High Protein Spinach Artichoke Bake (Keto, Low-Carb)

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Author: EmilyFrost
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When I’m racing between work, school pick-ups, and dinner prep, nothing hits the spot like this high protein spinach artichoke bake. It’s creamy, savory, and surprisingly good for you. The cottage cheese and eggs pack in the protein, while the spinach and artichokes keep things hearty and wholesome. I remember the first time I made this—I had leftover feta and half a can of artichoke hearts begging to be used. I threw them together with cottage cheese and eggs, and just like that, dinner was magic. Now, this bake is a weekly staple, especially on nights when time is tight but I still want a warm, nourishing meal that feels a little special.

Table of Contents

Why This High-Protein Spinach Artichoke Bake Is a Winner

The Protein Power of Cottage Cheese, Eggs & Feta

What makes this spinach artichoke bake truly shine is its high protein content from ingredients you probably already have. Cottage cheese offers over 25g of protein per cup, making it an excellent base. Add in eggs—each one offering 6–7g of protein—and you’ve got a dish that fuels your day and keeps you full longer. Feta brings that signature salty tang while contributing a bit of extra protein too.

This combination isn’t just nutritious—it’s satisfying. It gives that “cheesy bake” experience without relying on heavy cream or loads of shredded cheese. You get all the creaminess with fewer carbs and more muscle-building goodness.

For another easy protein-packed breakfast idea, you might love the baked cottage cheese eggs, which also feature eggs and cottage cheese in a creative, simple bake.

Low-Carb and Keto-Friendly: Tracking Those Net Carbs

Many readers ask, “How many net carbs are in this spinach artichoke bake?” The answer depends slightly on the exact brands used, but on average, one serving (1/6 of the pan) contains about 4–5g net carbs. This makes it perfect for low-carb or keto lifestyles.

Here’s a quick nutrient table for reference:

Nutrient (Per Serving)Approximate Amount
Calories170
Protein16g
Net Carbs4.5g
Fat10g

This makes it an ideal choice for anyone watching carbs or simply trying to eat more protein without adding too many calories. If you’re a fan of low-carb baked meals, check out our pumpkin cottage cheese bake for a sweet twist using the same protein-rich base.

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Slice of spinach artichoke bake served on plate

High Protein Spinach Artichoke Bake (Keto, Low-Carb)

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This high protein spinach artichoke bake is creamy, savory, and perfect for a low-carb, meal-prep-friendly dinner. Packed with cottage cheese, feta, and eggs, it’s satisfying and easy to make any night of the week.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

2 cups cottage cheese

3 large eggs

1 cup frozen chopped spinach, thawed and squeezed dry

1 cup canned or jarred artichoke hearts, drained and chopped

3/4 cup crumbled feta cheese

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.

2. In a large bowl, combine the cottage cheese, eggs, spinach, artichoke hearts, feta cheese, Parmesan cheese, and minced garlic.

3. Season the mixture with salt and pepper to taste, and stir until everything is well combined.

4. Pour the mixture into the greased baking dish, spreading it evenly.

5. Bake for 30-35 minutes, or until the top is golden and the center is set.

6. Let it cool for a few minutes before slicing and serving.

Notes

Use fresh spinach by sautéing and draining thoroughly if desired.

For best texture, drain excess liquid from cottage cheese before mixing.

Great for meal prep—store slices in the fridge up to 4 days or freeze up to 2 months.

  • Author: EmilyFrost
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 170
  • Sugar: 2g
  • Sodium: 440mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 0.5g
  • Protein: 16g
  • Cholesterol: 125mg

Mastering the Bake – Texture, Spinach Swaps & Common Fixes

Avoiding a Watery Bake: Cottage Cheese Tips That Work

One of the most common questions I get is: “How do I prevent my cottage cheese bake from being watery?” The trick is all in preparation. Cottage cheese and frozen spinach both carry extra moisture—if you skip the draining step, you’ll end up with a soggy bake that won’t set properly.

Here are my go-to solutions:

  • Drain the cottage cheese: Pour it into a fine mesh sieve or cheesecloth, let it rest for 10–15 minutes, and press out any liquid.
  • Dry the spinach thoroughly: Thawed frozen spinach should be squeezed by hand until almost dry. I usually wrap mine in paper towels and press until no more liquid drips out.

You’ll know it’s properly drained when your mixture is thick, not runny. Also, don’t overbake it—overcooking can cause it to release more liquid after baking. The center should be just set with a lightly golden top.

Want another egg-based dish that holds together beautifully? Check out our spinach and feta frittata recipe for similar texture goals but in a stovetop version.

Fresh vs. Frozen Spinach: Which One Wins?

Now to tackle another big question: “Can I use fresh spinach instead of frozen?” Absolutely! Just remember fresh spinach cooks down—a lot. You’ll need about 6 cups of fresh spinach to replace 1 cup of frozen.

Here’s how to prep it:

  1. Sauté your fresh spinach in a pan with a touch of olive oil until wilted.
  2. Let it cool, then press it dry with paper towels.
  3. Chop it finely before adding to the mixture.

Fresh spinach gives your bake a slightly brighter color and fresher taste, but either version will deliver on flavor and nutrition. Personally, I use frozen when I’m short on time, and fresh when I’m cooking for guests or want that just-picked spinach feel.

Speaking of cottage cheese swaps, if you’re into versatile recipes, you might also enjoy our keto cottage cheese bagels—they’re another delicious way to boost protein while keeping carbs low.

Step-by-Step: How to Make High Protein Spinach Artichoke Bake

Making this protein-packed bake is fast, easy, and family-approved. Here’s how to do it from start to finish:

1. Preheat your oven and prepare the pan
Set your oven to 350°F (175°C). While it heats, grease a 9×9-inch baking dish with a little oil or nonstick spray. This keeps the bake from sticking and gives you those delicious golden edges.

2. Drain your spinach and cottage cheese properly
Use frozen chopped spinach and make sure it’s fully thawed. Squeeze out every drop of moisture using paper towels or a clean kitchen cloth. For the cottage cheese, place it in a fine mesh strainer and let excess liquid drain for 10 minutes. This step is key to avoiding a watery bake.

3. Mix the filling ingredients
In a large bowl, whisk together:

  • 2 cups cottage cheese
  • 3 large eggs
  • 1 cup thawed, dried spinach
  • 1 cup chopped artichoke hearts (drained well)
  • ¾ cup crumbled feta cheese
  • ¼ cup grated Parmesan
  • 2 cloves minced garlic
  • Salt and pepper to taste

Stir until the mixture is smooth and fully combined.

4. Transfer to the baking dish
Pour the mixture into your greased pan and spread it evenly with a spatula. Smooth the top for a uniform finish.

5. Bake until golden and set
Place the dish in the center of your oven and bake for 30–35 minutes. You’ll know it’s ready when the top is golden and the center is firm but slightly springy. A knife inserted in the center should come out clean.

6. Cool slightly, then slice and serve
Let the bake rest for 5–10 minutes. This helps it firm up and slice cleanly. Serve warm with a side salad or roasted veggies—or eat it on its own as a filling main.

Storage, Freezing, and Customizing Your Spinach Artichoke Bake

How to Store and Freeze This Protein Bake the Right Way

One of the best things about this spinach artichoke bake—aside from the flavor—is how well it stores. It’s perfect for meal prep, and yes, “Can I freeze this recipe?” is a question I get all the time. The answer is yes, and it freezes beautifully!

Here’s how to store it:

  • In the fridge: Once cooled, slice the bake into portions and store in an airtight container for up to 4 days. Reheat in the microwave or oven until warmed through.
  • To freeze:
    1. Let the bake cool completely.
    2. Slice into portions and wrap each tightly in foil or parchment paper.
    3. Place wrapped portions in a freezer-safe bag or container.

To reheat from frozen, bake at 325°F (160°C) for about 25 minutes or microwave for 2–3 minutes, turning halfway. The texture stays surprisingly creamy, and the flavor holds up well—perfect for busy weeknights or quick lunches.

If you’re building a freezer stash of high-protein meals, don’t miss the blueberry cottage cheese breakfast bake for a sweet and nutritious morning option that also freezes well.

Easy Customizations: Make It Yours

The base of cottage cheese, eggs, and vegetables is just the start. You can easily change this bake to suit your tastes or dietary needs. Here are some easy swaps and upgrades:

  • Protein boost: Add cooked shredded chicken or turkey for a meatier bake.
  • Spice it up: Toss in red pepper flakes, sun-dried tomatoes, or a pinch of cayenne.
  • Cheese alternatives: Try goat cheese instead of feta or shredded mozzarella for a gooey finish.
  • Low-lactose option: Use lactose-free cottage cheese and skip the Parmesan.

Want something sweeter but still rich in protein? Try the lemon raspberry cottage cheese bake—it’s a fruity twist that feels like dessert but fuels like breakfast.

FAQs

How many net carbs are in this spinach artichoke bake?

Each serving contains approximately 4.5 grams of net carbs, making this bake a low-carb, high-protein option ideal for anyone watching their carb intake. Thanks to spinach and artichokes, you also get fiber, which helps keep net carbs low and satisfaction high.

How do I prevent my cottage cheese bake from being watery?

Make sure both the cottage cheese and spinach are properly drained. Let the cottage cheese rest in a fine strainer for 10–15 minutes, and squeeze all the excess water from the thawed spinach. This prevents sogginess and gives you that beautifully set, sliceable texture.

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works great! Just sauté about 6 cups of fresh spinach until wilted, press it dry, and chop it before adding. It’s a tasty swap that brings a slightly brighter flavor and color to your bake.

Can I freeze this recipe?

Absolutely. This spinach artichoke bake freezes well in individual portions. Cool completely, wrap each slice tightly, and store in freezer-safe bags. It’ll last up to 2 months and reheats beautifully in the oven or microwave.

Conclusion: Creamy, Cheesy, and Packed with Protein

This high protein spinach artichoke bake checks all the boxes—easy, nutritious, freezer-friendly, and family-approved. Whether you’re eating low-carb, meal prepping for the week, or just want something warm and satisfying without spending hours in the kitchen, this recipe has your back.

From the creamy cottage cheese base to the savory feta and artichoke mix, it’s packed with flavor and versatility. Try it once, and it just might earn a spot in your regular dinner rotation.

If you’re on the hunt for more cottage cheese–based inspiration, be sure to explore our cottage cheese chocolate mousse for dessert or protein cottage cheese pancakes for breakfast—both protein-packed and easy to make!

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Emily Frost
Emily Frost

Hi, I’m Emily Frost — mom of two, home cook, and the creator of Frosty Recipes! Here you’ll find easy, family-friendly meals from Wendy’s copycat favorites to cozy dinners, sweet desserts, and everything in between.

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