Keto Traditional Greek Moussaka

Indulge in a taste of the Mediterranean with this Keto Traditional Greek Moussaka—a low-carb twist on the classic comfort food. Layers of perfectly roasted eggplant are paired with a savory, spiced meat sauce made from ground beef or lamb, fragrant cinnamon, and oregano. Topped with a luxurious creamy keto béchamel sauce crafted with almond flour, almond milk, and Parmesan cheese, this dish brings authentic flavors to your table while staying keto-friendly. With a golden, bubbly crust and only 20 minutes of prep time, this hearty yet healthy casserole is perfect for family dinners or meal prep. Savor the timeless appeal of Greek cuisine without compromising your low-carb lifestyle!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 large eggplant
• 4 tablespoons olive oil
• 1 pound ground beef or lamb
• 1 small onion
• 3 cloves garlic
• 1 cup canned diced tomatoes
• 2 tablespoons tomato paste
• 1 quarter cup red wine (optional)
• 0.5 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 tablespoons butter
• 3 tablespoons almond flour
• 1.5 cups unsweetened almond milk
• 0.5 cup grated Parmesan cheese
• 2 large egg yolks
• 0.25 teaspoon nutmeg

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the eggplants into 1/4-inch slices and place them on a baking sheet. Brush both sides with 2 tablespoons of olive oil and sprinkle with salt.

Step 3

Bake the eggplant slices for 20 minutes, flipping halfway through, until tender and golden brown. Remove from the oven and set aside.

Step 4

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until fragrant, about 2 minutes.

Step 5

Add the ground beef or lamb and cook until browned, breaking it up with a wooden spoon.

Step 6

Stir in the canned tomatoes, tomato paste, red wine (if using), cinnamon, oregano, salt, and pepper. Simmer for 15 minutes until the sauce thickens. Set aside.

Step 7

In a medium saucepan, melt the butter over low heat. Whisk in the almond flour and cook for 1 minute.

Step 8

Gradually add the almond milk, whisking constantly to prevent lumps. Cook until the mixture thickens, about 5 minutes.

Step 9

Remove from heat and stir in Parmesan cheese and nutmeg. Allow to cool slightly, then whisk in the egg yolks until smooth. This is your keto béchamel sauce.

Step 10

To assemble the moussaka, grease a 9x13-inch baking dish. Layer half of the roasted eggplant slices on the bottom.

Step 11

Spread the meat sauce evenly over the eggplant layer.

Step 12

Add the remaining eggplant slices on top, and then pour the keto béchamel sauce over the final layer, spreading it evenly with a spatula.

Step 13

Bake the moussaka in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.

Step 14

Allow the moussaka to rest for 10 minutes before slicing. Serve warm and enjoy!

Nutrition Facts

Serving size	(2684.4g)

Amount per serving	% Daily Value*
Calories	3061.4

Total Fat 237.7g	0%
Saturated Fat 85.2g	0%
Polyunsaturated Fat 10.8g
Cholesterol 908.3mg	0%
Sodium 5774.3mg	0%
Total Carbohydrate 114.4g	0%
Dietary Fiber 49.5g	0%
Total Sugars 63.3g
Protein 123.5g	0%

Vitamin D 177.3IU	0%
Calcium 1528.5mg	0%
Iron 21.7mg	0%
Potassium 5476.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.2%

Protein: 16.0%

Carbs: 14.8%