Place the spinach in a large lidded pan and cook over medium heat for 10 minutes until completely wilted.

Drain spinach very well. Chop and set aside.

Add the avocado oil to the pan, add the chopped onion and crushed garlic and cook for about 10 minutes, or until transparent.

Add the heavy cream to the pan and then stir in the Keto Chow and nutmeg until completely combined.

Bring to a boil and then reduce heat to a simmer.

Stir in the parmesan cheese and black pepper.

Add the spinach and stir until thoroughly mixed.

Continue heating until fully warmed through and serve.