Atkins Diet Recipes: Low Carb Cheesy Bacon Spinach (IF)

Atkins Diet Recipes: Cheesy Bacon Spinach 

I was inspired by a fellow low carber and new blogger by the name of Tommy Runesson on this very simple low carb side dish, He lost over half his body weight on the Low Carb High Fat diet that is sweeping through Sweden right now. It is similar to Atkins in that they are both ketogenic diets, but LCHF as it is known is much higher fat especially during weight loss phases and focuses on real food and food quality too.  He turned me on to this simple way to cook to Spinach and his mentor Skaldeman is fantastic as well.

Atkins Diet Recipes: Low Carb Cheesy Bacon Spinach (IF)

Cook Time: 10 minutes

Total Time: 10 minutes

Yield: 2 servings

Serving Size: 1/2 cup (cooked)

Atkins Diet Recipes: Low Carb Cheesy Bacon Spinach (IF)

Induction Friendly side dish, which was inspired by my LCHF friend in Sweden, Tommy Runesson


  • 4 thick slices of bacon
  • 4 cups spinach, raw
  • 2 oz sharp cheddar cheese


  1. In a large frying pan, cook the thick slices of bacon. When almost done, remove bacon from the pan and chop into small pieces.
  2. Add spinach to the bacon oil in the frying pan, and turn down the heat. Stir the spinach into the bacon grease and add chopped bacon pieces. Cook until the spinach is well wilted.
  3. Add sharp cheddar to the frying pan, and stir it in. Serve warm.

Notes/Nutrition Info:

Nutrition Info per serving (1/2 cup): 245 Calories, 18.3g Fat, 3.9g Total Carbs (1.3g Fiber), 16.5g Protein


13 comments to Atkins Diet Recipes: Low Carb Cheesy Bacon Spinach (IF)

  • Elwin Ransom

    Thanks Kent!
    I’ve been watching your videos on YouTube for the last couple of days, and both your recipes and common sense approach to the Adkins life style rock!
    I’ve been on induction for 8 days now, and while I haven’t gotten bored yet, I was pretty sure that eventually I would.
    Luckily I found your YT channel and web site, and I see a whole new world of culinary delights that I never knew existed until now.
    (Though I think my local grocer thought I was a little wonky when I asked him if he could get me some Jicama. He stared at me like I was asking for Unobtanium and said, “Hick-a what?”)

    I’m really looking forward to trying this one, because I do love spinach.
    Thanks again, and keep up the great work!

    • admin

      I was exactly where you were when I started, and I figured others would be. I am glad I can make the process easier for those just starting. Congrats on starting and making the decision to eat healthier, and thanks for the kind words.

  • Fr. J.

    Hi Kent, I’ve been studying your site and videos for a few weeks now and have 2 weeks to go before I move house and can start my LC kitchen. Just want to say thanks for all your hard work communicating all this to so many of us who need it.

    Not sure if you want all your vids to be here on the site, but in case you do, I missed the crack slaw recipe on your recipe list over here. That’s gonna be my first dish!

    • admin

      Yep, I really need to update my recipe list on this blog. Keeping that one up-to-date is one of those less fun things to do after publishing a video/recipe, but it needs to get done. Thanks for the reminder that people actually look at that list. 🙂

      I do also appreciate the encouragement. It never ever hurts to hear that people appreciate the effort one puts forth. I’ll have that recipe list updated tonight after my run.

  • Fr. J.

    Wasn’t trying to crack the whip on you Kent. You do plenty enough already. I do like the list here, though, because it is easy to see which are IF and read through everything by category at a glance. Thanks again!

    • admin

      Didn’t take it of anything of the sort. The other good news is the list is updated now with the latest 6 videos. I have been thinking of implementing an ease cooking factor or rating to each recipe to help those looking for something to do. Do you think that would be helpful?

      • Fr. J.

        The ease rating is a great idea. Like the Revolution Rolls. I wanna make them, but will have to find the time when I have the patience. Cook time/Total time is already helpful (might that be Prep Time/Total Time?). Those times already give you an idea how much tending the recipe requires. Some recipes are more forgiving and other are really a lot of fuss (like a bacon bomb), which is prolly why I dont do deserts much either. Again, thanks for everything you are doing, brother!

  • Hey Kent,

    I echo Fr. J! Thanks for all your hard work for us! I know I appreciate the recipes and vids like crazy!

    Yummy looking spinach recipe. Denny might just approve of this one! LOL. Generally he subracts a full “point” and calls it the spinach factor anytime I serve spinach.

    Have a great weekend!

  • Jessica

    Hey there,

    I made this tonight and while it was delicious, it didn’t exactly look like your melty goodness. It was so watery. What did I do wrong? We gobbled it up but I was hoping for that creamy, oozy consistency. 🙁

    • admin

      Did you use fresh or frozen? If using fresh (best), after the bacon is done let the spinach wilt for awhile and the excess moisture to evaporate. Perhaps as it wilted, the pan was not hot enough to evaporate the water.

      • Jessica

        I bet that’s what happened. I sorta had the pan on low heat. I will definitely try it again and this time I’ll turn it up a little and allow the water to evaporate. Thanks!!

  • Mary

    Would it make a difference if you cut up the bacon before frying? I think I could eat this whole thing. It’s going to be difficult to hold it down to 1/2 cup.

    • admin

      You certainly could (cut it up before cooking). Spinach is definitely a vegetable that lends itself to moving on into OWL sooner rather than later. It’s rather low carb, and once wilted, one could certainly eat a bunch. The new Atkins plans would allow you to eat up to 12g of Spinach (like 3-4 cups raw).


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