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Keto Ground Beef & Spinach Skillet - Easy, Flavorful, and Ready in 20 Minutes

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

Ingredients
  

  • 1 pound ground beef (80/20 for best flavor)
  • 2 tablespoons olive oil or avocado oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 6–8 cups fresh baby spinach (about 6 ounces)
  • 1/2 cup heavy cream
  • 1/2 cup shredded mozzarella or provolone
  • 1/4 cup grated Parmesan
  • 2 teaspoons Italian seasoning or dried oregano/basil blend
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • Lemon wedge (optional, for brightness)
  • Fresh parsley or chives, chopped (optional garnish)

Method
 

  1. Heat the skillet: Place a large skillet over medium-high heat. Add 1 tablespoon oil and let it shimmer.
  2. Brown the beef: Add the ground beef, breaking it up with a spatula. Season with salt and pepper. Cook until browned with crisp edges, 5–7 minutes. Transfer beef to a bowl and drain excess fat if needed, leaving about 1 tablespoon in the pan.
  3. Sauté aromatics: Add the remaining oil if the pan looks dry. Stir in the onion and cook until translucent, about 3 minutes. Add the garlic and cook 30 seconds, stirring so it doesn’t burn.
  4. Season it up: Sprinkle in Italian seasoning, smoked paprika, and red pepper flakes if using. Toast the spices for 20–30 seconds to wake up the flavors.
  5. Wilt the spinach: Add the spinach in batches, tossing until it wilts down. This takes 1–2 minutes. Don’t worry if the pan looks full—the spinach shrinks quickly.
  6. Bring it together: Return the beef to the skillet. Pour in the heavy cream and stir. Let it simmer on medium-low for 2–3 minutes until slightly thickened.
  7. Add the cheese: Stir in mozzarella until it melts and coats the beef and spinach. Finish with Parmesan for extra depth. Taste and adjust salt and pepper.
  8. Finish and serve: Squeeze a little lemon over the skillet to brighten the flavors. Garnish with parsley or chives. Serve hot as is or with cauliflower rice or zucchini noodles.