Comfort food that’s keto-compliant AND an easy weeknight dinner – this BEEF STROGANOFF is a perfect fit!  It is inspired by a similar recipe published in the book KETO CLARITY by Jimmy Moore (by the way, it’s a great book), but I have made some changes and additions to make it perfect for our household’s taste.  I hope you enjoy it as much as we do!

Yields 4 servings


1 tbsp grass-fed butter (I use KerryGold salted butter.  It’s the best!)

2 cups chopped mushrooms

1 cup frozen chopped spinach

1 lb grass-fed ground beef

1 tbsp onion powder

2 tsp chopped garlic

4 oz shredded cheddar cheese

1/2 pint heavy cream

Salt & Pepper (to taste)


  1. Heat pan on medium-high and melt butter.  Add mushrooms and spinach.  Cook until mushrooms soften (about 5 minutes).
  2. Add ground beef, onion powder, garlic, salt and pepper.  Brown until no longer pink, breaking the meat up into chunks as it cooks.
  3. Reduce heat to low and add the cheddar cheese.  Stir until cheese melts.
  4. Add heavy cream and stir about 3-5 minutes until it the sauce thickens.  (As it cooks, do a taste test and see if you need to add salt and/or pepper.  If so, do it now and continue to stir.)
  5. Serve over cauliflower rice, pasta, sautéed veggies, zoodles or just by itself!

(We usually serve over cauliflower rice with a sprinkle of green peas on top for color and flavor.  It would also be great on zoodles or gluten-free pasta.  BONUS – it’s perfect for leftovers!)



Here are quick links to items you might need to create this recipe:

I may be compensated through my affiliate links, but all opinions are my own.  I would never recommend a product I didn’t genuinely love!

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