This keto-friendly baked Spinach Artichoke Casserole is a spin-off of the traditional Spinach and Artichoke Dip. This cheesy crowd-pleasing casserole is made with marinated artichokes, spinach, and cauliflower. This recipe is suitable for those following a low-carb, Keto, Atkins, Banting, Vegetarian, or Gluten-free Diet. 


Up close photo of Keto Spinach Artichoke Casserole with a spoon


The recipe

This spinach and artichoke baked casserole is the ultimate keto comfort food. Filled with flavorful, cheesy filling, this spinach and artichoke casserole is a favorite among kids and adults alike.


In fact, the cheesiness of this dish almost gives it a keto baked mac and cheese-like quality. It combines all the flavors of a traditional spinach and artichoke dip into a cheesy cauliflower casserole. This recipe is also vegetarian-friendly and uses cauliflower florets to create a filling and satisfying dish.


The inspiration

I’ve always had a soft spot for a good spinach and artichoke dip. Spinach and artichoke are two unassuming foods. Spinach, in particular is a notorious health food. So much so that many people might even avoid it. But, somehow, combined with cheesy goodness, spinach and artichoke is transformed into a heavenly mixture. 


My brother is vegetarian, so I’ve been working on developing a few recipes that are vegetarian, low-carb, and still extremely satisfying. Since I love the combination of flavors of the spinach and artichoke dip, I thought I would translate these flavors to a casserole. My ultimate goal was to transform the dip from a tasty appetizer into a full main meal that even non-vegetarians would enjoy. 


This low-carb vegetarian recipe is directly based off  of spinach and artichoke dip. I used this Spinach and Artichoke Dip recipe from Cooking Classy as a sample of traditional dip recipe. Then I began transforming this recipe from a cheesy dip into a full-blown casserole. To turn it into a casserole, I added cauliflower florets as the base. I also lightened up the cheesy filling by adding heavy cream.


The other handy thing about this casserole is that, unlike the dip, you don’t need chips to eat this casserole. Instead you can dig right in! That takes away the work (or expense) of having to make a low-carb vessel for dipping.


Up close photo of Keto Spinach Artichoke Casserole with a spoon

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How do you make a casserole low-carb?

It’s so easy to make a low-carb or keto-friendly casserole! The key to making a casserole low-carb is to choose a keto-friendly base. In this recipe, we use cauliflower florets as the base. Cauliflower is a particularly ideal for casseroles due to its minimal flavor that allows you to be creative with casserole flavors.


If cauliflower isn’t your cup of tea, there’s still plenty of other options for making a low-carb casserole. For example, you could use low-carb veggies such as broccoli, low-carb noodles, zucchini noodles, steamed zucchini, spaghetti squash, or green beans.


Can I make this keto spinach artichoke casserole ahead?

Yes! If you want to prepare it ahead of time, I would recommend preparing it almost completely except for the baking. Next, simply cover it and store it in the fridge.


Before serving, bake it for the suggested time as written in the recipe. Although you can bake it beforehand, I find that it tastes fresher if baked directly before serving.


Photo of Keto Spinach Artichoke Casserole on a plate


How to prevent a soggy casserole

Thankfully, a soggy or watery casserole is completely preventable! Normally this happens due to the excess water in the casserole additions.


In this recipe, we use spinach, marinated artichokes, and cauliflower. All of these, naturally have excess liquid. To prevent the cauliflower from releasing liquid while baking, we steam the cauliflower beforehand. Then we transfer the steamed cauliflower to a plate lined with paper towels to soak up any additional water. Steaming vegetable beforehand also helps speed up the baking process.


For the artichokes, I like to transfer them to a plate lined with paper towels to allow any excess marinade to soak into paper towels. Then, I’ll lightly pat them down with paper towels to make sure they are as dry as possible. 


Lastly, since we use frozen spinach, we first need to defrost the spinach. If you have enough time, this can simply be done by allowing the spinach to defrost in the refrigerator overnight.


To speed up this process, you can simply run the spinach under tepid water until defrosted. After the spinach is defrosted, I like to literally squeeze out the excess water with clean hands. Frozen spinach tends to hold a lot of water! Then I’ll similarly transfer it to a plate with paper towels and pat it dry.  


Photo of Keto Spinach Artichoke Casserole in a bowl

Other Easy Keto-friendly Casseroles

Want to try more Keto comfort foods? We have tons of options! Here are some delicious low-carb casseroles that might fit the bill. If you’re looking for another keto-friendly vegetarian casserole, be sure to give our easy low carb broccoli cheese casserole or our low-carb green bean and mushroom casserole a try. If you want a spicier, meaty dish,  try out our low-carb Mexican-inspired taco casserole. If you’d rather have seafood, try out our low-carb baked seafood casserole recipe. Chicken lovers might enjoy this keto chicken marsala from Joy Filled Eats.

Spinach Artichoke Casserole recipe

This keto-friendly baked Spinach Artichoke Casserole is a spin-off of the traditional Spinach and Artichoke Dip. 🍲This cheesy crowd-pleasing casserole is made with marinated artichokes, spinach, and cauliflower in a creamy sauce. 🍴😋❤️

Spoonful of Keto Spinach Artichoke Casserole with stretchy cheese.
5 from 2 votes

Keto Spinach and Artichoke Casserole

Course Main Course
Cuisine American
Keyword family friendly, vegetarian keto recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Calories 315 kcal


  • 4 cups fresh cauliflower florets cut into smaller florets, about 13 oz
  • 8 oz cream cheese room temperature
  • 1/4 cup sour cream
  • 2 garlic cloves crushed
  • 1/4 tsp. red pepper flakes
  • salt and pepper to taste
  • 2/3 cup parmesan cheese powdered
  • 1/2 cup shredded mozzarella cheese + 3 tbsp. for the top of the casserole (optional)
  • 3/4 cup heavy whipping cream
  • 2 cups marinated artichoke patted dry to remove any excess water
  • 6 oz frozen spinach thawed and patted dry to remove any excess water


  1. Preheat oven to 375 degrees Fahrenheit. Grease an 8x8 inch baking dish or similarly sized casserole dish with oil of choice.

    Process photo of oiled casserole dish.
  2.  Place 1 1/2-2 inches of water in the lower part of a steamer. Bring water to a simmer. Place cauliflower in the upper part of the steamer, season with a pinch of salt (optional), cover, and fit the upper part of the steamer over the simmering water. Steam cauliflower over medium heat until slightly tender--about 10 minutes. Remove from heat and transfer to a large plate with paper towels to soak up any excess water.

    Process photo of cauliflower on paper towels on a place.
  3. In a medium bowl, using a spoon or hand mixer, combine cream cheese, sour cream. Next, add the garlic, red pepper, salt and pepper, parmesan, and mozzarella. Stir well until throughouly combined. Next, gradually add in the heavy whipping cream, stirring in between each addition.

    Process photo of thick cream cheese mixture in a bowl.
  4. Next, add in the artichoke, spinach and stir to combine. Finally, add the cauliflower and stir until everything is evenly coated in the cream cheese mixture.

    Close up process photo of cream cheese mixture, artichokes, spinach, and cauliflower combined.
  5. Transfer the mixture to a casserole dish and top with the additional 3 tbsp. mozzerella cheese, if desired. Bake for about 35 minutes or until the cheese on the top reaches a light golden brown.

    Process photo of finished casserole before baking.
Nutrition Facts
Keto Spinach and Artichoke Casserole
Amount Per Serving (1 cup)
Calories 315 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 18g113%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 87mg29%
Sodium 249mg11%
Potassium 86mg2%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 8g16%
Vitamin A 2%0%
Vitamin C 3%4%
Calcium 9%1%
Iron 4%22%
Net Carbs 5g
* Percent Daily Values are based on a 2000 calorie diet.