Low Carb Musaca
Discover the ultimate comfort food makeover with this *Low Carb Musaca*, a keto-friendly twist on the classic Balkan dish. Featuring layers of tender roasted eggplant, a savory spiced ground beef filling, and a creamy, nutmeg-kissed almond milk béchamel sauce, this recipe is both satisfying and guilt-free. Topped with golden, bubbly cheddar cheese, every bite offers a rich, hearty flavor without the carb overload. With a prep time of just 30 minutes and an oven-baked finish for hands-off cooking, this dish is ideal for busy weeknight dinners or meal prep. Perfect for those following keto or low-carb diets, this musaca is proof that indulgence and healthy eating can go hand in hand!
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Recipe Information
Ingredients
- 2 large eggplants
- 3 tablespoons olive oil
- 500 grams ground beef
- 1 medium onion
- 3 large garlic cloves
- 2 tablespoons tomato paste
- 400 grams diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams cheddar cheese
- 2 tablespoons butter
- 250 milliliters unsweetened almond milk
- 100 grams cream cheese
- 0.25 teaspoon nutmeg
Instructions
Preheat your oven to 200°C (392°F).
Slice the eggplants into 0.5 cm thick rounds, brush both sides with olive oil, and spread them out on a baking sheet. Bake in the preheated oven for 15-20 minutes until tender and slightly golden.
While the eggplants are baking, heat 1 tablespoon of olive oil in a large pan over medium heat. Add chopped onions and sauté until soft and translucent, about 5 minutes.
Add minced garlic and stir for another minute until fragrant.
Increase the heat to medium-high and add the ground beef. Cook until browned, breaking up any clumps with a wooden spoon.
Stir in the tomato paste, diced tomatoes, dried oregano, dried basil, salt, and black pepper. Lower the heat and simmer the mixture for 10 minutes until it thickens.
For the béchamel sauce, melt butter in a small saucepan over medium heat. Stir in almond milk and heat until just starting to simmer.
Add the cream cheese and whisk continuously until it is fully melted and incorporated. Season with nutmeg, salt, and pepper to taste.
Layer half of the baked eggplant slices on the bottom of a greased baking dish, followed by half of the meat mixture. Repeat with remaining eggplant and meat mixture.
Pour the béchamel sauce evenly over the top of the meat and eggplant layers, and sprinkle with grated cheddar cheese.
Bake in the oven for 30-35 minutes, until the top is bubbly and golden brown.
Allow the Musaca to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
2857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.6 g | 282% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 4533 mg | 197% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 52.3 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1283 mg | 99% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5223 mg | 111% | |
*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.
