Low Carb Traditional Moussaka

Indulge in the irresistible flavors of this Low Carb Traditional Moussaka, a wholesome twist on the Greek classic that keeps all the hearty goodness while skipping the carbs. Layers of tender roasted eggplant, a rich and fragrant ground beef sauce infused with cinnamon and red wine, and a luscious almond flour-based béchamel come together to create a guilt-free comfort dish. Topped with melted mozzarella and Parmesan, this gluten-free moussaka is baked to golden perfection, making it the ultimate crowd-pleaser for low carb and keto diets alike. Perfect for family dinners or meal prep, this satisfying casserole is packed with Mediterranean flavors and boasts only 20 minutes of prep time—because eating healthy doesn’t mean compromising on taste.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 medium Eggplants
• 4 tablespoons Olive oil
• 1 pound Ground beef
• 1 medium, finely chopped Onion
• 3 minced Garlic cloves
• 2 tablespoons Tomato paste
• 1 cup Canned diced tomatoes
• 0.25 cup Red wine
• 0.5 teaspoons Cinnamon
• 1 teaspoons Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 4 tablespoons Butter
• 2 tablespoons Almond flour
• 1 cup Heavy cream
• 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).

Step 2

Slice the eggplants into 1/4-inch-thick rounds. Lay them on a baking sheet lined with parchment paper. Brush both sides with 2 tablespoons of olive oil, then roast in the oven for 20 minutes until tender and slightly golden. Set aside.

Step 3

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sauté for 2-3 minutes until fragrant.

Step 4

Add the ground beef to the skillet, cooking until browned and crumbled, about 5-7 minutes.

Step 5

Stir in the tomato paste, diced tomatoes, red wine, cinnamon, oregano, salt, and black pepper. Let the mixture simmer for 10-15 minutes until thickened. Adjust seasoning if needed, then set aside.

Step 6

Prepare the low-carb béchamel sauce: In a small saucepan, melt the butter over medium heat. Whisk in the almond flour to form a roux. Gradually pour in the heavy cream, whisking constantly to avoid lumps.

Step 7

Cook the mixture for 2-3 minutes until slightly thickened. Remove from heat and stir in the Parmesan cheese. Once slightly cooled, whisk in the egg yolks until smooth.

Step 8

Reduce the oven temperature to 375°F (190°C).

Step 9

Assemble the moussaka in a 9x13-inch baking dish. Start with a layer of roasted eggplant slices, then spread half of the meat sauce evenly over the top. Repeat with another eggplant layer and the remaining meat sauce. Finish with a layer of béchamel sauce, spreading evenly to cover.

Step 10

Sprinkle the shredded mozzarella cheese over the top.

Step 11

Bake in the oven for 30 minutes until the top is golden and bubbly.

Step 12

Allow the moussaka to cool for 10 minutes before slicing and serving. Enjoy your low-carb traditional moussaka!

Nutrition Facts

Serving size	(2104.0g)

Amount per serving	% Daily Value*
Calories	3796.9

Total Fat 322.3g	0%
Saturated Fat 142.0g	0%
Polyunsaturated Fat 8.8g
Cholesterol 1186.5mg	0%
Sodium 4806.1mg	0%
Total Carbohydrate 79.1g	0%
Dietary Fiber 28.9g	0%
Total Sugars 41.2g
Protein 141.0g	0%

Vitamin D 45.6IU	0%
Calcium 1594.2mg	0%
Iron 15.3mg	0%
Potassium 3777.3mg	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: 76.7%

Protein: 14.9%

Carbs: 8.4%