Low Carb Traditional Greek Moussaka
Indulge in the rich flavors of the Mediterranean with this Low Carb Traditional Greek Moussaka, a healthier twist on a beloved classic. Featuring layers of perfectly roasted eggplant, hearty ground beef or lamb simmered in aromatic spices like cinnamon and oregano, and topped with a luscious almond milk-based béchamel sauce, this recipe combines authentic Greek tastes with a reduced-carb approach perfect for modern diets. Each bite is packed with tender, savory meat, a subtle hint of nutmeg, and the creamy delight of Parmesan-topped béchamel. Ready in just 90 minutes, this low-carb moussaka is an ideal dish for family dinners or gatherings. It’s gluten-free, keto-friendly, and bound to become a new favorite among Mediterranean food fans!
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Recipe Information
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
Instructions
Preheat your oven to 200°C (400°F).
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.
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.
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.
Add the ground beef or lamb to the skillet, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes.
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.
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.
Slowly pour in the almond milk while whisking continuously to avoid lumps. Cook for 5-7 minutes, stirring often, until the mixture thickens.
Remove the saucepan from heat. Whisk in the egg yolks, nutmeg, Parmesan cheese, and season with salt and pepper to taste.
Reduce the oven temperature to 180°C (350°F).
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.
Pour the béchamel sauce over the top layer, spreading it evenly to cover.
Bake the moussaka in the oven for 30-35 minutes, or until the béchamel is golden and bubbling.
Allow the moussaka to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.8 g | 300% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 6097 mg | 265% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 73.7 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1989 mg | 153% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 6503 mg | 138% | |
*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.
