Low Carb Traditional Moussaka
Indulge in the rich flavors of Greece with this Low Carb Traditional Moussaka recipe—an effortless twist on a classic comfort dish that's perfect for those looking to enjoy Mediterranean cuisine while keeping carbs in check. Packed with layers of roasted eggplant, seasoned ground beef simmered in aromatic spices like cinnamon and oregano, and topped with a luscious low-carb almond flour béchamel sauce, this dish combines savory depth and creamy decadence in every bite. Crowned with bubbling mozzarella, it's baked to golden perfection for a satisfying yet health-conscious meal. With simple ingredients such as tomato paste, Parmesan cheese, and a hint of red wine, this low-carb moussaka captures all the traditional flavors without the added carbs. Serve it warm for a hearty family dinner or an impressive dish for gatherings—it’s perfect for keto enthusiasts and Mediterranean food lovers alike!
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C).
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.
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.
Add the ground beef to the skillet, cooking until browned and crumbled, about 5-7 minutes.
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.
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.
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.
Reduce the oven temperature to 375°F (190°C).
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.
Sprinkle the shredded mozzarella cheese over the top.
Bake in the oven for 30 minutes until the top is golden and bubbly.
Allow the moussaka to cool for 10 minutes before slicing and serving. Enjoy your low-carb traditional moussaka!
Nutrition Facts
Calories |
3797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.3 g | 413% | |
| Saturated Fat | 142.0 g | 710% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 1186 mg | 396% | |
| Sodium | 4806 mg | 209% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 41.2 g | ||
| Protein | 141.0 g | 282% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1594 mg | 123% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3777 mg | 80% | |
*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.
