Keto Moussaka Recipe
This low carb moussaka recipe is easy to make and tastes delicious, thanks to the added spices and creamy cheesy sauce. The net carbs are so low you can call this a keto moussaka.
Different types of moussaka
There are many countries that have their own variation of moussaka recipes. But most tend to include some sort of minced meat and eggplant or zucchini.
A traditional Greek moussaka recipe often has a milk-based sauce thickened with egg or flour on the top of the meat (normally minced lamb) and sliced eggplant.
In a Turkish moussaka recipe, the eggplant is fried and served in the meat and tomato sauce. Sometimes peppers or zucchini may be used.
In other countries, potatoes may replace eggplant and the meat may be ground beef or pork instead of lamb.
Low carb Moussaka recipe
My keto moussaka recipe is a bit of a mixture of the above. It has a Keto Béchamel sauce (nice and cheesy) mixed in with the lamb minced meat, with the sliced eggplant on top.
This keeps the spice taste in the meat during cooking in the oven and gives a lovely creamy meat sauce.
As we are using a gluten free Béchamel sauce it also means that this is a gluten free moussaka recipe, as well as being one of my low carb recipes.
You could include even less carbs by leaving out the onion, but you would be sacrificing some taste I think.
Here you can find some more information about the relationship between carbs and vegetables. According to Nutritionix this recipe has ZERO net carbs?!
So no this is not an authentic Greek moussaka, but it tastes just as good!
This meal is good for meal prep and it tastes even better second time round. Include it in your meal plan for next week!
Please let me know how you get on in the comments section below.
How to make the best keto moussaka
Keto Moussaka
This delicious keto moussaka recipe uses very simple ingredients and is super easy to make. Low carb and gluten free, you will be making this one again!
Ingredients
- 450g minced lamb
- 2-3 tbsp Olive oil to sauté the aubergine (eggplant)
- 1 small onion, finely chopped
- 70g button mushrooms, finely chopped
- ½ tsp nutmeg
- 1 aubergine, sliced about 3-4mm thick
- 2 garlic cloves, finely chopped
- ½ tsp ground cinnamon
- 3 tomatoes, quartered
- 2 tbsp tomato puree
- 1 ½ cup heavy cream
- 100g cream cheese
- 50g grated parmesan cheese
- 20g grated cheddar to sprinkle on the top
- Freshly ground Salt and Pepper
Instructions
- Pre-heat the oven to 180C.
- Fry the minced lamb until browned. Set the cooked mince aside in your baking dish. Slice your aubergine into 3-4mm thick pieces. Then fry the eggplant slices in olive oil in a separate pan in batches and set them aside as well.
- When you have fried the mince, then fry the onion, mushrooms and garlic together until nicely cooked.
- Add this to your properly sized oven dish and sprinkle with the ground cinnamon.
- Then add the tomatoes (quartered) and tomato puree to the oven dish and mix well.
- Now add the cream and cream cheese to a saucepan over medium heat and stir until boiling.
- Then lower the heat and add the parmesan and the nutmeg. Stir well until the parmesan cheese is dissolved and the sauce has thickened sufficiently.
- Then pour the sauce into the mince and mix well. Season with salt and pepper to taste.
- Then add the aubergine slices to the top of the mince until fully covered. Sprinkle the top with some grated cheddar cheese.
- Place in the oven at 180C for 40 minutes to cook.
Notes
What to Serve with Moussaka?
Try serving up with some tasty crusty bread and butter.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1108Total Fat: 91gSaturated Fat: 41gTrans Fat: 1gUnsaturated Fat: 43gCholesterol: 251mgSodium: 527mgCarbohydrates: 38gFiber: 9gSugar: 17gProtein: 40g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.