Completely Keto Cheesy Spinach Patties

In a cozy corner of a vibrant farmers’ market, amidst stalls bursting with fresh produce and artisanal cheeses, I discovered the inspiration for what would become a beloved dish: Completely Keto Cheesy Spinach Patties.

While browsing the colorful displays, my eyes were drawn to a stand run by an elderly couple, known for their  Spinach and homemade ricotta cheese. The couple, Maria and Giuseppe, shared their family’s tradition of crafting simple, hearty meals from their garden’s bounty. Their passion for wholesome, flavorful food ignited a spark in me.

Back in my kitchen, with the couple’s produce and a heart full of inspiration, I set to work. The spinach was shredded into vibrant strands, mixed with rich ricotta, and seasoned with a touch of Pink Himalayan Salt and black pepper. The almond flour and beaten eggs bound the mixture into perfect, golden patties, each one a testament to the simplicity and elegance of keto cooking.

As the patties sizzled in the butter, their aroma filled the air, transporting me back to Maria and Giuseppe’s stall. The final touch, a generous sprinkle of Parmesan cheese, melted into a gooey, golden layer, encapsulating the warmth of the farmers’ market and the joy of creating something truly special from the earth’s gifts.

The Completely Keto Cheesy Spinach Patties were more than just a dish; they were a celebration of community, of the love and care that goes into every ingredient, and of the delicious possibilities that arise when tradition meets a touch of creativity.

Completely Keto Cheesy Spinach Patties

Course: Main Course
Cuisine: Italian
Keyword: cheesy zucchini patties, keto cheesy zucchini patties
Servings: 6 people


  • 1/2 cup almond flour
  • 2 1/4 cup ricotta cheese
  • 2 egg beaten
  • 1 1/3 cup parmesan cheese
  • 2 lb spinach
  • 2/3 cup butter
  • 4 garlic cloves crushed
  • Pink Himalayan Salt
  • black pepper


  1. Remove all the long stalks of spinach and wash well. Put it into a pan covered and cook for 5 minutes. If it has to be done in batches that is fine. Drain the liquid with a colander and cool.

  2. Mush the ricotta cheese totally and beat in the eggs. Season generously with pink himilayan salt and black pepper. Mix in the parmesan cheese.

  3. Chop the spinach finely and mix it into the cheese mix.

  4. Form patties the size of 1 tablespoon by rolling first into a ball and then flatten a bit to make a patty. Roll all the patties slightly into the almond flour.

  5. Fill a large saucepan halfway with water and raise to a boil. Add in the patties slowly and cook for about 4 minutes.

  6. Melt the butter in a pan and the garlic in to sauté for a few minutes. Pour the butter mix slowly over the patties or serve on the side hot.

Recipe Notes

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