Keto-Friendly Moussaka Recipe: A Low-Carb Twist on a Classic Dish

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Moussaka, a beloved Mediterranean dish, is traditionally made with layers of aubergines, mince meat, and béchamel sauce. However, if you are following a keto diet, the carb-heavy ingredients in traditional moussaka might not fit your meal plan. But fear not! We have crafted a keto-friendly moussaka recipe that is just as delicious as the original, without all the carbs. With a few simple swaps, you can enjoy this hearty and comforting dish while staying on track with your keto goals.


For the Aubergines Layers:

– 2 medium aubergines, sliced lengthwise into 1/4-inch-thick slices

– Salt, for sweating the aubergines

– Olive oil, for brushing the aubergines

For the Meat Sauce:

– 1 lb minced lamb (or beef)

– 1 onion, finely chopped

– 2 cloves garlic, minced

– 1 teaspoon dried oregano

– 1 teaspoon dried thyme

– 1/2 teaspoon cinnamon

– Salt and pepper to taste

– 1 cup tomato sauce

– 2 tablespoons tomato paste

– 1/4 cup chopped fresh parsley

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For the Keto Béchamel Sauce:

– 2 cups heavy cream

– 4 tablespoons butter

– 1/4 cup grated Parmesan cheese

– Salt and pepper to taste

– Pinch of nutmeg


1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Slice the aubergines lengthwise into 1/4-inch-thick slices. Place the slices on the prepared baking sheet and sprinkle them generously with salt. Let them sit for about 15 minutes to draw out excess moisture.

3. After 15 minutes, blot the aubergine slices with paper towels to remove the moisture and salt.

4. Brush both sides of the aubergine slices with olive oil and place them back on the baking sheet. Bake in the preheated oven for about 15-20 minutes, or until they are tender and slightly golden brown. Remove from the oven and set aside.

5. While the aubergine is baking, prepare the meat sauce. In a large skillet, cook the minced lamb (or beef) over medium heat until browned and cooked through. Drain any excess fat.

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6. Add the chopped onion and minced garlic to the skillet with the meat and cook until softened, about 5 minutes.

7. Stir in the dried oregano, thyme, cinnamon, salt, and pepper. Cook for another minute until fragrant.

8. Add the tomato sauce and tomato paste to the skillet, stirring until well combined. Let the sauce simmer for 10-15 minutes to allow the flavours to meld together. Stir in the chopped parsley and remove from heat.

9. To make the keto béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the heavy cream and bring to a gentle simmer.

10. Reduce the heat to low and stir in the grated Parmesan cheese until smooth and creamy. Season with salt, pepper, and a pinch of nutmeg.

11. To assemble the moussaka, spread half of the meat sauce in the bottom of a greased 9×13 inch baking dish.

12. Arrange half of the baked aubergine slices on top of the meat sauce in an even layer.

13. Pour half of the keto béchamel sauce over the aubergine layer, spreading it evenly with a spatula.

14. Repeat the layers with the remaining meat sauce, aubergines slices, and béchamel sauce.

15. Bake the moussaka in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.

16. Remove from the oven and let it cool for a few minutes before slicing and serving.

Enjoy your keto-friendly moussaka as a satisfying and comforting meal that is packed with flavour and low in carbs!

YouTube Video – Easy and Delicious Keto Moussaka Recipe | Low-Carb Mediterranean Cuisine

Cast Iron Keto

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