Keto Traditional Moussaka
Indulge in the hearty and comforting flavors of Keto Traditional Moussaka, a low-carb twist on the classic Mediterranean dish. This layered casserole features tender roasted eggplant slices, a savory ground lamb or beef filling seasoned with cinnamon, nutmeg, and oregano, and a creamy, keto-friendly béchamel sauce made with heavy cream, cream cheese, and Parmesan. Topped with bubbling mozzarella, the dish is baked to golden perfection, delivering rich, bold flavors in every bite. Perfect for a family dinner or meal prepping, this gluten-free, keto-friendly recipe has all the warmth and charm of traditional moussaka without the carbs. Ready in just over an hour and serving six, it’s a delicious way to satisfy your cravings while staying true to your dietary goals.
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
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.
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.
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.
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.
Reduce the oven temperature to 375°F (190°C).
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.
Bake in the preheated oven for 30 minutes, until the top is golden and bubbly. Let the moussaka cool for 10 minutes before serving.
Slice into portions and serve warm. Enjoy your keto-friendly traditional Moussaka!
Nutrition Facts
Calories |
4311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.2 g | 454% | |
| Saturated Fat | 170.2 g | 851% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 1326 mg | 442% | |
| Sodium | 6551 mg | 285% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 72.7 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1686 mg | 130% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 5534 mg | 118% | |
*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.
