realize that looks aren’t everything. Because oh my, do they ever taste good! More, more, give me more!
The original spinach squares take flour, but I used coconut flour to make them keto-friendly. I had to add more eggs, and then I tossed in some cooked bacon too. Because bacon makes everything better!
Ingredients
- Frozen spinach
- Coconut flour
- Baking powder
- Salt and pepper
- Cheddar cheese
- Eggs
- Butter
- Whipping cream
- Garlic
- Bacon (optional)
How to make cheesy spinach squares
This keto appetizer recipe is so easy and so flavorful, you’ll want to make again and again! Here are my best tips for getting it right:
- Thaw and squeeze the spinach: Frozen spinach can add a lot of excess moisture and make the spinach squares soggy. Make sure you really squeeze it out properly.
- Grate the cheese: I really like the flavor of sharp white cheddar in these squares, but you can use milder cheese if you prefer.
- Whisk the dry ingredients: A little coconut flour helps bind the spinach squares, and a touch of baking powder helps them rise just a bit. You want them to be fairly dense.
- Stir in the wet ingredients: The batter should be thick but still spreadable.
- Add bacon: It’s optional but it makes the squares that much more visually appealing.
- Bake until firm: The edges should be golden brown and the top shouldn’t feel wet at all.
- Let cool completely: The bars will be much easier to cut when cool.
- Serve warm or room temperature: They are meant to be finger food so you don’t need a fork!
Frequently Asked Questions
Yes but you will need to use a full cup of it. And then you need to reduce the eggs to two (possibly three if the batter is dry). Without having tried it myself, I can’t be sure of the baking time so keep your eye on it.
Sure! You do need a cheese that grates properly for the right consistency, but any semi-hard cheese should do.
You can make keto spinach squares several days in advance and store them in a covered container in the fridge. They should also be good in the freezer for up to a month. Wrap them tightly to avoid freezer burn.
No, it’s completely optional. Tasty, though!
More delicious spinach recipes
- Keto Spinach Stuffed Chicken
- Easy Spinach Artichoke Chicken
- Keto Spanakopita
- Spinach Pesto
- Shrimp and Spinach Salad
- Spinach Artichoke Zucchini Bites
Keto Spinach Squares Recipe
Ingredients
- 10 oz frozen spinach thawed
- ⅓ cup coconut flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon pepper
- 6 ounces cheddar, grated
- 4 large eggs
- ¼ cup butter melted
- ½ cup heavy whipping cream
- 2 cloves garlic minced
- 4 slices bacon cooked crisp and chopped
Instructions
- Preheat the oven to 350F and grease an 8×8 inch metal baking pan. Drain the spinach and squeeze out the excess moisture.
- In a large bowl, whisk together the coconut flour, baking powder, salt, and pepper.
- Stir in the grated cheddar, then add the eggs, butter, whipping cream, and garlic, and stir until well combined.
- Add the spinach and half of the chopped bacon, and mix until well distributed. Spread the batter in the prepared pan and sprinkle the top with the remaining bacon.
- Bake 30 to 35 minutes until the edges are golden brown and the top is set. Remove and let cool completely before cutting into 16 squares.
Carol says
I’m wondering if I can make these in a silicone mini muffin pan… I would think just the baking time would change and it would make them a little “dressier” to serve for Christmas.
Maria Preston says
Delicious, easy to make, easy to reheat. Love these!
Alesa Hintz says
The first time I made this recipe, I didn’t have all the ingredients so I made a couple of substitutions. I didn’t have spinach and not very much bacon or cheddar. But I did have a can of artichoke hearts to replace the spinach. And I added some breakfast sausage to the bacon. Then combined the cheddar cheese with an italian blend. It was amazing! I have made it this way several times, and even take it to church potlucks.
Kathy says
These were delicious! I made them as a side to veggie soup today to test the recipe. They will make great appetizers or even on the dinner table at thanksgiving!
K says
Can you use fresh spinach??
Thanks
Carolyn says
You need to sauté it and cook it down first, and then drain it.
Kristen says
Would almond milk work instead of heavy cream?
Carolyn says
It’s much thinner so I am not sure that these would set as well.
Darlene says
I love all your recipes. Could I sub in oat hull fiber for the coconut flour in this?
Dana says
These spinach squares were a delightful surprise! I love a recipe that combines good flavor and nutrition. Thanks for sharing!
Jennifer says
These spinach squares are DELISH. Love having healthier snacks on hand!
Betsy says
This is a crowd pleaser! Absolutely delicious and so perfect to take to a ladies’ potluck brunch!! I like to use Cabot extra sharp white cheddar in mine. Absolutely my favorite cheese. The directions are simple & the recipe is easy! Love this!
Terrie says
I would love to make this into more of a casserole for dinner…a keto spinach casserole if you will.
How would I do that?
Thank you so much!
I just love ALL your recipes!!
Made the carrot cake with cream cheese frosting and my family did not know the difference!
Carolyn says
I’m not sure, I guess you will have to experiment!
Miriam Newman says
I made these for breakfast this morning. Actually they were slightly over baked because the electricity went out in the middle of baking and I overcompensated. Even so, they were delicious. Highly recommend.
Jennifer Hill says
Simply I just love your recipes. I am diabetic and looking for low carb food that has flavor. Thank so much for sharing.
Jennifer from Va Beach Virginia
Carol says
These sound yummy!!!
I don’t like coconut flour or almond flour. Could I use rice or tapioca flour instead?
Carolyn says
Not if you want to be low carb!
Glenda Sanders says
I’m diabetic, and use a lot of alternative ingredients. My go-to flour substitute is Lupina, a lupin bean flour. (Some brands ate bitter, Lupina is not) It’s 4 net carbs per cup. It tastes great, and I think it would work in this recipe. Another great alternative is soy flour. Not as low as Lupina, but still very low.
Jennifer C. says
You won’t even taste the coconut flour in here,it makes the dish the right consistency! If you have some just try it!
Cici says
Ok to substitute fresh spinach?
If so, any idea of quantity?
Carolyn says
You would want to cook it down some first and then try to drain any excess moisture. I would also chop it up so the squares are easier to cut. And I’d use about 12 ounces, possibly more since it will lose weight as you cook it down.
Jeannie Tarin says
Carolyn I have a large container of fresh organic spinach could I replace the frozen spinach with it?
Thank you
Carolyn says
You would want to cook it down some first and then try to drain any excess moisture. I would also chop it up so the squares are easier to cut. And I’d use about 12 ounces, possibly more since it will lose weight as you cook it down.
Diane says
Looks like a great reheat breakfast too! I love your recipes, instructional videos & tips. Please keep creating!! Your work is invaluable to the keto community.
Carolyn says
They really are good for that too. I ate them as a post workout snack with some sausage!
Joy Hyatt says
Can these be cooked using a mini muffin pan instead of 8×8?
Carolyn says
You will have to experiment! 🙂
Joy Hyatt says
They turned out great! About like a mini quiche. Serving them at my nieces bridal shower. 20 minutes at 350 was perfect.
Bronwen says
Thanks for the suggestion of muffins instead of squares. Making them tomorrow!
Carol says
Thank you for sharing.. I was thinking the same thing…