Keto Traditional Moussaka
Savor the rich layers and comforting flavors of Keto Traditional Moussaka—a low-carb take on the beloved Mediterranean classic. This hearty dish combines tender, roasted eggplant with a fragrant ground lamb (or beef) filling seasoned with cinnamon, nutmeg, and oregano, creating an irresistible depth of flavor. Topped with a luscious keto-friendly béchamel sauce made from heavy cream, cream cheese, and Parmesan, and finished with a golden layer of melted mozzarella, this gluten-free casserole is as indulgent as it is nourishing. Perfect for family dinners or meal prep, this keto moussaka will transport you straight to the heart of Greek cuisine, all while keeping within your low-carb lifestyle. Serve it warm and enjoy a taste of tradition reimagined!
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Ingredients
- 2 large (sliced into 1/4-inch rounds) Eggplant
- 4 tablespoons Olive oil
- 1 pound Ground lamb (or beef)
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 2 tablespoons Tomato paste
- 1 cup Diced tomatoes (canned)
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Dried oregano
- 1 teaspoon (divided) Salt
- 0.5 teaspoon (divided) Black pepper
- 1.5 cups Heavy cream
- 4 ounces (softened) Cream cheese
- 0.5 cup Grated Parmesan cheese
- 2 large Egg yolks
- 1 cup Grated mozzarella cheese
Directions
Step 1
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
Step 2
Arrange the sliced eggplant in a single layer on the prepared baking sheets. Brush both sides with 3 tablespoons of olive oil and season with 0.5 teaspoon of salt and 0.25 teaspoon of pepper. Roast in the oven for 20 minutes, flipping halfway through, until tender and golden. Remove and set aside to cool slightly.
Step 3
While the eggplant is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the chopped onion and sauté for 3 minutes, until softened. Stir in the minced garlic and cook for an additional minute.
Step 4
Add the ground lamb (or beef) to the skillet and cook, breaking it up with a spoon, until browned. Stir in the tomato paste, diced tomatoes, ground cinnamon, ground nutmeg, dried oregano, and 0.5 teaspoon each of salt and pepper. Reduce the heat to low and let the mixture simmer for 10 minutes, stirring occasionally. Remove from heat.
Step 5
To make the keto béchamel sauce, heat the heavy cream in a small saucepan over medium heat until warm but not boiling. Whisk in the softened cream cheese and Parmesan cheese until smooth. Remove from heat and quickly whisk in the egg yolks. Set aside.
Step 6
Reduce the oven temperature to 375°F (190°C).
Step 7
In a greased 9x13-inch baking dish, layer half of the roasted eggplant slices on the bottom. Spread the meat mixture evenly over the eggplant. Top with the remaining eggplant slices, followed by the keto béchamel sauce. Sprinkle grated mozzarella cheese evenly on top.
Step 8
Bake in the preheated oven for 30 minutes, until the top is golden and bubbly. Let the moussaka cool for 10 minutes before serving.
Step 9
Slice into portions and serve warm. Enjoy your keto-friendly traditional Moussaka!
Nutrition Facts
| Serving size | (2805.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4311.3 |
| Total Fat 354.2g | 0% |
| Saturated Fat 170.2g | 0% |
| Polyunsaturated Fat 8.0g | |
| Cholesterol 1326.4mg | 0% |
| Sodium 6550.9mg | 0% |
| Total Carbohydrate 124.3g | 0% |
| Dietary Fiber 46.2g | 0% |
| Total Sugars 72.7g | |
| Protein 152.6g | 0% |
| Vitamin D 36.6IU | 0% |
| Calcium 1686.1mg | 0% |
| Iron 15.2mg | 0% |
| Potassium 5533.5mg | 0% |
Source of Calories