Keto moussaka

Moussaka is a traditional -& amazingly tasty!- Greek dish. Truth to be told, it's a bit of hassle to prepare, but it's so worth it! In this recipe, we prepare low carb moussaka, in which we omit the potatoes that are included in the original recipe and we prepare a low carb bechamel sauce to top our moussaka. I always prepare larger quantities and keep in the freezer. You may not love the hassle of this recipe, but you will love moussaka! Enjoy!

30 min
70 min

Nutrition facts

Energy: 531 kcal
Protein: 24.7 gr
Fat: 43.9 gr
Net carbs: 7.1 gr


Base ingredients

500 gr unpeeled eggplant(s)

500 gr zucchini(s)

2 tbsp(s) olive oil (27 gr)

salt (to taste)

ground black pepper (to taste)

Minced beef sauce

1 medium red onion(s) (110 gr)

1 clove(s) of garlic (3 gr)

2 tbsp(s) olive oil (27 gr)

500 gr ground beef, grass-fed

2 cup(s) of canned tomatoes, diced (480 gr)

salt (to taste)

ground black pepper (to taste)

Keto bechamel sauce

5 tbsp(s) unsalted butter (71 gr)

10 tbsp(s) cream cheese (145 gr)

8 tbsp(s) heavy whipping cream (120 gr)

0.5 cup(s) shredded cheddar cheese (57 gr)

0.5 cup(s) shredded provolone cheese (57 gr)

salt (to taste)

ground black pepper (to taste)

Keto bechamel sauce - Optional

1 large egg(s) (50 gr)


150 gr edam cheese


Base ingredients

  1. Preheat the oven to 180°C / 350°F
  2. Wash the eggplants & the zucchinis and cut them into thin slices
  3. Place them in a mixing bowl and add the olive oil, salt & pepper. Toss to coat
  4. Place the vegetables on a baking tray and bake them for about 10 minutes on each side

Minced beef sauce

  1. Chop the onion(s) & garlic clove(s) and set aside
  2. Place a non-stick saucepan on medium-low heat and add the olive oil
  3. When oil is heated, add the chopped onion and saute for a couple of minutes
  4. Add the chopped garlic & minced beef and saute for about 10 more minutes, until the minced beef is slightly brown
  5. Then, add the canned tomatoes, season with salt & pepper and stir
  6. Let the sauce simmer for about 15 minutes, until the liquids have evaporated

Bechamel sauce

  1. Place a non-stick saucepan on medium-low heat and add the butter
  2. When butter is melted, add the cream cheese, the whipping cream, as well as the shredded cheddar & provolone cheeses and stir
  3. Keep stirring. When all ingredients are melted (no more than 4-5 minutes needed), get the pan out of the heat
  4. Beat the egg(s)* and pour in the pan slowly, while stirring at the same time. Keep stirring, until well mixed with the rest of the ingredients
  5. Place the saucepan back on the heat for 1-2 more minutes, until is starts to bubble
  6. Add salt & pepper, stir and taste. Add salt, until it reaches your desired saltiness

Assembly & baking

  1. Grease a baking dish**
  2. Place a layer of eggplants and then a layer of zucchinis
  3. Pour the minced beef sauce
  4. If you have more eggplants & zucchinis (depends on how thin / thick you've sliced them), place another layer of each
  5. Pour the bechamel cheese sauce
  6. Grate the edam cheese and sprinkle it on top of the bechamel sauce
  7. Place it in the oven for about 15 minutes, until the edam cheese is melted and lightly goldish-colored


✔ *Omit adding egg(s), if you are not an egg-eater and replace with more cheddar cheese or flax egg(s)

✔ **For 8 servings use a round 30cm / 12" diameter baking dish or a baking dish of about 35x20cm / 14x8" dimensions

Tip: You may prepare larger quantity of the minced beef sauce and keep it in the freezer for future use

✔ Given that you prepare the minced beef sauce, while baking the vegetables, you will end up with 20 minutes off total time (preparation + cook time)

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