Spinach and Cheese Bites (keto + low carb)
Try these Spinach and Cheese Bites for a savory snack! Loaded with spinach, sausage, and cheese these easy low carb bites make a great keto lunch! Each cheesy bite is under 1 net carb!
Spinach and Cheese
Today I’m bringing you an easy dish that is a familiar flavor combination I know you love! Spinach and cheese is a combo that is just so hard to beat! This Chicken and Spinach Pasta, easy Spinach and Cheese Quiche, or this Spinach Quesadilla are tried and true dishes in our household!
These Spinach and Cheese Bites are loaded with tons of tender spinach, spicy sausage, and cheese! These little bites are delicious on their own, or with a side of scrambled eggs for breakfast! We especially enjoy them dipped in warm low carb marinara for a quick and easy lunch option!
Ingredients for Spinach and Cheese Bites
As always, this is a quick overview of the ingredients needed for this dish. For the complete, printable recipe just keep scrolling.
- Spinach: basically you need one cup of cooked spinach that has been drained very well. To make this easier I formulated this recipe to work with one 12 ounce bag of frozen spinach that has been steamed and drained and is super dry.
- Cream Cheese: regular or reduced fat cream cheese will work in this recipe.
- Sausage: regular breakfast sausage, spicy, mild, sweet or Italian sausage all work in this recipe.
- Eggs: size large eggs are needed for this recipe.
- Coconut flour: if you want to use another flour see my recommendations below.
- Salt and Baking Powder: this adds lift and provides the correct texture.
- Cheese: any variety of cheese such as colby-jack, mozzarella, cheddar, havarti or a mixture of several cheese will work.
How to Make Cheesy Spinach Bites
- Combine the cooked, dry spinach with the cream cheese, sausage and eggs.
- Stir in the coconut flour, baking powder, salt and cheese. Chill the mixture at least 10 minutes.
- Spoon the bites out using a small cookie scoop and bake at 350 degrees F for 15-18 minutes.
Do I have to use coconut flour?
You can use equal amounts almond flour for this recipe if you prefer. Note that coconut flour and almond flour are NOT normally 1:1 substitutions, however for this specific recipe that is what I recommend. That is the only flour recommendation I can make; we have a wheat allergy, so I haven’t tested this recipe with all purpose flour.
How many does this make?
When using a small 1 1/2 inch cookie scoop this makes 30 bites for me. One thing to consider is that if you are cooking fresh spinach for this recipe, it greatly reduces. You need 1 cup of cooked, drained and packed spinach to get the right ratio.
What kind of cheese should I use?
This recipe works well with any kind of cheese! Use cheddar, mozzarella, Havarti, or a mixture of several cheese to make these cheesy bites.
How to Store & Reheat Spinach Bites
After cooking, allow these to cool completely, transfer to an air-tight container and store in the fridge up to 5 days. To freeze, allow them to cool completely, place in a single layer (not touching) on a baking sheet, and place in the freezer. After 1-2 hours, transfer to a freezer bag and store for 2-3 months.
To reheat, allow spinach and cheese bites to thaw if frozen. Place on a baking sheet in a preheated oven (325 degrees F) until warmed throughout. You can cover them with a sheet of foil to make sure they don’t get too browned. You could also reheat in an air fryer (325 until warmed throughout) or microwave (30 second intervals)! Your timing will depend on the number of bites you’re reheating and your appliance, so check on them often.
More Keto Lunch Ideas:
- Keto Broccoli Cheddar Bites
- Keto Veggie Bagel Sandwich
- Thai Chicken Collard Wraps
- Cheesy Keto Taco Bites
- Instant Pot Chicken Spinach Soup
Need more ideas? Check out this list of 60+ Keto Snacks under 3 Net Carbs!
Get the Recipe: Spinach and Cheese Bites (keto + low carb)
Ingredients
- 1 12 ounce bag frozen spinach cooked, drained, and ALL the liquid pressed out
- 1 cup cooked sausage
- 4 ounces cream cheese, softened
- 3 large eggs, beaten
- 1/3 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cup shredded cheese, any variety
Equipment
Instructions
- Preheat the oven to 350 degrees.
- Prepare the frozen spinach according to the package directions. When steamed, press all of the liquid from the spinach and lay on paper towels for a few minutes to absorb the remaining mositure.
- Combine the cooked, dry spinach with the cream cheese, sausage and eggs.
- Stir in the coconut flour, baking powder, salt and cheese. Chill the mixture at least 10 minutes.
- Spoon the bites out using a small cookie scoop and bake at 350 degrees F for 15-18 minutes.
These are so cute and packed with healthy goodness! Pinning!
These puffs are so cute! I love the harvarti in it!
Those buy one get one free signs get me every time too! Oh, and I would have went crazy on the Barilla gluten-free pasta because it’s rare that gluten-free stuff is BOGO – at least where I live! I love the look of these spinach and havarti puffs! I always seem to have an overload of spinach in my fridge and havarti is such a great cheese. I can’t wait to try these! Thanks for sharing 🙂
I just adore your little puff recipes, Annie! These are a good start to make a dent in all that spinach and I’m loving that you used havarti! I’m a total sucker for sales at the grocery too.
Hi 🙂 have you made the spinach bites instead of in the oven from the beginning in the air fryer? I’ll be interested to do that since the beginning in the air fryer. Thanks 🙂
Hi Jessica, Sorry I haven’t. If I were to try it I would preheat the air fryer to 375 degrees and start with a cook time of 5 minutes, they will probably take an additional 2-3 minutes. I hope that helps!
Can you use almond flower instead?
Yes, you can use an equal amount of almond flour. They may not be quite as light and fluffy, but it is still tasty!
Is there a way to make these vegetarian? Minus the sausage?
Can you use canned spinach? I have so much and don’t know what to do with it, and these looks good!
I have not tried that but I imagine it would work, just make sure the spinach is as dry as possible.