Low Carb Traditional Greek Moussaka

Indulge in the rich, savory flavors of a classic Mediterranean dish with this Low Carb Traditional Greek Moussaka recipe. Perfectly roasted eggplant slices create a tender, low-carb base, while a fragrant meat sauce—infused with cinnamon, garlic, oregano, and optional red wine—provides hearty, aromatic depth. A luscious almond milk-based béchamel sauce, thickened with almond flour and enriched with Parmesan cheese, tops it all for a creamy, golden finish. With just the right blend of wholesome ingredients and comfort food vibes, this keto-friendly twist on a traditional Greek favorite is ideal for family meals or special gatherings. Ready in under 2 hours and serving up to 6, it’s a satisfying, gluten-free alternative that doesn’t compromise on flavor.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 3 medium eggplant
• 4 tablespoons olive oil
• 500 grams ground beef or lamb
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 0.5 teaspoons cinnamon
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 400 grams crushed tomatoes
• 60 milliliters red wine (optional)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons almond flour
• 2 cups unsweetened almond milk
• 3 tablespoons butter
• 2 egg yolks
• 0.25 teaspoons nutmeg
• 60 grams grated Parmesan cheese
• 1 to taste salt
• 1 to taste black pepper

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Slice the eggplants into 1 cm (1/2 inch) thick rounds and sprinkle liberally with salt. Let them sit for 20 minutes to remove excess moisture, then pat them dry with paper towels.

Step 3

Brush the eggplant slices with 2 tablespoons of olive oil and arrange them in a single layer on baking trays. Roast in the preheated oven for 20-25 minutes or until golden and slightly tender. Remove and set aside.

Step 4

In a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute.

Step 5

Add the ground beef or lamb to the skillet, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes.

Step 6

Stir in the cinnamon, oregano, tomato paste, crushed tomatoes, and red wine (if using). Simmer the mixture for 15 minutes until thickened. Stir in the chopped parsley. Season with salt and black pepper to taste, and set it aside.

Step 7

To prepare the low-carb béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the almond flour and cook for 1 minute to form a roux.

Step 8

Slowly pour in the almond milk while whisking continuously to avoid lumps. Cook for 5-7 minutes, stirring often, until the mixture thickens.

Step 9

Remove the saucepan from heat. Whisk in the egg yolks, nutmeg, Parmesan cheese, and season with salt and pepper to taste.

Step 10

Reduce the oven temperature to 180°C (350°F).

Step 11

In a greased baking dish, layer half of the roasted eggplant slices. Spread the meat sauce evenly over the eggplants, then top with the remaining eggplant slices.

Step 12

Pour the béchamel sauce over the top layer, spreading it evenly to cover.

Step 13

Bake the moussaka in the oven for 30-35 minutes, or until the béchamel is golden and bubbling.

Step 14

Allow the moussaka to cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(3196.5g)

Amount per serving	% Daily Value*
Calories	3168.3

Total Fat 233.8g	0%
Saturated Fat 84.8g	0%
Polyunsaturated Fat 8.8g
Cholesterol 927.7mg	0%
Sodium 6097.2mg	0%
Total Carbohydrate 136.1g	0%
Dietary Fiber 56.2g	0%
Total Sugars 73.7g
Protein 142.0g	0%

Vitamin D 219.0IU	0%
Calcium 1989.0mg	0%
Iron 25.4mg	0%
Potassium 6503.2mg	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: 65.4%

Protein: 17.7%

Carbs: 16.9%