Keto Greek Moussaka

Healthy, low carb, keto friendly Greek moussaka without potatoes, wheat flour free, gluten free, even diabetic friendly!

Keto Greek moussaka

Moussaka is a typical traditional food of Greek cuisine.

Although it's considered "troublesome" since it takes a long time to prepare, housewives in Greece usually prepare moussaka for the festive or Sunday table.

Those who follow a ketogenic, or in generally low carb diet, do not need to be deprived of this pleasure since with some changes it becomes just as delicious!

When I make this moussaka, no one figure out that there is no potatoes and flour!

Everyone "licks their fingers"!

In this particular recipe I made a simple cheese sauce instead of a béchamel sauce, that penetrates the layers of moussaka.

If you want a thicker layer of Béchamel sauce on top of your moussaka you can use the Keto Cauliflower Béchamel recipe which is also very tasty.

You can watch the hole process in this YouTube video

🎬 Watch the You Tube video

Keto Greek Moussaka

Servings: 10

• Ingredients for the minced meat sauce:

1000 g / Minced beef

80 g / Onion

30 ml / Olive oil

400 g / Canned tomatoes

7 g / Salt

1/2 tsp / Pepper

1 tsp / Grated nutmeg

1/2 / of a cinnamon stick

1 / Bay leaf

• Ingredients fo the keto "béchamel" sauce

400 g / Cream cheese or smetana

4 eggs

30 g / Gouda cheese

1/3 tsp / Salt

1/2 tsp / Grated nutmeg

1/2 tsp / Pepper

• Other ingredients for setting up:

1000 g / Eggplants

650 g / Zucchini

170 ml / Olive oil

70 g / Almond flour

70 g / Grated parmesan

some salt, pepper and grated nutmeg

• Instructions for minced meat sauce:

1 Chop the onion finely and lightly sauté with the olive oil in a medium saucepan.

2 Add the minced meat and continue sautéing, stirring until it changes the color and the lumps of meat dissolve.

3 Add salt, pepper, cinnamon stick, grated nutmeg, bay leaf and finally the tomatos.

4 Allow the sauce to boil over medium to low heat until all the liquid absorbed, about 30-40 minutes. If necessary add some water in between.

5 During this time, wash and cut the eggplants and zucchini into slices.

6 Place the slices of vegetables in two trays with parchment paper, and sprinkle with olive oil on both sides.

7 Bake the vegetables on the oven grill until lightly browned on both sides.

Alternatively you can fry the vegetables in olive oil or coconut oil.

8 Arrange the vegetables in a pyrex or 35X25 cm pan, starting with the first layer with eggplants, second layer zucchini.

9 Meanwhile, salt and sprinkle the vegetables with some grated parmesan cheese, almond flour and nutmeg.

10 Continue spreading the whole minced meat sauce over the zucchini layer.

11 Repeat the layers in the same order for the rest of the veggies.

• For the keto "béchamel" sauce:

1 Whisk the eggs lightly and add the cheeses as well as the salt, pepper and nutmeg.

2 Spread the cheese sauce over the last layer of vegetables and shake the baking pan slightly. The sauce is runny and penetrates the layers of moussaka without staying on top.

Alternatively you can use the "Keto Cauliflower Béchamel" recipe which is a thicker sauce and makes a beautiful "layer" on top of the moussaka, like in the original recipe.

3 At the end, sprinkle with some more nutmeg or cinnamon and bake on 180°C for about 40-50 minutes.

4 After baking, let moussaka cool slightly before cutting.

• Serve and enjoy!

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