Keto Moussaka

A scrumptious, low-carb take on the classic Greek dish, this Keto Moussaka is layered with roasted eggplant, a rich and savory beef mixture, and topped with a creamy béchamel sauce. Perfect for a satisfying dinner that complies with your ketogenic lifestyle.

Course Dinner

Cuisine Greek

Keyword Greek Keto Dish, Keto Moussaka, Low Carb Moussaka

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 530kcal

Equipment

Baking sheet
Parchment paper
Large skillet
Spatula
Saucepan
Whisk
9x13 inch baking dish

Ingredients

Eggplant

2 large eggplant (about 1.5 lbs or 680 grams), sliced into 1/2 inch rounds

Other Ingredients

¼ cup olive oil (60 ml)
1 lb ground beef (454 grams)
1 medium onion (about 110 grams), finely chopped
2 garlic cloves minced
14 oz canned crushed tomatoes (400 grams)
1 tsp dried oregano (1 gram)
½ tsp cinnamon (1 gram)
¼ tsp nutmeg (0.5 gram)

Béchamel Sauce

¼ cup butter (56 grams)
¼ cup almond flour (28 grams)
1 cup heavy cream (240 ml)
2 egg yolks
1 cup shredded mozzarella cheese (100 grams)
¼ cup grated Parmesan cheese (25 grams)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer. Brush both sides of the eggplant with olive oil and season with salt and pepper. Bake for 20-25 minutes, flipping halfway through, until eggplant is golden and tender.
While the eggplant is roasting, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spatula. Drain excess fat.
Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is translucent, about 5 minutes.
Stir in the crushed tomatoes, oregano, cinnamon, nutmeg, salt, and pepper. Simmer the beef mixture for 10 minutes, allowing the flavors to meld.
To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the almond flour and cook for 2 minutes to create a roux.
Gradually add the heavy cream, constantly whisking to prevent lumps. Cook until the sauce thickens.
Remove the sauce from heat and quickly whisk in the egg yolks, mozzarella, and Parmesan cheese until smooth. Season with salt and pepper.
In a greased 9x13 inch baking dish, layer half of the roasted eggplant slices. Spread half of the beef mixture over the eggplant, then repeat with another layer of eggplant and beef mixture.
Pour the béchamel sauce over the top layer and spread evenly.
Reduce the oven temperature to 350°F (175°C) and bake the moussaka for 40 minutes, or until the top is golden and bubbling.
Let the moussaka rest for 10 minutes before slicing and serving.

Notes

For the best results, ensure your eggplant slices are of even thickness to promote uniform cooking. If you prefer a thicker béchamel sauce, you can add more cheese or allow it to cook longer to reach the desired consistency. Leftover moussaka can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Nutrition