Keto Traditional Greek Moussaka
Indulge in the rich, comforting flavors of a classic Mediterranean dish with a low-carb twist: Keto Traditional Greek Moussaka. This keto-friendly recipe transforms the traditional favorite into a guilt-free delight, featuring tender roasted eggplant layers, a savory ground beef or lamb filling infused with cinnamon, oregano, and a touch of optional red wine, all topped with a creamy keto béchamel sauce made from almond flour, unsweetened almond milk, and Parmesan cheese. Perfect for anyone following a ketogenic lifestyle, this dish is a show-stopping main course that’s both satisfying and packed with mouthwatering flavors. Ideal for family dinners or special occasions, our keto moussaka provides all the indulgence of the traditional recipe while keeping it light and low-carb!
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C).
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.
Bake the eggplant slices for 20 minutes, flipping halfway through, until tender and golden brown. Remove from the oven and set aside.
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.
Add the ground beef or lamb and cook until browned, breaking it up with a wooden spoon.
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.
In a medium saucepan, melt the butter over low heat. Whisk in the almond flour and cook for 1 minute.
Gradually add the almond milk, whisking constantly to prevent lumps. Cook until the mixture thickens, about 5 minutes.
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.
To assemble the moussaka, grease a 9x13-inch baking dish. Layer half of the roasted eggplant slices on the bottom.
Spread the meat sauce evenly over the eggplant layer.
Add the remaining eggplant slices on top, and then pour the keto béchamel sauce over the final layer, spreading it evenly with a spatula.
Bake the moussaka in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
Allow the moussaka to rest for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
3061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.7 g | 305% | |
| Saturated Fat | 85.2 g | 426% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 5774 mg | 251% | |
| Total Carbohydrate | 114.4 g | 42% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 63.3 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1528 mg | 118% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 5477 mg | 117% | |
*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.
