My husband and I have been on a Keto diet for a month now, and during that time, I have been sourcing, developing and cooking meals without any carbs or very low on carbs. This is definitely the Best Keto Moussaka recipe I have tried so far. It is easy to make and delicious and tastes so much like the real thing. You will not be disappointed!

Keto moussaka is a gluten-free dish, very satisfying and filling. It offers a few generous servings and freezes very well, too.

If you are curious to learn more about the origins of the moussaka, visit my post Best Greek Moussaka.

WHAT IS THE KETO DIET?

The ketogenic diet ( also known as the Keto diet) is a low-carb, high-fat diet, which helps with weight loss but also is believed to benefit diabetes, cancer, epilepsy and Alzheimer’s disease. 

By drastically reducing carbohydrate intake and replacing it with fat, the human body gets into a metabolic state called ketosis. When this happens, the human liver starts to burn fats more efficiently to produce energy. That can result in loss of weight. 

Also, some of this energy is sent to the brain, and that potentially can help in treating epilepsy and Alzheimer’s disease.

WHAT IS THE DIFFERENCE BETWEEN TRADITIONAL MOUSSAKA AND KETO MOUSSAKA?

In taste, the Keto Moussaka is similar to the traditional Greek moussaka. The main difference between the two recipes is that the traditional recipe is made with potatoes, and the Keto version omits the potatoes.

Also, the top layer in the original recipe contains flour and, in the Keto version, it is made with a variety of cheeses.

HOW TO MAKE LOW-CARB MOUSSAKA?

📋 INGREDIENTS IN THIS RECIPE

Meat: Keto Moussaka can be made with minced lamb meat, like the traditional Greek moussaka, or with a blend of beef and pork minced meat.

Spice: I like to use sweet paprika in the meat sauce because it brings beautiful smokiness and sweetness to the dish. Cinnamon and oregano are important spices added to the meat sauce to bring authentic flavours. If you like the taste of nutmeg, add a pinch to the cheese sauce.

Cheese: We blend mozzarella and cheddar cheese to create a texture similar to the bechamel sauce. If you can source buffalo mozzarella, it has a wonderful flavour. Cow’s milk mozzarella works too. Use mild cheddar because it melts better. To add lovely nutty tones to the moussaka, sprinkled parmesan on top of the dish.

Tomatoes: You can use canned chopped tomatoes or fresh tomatoes in this recipe. If you are cooking with fresh tomatoes, do not forget to add a teaspoon of sugar to the sauce because the tomatoes from the supermarkets are usually not that ripe and sweet and are quite acidic.

📖 STEP-BY-STEP INSTRUCTIONS

Many think moussaka is a complicated dish to make, but you will be surprised how easy this recipe is if you follow the steps below:

Step 1. Prepare the meat sauce

Clean and chop the onion and the garlic finely and sauté the chopped onion for 2 minutes. Add the garlic and sauté for a further minute or two.

Now, add the sweet paprika to the pan and cook it for a few seconds with the onion and the garlic, stirring frequently. Be careful, it does not burn.

Add the oregano, cinnamon and spearmint and sauté for a couple of seconds. Stir frequently to avoid the dry spices burning.

Place the ground meat in the pan and stir well to mix with the rest of the ingredients. Break all lumps in meat to allow the meat to cook evenly. Cook until the meat is browned.

Add a tablespoon of tomato paste to the meat, and stir to mix. Cook for 2-3 minutes.

Add the chopped tomatoes. You can use canned or fresh tomatoes. Usually, I use canned plum tomatoes in the moussaka meat sauce because they contain less liquid and make a good thick meat sauce. They are also ripe and sweet.

Break the large pieces of tomato with a spoon or a fork to improve the consistency of the meat sauce and stir to combine. Let the sauce simmer for 15 minutes covered with a lid.

Use salt and pepper to your taste. Add the fresh herbs and cook for extra 10 minutes. If the sauce is thin, remove the lid and simmer until the meat sauce is thicker. The sauce must be rather thick or the moussaka will not hold its shape when cooked.

Step 2: Prepare the eggplant LAYER

Wash the eggplants (aubergines) and remove the green parts. Do not peel the eggplant.

Cut the eggplants (aubergines) into 1.5 cm slices. You can slice them crosswise into round slices or lengthwise into long strips, that does not really matter much. I use an electric slicer to cut the pieces, but you can use a mandolin or a sharp knife. Make sure the eggplant (aubergine) slices are well uniformed to cook evenly.

Place the eggplant (aubergine) slices on a large plate or a tray, sprinkle salt over the sliced eggplants (aubergines) and leave them to sweat for 10-15 minutes to release their bitter juices.

Rinse off the excess salt and pad dry the eggplants (aubergines) with kitchen paper.

You can sauté the eggplant (aubergine) slices and the potatoes in the oven, which will save you time and effort, or you can sauté them on the hob. 

How to sauté eggplant slices on the hob?

Brush the eggplant (aubergine) slices with egg white to seal the pores and prevent the eggplant (aubergines) from absorbing oil when sautéed. 

Heat 1 tablespoon of oil in a frying pan over medium-high heat. Add the eggplant slices and sauté in batches for 3–5 minutes on each side, until golden brown. Add more oil if the pan is dry.

When cooked, place the eggplant (aubergine) pieces on kitchen paper to drain the oil.

How to sauté eggplant slices in the oven?

Preheat the oven to 200°C/392°F.  Arrange the cooked eggplant (aubergine) slices on an extra-large baking sheet, drizzle with olive oil and roast for 30-35 minutes.

Step 3: MAKE the top layer FOR THE moussaka

In a saucepan, melt the butter. Add the cream cheese and cream, and cook over low heat until all ingredients are melted. Add the grated mozzarella and cheddar cheese and whisk until they melt.

Step 4: Assemble the KETO moussaka

First, arrange a layer of cooked eggplants (aubergines) on the bottom of a medium-sized square oven dish and spread meat sauce on the top with a spoon. Create more alternated layers of eggplant and meat sauce until you have used all the ingredients. Finish with a thin layer of meat sauce.

Pour the cheese mixture on top of the assembled moussaka. Sprinkle with grated parmesan or cheddar cheese on top of the dish.

Step 5: Cook thE moussakA

Preheat the oven to 180°C/355°F. Place the oven dish with moussaka in the middle of the oven, and cook for 35-40 minutes uncovered. Keep an eye on the dish toward the end of the cooking and cover it with foil if needed.

🍲 SERVE THIS DELICIOUS LOW-CARB MOUSSAKA

Cut the moussaka into square pieces inside the baking dish and serve warm, garnished with a dollop of yoghurt or with fresh salad on the side.

Enjoy!👨‍🍳👨‍🍳👨‍🍳